Receta de cóctel Martini con azafrán congelador
Esta receta se basa en una ginebra infusionada con azafrán, combinada con vermut seco y blanco. Este último aporta un sutil dulzor y cuerpo a la bebida, según los bármanes que han preparado sus propias versiones del Martini de azafrán.
This recipe centers around a saffron-infused gin, paired with both dry and blanc vermouth. The latter contributes subtle perceived sweetness and body to the drink, according to bartenders who have served their own takes on the saffron Martini. With its opulent infusion, this freezer Martini makes the perfect gift for hosts or a treat to share around the holiday table.
Ingredients
Yield: 1 liter, about nine 4-ounce servings.
- 750 milliliters saffron-infused gin (see Editor’s Note)
- 100 milliliters filtered water
- 75 milliliters dry vermouth
- 75 milliliters blanc vermouth
Garnish: lemon, olive or caper berry.
Directions
- Combine all ingredients in a liter-sized bottle.
- Shake briefly to integrate, then place in the freezer for at least 2 hours.
- When ready to serve, pour into a chilled cocktail glass.
- Garnish with a choice of lemon, olive or caper berry.
Editor's Note
Saffron-Infused Gin 750 milliliters gin 5 to 10 strands saffron Combine and let sit at room temperature for 1 hour, then fine-strain. Keeps indefinitely.