Pickled Rainbow Carrot Martini

If you like a martini and like pickles, chances are you will love this variation on an absolute classic.

This drink recipe is based on the Gibson Martini, which is a mix of gin and dry vermouth (vermouth is an aromatized wine), traditionally garnished with a pickled onion instead of an olive – in this case, pickled rainbow carrot! Cocktail aficionados will debate as to where this cocktail originated, but it has been suggested it goes back to the late 1800’s, invented by a gent called Walter D.K. Gibson. He basically thought that onions cured colds and wanted a stiff drink at same time.

You can find all of the ingredients easily at your liquor store, and instead of explaining how to make just one cocktail, this recipe will show you how to create an entire bottle that you can keep in your freezer, batched and ready to go when you need a tipple. Super easy.

Now, this is an amazing way to impart some subtle character to your liquor if you like making cocktails at home. We’ve decided to use our Pickled Heirloom Carrots, but you can use any of our pickles. Imagine having a selection of infused martinis for every season!

Experiment with different pickles. Try different gins, maybe vodka? Get a couple of batches on the go, play with flavours and have fun.

Please read how to make below.

Ingredients – makes 700ml

  • 400ml gin (we used Tanqueray because the carrot compliments the coriander botanical beautifully)
  • 100ml dry vermouth (Noilly Prat does the job)
  • 200ml filtered water
  • Scratch Heirloom Pickled Carrots
  • cilantro leaves

Equipment

  • 750ml sealable glass bottle
  • strainer
  • large jar
  • funnel

How to

  1. Add the gin to the glass jar with 10 pieces of pickled carrot. We’re not adding any brine but if you like a more-tangy Gibson Martini go ahead and add a splash
  2. Secure the lid, make sure the carrots are submerged and give it all a shake. Put this in the fridge to cold steep for 2 days, shaking a couple of times a day. Give it a taste and leave it to further infuse if you think it needs it. Don’t worry TOO much if your infusion imparted a bit too strongly, you can always add more of your base spirit at this point to dilute the taste.
  3. Once this is done, go ahead and strain the carrots from the gin into your glass bottle with your funnel. Add the vermouth and your water as well. PRO-TIP: don’t fill it all the way up in case your freezer is SUPER cold as the ice will need some room to expand (ideally your freezer is about – 18℃)
  4. Add it to the freezer and leave to really chill for at least a few hours
  5. You’re ready to go! This should already be diluted down to a smooth and silky taste, but if you like it a bit “hotter” (boozier) feel free to add less water. Alternatively, if your first sips are a bit boozy for you, top it up with some more water! You can make it exactly to your liking
  6. Garnish with a pickled carrot and cilantro leaves. PRO-TIP: pop your glassware in the freezer for a bit to get them nice and cold before you pour. You will have a silky, vegetal sipper at your disposal.

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