Red Rum Martini
Muddle; Shake ∙ 4 min ∙ 16.9% ABV ∙
The Red Rum Martini muddles fresh redcurrants with Caribbean aged rum, sloe gin, lemon and vanilla syrup, shaken and fine-strained up. Tart berry pulp thickens the texture against a warm rum backbone, while a bright citrus snap and vanilla sweetness settle into a silky, well-balanced finish.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- In the base of the shaker, muddle: Fresh redcurrants 24 pcs
- Add the remaining ingredients: Caribbean aged rum 50 mlSloe gin 15 mlLemon juice 15 mlVanilla syrup 15 ml
- Shake with ice
- Fine strain into the chilled glass
- Garnish with redcurrants draped over the rim
Tips
- Muddle the redcurrants firmly enough to burst every berry, but don't pulverize the skins or the drink turns pulpy and bitter.
- Shake hard and briefly — the fruit and syrup need full emulsification, but over-shaking bruises the redcurrant and dulls the color.
- Fine-strain carefully to catch the crushed skins and seeds, leaving a clear, deep-pink pour in the chilled glass.
History
The Red Rum Martini was created in 2002 by bartender Jason Scott at Oloroso, a restaurant and bar in Edinburgh, Scotland. The drink takes its name from its rum base and red hue, both nodding to Red Rum, the racehorse who won England's Grand National three times and became a celebrated British sporting hero before his death in 1995.
FAQ
What is in a Red Rum Martini?
Muddled fresh redcurrants, Caribbean aged rum, sloe gin, lemon juice, and vanilla syrup, shaken with ice and fine-strained into a chilled martini glass. It is garnished with redcurrants draped over the rim, and despite the name it is shaken, not stirred like a classic Martini.
How do you make a Red Rum Martini?
Muddle fresh redcurrants in the base of a shaker, then add the Caribbean aged rum, sloe gin, lemon juice, and vanilla syrup. Shake hard with ice, fine-strain into a pre-chilled martini glass to leave the crushed skins behind, and garnish with redcurrants draped over the rim.
