THE ULTIMATE RHUBARB MARTINI
Jan 31, 2025
After a season away, the Rhubarb Martini is back on the menu at 17 Duke Street. Just in time for Valentine's Day, this beautiful, long-drinking cocktail is all about flavour and balance.
This recipe uses our own Padstow Distilling Rhubarb Vodka, made from barley grown in the fields just above the beach at St George's Well, distilled right here in Padstow to the highest levels of freshness and purity, and blended with cold-macerated rhubarb following a long-held family process.
It's easy to make a Vegan-friendly version by substituting the egg whites for four drops of Stillabunt magic foamer and sourcing Vegan-friendly sugar syrup and cranberry juice. The magic foamer is a great swap and still adds that magic texture and beautiful top.
We’ve not yet found a better cranberry juice than the full-fat M&S version. It's not super-sweet and balances perfectly with the rhubarb in the vodka. One thing I can say for certain is that the 'light' and ‘no-added-sugar’ versions spoil the cocktail completely, so please avoid at all costs. Indulge yourself just this once.
I N G R E D I E N T S (makes one cocktail).
50ml Cranberry Juice
5ml (1 tsp) Sugar Syrup
1/4 Fresh Egg White
1 Rose Petal
METHOD
- Half-fill the martini glass with water and add three cubes of ice before you start.
- Stick six cubes of ice into your shaker, then measure the sugar syrup, egg white, and Cranberry Juice into it. Shake briefly, then add the Rhubarb Vodka.
- Hard shake for fifteen seconds.
- Open the shaker, then empty the martini glass and dry it.
- Double strain the shaker contents into the glass. Next, snip the rose petal into strips while the drink settles in the glass, then decorate the Martini with about 6 of them.
- Toast whomever you're with and enjoy
Beautiful!
