October 30th, 2011 - 6:13pm by Slye Fox
Using black vodka for Halloween is pretty obvious, but finding a pleasant tasting black vodka and creating a drink that tastes good as well as having novelty is more challenging. This cocktail uses the wild berry infused Eristoff Black vodka with dark Kahlua to achieve a tongue staining, squid ink black concoction with a truly unique flavor. The Hungarian herbal liqueur, Zwack, helps cut the sweetness and provide a slight black licorice aftertaste, but the dominant flavor is still cocoa, vanilla, and wild berry.
- 2 oz Eristoff Black Vodka
- 2 oz Kahlua
- 1/2 oz Vanilla Vodka
- 1/2 oz Zwack Herbal Liqueur
Chill an up glass with crushed ice and water. Shake the ingredients with ice in a shaker until it sweats. Garnish with an orange spiral.
October 30th, 2011 - 3:36pm by Slye Fox
It might have been a long time coming, but here's the final cocktail in my Minnesota series. One martini for each season.
Winter: Gunflint Martini - A unique martini reminiscent of a cold winter day up north.
Spring: Ladyslipper Martini - This martini has delicate flavors like the fragile new flowers of spring.
Summer: Wobegon Martini - A cool refreshing martini that reminds one of summer days on the farm and fresh cut grass.
Fall: Wendigo Martini - The final martini that heralds in the earthy aroma of falling leaves.
In this cocktail, I knew I wanted to capture the taste and aroma of the earthy smell of fall's dying flora. The Earl Grey infused gin* I created was definitely close but a bit overpowering for the rest of the flavors I wanted to include. After many experiments, I decided to create an apple based martini for color and flavor and add herbal liquors to create the earth tone. Applejack is good because the flavor is subtle. Combined with the Swedish liquor Aquavit, it's nearly perfect. Then a couple of hints of other earthy ingredients and I have another winner:
- 2 oz Aquavit
- 2 oz Applejack Brandy
- 1/2 oz Green Chartruese
- 1/2 oz Earl Grey infused gin*
- 1 dash Angostura Bitters
Chill an up glass with crushed ice and water. Shake the ingredients with ice in a shaker until it sweats. Garnish with a lemon spiral and a couple of small, fresh fall leaves.
* Create by steeping high quality loose leaf Earl Grey tea leaves in a bottle of gin overnight until the color is a deep nearly opaque brown. (At least 8 hours). I would use a lighter flavored gin such as Beefeater or Amsterdam. Strain through a coffee filter into a bottle.
March 15th, 2011 - 12:21am by Slye Fox
I created this martini a while ago, but haven't been able to find a single rose to pluck petals from for the garnish. So today, I found a pack of edible flowers at the Wedge Community Co-op and was happy to see a few rose petals in the mix.
The inspiration for this cocktail was Shaker's Rose Vodka (which is not available anymore). But I've had a bottle of it around for nearly 4 years now. It smells so much like perfume, that I think it's pretty much undrinkable by itself. But I was determined to find some mixture that made the stuff not only palatable, but tasty. I think I've succeeded. The following recipe is pretty much a delicious lychee flavored drink, but the rose comes through in the aftertaste for an interesting finish. Also the lychee flavor is very conducive of "flower" flavored drinks.
- 2 oz Vodka
- 1 oz Soho Lychee Liqueur
- 1 oz White Creme de Cocao
- 1 oz Shaker's Rose Vodka*
- 5 or 6 Drops of Grenadine
- Rose Petal
Chill an up glass with crushed ice and water. Shake the liquid ingredients with ice in a shaker until it sweats. Garnish by floating an organic rose petal in the drink.
* Since Shaker's Rose Vodka is no longer available, you could substitute Sputnik Rose Vodka or even rose water.
March 15th, 2011 - 12:03am by Slye Fox
I've been wanting to do a cucumber martini for a while now, and have debated whether I prefer Square One's variety of infused vodka or Hendrick's Gin which has a distinct cucumber taste. In the end, I decided that the vodka has much more pronounced cucumber flavor, but I really like the complex undertones of the gin. So we'll use both.
