Distinctly Montana Magazine

15 w w w. d i s t i n c t l y m o n t a n a . c o m S T A T E T A B L E INGREDIENTS 2.5 oz Vodka or Gin 1.5 oz Chokecherry Syrup .5 oz rhubarb syrup Ice INSTRUCTIONS Fill a mixing glass or shaker with ice. Add vodka or gin, and chokecherry and rhubarb syrup to the shaker. Stir or shake well until chilled. Strain the mixture into a chilled martini glass. Rhubarb ribbon or lemon twist for garnish. CAJUN REMOULADE SAUCE INGREDIENTS 1 cup mayonnaise 2 tablespoons Creole mustard (or substitute with whole grain mustard) 2 tablespoons chopped pickles or cornichons 1 tablespoon capers, drained and chopped 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce (adjust to taste) 1 clove garlic, minced 1 teaspoon Cajun seasoning Salt and pepper to taste 2 tablespoons chopped fresh parsley (optional, for garnish) INSTRUCTIONS In a medium bowl, com- bine the mayonnaise, Creole mustard, chopped pickles, capers, lemon juice, Worcestershire sauce, hot sauce, minced garlic, and Cajun seasoning. Stir all the ingredients together until well combined. Taste the sauce and adjust the seasoning as needed, adding salt, pepper, or more hot sauce to suit your taste preferences. Cover the bowl with plastic wrap or transfer the remoulade sauce to a sealed container. Refrigerate the sauce for at least 30 minutes to allow the flavors to meld together. Once chilled, give the sauce a final stir before serving. Garnish with chopped fresh parsley if de- sired. Serve the Cajun remoulade sauce alongside your crispy walleye nuggets for dipping. It seems like there are so many drinks these days that are only "martinis" insofar as they contain booze and are served "up." Well, here's another one. While that might offend old-school martini purists, we contend that chokecherry and rhubarb are significantly less disgusting than vermouth. RHUBARB & CHOKECHERRY MARTINI

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