A summery, coastal take on the classic. The pickle makes more than you need here, but it will keep for up to six weeks in the fridge, and also works well as a topping for oysters or as a garnish for smoked salmon or gravlax.
Samphire martini
Serves 1
For the pickled samphire
45ml vinegar
45ml sugar
90g samphire (ie, 1 standard supermarket bag)
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
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.
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Stuart Ralston, Lyla, Edinburgh
