The Daily Telegraph - Saturday
APPLE BLOSSOM MARTINI METHOD
Apple blossoms hold a grapefruit flavour in them. When they are in bud they can be preserved in salts or pickles. Once the flowers have been pollinated, the apple blossom will start to fall off the tree: hold a bag or basket under the branches of apple blossoms and gently shake or touch the flowers; the blossom will fall into your basket to use in salads, in syrups or suspended in grown-up jellies. Turning them into an apple-themed martini is also a fitting farewell to the falling blossoms.
Makes 4 cocktails INGREDIENTS
Enough apple blossom to pack 250g jar (reserve some for garnish)
220ml delicately flavoured gin 110ml sweet vermouth 110ml apple juice A grating of zest from an unwaxed grapefruit
Pack a jar with blossoms and cover them with a good gin. Press the petals under the liquid and cover with baking paper to ensure that they do not come up to the surface. Seal with a lid and place in a dark cupboard to infuse for 3–4 hours before straining.
In a cocktail shaker, shake the gin, vermouth and apple juice with ice. Pour into chilled martini glasses, rub the rim with the grapefruit zest, and garnish the drink with the zest and reserved apple blossoms.