Spring Martinez
Ingredients
- 1½ ounces gin
- 1½ ounces rhubarb vermouth*
- ¼ ounce maraschino liqueur
- 2 dashes orange bitters
- Tulip petals or edible spring blossoms like lilacs or forsythia for garnish**
Instructions
- Combine liquid ingredients in a mixing glass, stir for 20 seconds, strain into a chilled cocktail glass and garnish with edible tulip petals. Makes 1 cocktail. *Rhubarb vermouth: Wash 2–3 stalks of rhubarb (about ½ pound, 2 cups), trim ends, slice into ½-inch pieces, add to medium saucepan; stir in 1 cup water, simmer over medium-low heat, stirring, for 5 minutes; stir in 1 cup honey (or granulated sugar), remove from heat; add ½ cup lilac petals and 2 cups bianco vermouth. Cool to room temperature, fine strain, discard solids, funnel into clean glass jar and refrigerate up to 2 weeks. **As always, be sure to properly ID your edible blossoms and only harvest from areas that have not been sprayed with pesticides.
