In the name of science and the public good, I’ve infused another bottle of spirits. I know some might be nervous about potentially wasting a perfectly good bottle of booze by stuffing it full of a bunch of nonsense. And as of the date this is published, there are no comments nor reviews on the recipe at bonappetit.com. Someone had to step up to see if it was any good.
This is very good. Yes, I am big fan of cilantro, but I am not a big fan of gin. I’ve had
a number of several gin and tonics at Stephanie and Jack’s (first with Bombay Sapphire, later with Gordon’s, which I preferred), always with high expectations, but I’ve always been slightly put off by the flavor. When I first sampled this concoction after one day of infusing, I was disappointed because that distinct gin flavor was still there. It also tasted strongly of cilantro. However, when I tried it again the next day, something magical had happened. It tasted herbaceous and smooth. The flavors had melded. And while it tasted a bit green, if I hadn’t known that it was infused with cilantro, I don’t think I could have put my finger on it.
This really couldn’t be easier to make. If a fresh-tasting, simple (and strong) cocktail is what you’re after, you should definitely make this. I also appreciate that all of the effort happens upfront with this cocktail. When you are ready to drink it, you just need to shake it up with some ice and garnish it with a twist.
The Modern Martini
- 2 tablespoons sugar
- 1 750-ml bottle London dry gin
- 3 cups fresh cilantro leaves with tender stems
- 1/4 cup fresh lime juice
- 8 lime twists or rounds (to garnish the finished cocktail)
To make the gin, combine sugar and 2 tablespoons hot water in a large jar, cover, and shake until sugar is dissolved. Add gin, cilantro, and lime juice (save gin bottle for finished product). Cover and chill 2 days. Strain into a medium bowl; discard cilantro. Pour cilantro-lime gin back into reserved bottle.
For each cocktail, pour 3 ounces cilantro-lime gin into a cocktail shaker filled with ice. Cover; shake until cocktail shaker is frosty, about 30 seconds. Strain into a chilled Martini glass and garnish with lime twists.
Cilantro-Lime Gin can be made 1 month ahead. Keep chilled.
P.S. We enjoyed these cocktails with the delightful company of Martha, who was in town at the time. Her visit was the perfect opportunity to finally make a rhubarb recipe I’ve been itching to make for a while now: rustic corn tarts with rhubarb compote! It is now listed under the appropriate category with notes in Rhubarb Roundup Part 1, but I’ll just stick the pics here: