Sj's Martini Recipe
Aspen Vodka, Rhubarb, Pink Peppercorn and Lemon Infused Vermouth
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Ingredients
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Rhubarb & Pink Peppercorn Infused Vermouth
SJ's Martini (per cocktail)
Method
Rhubarb & Pink Peppercorn Infused Vermouth
Make the infusion
Place 1 cup dry vermouth in a clean, sealable jar. Add 1/2 cup chopped fresh rhubarb, 1 teaspoon lightly crushed pink peppercorns, 1 teaspoon granulated sugar, and 1 tablespoon lemon zest strips. Stir gently to combine.
Seal the jar and let it rest in the refrigerator for 12–24 hours. Check at 12 hours: the vermouth should pick up a pale pink color and noticeable rhubarb/lemon aroma. Taste; if you prefer more rhubarb or peppercorn character, infuse up to 24 hours, but avoid longer than 48 hours to prevent bitter vegetal notes from rhubarb.
After infusion time, strain the vermouth through a fine-mesh sieve lined with cheesecloth (or a coffee filter) into a clean container. Press gently on solids to extract liquid but avoid pushing through fine sediment. Discard solids.
If the infused vermouth tastes a touch flat, adjust brightness by adding a few drops of fresh lemon juice (start with 1/4 teaspoon) or a pinch more sugar dissolved in a teaspoon of warm water. Chill the finished infused vermouth until ready to use. Yield: about 1 cup infused vermouth.
SJ's Martini (assembly and service)
Fill a mixing glass with plenty of ice. Add 2.25 oz Aspen vodka and 0.75 oz rhubarb & pink peppercorn infused vermouth.
Stir the mixture for 20–30 seconds with a bar spoon until well chilled and slightly diluted (about 15–20 full turns). Stirring rather than shaking preserves clarity and the silky texture of the vodka-based martini.
Discard ice water from the chilled glass (if used). Strain the stirred cocktail into the chilled glass through a Hawthorne or fine strainer.
Express a lemon peel over the drink by pinching the peel skin-side down to release oils, then run the peel around the rim and drop it into the drink as a garnish. Optionally, thread 2 whole pink peppercorns onto a cocktail pick and rest across the rim or float them on the surface for aroma and visual interest.
Serve immediately. Recommended serve: 1 cocktail per recipe (servings indicated below).