Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we are taking two of my longtime favourite things — ginger and martinis — and combining them to make my new favourite thing.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we are going to be playing around with a sweet and tart three-ingredient icon. The margarita.Read more
I am a woman of kicks, obsessions and phases, and right now I am obsessed with pickled ginger.
You could also say I’m going through a “martini period”, but that would make my “martini period” at least twice as long as Picasso’s “blue period”. My love of martinis began with filthy, olive-brined specimens, before I decided that I was one of those “very cool” women who liked them bone dry.
I have since settled into a ratio of around 3:1 (gin to vermouth) and can even appreciate a wet one from time to time. But I still have a soft spot in my heart for the dirty bois, and have recently been enjoying dirty martinis made not with olive — or even pickle — but ginger brine.
The bright, sweet, spicy liquid works with most gins, though I simply adore it with something botanical. I rarely make straight-up bottle recommendations, because I like for you to be able to use whatever you have lying around, but I am extremely into Tanqueray’s newish Malacca gin, which has lovely notes of rose, peppercorn and clove. When paired with pickled ginger brine, you get a spicy, slightly sweet and funky martini with a botanical heavy, garden-like quality.
To make it yourself, you will need:
- 75ml Tanqueray Malacca gin
- 22ml dry vermouth
- 8ml pickled ginger brine
Combine everything in a stirring glass filled with ice and stir until the glass becomes quite cold (about half a minute). Strain into a coupe glass and enjoy a bouquet of botanical, spirit-forward goodness.