I addition, since creating the wintery Gunflint Martini, I've had the notion to invent four cocktails that reflect Minnesota's four seasons. (Even though natives will argue we have two: winter and potholes.) With the recent Ladyslipper Martini representing a flowery spring, I think this cucumber flavored martini does nicely for summer. Not too sweet, and with a nice green grassy aftertaste from the Zen Liqueur.
Stay tuned for my fall martini. ;)
- 3 oz Square One Cucumber Vodka
- 1 oz Hendrick's Gin
- Splash of Zen Green Tea Liqueur
- Juice from Half a Lime
Chill an up glass with crushed ice and water. Shake the liquid ingredients with ice in a shaker until it sweats. Garnish by floating 3 thin slices of peeled cucumber in the drink.
March 14th, 2011 - 11:53pm by Slye Fox
Most tropical cocktails are overly sweet and mostly taste like pineapple as it's a pretty overpowering flavor. In this drink I wanted something with all the tropical fruit flavors, but without that overload of sugar. The following accomplishes that nicely.
- 1/2 oz Vodka
- 1/2 oz Midori Melon Liqueur
- 1/2 oz Peach Schnapps
- 1/2 oz Malibu Coconut Rum
- 1/2 oz Frangelico
- 2 oz Orange Juice
- 1 oz Half & Half
- Kiwi Fruit
Chill an up glass with crushed ice and water. Shake the liquid ingredients with ice in a shaker until it sweats. Run a slice of kiwi around the glass rim and garnish with a kiwi wheel.
March 2nd, 2011 - 2:30am by Slye Fox
I've been waiting for the right garnish for this one for a while. After discovering Bubblegum Vodka, I knew another custom martini was in the works. Most of the Bubblegum martinis I've seen were more or less bubblegum flavored vodka on the rocks, so I endeavored to come up with something unique that complemented this flavor, but didn't distract from it. The result is mixing peach and bubblegum together.
Furthermore, I knew I wanted to add pop rocks to the rim, but had to find a way to add them without setting them off immediately. Using grease instead of liquid accomplishes this nicely. So buttering the rim allows the pop rocks to adorn the glass rim without "popping" right away.
This is most definitely the girliest cocktail in my mix of martinis, but yet it's completely delicious. :)
- 2 oz Vodka
- 1 oz Bubblegum Infused Vodka
- 1 oz Peach Schnapps
- Pop Rocks
Chill an up glass with crushed ice and water. Shake the liquid ingredients with ice in a shaker until it sweats. Run a slice of butter around the glass and rim it with the pop rocks.
February 28th, 2011 - 12:30am by Slye Fox
This cocktail tastes like what I'd imagine fresh chlorophyll might taste like. Fresh, green, and alive. The green tea flavored Zen Green Tea liquor accomplishes this nicely while the other ingredients compliment without distracting from the fresh green flavor.
- 2 oz Zen Green Tea Liqueur
- 1 1/2 oz Ginger-Infused Vodka
- 1 oz Simple Syrup
- 1/2 oz Lime Juice
- Lime Slice
Chill an up glass with crushed ice and water. Shake the liquid ingredients with ice in a shaker until it sweats. Garnish with a slice of lime.
February 26th, 2011 - 4:27pm by Slye Fox
The idea for this cocktail started with the concept of layering various liquors in an up glass for a stunning visual display. After having the moniker "Foxtail" pop into my head, (after all I am Slye Fox), I figured I'd come up with a black, white, and then a nice burnt orange color to simulate the colors on the tip of a fox's tail.
To layer a drink, you have to think about the liquor's various specific weights. Thick liquors like Grenadine and Kahlua stay at the bottom. Medium weights like Bailey's and most Schnapps stay in the middle. High alcohol content booze floats on top. This concept made choices pretty clear. Kahlua on the bottom for "black". Godiva White Chocolate in the middle for the "white" layer. And something orange to be on top.
