I came across a cocktail recipe that used Cilantro (Coriander) infused Gin. I love the flavours of this herb and as the website suggested using Hendricks, a Gin that I have in my cupboard, I decided to give it a try.
The recipe had an entire bottle of Gin being used; I was somewhat more cautious and went for about 6oz (177ml). I soaked the Cilantro for three days in a small carafe.
The picture shows the results after removing the herb; a slightly off-colour liquid.
I made two drinks with this Gin. The first was the suggested recipe
3 oz. cilantro-infused gin
1 oz. freshly squeezed lime juice
1 oz. simple syrup
Splash of Triple Sec
The resulting drink was fresh and crisp with the cilantro flavour forward, but not overwhelming.
The picture below would have looked a little better if the Cilantro garnish had stayed central when I moved the glass to take the picture.
The pedant in me was not happy. The drink was excellent and the actuality of the Cilantro Infused Gin was every bit as good as the idea sounded, BUT the recipe has been described as a Cilantro-Infused Gin Martini with Lime. This drink is not a Martini; the mix of sharp fruit juice and sugar makes it a member of the Classic Sour family. Specifically, this looks a like a Gimlet, albeit with the addition of a splash of Triple-Sec.
It may be terribly bad form to rename someone else’s cocktail, but I shall make this again and call it a Cilantro Infused Gimlet.
I used the rest of the herbed-up Gin to make a traditional Martini, but that was somewhat disappointing. The taste of Cilantro that had been so well framed in the original, was lost in this drink. The wonderful nose of Cilantro did remain, but I shall stick to using any future batches of this in Gimlets.
Despite my unhappiness with the name, the original article and recipe were top-notch, so thanks to Radiogastronomy