Recipe by Cat Keller
Waypoint Grill's Gin and All That Jazz Martini was named the winner of the Peninsula Fine Arts Center's annual Artini martini contest held in February. Here's the recipe to enjoy this fantastic cocktail:
4 basil leaves
1 round of fresh pineapple
Several slices of Asian pear, peeled
1 tsp Tonka Bean Syrup (recipe below)
2 dashes Spiced Ginger Bitters (recipe below)
2 oz Malfy Limone Gin
1 oz champagne float, optional
Spiced Ginger Bitters
750 ml 100 proof grain alcohol
1 inch fresh ginger, peeled and grated
1 inch fresh turmeric, peeled and grated
1 dozen cardamom pods
3 cinnamon sticks
1 tbsp black peppercorns
1 tbsp juniper berries
1 vanilla bean
2 tbsp rose petals
In 8 separate containers, add each botanical to 3 oz of grain alcohol, seal tightly and let infuse for seven to 21 days. When you open the containers and can smell the botanical above the scent of grain alcohol, you will know it’s ready to strain.
As each botanical infuses, carefully strain and mix together until after 21 days you have all the ingredients strained and gently blended.
A couple of dishes of spiced ginger bitters works well in classic martinis, fruit-based martinis/cocktails and Manhattans.
Store in an airtight container.
Orange Peel and Tonka Bean Syrup
1 whole orange peel (peeled with a channel knife or potato peeler)
12 tonka beans (slightly crushed/broken open)
2 cups water
1 cup cane sugar or turbinado sugar
Add orange peel, slightly crushed tonka beans and water to 1 quart pot. Bring to boil and then turn down to simmer for 45 minutes. Strain. Add sugar and stir until dissolved.
Refrigerate for 8–12 hours.
Directions for Martini
In a shaker tin, crush basil leaves. Add Tonka Bean Syrup, pineapple and Asian pear. Muddle until juiced.
Add Malfy Limone Gin and Spiced Ginger Bitters. Shake all ingredients until ice cold.
Strain into coupe/martini glass. Top with champagne (optional). Garnish with fresh basil and diced pineapple and Asian pear or a lemon twist.