Too much to do, no time to write! Here’s a martini recipe! 🙂
Stinger = Minty!
Stingertini
Pour the brandy, vodka and crème de menthe in a shaker with cracked ice and shake well. Strain into a martini glass. Garnish with a sprig of mint. Be sure to use white crème de menthe or your drink will look gross!
Enjoy!
As you probably guessed it, today I went apple picking with my family. Big deception, we couldn’t even pick our own apple as apparently the season is already finished! Yep, seems like mid-October is too late for apple picking in Québec…it’s just too damn cold! or like we say here: “Y fait trop frette batinse!“
We still had a good time trying still ciders and ice ciders (the parents, not the kid ;)). If you can get your hands on a bottle of our fine ciders, do! Québec ice ciders are just too good to be true! You have to try it.
But anyways, this marathon isn’t about ciders is it? Here is an apple themed martini recipe which is on the sweeter side, but still holds quite a punch.
Apple Pie Martini
Like any garnish, this is totally optional, but I added a cinnamon and sugar rim to this cocktail. I thought it was a welcomed addition to the strong alcohols and really made it taste like an apple pie. So if you choose to add a rim, do it now. Pour the vanilla flavored vodka, Calvados and dry vermouth in a shaker with cracked ice and shake well. Strain into the rimmed (or not, but really, you should) glass. Garnish with a tin slice of apple.
Try it!
All right, now I’m going to go eat the real thing (the pie you see in the background, that’s real baby! 😀 ) and go review my level design class for tomorrow. Have a good one!
Today felt like green.
Emerald Martini
Pour all the ingredients in a shaker with cracked ice and shake well. Strain into a chilled martini glass. Twist a lemon zest over the drink and float the zest on top.
Chartreuse is a liqueur made from 130 different plants! wow! There is a yellow and a green Chartreuse, be careful to use the Green Chartreuse for this recipe. Don’t ask me to describe you the taste though, the blend is very unique and I have a hard time finding something that tastes like it, except maybe jagermeister? (The comparison seems wrong). One thing is sure though, it doesn’t take much of the stuff in a cocktail. The flavor is very potent!
Enjoy!
Ever tried Pernod? I tried it for the first time this evening and I have to say that I like the Anise Liqueur with the eery green glow. It’s a perfect ingredient to blend with Gin and Vermouth.
So what about the Third Degree Martini? I enjoyed it! The Anise Liqueur makes this martini tastes a bit like absinth on the first note, without the warmth of the absinth of course :). As the taste fades away, the Anise and Gin aromas disappear smoothly without any aftertastes. Don’t get me wrong though, it is a strong drink that will not please to everyone.
Third Degree Martini
Pour all the ingredients in a shaker with cracked ice and shake well (big surprise 😉 ). Strain into a chilled martini glass. Garnish with Star Anise.
Enjoy!
Oh yeah! My holidays are starting soon, like really soon…they are starting right about…now! It is thus time to tell you about the challenge I’ve thrown in my own face: the Martini Marathon! For the next month or so, in which I’m off work (yeah I know, amazing right! sorry guys at the office, don’t hate me 😉 ), I will try a new martini recipe each single day and post it here. When I say martini, I use the word very loosely, what I mean is cocktails that are similar to Martinis…anyway, you’ll see, I’m pretty much making the rules as I go.
For today I really wanted to make the Martinez, which is the grand-father of the Martini. It would’ve been quite appropriate to start with it. Unfortunately I can’t! Ingredients for this old cocktail are rare and hard to find (in the short-term anyway). But this is a story for another time. Instead, tonight I choose a Martini I like very much: the Vesper, also known as the James Bond’s Martini.
For me, this is an all time classic. It’s cold, large, strong and tastes so good. Here is the recipe:
The Vesper (or James Bond’s Martini)
Pour all the ingredients in a shaker with cracked ice and shake well. Strain into a chilled cocktail glass. Garnish with a large thin slice of lemon peel. Et voila! A martini à la James Bond.
By the way, Lillet is a french aperitif wine that isn’t too hard to find.
Enjoy!
Last Friday there was a nice surprise waiting for me at home. My fiancée prepared me a drink I had never tried before, the Bamboo. It reminded me of a martini but with a serious aromatic punch.
This drink gets its strong aromatic taste from the Sherry and the Angostura that will please martini drinkers. I recommend it has an original alternative to it. Here is the recipe:
Bamboo
Mix all the ingredients and the ice in a shaker and shake well. Strain into a cocktail glass. Garnish with a jumbo olive.
Enjoy!
The Bosstopus 