Carambola Cel-Star

February 2nd, 2013 § 0 comments § permalink

Ingredients

2 ½  ounces  fresh star fruit and celery juice ( 1 star fruit, 2 stalks celery, leaves and all)
2 ounces Titos vodka
½ ounce lime juice
½ ounce lovage and lemon thyme syrup*
Star Fruit Garnish
Brooklyn Hemispherical Lemon Bitters
The Bitter Truth Celery Bitters

Directions

In a large glass filled with ice, place the juice, vodka, lime juice and syrup and stir well.  Strain into a martini style glass.  Add two drops of lemon bitters and two drops of celery bitters, garnish with a thin slice of the star fruit.


*Lovage and Lemon Thyme Syrup- combine a handful of Lovage ( or celery leaves) and lemon thyme in  a sauce pan with 1 cup water and 1 cup white sugar and bring to a boil.  Reduce heat and simmer for about 5 minutes.  Take off heat, let cool completely.  Strain and refrigerate.

The (Grape) Pickled Pepper

February 2nd, 2013 § 0 comments § permalink

Ingredients

1 teaspoon black peppercorns, cracked
1 teaspoon black mustard seeds
1 cinnamon stick
2 teaspoons fresh rosemary leaves
¾ cup aged white balsamic vinegar
¼ cup water¾ cup turbinado sugar
½ teaspoon pink salt
1 ½ cups red or black grapes
1 ounce fresh red or black grape juice (juicer)
2 ounces Brueckelen Distilling Glorious Gin
1 tablespoon sweet vermouth
Rosemary Stick with Leaves ( garnish)

Directions

In a small and thin toasting pan, toast the spices; peppercorns, mustard seeds and cinnamon until they begin to char and smoke a little.  Remove from heat.  In a small sauce pan combine the spices, the rosemary leaves, vinegar, sugar, water and salt and bring to just before a boil. Whisk until all the sugar and salt is totally dissolved.  Allow mixture to cool completely.  In the meantime take the grapes and with a toothpick poke a tiny hole in where the grape was attached to the stem, allowing the toothpick to enter into the grape about ½ way.  Place the grapes in a large mason jar and put the brine over the top of the grapes.  Refrigerate overnight.

In a shaker filled with ice, combine 2 ounces of gin, 2 ounce of fresh grape juice, vermouth and about 2 tablespoons of the brine from the pickled grapes.  Double strain into a martini style glass and garnish with a rosemary stick with a few grapes skewered through it.



Harissa & Preserved Lemon Mint Martini

January 4th, 2012 § 0 comments § permalink

Ingredients

3 ounces gin
½ ounce mint infused dry vermouth (recipe follows)
½ ounce preserved lemon liquid (recipe follows)
2-3 drops harissa (recipe follows)
Preserved lemon garnish
Mint leaf garnish

Directions

In a glass filled with ice place the gin and the vermouth and stir. Add the lemon preserved liquid and strain into a martini glass. Place one preserved lemon segment and a mint leaf in for garnish and drop 2-3 drops harissa in the center.

Quick Preserved Lemons

Makes 3 cups

Ingredients

10 lemons, scrubbed of any wax or residue
3 tablespoon kosher salt
3 tablespoons sugar
½ cup lemon juice

Directions

Slice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl, and sprinkle with the salt and sugar. Toss well, and transfer to a jar. Let the mixture sit for at least 3 hours at room temperature, shaking the jar periodically. It can be served at that point or refrigerated for up to a week.

Ger-Nis Harissa

Makes 2 cups

Ingredients

8 dried guajillo chilies, stems removed, broken
5 dried red chilies, stems removed, broken
1 dired chili de arbol
1 cup boiling water
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
4 garlic cloves
1 bell pepper, roasted & peeled
1 tablespoon lemon zest
3 tablespoons lemon juice
1 tablespoon salt
2 tablespoons olive oil
2 tablespoons fresh mint leaves (optional)

Directions

Place the dried chilies in a medium bowl and cover with the boiling water, let stand for about 15 minutes, allowing the chilies to soften. Grind the toasted seeds until a powder is formed. Transfer the softened chilies, the spices, the garlic, the red pepper, the lemon zest and juice, the salt and the olive oil into a food processor and process until smooth. At this stage add the fresh mint leaves and process until all the mint is chopped and incorporated. Season with salt to taste. Store in the refrigerator for up to 1 month.

Mint Infused Vermouth

Ingredients

1 bottle dry vermouth
20 fresh mint leaves, torn in half

Directions

In a mason jar or large jar combine the vermouth and the mint and allow to infuse, turning upside down periodically, for 2 days. Strain.

The Halle Berry with Lemon Zested Frozen Blueberry Garnish

April 5th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

For the raspberry infused vodka

1 cup fresh raspberries
1 tablespoon lemon zest
1 quart of vodka

For the lemon blueberries

½ cup vodka
¼ cup sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon fresh blueberries

For the cocktail

Ice
2 ounces raspberry infused vodka
1 ounce sweet vermouth
1 ounce blueberry juice

Directions

For the raspberry infused vodka

Combine the ingredients in a quart container and let infuse for 3-4 days.

For the lemon blueberries

In a bowl whisk together vodka, sugar, lemon zest and lemon juice. Add blueberries and mix well. Allow to soak for a few days and then strain blueberries (reserving liquid) and freeze blueberries on a sheet tray and then place in zip lock bag once frozen.

