Bear's Wild Garlic Martini: A Seasonal Cocktail Sensation
It's wild garlic season, and that means it's time to celebrate not just in the kitchen, but also on the drinks trolley. This pungent, aromatic herb takes center stage in a unique martini recipe from Bear by Carlo Scotto, blending the bold flavors of wild garlic with the smooth notes of gin and honey.
The Wild Garlic Gin Infusion
To create this distinctive cocktail, you'll first need to prepare a wild garlic gin infusion. Start with one big handful of fresh wild garlic leaves, washed and roughly chopped. Place the leaves in a large jar and pour a full 750ml bottle of gin over them. Tanqueray No 10 is recommended for its bright, citrussy flavor profile that complements the garlic beautifully.
Seal the jar tightly and refrigerate it for infusion. The process can take anywhere from 24 to 72 hours, with shorter infusions often producing a more balanced flavor. It's crucial to taste the infusion daily to ensure it doesn't become too strong or bitter. Once the gin has reached your desired intensity, strain it through a fine-mesh sieve or coffee filter to remove all solids and sediment. For optimal clarity, strain it twice to eliminate any impurities.
Transfer the infused gin to a clean bottle and store it in the refrigerator, where it will maintain its quality for up to three months.
Assembling the Perfect Wild Garlic Martini
For each serving of this innovative cocktail, you'll need 60ml of your homemade wild garlic gin, 20ml of dry white vermouth (Scarpa Extra Dry is suggested), and 10ml of pure honey. Begin by chilling a martini glass in the freezer for about an hour, or simply fill it with ice while you prepare the drink.
In a mixing glass, combine the wild garlic gin, vermouth, and honey. Fill the glass with ice and stir gently until the mixture feels thoroughly chilled. Unlike the shaken martinis popularized by James Bond, this recipe calls for stirring to preserve the delicate balance of flavors.
Strain the mixture into your prepared martini glass and serve immediately. The result is a sophisticated, herbaceous cocktail with subtle sweetness from the honey, perfect for spring celebrations.
Foraging and Sourcing Tips
Wild garlic is best harvested before the plants flower, typically in early spring. If you're not able to forage your own, ask a quality greengrocer to source fresh wild garlic leaves for you. This seasonal ingredient adds a unique, vibrant character to cocktails that can't be replicated with cultivated garlic varieties.
This recipe comes from Matthew Wakeford, sommelier at Bear by Carlo Scotto in Beaconsfield, Buckinghamshire, showcasing how professional mixologists are incorporating foraged ingredients into contemporary cocktail culture.
