A few weeks back I pickled up some ramps because I live in Brooklyn, and apparently people in Brooklyn love ramps. Springtime in Brooklyn means that there is a feverpitch desire for ramps - ramp pesto, ramp pasta, ramp butter, there are ramps in almost anything you can think of thanks to the creativity of Brooklyn chefs. I too love ramps, and I thought they would look mighty pretty in a martini, and I was right.
Ramp season is shockingly short - a mere few weeks to satisfy all those ramp cravings! The solution? Pickling. Pickling is a great way to preserve ramps and ensure their availability in your life, and in your martinis.
For this cocktail, I used the classic Gibson recipe - 2.5 oz Vodka with .5 oz Dry Vermouth, and I recommend using a vermouth on the classic end of the spectrum such as Dolin. You don't want too many other aromatic flavors in this cocktail, it's all about the ramp brine.
Enjoy!
Ramp Gibson Martini
2.5 oz Vodka (I used Absolut Elyx)
.5 oz Dolin Dry Vermouth
Barspoon Ramp Brine
Stir with ice, strain into a chilled cocktail coupe. Garnish with a pickled ramp and a few pink peppercorns from the brine.
Pickled Ramps
Adapted from Bon Appetit
8 ounces ramps
2 dried red chiles
2 bay leaves
2 teaspoons fennel seeds
1 teaspoon pink peppercorns
1 cup white wine vinegar
½ cup sugar
1 tablespoon kosher salt
Clean ramps and remove any damaged bits. Pack ramps into a pint-sized jar along with dried red chiles, bay leaves, fennel seeds, and pink peppercorns.
Bring white wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill.
Styling Notes
Mixology Coupes - Waterford
Silver Tray - Vintage
