Rosemary Rhubarb Martini
2.5 oz rosemary infused vodka*
2.5 oz rhubarb puree**
-add both to cocktail shaker filled 2/3 with ice. shake for 15 seconds. strain into chilled martini glass.
garnish with fresh rosemary tips & flowers
avilable from many boutique distilleries (like OOla from seattle), but easy enough to do quickly on your own.
-simplply add 1 large rosemary sprig to 1 750ml bottle of mid-quality vodka and allow to infuse for 4-5 hours before straining. a fairly fast infusion, check flavor after 3 hours, and then every hour after until desired strength is reached. should be easy to detect rosemary flavor, but don't let it overpower.
2 qts fresh rhubarb . 1/4 inch sliced
1 750 ml bottle martenelli's sparkling apple cider
1 lemon . zest removed, then juiced
.5 cup sugar
-in a large saucepan, bring all just to a boil, them remove from heat. chill in REFRIGERATOR.
ladel out one quart, including all lemon zest. puree in blender for one minute.
wearing food handling gloves, squish the remaining in pan by hand until well shredded. (this step allows for a much more attractive cocktail. otherwise, it can end up looking like pepto bismol.
pour the blender puree back into the hand-squished and stir.