A mouth-puckering, blush-pink cocktail to start the weekend right, using the Pickled Rhubarb.
To make the pickled rhubarb gin, add two parts gin to one part liquid from the Pickled Rhubarb to a sterilised jar with a few lengths of Pickled Rhubarb. Refrigerate for at least five days.
For the martini:
3 shots pickled rhubarb gin
1 shot pickle juice
1 shot simple syrup
1 stick pickled rhubarb, about 3” long, to garnish
1. Add all the wet ingredients to a cocktail shaker with ice.
2. Shake and strain into a chilled martini glass or coupe.
3. Add the pickled rhubarb stick to garnish.