BETHAN WESTON RECIPES / 04
THE
GOAT CHEESE MARTINI.
A goat cheese martini recipe with goat cheese-washed gin, Lillet, sage oil and a frozen beetroot ball that slowly turns the drink pink as you sip.
01 / THE PREP
THE
PREP.
GOAT CHEESE GIN
Chop up goat cheese, pop it into a container and pour Mason's gin over the top. Give it a little shake, then freeze for around 24 hours.
The next day, strain the gin through kitchen roll. This removes the solids but keeps that silky, savoury flavour in the gin.
SAGE OIL
Gently warm olive oil with sage for a couple of minutes, then leave it to sit overnight too. Use a generous amount on the finished drink.
02 / THE DRINK / MAKES 5
THE
BATCH.
03 / THE METHOD
- 01
Add the goat cheese gin, Lillet and water to an empty bottle. Give it a gentle shake, then leave it in the freezer until properly cold.
- 02
Grab an ice-cold glass from the freezer and pop a frozen beetroot ball into the bottom.
- 03
Pour in around 90 ml of the martini, then finish with a ton of sage oil.
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