https://www.cutoutandkeep.net/projects/aquabeet-martini • Posted by Countryman Press
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.
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.
Add ingredients to a mixing glass halfway full of ice.
Stir for 30 seconds.
Strain into chilled glass