Happy New Year – The Winter Martini
Happy New Year everyone. This year I promise to try and update this blog more regularly and to try and stop thinking of it as homework and thus a chore.
Well another Christmas has come and gone, and I have put on about a stone by eating various combinations of pork wrapped in pastry. This year though the Christmas hit was the Christmas Martini that we invented a sassy alternative to the regular classic martini. This does require preparation though, about 3 months in advance!
The advance notice is required for the Damson Gin which is a doddle to work.
Get a pound of damsons and freeze them, this will split the skins to make the damsons infuse the alcohol better. Grab the damsons out of the freezer and put them in a large kilner jar (i used a litre one) with 750ml of cheap gin (don’t bother with Bombay Sapphire!) and 4 heaped tablespoons of caster sugar.
Shake once a day for the first week, then once a week for the remains weeks to Christmas. The longer you leave it the better it gets but I guess you could get away with doing it just a month before Christmas. After a while, the gin will take on a nice pink hue, delicately flavoured by the damsons.
To make the Martini add two parts of the gin to one part vermouth and shake through ice. Garnish with one of the damsons for a boozy treat at the finish.
Once drunk, don’t be tempted as we were, hungry for more, to add gin and shake like a madman as it just won’t work. Instead enjoy the alcohol sodden fruit with a good vanilla ice-cream for a post Christmas treat!