INGREDIENTS
For the pickled samphire:
- 45ml vinegar
- 45ml sugar
- 90g samphire
For the drink:
- 37½ml gin – we use Pickering’s, which is local to us in Edinburgh
- 15ml dry white vermouth – we use Cocchi Americano
- 7½ml samphire pickle brine (see above and method)
- Pickled samphire, to garnish
METHOD
First make the pickled samphire. Put the vinegar, sugar and 90ml water in a small pan, bring to a simmer, stirring to dissolve the sugar, then take off the heat and leave to cool a little. Put the samphire in a clean jar, pour the brine over the top, then seal and leave to infuse for 48 hours. Once infused, store in the fridge.
To build the drink, stir all the liquids in a chilled martini glass, garnish with a little pickled samphire, and serve.
