I love Pink Martini! It is hard to really describe the sound of the band. Even with only 12-members, they still achieve the big band sound which is why they have been called the “Little Orchestra”. They do some jazz standards, as well as original material, and different interpretations of classical music. They also do a whole range of world music and have recorded songs in multiple languages. For example, their most recent holiday CD has a Japanese version of White Christmas, a Chinese New Year carol, a song from a Verdi opera, and a couple of songs for Hanukkah. I know I can’t really describe their music all that well so you should just check out their website or look them up on YouTube.
I was just at their show just this past weekend which closed out our Summer Festival. So in honor of the concert, I thought I’d try to conjure up a Pink Martini recipe! Here’s what I came up with:
- 1 oz. rhubarb syrup
- 2 oz. bison / buffalo grass vodka (or gin)
- splash of raspberry liquor
- splash of cranberry nectar
- dash of bitters
Place all ingredients into a cocktail shaker and shake well. Strain into a glass.
Notes — If you wanted to substitute some gin for the vodka that should be fine. I do not like gin, so that’s why I use the buffalo (bison) grass vodka. It is similar to the gin in that they both have that organic, botanical taste. The one that I have at home is Bak’s, but if you come across some others, I definitely recommend it. It used to be banned in this country so that might make it a little tricky to find. I guess the grass has a certain chemical that is a little bit toxic and, um, anti-coagulant-y. They use that same chemical in rat poison. . . . yay! But that does give it a certain “forbidden fruit” allure to it.