101 Martinis

101 Martinis

Kim Haasarud

Language: English

Pages: 128

ISBN: 0764599852

Format: PDF / Kindle (mobi) / ePub


"Kim Haasarud's culinary approach to the cocktail embraces fresh ingredients and a playful disregard for the ordinary. A fine addition to the home library and a great resource for a young bartender."
--Dale DeGroff, author of The Craft of the Cocktail

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

seeds, because they are very bitter. Combine the Licor 43, crème de noyaux, light cream, and cherimoya in a cocktail shaker filled with ice and shake vigorously. Strain into a chilled martini glass. 81 Alaskan Ice Cap Martini 2 ounces vanilla soy milk 11⁄2 ounces white crème de cacao 1⁄2 ounce peppermint schnapps powdered sugar, for garnish Sweetened, finely shredded coconut, for martini rim Wet the rim of a martini glass with white crème de cacao. Dip into

chilled martini glass. Float 3 espresso beans on top. 88 Italian Roast Espresso Martini See Espresso Martini. Add a splash of Sambuca for an Italian espresso martini. 89 Tiramisu Martini This martini requires a little more skill to perfect the layering technique. Makes a great dessert! Dip the biscotti into the martini, and eat and drink at the same time. 1 ounce Kahlúa 11⁄2 ounces chilled espresso 1⁄2 ounce Stoli Vanil vodka 1⁄2 ounce white crème

experience. Now spirit-food pairings are becoming popular as well. With the wide range of ingredients used in cocktails nowadays, they can easily be paired with a variety of foods. Like wine, cocktails and spirits work well with foods that share similar notes and flavors. For example, spicy-savory martinis like the Dirty Bloody Martini and the Inside-Out Bloody Mary can be paired with savory foods such as peppered steak and garlic-stuffed olives. A dessert martini like the White Chocolate Martini

2 sprigs of the thyme with the simple syrup and lemon juice. Add the gin and Cointreau, fill with ice, and shake vigorously. Strain into a chilled martini glass and garnish with the remaining sprig of thyme. 36 Razzle-Dazzle Martini 1 ounce raspberry puree (see note below) 2 ounces raspberry vodka 2 ounces white cranberry juice Splash of lemon juice 1 raspberry, for garnish Pour the raspberry puree into an empty martini glass. Separately, combine the raspberry

lemon juice. Add ice and shake vigorously. Strain into a chilled martini glass. Garnish with a strip of the lemongrass skin. Note: To prepare the lemongrass, peel away the outer layer of skin from the stalk, exposing the bright, soft yellow layers underneath. Chop and sauté 1 tablespoon of lemongrass with 1⁄2 ounce simple syrup about 1 minute, or until soft. This can be used immediately or saved for later. 55 Lemongrass-Blueberry Martini See Lemongrass Martini. For a fruitier

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