I tried many cocktail combinations to come up with an upper layer that had the right color. Starting with orange juice, the color was always too light and the citrus acid from adding the juice tended to aid in mixing with the Godiva. So I started looking at the colors of the liquor in my bottle collection and decided to start with Jeremiah Weed as the base. To escape from the tea flavor and help it meld with the chocolate and coffee below, I added orange and herbs into the mix to make a very earthy, unique flavor that works well with the entire package.
The final result is a cocktail that still tastes very much like sweet tea, but with a complex undercurrent of flavors that subdue the sweetness and combine to form a tasty and very unique drink.
- 2 oz Jeremiah Weed Sweet Tea
- 1/2 oz Grand Marnier
- 1/2 oz Benedictine
- 1 oz Godiva White Chocolate Liquor
- 1/2 oz Kahlua
- Orange Slice
Chill an up glass with crushed ice and water. Shake the Tea Vodka, Grand Marnier, and Benedictine with ice in a shaker until it sweats. Add the Kahlua to the bottom of the glass. Using a spoon, gently pour the Godiva over the top of the Kahlua. In the same manner, pour the shaker contents over a spoon to layer them over the Godiva. Garnish with a slice of orange.
February 23rd, 2011 - 8:01pm by Slye Fox
Various apple martinis are as common as Cosmos. The typical recipe is sour apple and butterscotch making it taste like the treats on a stick. Usually they're sickeningly sweet and taste more like a Jolly Rancher.
My effort was to replace the sweet with savory and bring out the apple flavor more. The herbal liqueur, Galliano, does that quite nicely. The result is a wonderful subtle cocktail that is definitely apple, but finishes with a nice fennel/anise aftertaste.
- 2 oz Galliano
- 1 oz Applejack Brandy
- 1 oz Sour Apple Pucker
- 1 oz Apple Juice
- Green Apple
Chill an up glass with crushed ice and water. Shake all liquid ingredients with ice in a shaker until it sweats and strain into the glass. Garnish with a slice of tart apple.
February 22nd, 2011 - 2:52pm by Slye Fox
A week after I concocted my rendition of the Bacon Martini, I picked up a bottle of Bakon Vodka. And now, a friend alerted me to the new NutLiquor peanut butter booze. Clearly there's an Elvis sandwich in there somewhere. ;)
Since the three bottles of flavored booze in this concoction are pretty clear, the focus here is in the fancy garnish. Little 1 inch Elvis sandwiches skewered on a stir stick complete this sweet drink. The King would be proud!
- 1 1/2 oz Bakon Vodka
- 2 oz NutLiquor
- 2 oz Banana Schnapps
- 1 oz Simple Syrup
- Peanut Butter
Chill an up glass with crushed ice and water. Shake all liquid ingredients with ice in a shaker until it sweats and strain into the glass. Garnish with miniature Elvis sandwiches* skewered on a stir stick.
*Create mini-Elvis sandwiches by slicing the toast and the bacon into one inch squares. The make a double decker sandwich by layering the toast, peanut butter, bacon, and a slice of banana.
February 22nd, 2011 - 2:10pm by Slye Fox
There are many key lime pie martini recipes out there. This is mine. The addition of lime juice to Licor 43 tastes just like the dessert. Using mostly Rose's for the lime flavor helps prevent the milk from curdling.
- 1 1/2 oz Licor 43
- 2 oz Vodka
- 1/2 oz Rose's Lime Juice
- 1 oz Milk
- 1 Key Lime
- Graham Cracker
Chill an up glass with crushed ice and water. Shake all liquid ingredients with ice in a shaker until it sweats and strain into the glass. Crush the cracker and use to rim the glass with a slice of lime. Garnish with a round slice of key lime.
February 21st, 2011 - 4:44pm by Slye Fox
Based on one the oldest cocktails, The Monkey Gland, this refreshing martini is extremely light and has a very delicate flavor. After trying a few renditions, I decided it needed something more and added the Botanical Vodka. Perfect match! The complex flavors of absinthe, flowers and herbs, orange juice, and juniper turn into a taste that's quite indescribable. This may be my new favorite drink!
