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Aquabeet Martini

Extract from Shrubs • By Michael Dietsch • Published by Countryman Press


$ $ $ $ $
• • • • •
5 mins

I hate cocktails that are called “martini” but don’t resemble a classic martini in any way. I also hate the trend of attaching “-tini” to an overly sweet concoction of schnapps, vodka, and gummy bears or whatever.
This cocktail is very much in the model of a classic martini. In place of
gin, I call for aquavit, a caraway-infused vodka from Scandinavia. I call for
vermouth because I think it’s absolutely necessary for a true martini, though I don’t call for much of it. The ratio is 10 parts aquavit to 1 part vermouth, which is pretty dry as these things go. (The original martini was equal parts gin and vermouth.) Finally, I polish it off with a spicy beet shrub. If you want to amuse your guests, you might garnish with a very thin slice of beet, floated gently atop the cocktail. But since so many people are anti-beet, you’ll have to use caution with this approach.

Posted by Countryman Press Published See Countryman Press's 19 projects » © 2024 Michael Dietsch / Countryman Press · Reproduced with permission.
  • Step 1

    Add ingredients to a mixing glass halfway full of ice.

  • Step 2

    Stir for 30 seconds.

  • Step 3

    Strain into chilled glass

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