Seven bartenders from around OKC competed in a martini contest at Barkeep Supply in Midtown on March 6. While Nathan Cover of Mary Eddy’s took home the grand prize for martini you can try at the Mary Eddy’s Bar – it is spectacular – runner up Tristan Schwartz of Milo at The Ellison Hotel created a brilliant riff on a martini featuring lemongrass-infused Spanish gin.
“I really love BCN gin, and I thought it would make the perfect spirit for a lemongrass infusion,” Schwartz said. “My old roommate accidentally left some saffron in the freezer when he moved out, so I made a tincture with it for the martini.
To make the cocktail even more dramatic, Schwartz uses lemon juice and dehydrated lemongrass to “pain” the glass, as well as an elaborate garnish to amp up aromatics. He was kind enough to share the recipe with us, and we’re sincerely hoping this beauty finds its way onto Milo’s cocktail menu.
Ingredients:
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- 2 ounces lemongrass infused BCN gin
- 1 ounce Cocchi Americano
- 3 drops saffron tincture
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Instructions:
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- Stir with ice, and strain in a martini glass. Serve up.
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