Grapefruit Fennel Salty Dog

February 2nd, 2013 § 0 comments § permalink

grapfruit fennel cocktail

Ingredients

Grapefruit Zest  Pink Rim Salt*
Ice3  ounces vodka
4 ounces fresh grapefruit fennel juice ( 1 grapefruit, ¼ cup fennel, handful of fennel fronds)

Directions

Place the zested salt on a small flat plate, moisten the entire circular rim of a highball glass and then gently dip the rim in the salt until the salt is lining the rim, shake off any excess.  Fill the glass with ice.   Pour in the vodka, then the grapefruit juice and stir!

*Grapefruit Zest Pink Rim Salt- Combine 2 teaspoons fresh grapefruit zest with 1/4 cup pink flak salt and stir well.

grapefruit

The Lavender Beet

May 1st, 2012 § 0 comments § permalink


Ingredients

1 ounces of vodka
½ ounce lillet blanc
1 ounce lavender beet syrup*
¼ ounce fresh orange juice
½ ounce lemon juice
Orange Peel
Lavender Flower

In a shaker filled with ice, combine the vodka, lillet, beet syrup and citrus juice and shake gently until the mixture gets cold.  Strain into a low ball glass with just a few ice cubes.  Garnish with an orange peel (releasing the oils around the rim of the glass first) and a few lavender petals.

*Lavender Beet Syrup-In a saucepan combine 1 cup sugar, 1 cup water, 1 beet (chopped fine) 2 tablespoons orange zest, 2 tablespoons lavender flowers and ¼ cup orange juice.  Bring the mixture to a boil and then reduce heat and simmer for about  7 minutes.  Take off heat and allow to cool completely, strain and chill.


Concord Grape Thyme Bandit

November 14th, 2011 § 1 comment § permalink

Makes a bunch of drinks

Ingredients

1 cup concord grapes
1 cup turbinado sugar
1 cup water
¼ cup fresh thyme leaves
2 teaspoons ginger, chopped fine
Pear infused vodka
ice
Fresh lime juice
Concord grapes and thyme leaves for garnish

Directions

In a sauce pan combine and mix together the concord grapes, sugar, water, thyme leaves and ginger and bring to a boil.  Reduce the heat and allow to simmer for about 8 minutes.  Take of the heat and cool.  Process in a blender until smooth and place in a squeeze bottle or jar with pouring spout.  In a shaker filled with ice place 3 ounces of pear vodka, 2 ounces of Concord grape syrup, and one ounce of lime juice. Shake vigorously and strain into a martini style or low ball glass.  Garnish with a whole concord grape and a few floating thyme leaves.


The Beet Bloody Mary

May 5th, 2011 § 0 comments § permalink

Makes 1 pitcher of bloody mary mix

Ingredients

5 red beets, washed and scrubbed
3 carrots, washed and scrubbed
1 large bunch parsley
2 cups water
1½ tablespoons fresh horseradish, grated
1 teaspoon celery seeds
1 tablespoon lime zest
1 tablespoon lemon zest
1 tablespoon citrus champagne vinegar
Juice of 2 lemons
Juice of 2 limes
1 tablespoon salt
Smoky Salt
Vodka

Directions

Using a juicer, juice the beets, carrots and parsley. In a large pitcher, combine all ingredients and stir well. In a tall, smoky salt-rimmed glass filled with ice, pour 2-4 ounces of vodka and fill with bloody mary mix. Garnish with a lime or lemon wedge and pickled green bean, asparagus, or celery stick.

The Gentle Bloody Mary

May 5th, 2011 § 0 comments § permalink

Makes 1 pitcher of bloody mary mix

Ingredients

4 cups tomato juice
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh dill, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon fresh horseradish, grated
1 teaspoon lemon zest
2 tablespoons worcestershire sauce
1 teaspoon celery salt
Juice of 2 lemons
1 teaspoon white pepper
Dash of citrus champagne vinegar
Smoky Salt
Vodka

Directions

In a large pitcher combine all ingredients and stir well. In a tall glass filled with ice, pour 2-4 ounces of vodka and fill with bloody mary mix. Garnish with a lime or lemon wedge and pickled green bean, asparagus, or celery stick.

The Spicy Bloody Mary

May 5th, 2011 § 0 comments § permalink

Makes 1 pitcher of bloody mary mix

Ingredients

4 cups tomato juice
2 tablespoons worcestershire sauce
1½ tablespoons fresh horseradish grated
2 cloves garlic, pressed through a garlic press (juiced)
2 tablespoons Ger-Nis Tabasco
1 teaspoon celery seeds
1 tablespoon lime zest
1 tablespoon lemon zest
1 tablespoon citrus champagne vinegar
Juice of 2 lemons
Juice of 2 limes
1 tablespoon salt
Smoky Salt
Vodka

Directions

In a large pitcher combine all ingredients and stir well. In a tall smoky salt-rimmed glass filled with ice, pour 2-4 ounces of vodka and fill with bloody mary mix. Garnish with a lime or lemon wedge and pickled green bean, asparagus, or celery stick.

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.

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.

Blueberry Mint Cavatini

October 13th, 2010 § 0 comments § permalink

Makes 1

INGREDIENTS

2 ounces vodka
¼ cup fresh blueberries
1 tablespoon ripped mint leaves
1 ounce cava

PREPARATION

Place vodka, blueberries and mint in a shaker, muddle blueberries until smashed well. Add cava and fill with ice, shake vigorously and strain into a martini glass. Garnish with a blueberry and mint leaf.

Gravlox

November 1st, 2009 § 0 comments § permalink

Gravlox is a cold, cured salmon with Scandinavian origins. Gravlox literally means “buried salmon.” It is made by covering the salmon with sugar, salt, black pepper and other seasonings including dill or other fresh herbs. Once it is seasoned, the fish is wrapped in plastic wrap and placed under heavy weights in the refrigerator for up to four days. After four days, the seasonings are removed and the salmon is served after it is sliced very thin. Gravlox is a delightful fresh tasting way to eat salmon.

INGREDIENTS

I medium salmon filet (a thin filet works best)
1/2 c kosher salt
1/2 c raw pure sugar
1 large bunch fresh dill chopped fine
¼ c mustard seeds
½ c vodka

PREPARATION

Place a large sheet of plastic wrap in a large baking dish. Place the salmon skin side down in the baking dish so that the flesh is exposed. Brush or spoon the vodka over the fish and coat evenly. Next, sprinkle the dill and mustard seeds evenly over the fish, mix the sugar and salt together in a bowl and sprinkle mixture over the fish so that it is completely covered. Wrap the fish in the plastic wrap and place it in the refrigerator. Place a heavy or weighted dish on top of the salmon in order to keep the fish flattened. Flip the salmon about twice a day and leave it in the refrigerator for two and a half to four days. Scrape the salt, dill and mustard mixture off of the salmon, slice thin and serve!

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