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Friday, 25 May 2012

Cocktail Hour: Rhubarb and Ginger Martini

I first made this last year when I was going through a bit of an experimental foam phase and basically made foams out of EVERYTHING. I can happily say it's now the only edible foam I really make (much to the relief of my fella who got sick of the sight of yet another "experimental" liquorice or jasmine foam on top of his dinner).

Rhubarb, honey and ginger are a really nice combination and well, throw some vodka in there too and it's like a boozy pudding in a glass. If you haven't yet made my rhubarb syrup (and you really should as it's so easy and brilliant in loads of sweet treats) then just get a can of tinned rhubarb, blitz it then strain it into your cocktail shaker. If you don't have any mead knocking about at the back of your booze cupboard, just add a bit more rhubarb syrup or vodka and add a teaspoon of runny honey. Cocktails are always about whatever you think tastes nice so if you like it sweet add more sweet ingredients, if you like it more boozy then pile in the vodka!

You'll need:
Make it!

  1. Put the egg white and ginger cordial in a mug.
  2. Froth using an electric cappuccino frother (or just use a small whisk) until it reaches very soft peak stage. 
  3. Put all your other ingredients into a cocktail shaker with plenty of ice and shake until the outside turns frosty. 
  4. Strain into a martini glass, spoon over the ginger foam.

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