A lighter, rhubarb-tinged spin on the Martinez from The Up & Up’s Matt Piacentini adds layers of bitter complexity and keeps the sweetness in check. Piacentini created this drink as part of PUNCH’s House Cocktail Hack column, spring edition.
Purity of the Turf
Matt Piacentini, The Up & Up | New York City
Ingredients
Serving: 1
- 1 1/2 ounces gin, preferably Beefeater
- 1/2 ounce Dolin dry vermouth
- 1/2 ounce rhubarb syrup (see Editor's Note)
- 2 dashes orange bitters
Garnish: orange peel
Directions
- In a mixing glass, stir all ingredients with ice until chilled.
- Strain over ice into double old-fashioned glass, and garnish with an orange peel.
Editor's Note
To make rhubarb syrup, combine 4 cups chopped rhubarb, 1 cup sugar and 1 cup water to a saucepan and bring to a boil. Simmer 10 minutes, until syrup is a deep pink. Let cool, then strain out rhubarb solids. Will last about two weeks in the fridge.