Bone-Dry Martini

Vodka, Bone Tincture, Lemon Distillate

Bartender Ryan Chetiyawardana of Super Lyan | London
Yield: 1 cocktail

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Adapted by StarChefs | April 2017

INGREDIENTS

Bone Tincture:
1 chicken leg bone, cleaned
100 milliliters food-grade phosphoric acid
1 gram calcium salt
1 gram Maldon sea salt
1 gram food-grade magnesium salt

To Assemble and Serve:
45 milliliters Absolut Elyx vodka at 30% dilution
Lemon distillate

METHOD

For the Bone Tincture:
Heat oven to 200°C. Roast chicken bone for 30 minutes; cool. Crush the bone, removing any marrow and small pieces of flesh. Dissolve bone in phosphoric acid over 2 days. Strain through a fine mesh sieve and dilute with 500 milliliters water. Add calcium, sea, and magnesium salts.

To Assemble and Serve:
To a chilled martini glass, add 1 dash Bone Tincture followed by vodka. Spray with lemon distillate.

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