- Splash of Absinthe
- 3 oz Gin
- 1 oz Square One Botanical
- 2 oz Orange Juice
- Splash of Grenadine
- Fresh Mint or an Edible Flower
Chill an up glass with crushed ice and water. Empty the glass and add a splash of absinthe. Coat the glass by swirling the absinthe and pour out the excess. Shake the other liquid ingredients with ice in a shaker until it sweats and strain into the glass. Garnish with fresh herbs or an edible flower. (In this case, I used a celery leaf as it was all I had on hand.)
February 21st, 2011 - 3:15pm by Slye Fox
Toasted Coconut is one of my favorite flavors and this martini hits it spot on. Using real coconut milk results in a drink that's less alcoholic and makes the true coconut flavor shine through.
- 1 oz Malibu Coconut Rum
- 1 oz Tequila
- 1 oz Licor 43
- 1/2 oz Frangelico
- 2 oz Canned Coconut Milk
- Brown Sugar
Chill an up glass with crushed ice and water. Shake all liquid ingredients with ice in a shaker until it sweats and strain into the glass. Garnish by sprinkling the foam with brown sugar.
February 11th, 2011 - 3:26pm by Slye Fox
This martini is crafted to taste like the popular candy fruit, Terry's Chocolate Orange. It's a fine likeness, me thinks. ;)
One could get away with just Cointreau and Dark Godiva, but I prefer to use those for flavor and less expensive liqueurs for bulk. So in this case orange vodka and Creme de Cocao are used to maintain the same taste without draining the premium bottles as quickly.
- 2 oz Dark Creme de Cocao
- 1 oz Cointreau
- 2 oz Mandarin Absolut Vodka
- 1 oz Godiva Chocolate Liqueur
- 1/2 oz Kahlua
- an Orange
Chill an up glass with crushed ice and water. Shake all liquid ingredients with ice in a shaker until it sweats and strain into the glass. Garnish with an orange peel spiral.
February 8th, 2011 - 4:59pm by Slye Fox
I've had Banana Schnapps on hand for almost a year now thinking I'd create some kind of banana based martini. I love that fake banana flavor that it has, but didn't want to do the typical chocolate/banana combination that one sees everywhere. Then recently, I thought of trying to recreate the experience of flambéed bananas with burnt sugar caramel. I think the result is pretty spot on.
Careful though, this one is nothing but straight booze and is a little too delicious. ;)
- 3 oz Dark Rum (I prefer Appleton)
- 3 oz 99 Bananas
- Splash of Caramel Vodka
- Slice of fresh Banana
Chill an up glass with crushed ice and water. Shake all liquid ingredients with ice in a shaker until it sweats and strain into the glass. The caramel vodka is overpowering, so be sure to add just a splash. Garnish with a thick banana slice.
And yes -- I'm aware that bananas foster is flambéed bananas over vanilla ice cream, but in this case, the vanilla flavor just distracts from the essence of the cocktail and makes it taste like every other vanilla vodka based drink.
January 25th, 2011 - 6:31pm by Slye Fox
Here's another cookie martini that tastes just like it's namesake. The trick is to use enough molasses, but not so much that it's overpowering.
- 2 oz Ginger-Infused Vodka
- 1 oz Vodka
- 1/2 oz Disaronno
- 1 tbsp Molasses
- pinch of Cinnamon and Cloves
- Gingersnap Cookies
Chill an up glass with crushed ice and water. Shake all liquid ingredients with the spices and the ice in a shaker until it sweats and strain into the glass. Crush a cookie and use to rim the glass with a tiny bit of butter. Garnish with another cookie slit to fit on the glass rim.
January 12th, 2011 - 9:30pm by Slye Fox
In an effort to utilize the Horseradish Vodka that Jessica gave me a while ago, I started experimenting with different flavors based on the idea the drink might make a great dinner accompaniment. With a simmering pot of beef stew on the stove, I embarked on my quest...
After trying numerous additives, I decided that orange really went well with the horseradish sharpness. Although probably not a drink you'd like to have on its own, this Horseradish Martini goes brilliantly with any hearty beefy dinner. Be it steak, stew, or anything else meat related you can imagine.
