So a few weeks ago I found a big jar of pickled asparagus and was amazed that I had never experienced the salty, crunchy goodness before. I had to find a good cocktail to make with them, so this version of a martini came about. It tastes like a Gibson without the bite of onion, and with the earthy goodness of asparagus on the aftertaste. Great for a classy evening.
Ingredients:
- 2 oz Bombay Sapphire gin
- Dry vermouth to taste
- 1 pickled asparagus shoot.
Stir and strain as you would any good martini and enjoy like you would a Gibson.
