Rhubarb cucumber martini – perfectly refreshing and beautifully balanaced. Post sponsored by 31 Dover.
I have tried several types of gin over the years and since I am a massive cocktail lover, I was thrilled when 31Dover got in touch asking me to review a couple of their star products. At first glance Butcher’s Gin and Warner Edwards Victoria’s Rhubarb Gin are polar opposites – the former a macho brute of a spirit, the latter romantic, pretty and feminine. And that’s just by judging them on superficial looks alone.
Once you open Butcher’s Gin however you realise that it does what it says on the tin (or, in this case, bottle). To understand its wholly unique aroma and taste you have to do a little sleuthing – Butcher’s Gin is the brainchild of Antwerp’s world-renowned butcher Luc De Laet, meat supplier to several Michelin starred restaurants, including El Bulli. Inspired by Secreto 07, his award-winning dry aged beef, and the similarities between marinating beef and the maceration process in gin production, led to Butcher’s Gin. In addition to the secret blend of herbs and spices used in Secreto 07, a little dried meat is also added to the spirit (no, really).
I had no idea what to expect when I opened the bottle of Butcher’s Gin but one sniff and I didn’t need to be told that meat was involved – this gin actually smells like dry aged beef. I won’t lie to you – this was wholly unexpected and a bit off putting. The suggestion is to serve Butcher’s with ‘ a few drops of lemon juice, some pink pepper tonic and some fresh basil’ – but this special mixer is not stocked in the UK. Mixing it with ordinary tonic proved a losing battle anyway – Butcher’s has too strong a taste and simply obliterated any of the mixers I tried with it. The best way to enjoy Butcher’s in my opinion is ice-cold as a shot with a plate of charcuterie – suddenly the spicy taste and heady scent made complete sense.
Where Butcher’s is macho, Warner Edwards Rhubarb Gin is delicate, floral and girlish palest pink. This was much more MY kind of gin – the minute I opened the bottle I was inspired to make cocktails and infused with a strong desire to bake a rhubarb pie. Warner Edwards have blended their Harrington Dry Gin with juices extracted from a variety of rhubarb originally grown in Queen Victoria’s garden and just enough sugar to balance out the acidity. This gin was very refreshing mixed with tonic and a tiny splash of elderflower cordial – or with the Double Dutch Cucumber and Watermelon mixer (also from 31Dover). But my favourite way to drink it is as a Rhubarb Cucumber Martini (I happened to have some cucumber juice after making tzatziki) a cocktail my husband declared ‘perfect’ after the first sip. I could not agree more!
Items marked with an asterisk are affiliate links. 31Dover.com supplied me with the Butcher’s Gin and Warner Edwards Rhubarb Gin for review purposes.
Rhubarb Cucumber Martini
A beautifully balanced and refreshing cocktail using Warner Edwards Rhubarb Gin and fresh cucumber juice.
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Rate
Servings: 1
Ingredients
- 100 ml | 3.4fl oz fresh cucumber juice
- 60 ml | 2fl Warner Edwards Rhubarb Gin
- 30 ml/1fl oz Lillet Blanc
- 1 tsp elderflower cordial
- 1 tsp fresh lemon juice
Instructions
- Grate about a third of a medium cucumber (seeds removed) into a bowl and then squeeze the pulp with your hands or a muslin cloth to extract the juice. Strain to your cocktail shaker.
- Add the remaining ingredients and half fill the shaker with ice. Shake hard for 30 seconds and pour into a chilled martini glass.
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
Maggie Bob says
Cucumber and gin is a match made in heaven. Sounds like a cocktail that would be so refreshing to sip in the summer (if we ever get one!) for sure. I have to say the Butcher's Gin sounds unusual but intriguing enough for me to want to try it.
Little Sunny Kitchen says
I love the idea of Rhubarb gin, and would love to try that! Sounds amazing 🙂
Hannah Hossack-Lodge says
Your martini's sound amazing, what a good idea to use cucumber juice! The rhubarb gin sounds seriously good, I'm not so sure about the Butcher's gin though…sounds like an acquired taste! xx
Lucy Allen says
Wow, the rhubarb gin looks amazing! On my wish list!
Nicky Corbishley says
Ooh love the idea of the rhubarb gin! I'd be tempted to try it with some spicy ginger beer. You're making me think all things rhubarb now…… (rhubarb crumble – drool!)
Becca @ Amuse Your Bouche says
I'm generally not a big gin drinker, but rhubarb gin sounds AMAZING. Definitely need to keep an eye out for that, rhubarb isn't a flavour that's used often enough!
Lynn | The Road to Honey says
You always make the best cocktails Lucy. And wouldn't you know. . .cucumber happens to be my cocktail flavor of choice as of late. I just adore how light & refreshing it is. Only one question remains. . .what time does happy hour start. 😉