BarsA French Onion Martini That Investigates Making Salinized Soil Usable For Crop Growing

A French Onion Martini That Investigates Making Salinized Soil Usable For Crop Growing

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In their latest cocktail menu, Amsterdam’s Super Lyan explores The Netherlands’ relationship with water. While bars across the globe have begun exploring drinks through a sustainable lens, few have done it as directly and intelligently as the picturesque Central Amsterdam bar. The Salt Farm French Martini is the quintessential example of this examination.

The Salt Farm French Martini from Super Lyan explores the Netherlands’ relationship with reclaimed land, and the farming research to make salinized soil usable for crop growing. Find out more about the cocktail recipe below:

Salt Farm French Martini from Super Lyan
Salt Farm French Martini – Photo by Ashkan Mortezapour Photography

Bar
Super Lyan

Bartender: 
Team Super Lyan!

Cocktail Name: 
Salt Farm French Martini

Type of cocktail: 
Martini

Inspiration:  
As part of our ‘Below Sea Level’ menu, the drink explores the Netherlands’ relationship with reclaimed land, and the farming research to make salinized soil usable for crop growing – and focuses on the tomatoes, onions and berries that are part of the research; all folded into a drink that feels like a tropical escape as much of the research is being used around the world to combat salty soils. 

What make it unique: 
The onion aspect for sure, but the approach to complex mise en place in a very approachable drink is also key. It still drinks like a French Martini, but has an added complexity.

Why does it represent the bar?: 
Super Lyan is all about reimagining the familiar, so it creates a very complex version of the familiar drink showing the ‘other side’ to the cocktail

Ingredients and measurements: 

  • Tomato wine 40ml
  • Onion Sherbet 1.25ml
  • Ketel One Vodka 20ml
  • Pisco 10ml
  • Fresh pineapple juice 15ml
  • foam agent 2 dashes

Directions:
Dry shake, then wet shake and fine strain

Glassware:
Coupette 

Garnish:
Honny Cress

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