"For the wild garlic gin, use a big handful of wild garlic leaves, washed and roughly chopped, and infuse them in a bottle of gin for 24 to 72 hours. A shorter infusion often results in a better balance of flavor, so taste it daily to ensure it doesn't turn too strong or bitter."
"Once the gin is to your taste, strain it through a fine-mesh sieve or coffee filter to remove all solids and sediment. Ideally, do this twice to eliminate impurities, then store the infused gin in a clean bottle in the fridge for up to three months."
"To prepare the martini, chill a martini glass in the freezer, then mix 60ml of the wild garlic gin, 20ml of dry white vermouth, and 10ml of pure honey in a mixing glass filled with ice. Stir until cold and strain into the chilled glass."
Wild garlic season is celebrated in both cooking and cocktails. For a wild garlic martini, infuse gin with wild garlic leaves for 24 to 72 hours. Strain the infusion and mix with dry vermouth and honey. Chill a martini glass and serve the drink cold. The infused gin can be stored in the fridge for up to three months, allowing for a unique flavor experience in cocktails.
Read at www.theguardian.com
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