- 2 oz Horseradish Vodka
- 2 oz Triple Sec
- 1 oz Absolut Peppar
- a pinch of Lawry's Salt
- Fresh Peppercorns in a Mill
- Chunk of Marinated Slow Cooked Beef
Chill an up glass with crushed ice and water. Shake all liquid ingredients with the salt and the ice in a shaker until it sweats and strain into the glass. Grind peppercorns onto the drink and slice a marinated piece of tender cubed beef to adorn the glass rim.
Note - as indicated above, this martini is meant to accompany a beef meal. Whatever your preference, slice a cube out of the beef and use as garnish. In this case, I made a delightful winter stew with carrots, potatoes, and steak then stole a chunk of the meat for the garnish. The flavors of all compliment beautifully!
January 5th, 2011 - 3:07pm by Slye Fox
Ann lead me to a bacon martini recipe that a friend posted to his facebook wall. Not sure who the originator was, but I've adjusted the ratios to keep the syrup from overpowering the drink and making it way too sweet. And I bet that you could swap out the Applejack with Apple Schnapps and have an equally tasty drink.
- 2 oz Vodka
- 2.5 oz Applejack Brandy
- 1 oz Disaronno
- 1 tbsp good quality Maple Syrup
- Candied Bacon (see below)
- Raw Sugar cubes
Chill an up glass with crushed ice and water. Crush the raw sugar into small chunks onto a small plate and run a slice of bacon around the glass rim. Rim the glass with the sugar using the residual bacon grease. Shake all liquid ingredients with ice in a shaker until it sweats and strain into the glass. Break a piece of candied bacon in half and lay against the glass's side.
Make candied bacon with good thick cuts of bacon and brown sugar. I prefer to use my microwave for bacon as the mess is much less. Put a paper plate or microwave safe dish into the microwave with a couple of paper towels to absorb the grease. Lay a row of bacon across the paper towels and microwave for 2 minutes on high. Sprinkle a generous amount of brown sugar over the bacon and microwave on high for 3 more minutes. Your times may vary based on the bacon thickness and your microwave brand. The key is to have perfectly cooked bacon without burning the sugar. Watch the cooking carefully and kill the microwave if the sugar starts smoking!
January 5th, 2011 - 2:48pm by Slye Fox
I stumbled across a similar drink while surfing the internets the other day. I spiced it up by using my own ginger infused vodka and played with ratios a bit. So here's my version of a carrot martini.
Chill an up glass with crushed ice and water. Shake all liquid ingredients with ice in a shaker until it sweats and strain into the glass. Cut a notch in a couple of carrots so they hook onto the glass rim as garnish.
January 4th, 2011 - 2:10am by Slye Fox
Ever since finding a bottle Blueberry Vodka at the liquor store, I've been wanted to try to make something with some sort of cracked peppercorn additive. I had this strange flavor combination for the first time in a dessert at the Dakota restaurant years ago when they were still in Bandana Square. It works brilliantly. Like salt on watermelon, the pepper brings out the blueberry flavor and adds a unique bite to the aftertaste.
I first tried mixtures of the blueberry vodka with Absolut Peppar, but that wasn't quite right. Also, the drink was clear and the only blue addition would be Blue Curacao or some artificial coloring. So I decided via some trial and error that a homemade blueberry infused vodka was the answer along with cracked peppercorns as a garnish. Using real blueberries yields a vodka that absorbs much more flavor and color from the fruit's skins.
To stay true to the Dakota dessert I once had, I added additional flavors reminiscent of a classic cheesecake martini with the blueberry vodka instead of the typical cranberry juice.
- 4 oz Blueberry-infused Vodka
- 1 oz Vanilla Vodka
- splash of Pineapple Juice
- Fresh Peppercorns in a Mill
- Fresh Blueberries
Chill an up glass with crushed ice and water. Shake all liquid ingredients with ice in a shaker until it sweats and strain into the glass. Grind a generous amount of peppercorns onto the martini foam. Spear 3 or 4 blueberries with a skewer and lay across the glass rim.
