We’ve put together this herbaceous martini for our spring menu to evoke the flavours and feel of the outdoors that we’ve all been missing so dearly in recent months. The name not only refers to the rosemary and pineapple in the drink but also gives a nod to the tastes and aromas of forest floor and country meadow that this drink’s botanical ingredients bring to the table.
Rosemary sprig (roughly 3cm)
45ml London Dry Gin (one full shot, one 20ml)
20ml Elderflower Cordial
20ml Pineapple Juice
10ml Dry Vermouth
Rosemary sprig to garnish
Prep: 2 Minutes
Make: 30 Seconds
Total: 2 Minutes and 30 Seconds
In a Boston glass, lightly muddle the rosemary.
Using a jigger to measure, add the gin, elderflower cordial, pineapple juice and dry vermouth.
Fill the glass with cubed ice and seal using the tin.
Shake for 10-15 seconds.
Use a Hawthorne strainer, carefully strain the drink into a Martini glass; keep the gap between the edge of the tin an the strainer as small as possible to ensure no rosemary goes in the drink.
Garnish with a sprig of rosemary.
Serve and Enjoy!
The complex but balanced blend of citrus, herbal and floral notes in the gin provide the perfect base for this cocktail, with the vermouth subtly underpinning the dryer elements of the spirit. Muddled rosemary gives a woody essence to the drink which helps to highlight the natural rose-like taste of the elderflower. Lastly the soft citrus and creamy sweetness of pineapple provide the perfect level of fruit flavour to balance the dryness, as well as a velvety texture that ensures this cocktail is as easy to drink as it is to make. The rosemary garnish finishes the drink, boosting the aromas and playing the part of a pine needle, to complete the arboreal aesthetic.