Most cocktails aim for a balance of sweet, sour, and spirit. The g3 is a savory cocktail, not a drop of sweetness in there. It’s so named (I named it!) because the spirit (either vodka or gin) is infused with garlic mustard and garnished with a pickled field garlic bulb. Traditionally, when a martini is garnished with an onion instead of an olive, it’s magically transformed into a Gibson. So there you have it: garlic mustard, field garlic (an onion cousin), and a Gibson. Three gees. g3
I suspect the garlicky spirit would make a great base for other savory cocktails, like Bloody Marys and Salty Dogs, but here you’ll enjoy it in its purest state.
To Infuse the Spirit
Place two cups of loosely packed, washed garlic mustard leaves in a blender and add a 750 ml. bottle of either gin or vodka. Pulverize the mixture on high until the leaves make a slurry. Pour the mixture into a closed container and refrigerate for 24 hours.
Strain the infused liquid through a coffee filter and throw away the solids. Refrigerate the liquid again for 24 hours. You’ll probably notice a small layer of fine sediment on the bottom of the container. Filter this one more time to produce a clear, infused spirit, then move the liquid to the freezer.
To Make the Cocktail
Finding the perfect balance for a Gibson or a martini is a personal thing. Whether you like yours perfectly dry or vaguely moist, I won’t criticize. The proportions below are perfect for me, and I encourage you to find your own personal best.
In a cocktail shaker full of ice, combine 3 ounces of ice cold, garlic mustard infused vodka or gin with a capful of dry vermouth. Stir (sorry 007) for 30 seconds, then strain into a martini glass or coupe. Garnish with three pickled field garlic bulbs.
Here’s to the wildcrafted cocktail. Cheers!