Get ready for Spring with Rhubarb Martini cocktails
This is the cocktail served during the spring and summer at Ballyvolane House as rhubarb is in season and is grown in their own walled-garden. A couple of Rhubarb Martinis before dinner promises lively conversation throughout dinner. They are absolutely delicious and very easy to make.
Ingredients for rhubarb syrup
- 1lb caster sugar
- 1 pint water
- 1 tea spoon fresh root ginger
- 1 bunch (2 to 2.5lb) rhubarb (normally sold by the bunch)
Boil the sugar and water to make a sugar syrup. Once the sugar has dissolved, add the chopped rhubarb (2 inches long) and grated ginger and poach gently until the rhubarb is soft.
Allow to cool for one hour and strain the rhubarb through a sieve. Decant rhubarb syrup through a funnel into a bottle and store in the fridge. It will keep for a couple of weeks in the fridge. It freezes really well too
Ingredients for 2 Rhubarb Martinis
- 3 shots/105.5ml Bertha’s Revenge Gin
- 2 shots/71ml rhubarb syrup
- 1/2 shot/17.75ml fresh lime juice
- 4 lumps ice
- 1 cocktail shaker
- 1 cocktail strainer
- 2 Martini glasses
Chill the Martini glasses in the freezer or fill them with ice and a squirt of water for 10 minutes. When using a cocktail shaker, try to avoid overfilling the shaker with ice as you won’t get the right texture or dilution. The ice is important too and ensure it is straight out of the freezer and properly frozen and this will chill the cocktail with less dilution compared with ice that has been sitting out for some time.
Put all the ingredients together into a cocktail shaker and shake vigorously for 20 seconds. The shaking process with aerate the cocktail giving the cocktail a lovely texture.
Pour the Rhubarb Martini through a cocktail strainer into the chilled Martini glasses. Sip enthusiastically but sensibly!