December 8th, 2010 - 7:26pm by Slye Fox
During brunch on Sexy Dress Up Day, Jessica related how she thought a chocolate raspberry martini would be tasty. Later - back at The Manfort - I decided to give it a go. Crystal dubbed it the "Pink Panty" and another successful concoction was born. Nice work ladies!
- 3 oz Absolut Raspberri
- 1.5 oz Creme de Cocao (clear, not dark)
- 1 oz Godiva White Chocolate Liqueur
- 1 oz Chambord Liqueur
- 2 raspberries
Chill an up glass with crushed ice and water. Shake all liquid ingredients with ice in a shaker until it sweats and strain into the glass. Spear the raspberries with a skewer and lay across the glass rim.
November 21st, 2010 - 9:10pm by Slye Fox
Last year I first encountered Clear Creek's Douglas Fir when I stopped in at W. A. Frost's after seeing my brother's art show. I spotted the unique bottle immediately and the bartender let me try a sample. I became obsessed with trying to obtain my own vessel of this original liquor.
After finding that my favorite liquor store, Chicago Lake, didn't carry it, I tried Surdyk's. If anyone might carry this, they would, I thought. They did have a nice selection from the Clear Creek Distillery, but alas, no Douglas Fir. I was informed by the staff that they could special order it for me, but I'd have to by it by the case. (Much as I wanted it, I didn't need 12 bottles.)
So I contacted the company directly. And after a few emails with their sales staff, they agreed to ship me a personal bottle (after charging me for the shipping). It has adorned my bar shelf in glory ever since. I imagined I might make some sort of holiday themed martini out of it one day.
Then tonight, a moment of inspiration hit and I decided to try an outlandish cocktail. And it worked! The lemon/pine tree/peppermint concoction seems unlikely but equates to a completely unique and crisp flavour. I love it! After a few suggestions via facebook, I decided to dub it the Gunflint martini after the famous trail in Northern Minnesota. As to me, the drink reminisces of fresh snow in the northern forest on a blisteringly cold morning.
- 3 oz Absolut Citron
- 2 oz Clear Creek Douglas Fir infused Brandy
- Splash of Rumplemintz
- Sprig of pine branch
Chill an up glass with crushed ice and water. Shake all liquid ingredients with ice in a shaker until it sweats and strain into the glass. Careful with the Rumplemintz as it's very overpowering. Just a dash will do. Garnish with the pine sprig. (Or as in the picture, a snipping of my Arborvitae bush from outside.)
November 11th, 2010 - 10:29pm by Slye Fox
And here's a tribute to an upcoming event. (A little early, but that's okay.)
On January 21st, 2011, the Landmark theater in Uptown will once again have a midnight showing of 3-D porn. In this case, it'll be Disco Dolls in Hot Skin. Starring old favorites like Johnny Holmes and Serena. That's right folks, step right up to experience Johnny Holmes blasting the first row seats with his money shot in amazing 3-D! My friend, Jessica, has been petitioning to get this back for a year now. And now it's happening.
Since our preemptive plan is to drink a lot and then see the show, I immediately thought of making a Cherry Pie Martini for the occasion. (Of course, right?!) So here it is...
Other Cherry Pie Martini's exist, but this is my version using the somewhat local Cherry Pie liquor from Madison, Wisconsin. Delish all on it's own. The dark Creme De Cacao makes the drink an even darker ruby red and makes it taste almost like one of those chocolate covered cherry candies.
- 1 oz Vodka
- 3 oz Travis Hasse's Original Cherry Pie Liqueur
- 2 oz Vanilla Vodka
- 1/2 oz Dark Creme de Cocao
- 2 Maraschino cherries with stems
Chill an up glass with crushed ice and water. Shake all liquid ingredients with ice in a shaker until it sweats and strain into the glass. Garnish with two cherries.
November 11th, 2010 - 9:32pm by Slye Fox
In a moment of inspiration, I came up with this slightly more alcoholic martini version of the classic shot. Licor 43 provides the orange flavor instead of the same amount of orange juice. The result tastes just a like a bite of the sweet white cake we've all had too much of.
