Swashbuckler Martini: An Oyster Martini

• 2 ozgin
• 1/2 ozdry vermouth
• 1/2 ozSwashbuckler brine
•  lemon peel

Preparation

1. 1.

   Combine the gin, vermouth, and brine in a shaker. Shake with one cube of ice. Strain into a chilled glass. Express a lemon peel over the drink, then add the garnish. Swashbuckler Brine (6 1/2 oz./6 servings)Add 2 oz. of Dolin dry vermouth, 1 oz. of olive brine, 1/2 oz. of mignonette, and 1 whole small-medium oyster to a shaker and blend with an immersion blender. Strain through chinois. Will keep in the refrigerator for about a week.

2. 2.

   MignonettePlace 5 1/3 oz. of white wine, 1 1/2 cups of rhubarb (cut into 1/2-inch pieces), 1 cup of white wine vinegar, 1/4 cup of sugar, and 1/2 bay leaf in a pot over high heat. Heat, stirring occasionally, until the sugar has dissolved and the liquid has come to a simmer. Turn off the heat, cover the pot and let it steep until the rhubarb is softened and cooked, about 20 minutes.

3. 3.

   Set a strainer over a heat-proof container and pour the liquid through. Let the strainer sit allowing all the liquid to drip through. Once it is cooled to room temperature throw in 3 Tbsp. of small diced shallots and transfer it to the refrigerator until chilled through. Yields 2 cups. Will keep in the refrigerator for 3 days.