Edible Sacramento Summer 2022

From left: An assortment of herbs and freshly made

rosemary-blueberry syrup at The Snug; The Martina, a savory and herbaceous martini created by The Snug's Britta Currie. Photos courtesy of The Snug

THE MARTINA (courtesy of Trevor Easter, bar director, The Snug in Sacramento. Serves 1) 2 ounces dill-and-cucumber-infused gin (see recipe below) ¾ ounce blanc vermouth ¼ ounce Amontillado sherry Combine ingredients and stir. Strain into a martini glass and garnish with an olive or something savory. For Dill-and-Cucumber-Infused Gin 6 grams (about ⅛ cup) dill weed 1 cucumber, peeled and chopped 750-milliliter bottle of gin (Easter recommends Future gin) Add dill weed and cucumber to gin. Infuse for 3 hours (no heat necessary), strain, and serve.

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