Ramptinis, or Ramp Foraging Part II

Here's a twist on your classic Martini, brought to you by the elusive spring ephemeral

A certain member of my family who lives in Brooklyn and has a big job at the New York Times was amused I failed to mention another use for ramps in my post on ramp foraging, especially since it was the topic of some discussion in our household over Easter.

Ramptinis.

Ramps can be an intriguing addition to your classic Martini. It may become my most popular use of these fleeting, springtime wonders once I give it a try.

Here’s a basic recipe for a Dirty Ramp Martini courtesy of Danny Childs, whose book on mixology called Slow Drinks is a must for anyone interested in foraging and the art of mixing botanicals and other plants into unusual beverages and cocktails.

His recipe is for a brine to add to a Martini. You also can pickle the tiny ramp bulbs and add them as well, a play off the classic Gibson.

Ramp Brine

For the brine, combine:

¾ cup of water

6 tablespoons distilled white vinegar

6 tablespoons white balsamic or white wine vinegar

1 ½ tablespoons sugar

2 ¼ teaspoons of kosher salt.

Bring this to a roaring boil in a medium saucepan, and add:

3 sprigs thyme

½ teaspoon black peppercorns

½ teaspoon fermented chili flakes (optional)

1 bay leaf

60 ramp leaves, packed tightly into the saucepan

(The ingredients could be halved.)

Pour the boiling brine into the jar and cap tightly. The brined ramps can be stored in a refrigerator for 1 or 2 months, or water processed and sealed for long-term storage.

Dirty Ramp Martini

Fill a cocktail shaker with ice and add;

2 ounces gin (or vodka)

½ ounce pickled ramp brine

½ ounce dry vermouth

Shake and strain into a chilled Martini coupe. Garnish with a pickled ramp bulb or chives

I may have to sneak out into the woods for a few more ramp leaves.

Here’s a selection of recent posts:

I know where to find ramps but can’t tell you where

Welcoming the elusive bluebird

Saving a bird

Bending the zone in a vegetable garden