Excerpt from A Field Guide to Canadian Cocktails, by Scott McCallum & Victoria Walsh
This northern twist on a classic Martinez uses an Arctic rose vermouth reduction, which has a beautiful pale pink hue reminiscent of a sunsetover Arctic snow. The delicate Arctic rose (also known as the prickly wild rose) is a species that grows wild in almost every Canadian province and into the northern territories. Feel free to use any edible rose.
2 oz Arctic Rose Vermouth Reduction
1 oz gin, such as Yukon Shine DistilleryAuraGin
1 tsp Aperol
Handful of ice cubes
1 edible dried rose petal, preferably Arctic rose, for garnish
Pour all ingredients except ice and garnish into a mixing glass. Add ice and stir until chilled. Strain through a julep strainer into a chilled coupe glass. Garnish with rose petal.
Makes 1 drink
Arctic Rose Vermouth Reduction
Place 4 cups white sweet vermouth and 12 edible dried rose buds, preferably Arctic rose, in a large saucepan. Set over high heat and bring to a boil. Reduce heat to medium. Gently boil until reduced to exactly 2 cups including roses, about 45 minutes. Remove from heat and let cool completely. Fine strain through a funnel lined with several layers of cheese- cloth. Reduction will keep, sealed and refrigerated, for 1 month. Makes14 oz (1 ¾ cups), for 7 drinks.
Excerpted from A Field Guide to Canadian Cocktails by Victoria Walsh and Scott McCallum. Copyright © 2015 Scott McCallum and Victoria Walsh. Photography Copyright © Juan Luna. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.