Although garlic is a staple in most kitchens, it is almost never thought of as an ingredient for the bar. However, as savory cocktails take hold and the marriage of kitchen and bar continues to strengthen, the most unlikely of ingredients can find their way into your drink! Some mixologists have experimented with muddling cloves of garlic into cocktails. I prefer to steep the garlic in a mushroom broth, so its spicy, pungent characteristics come through more subtly. Playing with new flavors is the most fun part of cooking and cocktails, so don’t be afraid to break new ground.
—Natalie Bovis, The Liquid Muse
Stir the vodka, gin, vermouth, and consommé with ice, then strain into a martini glass. Using a mister, spritz rosemary-infused olive oil across the surface of the glass.
Bring the consommé to a light boil in a saucepan. Add the garlic and simmer for 15 minutes, or until garlic is soft. Remove from heat and let cool. Strain and bottle.
For more information, see Food Central: Garlic
Originally published in Organic Gardening Magazine, February/March 2014