Courtesy Camille Cavan, bar and front-of-house manager, Quaintrelle, Portland, OR
Cocktail Inspiration: Sea Beans
These bright-green sprigs, also known as samphire, resemble tiny green beans soaked in sea-salty brine. In drinks, they’re most often used as a bright-hued garnish or accent. But in this cocktail, they offer a clean, green take on a dirty martini, usually presented in a vintage coupe.
Make the Martini with plain, non-infused gin and garnish with a sea bean or a caperberry for a similar briny accent.
“Dirty martinis cover up the delicate flavors of gin,” says Camille Cavan, manager of Quaintrelle, in Portland, Oregon. She says infusing the sea beans into gin “creates a natural, of-the-earth dirty martini.” Cavan uses sea beans from TwoXSea, a sustainable seafood purveyor in San Francisco.
The Keepsake Martini
- 2 ounces sea bean-infused Citadelle Gin de France (ingredients and directions below)
- ¾ ounce Cocchi Americano
- Lemon peel, for garnish
- Sea bean, for garnish
In mixing glass filled with ice, combine gin and Cocchi Americano. Stir well, and strain into coupe glass. Twist lemon peel over drink to express oils. Garnish with lemon peel and sea bean.
In Mason jar or other wide-mouthed container with lid, lightly crush ⅓ cup fresh sea beans with muddler or wooden spoon. Add 1 cup Citadelle Gin and cover. Shake gently to mix. Set aside in cool, dark place for 1–2 days. Strain through cheesecloth twice, then funnel back into gin bottle. Makes enough for 4 cocktails.