For the cocktail

In a shaker filled with ice, combine raspberry infused vodka, sweet vermouth and blueberry juice, shake vigorously and strain into a martini glass. Garnish with frozen floating blueberries.

The Bollywood with Star of Anise Vodka with Curried Grape Garnish

April 5th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

For the star of anise infused vodka

5 whole star anise
1 quart vodka

For the curried grapes

½ cup anise syrup (sugar, water and star anise into a simple syrup)
¼ cup vodka
1 teaspoon curry powder
1 tablespoon honey
1 cup of whole black or purple grapes

For the cocktail

Ice
2 ½ ounces anise infused vodka
1 ½ ounce curried grapes liquid
1 tablespoon lemon juice
Coarse sugar

Directions

For the star anise infused vodka

Combine star anise and vodka in a quart container and let infuse for 4-5 days.

For the curried grapes

In a bowl whisk together the anise syrup, vodka, curry and honey. Add the whole grapes and let soak for 3-4 days.

For the cocktail

In a shaker full of ice, combine star anise infused vodka, curried grapes liquid and lemon juice. Shake vigorously and strain into a martini glass. Roll a curried grape in coarse sugar and place on a toothpick and drop in the glass.

Gazpacho Spaniard with Lemon Cucumber Garnish

April 5th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

For the cucumber-tomato infused vodka

1 cucumber, peeled and sliced
1 tomato cut in half
1 quart vodka

For the lemon cucumbers

1 tablespoon lemon zest
1 tablespoon lemon juice
¼ cup vodka
½ teaspoon salt
½ teaspoon sugar
1 cucumber, sliced (skin on)

For the cocktail

Ice
2 ounces cucumber-tomato infused vodka
1 ounce dry vermouth
½ ounce pickled lemon cucumber juice

Directions

For the cucumber-tomato infused vodka

Combine the ingredients in a quart container and let infuse for 3-4 days.

For the lemon cucumbers

In a bowl combine the lemon zest, lemon juice, vodka, salt and sugar and mix well. Add the cucumbers and let soak for 1-2 days.

For the cocktail

In a shaker filled with ice add, the cucumber-tomato infused vodka, dry vermouth and lemon-cucumber pickle juice, shake vigorously and strain into a martini glass. Garnish with a lemon cucumber slice.

Dirty Texas Cowboy with Lime Pickled Jalapeno Garnish

April 5th, 2011 § 0 comments § permalink

Makes 1 cocktail

Ingredients

For the red bell pepper infused gin

2 red bell peppers, deseeded and sliced
1 quart gin

For the pickled jalapenos

Zest and juice of 1 lime
¼ cup water
¼ cup champagne citrus vinegar
Salt
2 jalapenos, seeds intact and sliced

For the cocktail

Ice
2 ounces bell pepper infused gin
1 ounce dry vermouth
½ ounce pickled lime jalapeno juice

Directions

For the infused gin

Place peppers and gin in a quart container and let infuse about 2 to 3 days.

For the pickled jalapenos

In a mixing bowl whisk together lime zest and juice, water, vinegar and salt. To the mixture add sliced jalapenos. Cover and marinate for about 3-4 days.

For the cocktail

In a shaker filled with ice combine the red bell pepper vodka, and jalapeno juice, shake vigorously and strain into a martini class. Garnish with 1 or 2 slices of pickled jalapenos.

The 007 with Herbed Olive Garnish

April 5th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

For the 007

2 ounces gin
1 ounce dry vermouth
½ ounce herbed olive juice
Ice
3 herbed olives, for garnish

For the herbed olives

Garlic stuffed olives
¼ cup champagne vinegar
¼ cup olive oil
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 teaspoon fresh oregano, chopped fine
1 teaspoon lemon zest
1 tablespoon lemon juice

Directions

For the 007

In a shaker combine the gin, vermouth, and olive juice and ice, shake vigorously. Strain into a martini glass and garnish with 3 herbed olives.

For the herbed olives

In a small container, combine the olives, vinegar, oil, parsley, chives, oregano, lemon zest, and lemon juice. Mix well, cover, and marinate in the refrigerator for 3-5 days.

Bell Pepper Spicy & Dirty Martini

January 18th, 2011 § 0 comments § permalink

A spicy, dirty, yet fresh tasting variation of the dirty martini, alive and filled with a daily dose of vegetables!

Makes one drink

INGREDIENTS

Ice
2½ ounces bell pepper infused vodka, recipe below
1 ounce extra dry vermouth
1 ounce spicy pickled olives and pepper brine, recipe below
3 olives and 1 slice of pepper (from the brined goods), for garnish

DIRECTIONS

Fill a shaker with ice and add the vodka, vermouth and brine. Close and shake vigorously. Place the olive and the bell pepper in the bottom of a martini class and strain mixture from shaker into the glass.

Bell Pepper Infused Vodka

Makes 4 cups

INGREDIENTS

2 red bell peppers, deseeded and sliced
4 cups vodka

DIRECTIONS

Place all ingredients in a quart container and let infuse about 2 to 3 days.

Spicy Olive & Pepper Brine

Makes 1 cup

INGREDIENTS

1 (8 ounce) jar stuffed garlic olives
20 to 25 pieces of sliced red, yellow and orange peppers
1 jalapeño, chopped and wrapped in cheese cloth
½ cup water
1 tablespoon salt
Zest and juice of 1 lemon

DIRECTIONS

Place all ingredients in a large glass container. Let brine for about 3 days. Remove the cheesecloth wrapped jalapeño.

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