There are two types of fruit pickles in this martini recipe: plums and umes. The homegrown plums are from Orange – which were a gift from friends with the leaves still attached – gorgeous in their imperfect-perfection. I made them into homemade plum pickles with sweet spices including wattleseed, and their summer sweetness lives on in these dirty pickled plum & ume martinis. The second type of pickles are ume fruit from Japan – in the form of Choya umeshu Japanese ume wine that includes unripe ume pickled in the liqueur. Ume are not plums but are closely related to the plum species. I have used Sydney made Archie Rose gin and Martini Bianco vermouth. The homemade pickled plum lends a beautiful pink colour and wattleseed flavour to this twist on a classic dirty martini. If you want a less strong martini you can replace the Choya umeshu with vermouth and leave out the ume garnish.
Dirty pickled plum & ume martini
Print RecipeIngredients
- 3 small slices of Choya umeshu pickled ume for garnish (leave out if leaving out the choya umeshu)
- ¾ shot Archie rose signature dry gin
- 1/8 shot Martini Bianco vermouth or a ¼ shot if leaving out the choya umehsu
- 1/8 shot Choya umeshu liqueur
- ¼ piece of homemade pickled plum with wattleseed
- 1 teaspoon homemade pickled plum brine
- Handful of ice cubes
Instructions
Cut 3 small slivers of Choya umeshu pickled ume and add to the bottom of a martini glass as a garnish.
Add all the other ingredients – the gin, vermouth, umehsu, homemade pickled plum and brine and ice - to a cocktail shaker
Shake vigorously and then serve
Notes
I sourced my Archie Rose Sydney made signature dry gin and Martini Bianco vermouth from the Sackville Hotel Rozelle. Choya Umeshu liqueur is available from Dan Murphy’s .
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