(Pug statues added just for ambiance.) ;-)
- 1 oz Premium Vodka
- 3 oz Disaronno
- 1/2 oz Licor 43
- 1/2 oz Pineapple Juice
- 1/2 oz Half & Half
- candy sprinkles
Chill an up glass with crushed ice and water. Add the liquid ingredients to a shaker full of ice. Shake until it sweats and strain into the glass. Garnish by floating candy sprinkles on the foam.
January 18th, 2010 - 9:34pm by Slye Fox
After experimenting with self-infused ginger vodka, I decided to try the first bottle after two weeks of infusing. This recipe is straight out of the Yazi book that comes with the bottle when you buy it, but I've adjusted the quantities a bit to take advantage of the slightly lighter homemade ginger brew.
After straining the vodka infusion through a coffee filter, I refilled the Yazi bottle with my own vodka. Then I mixed up the typical Gingertini I'd grown to love according to the Yazi label directions. The other flavors ended up overpowering the ginger flavor. So for the next batch, I think I'll double the raw ginger for infusion, (and probably muddle them a bit). And as previously stated, I've adjusted the other liquors so the ginger vodka shines through. My second martini was much better. ;)
- 3 oz Ginger-infused Vodka
- 1 oz Cointreau (or Triple Sec)
- 1 oz Cranberry Juice
- splash of Lime Juice
- Slice of fresh ginger
Run the ginger slice around a martini glass edge. Shake all ingredients with ice in a shaker until it sweats and strain into a martini glass. Garnish with the ginger slice.
November 13th, 2009 - 5:36pm by Slye Fox
It's been a little while since I've played with my "chemistry set" and come up with a new concoction. A bottle of strawberry vodka from the liquor store got my creative juices running again though. :)
This strawberry martini is coupled with chocolate flavors that are pretty much hidden in the strawberry flavor, but really bring out the berry sweetness. Grapefruit juice is used to cut the sugar and provide a little color. It's absolutely delicious!
- 4 oz Strawberry Vodka
- 2 oz Clear Creme de Cocao
- splash of Ruby Red grapefruit juice
- few drops of Grenadine
- white sugar
- fresh strawberry
Slice the strawberry and run a slice around a martini glass edge. Rim the glass with sugar. Shake all ingredients with ice in a shaker until it sweats and strain into a martini glass. Garnish with a strawberry slice.
May 24th, 2009 - 12:58pm by Slye Fox
While hanging out before the Rebel, Rebel show. Someone mentioned we have a David Bowie inspired martini called a Moonage Daydream. I quickly stepped in to suggest something with Blue Curacao for color and Godiva White Chocolate to make it creamy. Originally, I thought of using Coconut Rum as the base, but after getting home and experimenting with the chemistry set, I decided the coconut flavor with chocolate was too much like the Obama-tini. So I swapped it out for pineapple and the result was perfectly delicious and unique. Garnished with a small colorful fruit salad, I think the drink fits Bowie's persona just fine.
- 5 oz Pineapple Rum
- 1 1/2 oz Blue Curacao
- 1/2 oz Godiva White Chocolate Liquor
- splash of Frangelico
- drizzle of Grenadine
Shake all ingredients except the Grenadine with ice in a shaker until it sweats and strain into a martini glass. Garnish with a small orange slice and a pineapple wedge with Maraschino cherry on a cocktail spear. Use a spoon or eye dropper to drizzle a lightning bolt shape with the Grenadine in the blue foam.
January 19th, 2009 - 1:31pm by Slye Fox
Tomorrow is Obama's first day as President of the United States. It's the end of a bad era and the beginning of New Hope. To honor that, we'll be gathering with friends and watching the Inauguration saved via Tivo whilst sipping tasty drinks. I've created a new martini just for the occasion.
- 2 oz Coconut Rum - Malibu or similar is fine.
- 1 1/2 oz Pineapple Rum
- 1 oz Godiva White Chocolate Liquor - no substitute here. The Godiva gives the drink the creamy texture and color.
- 1 oz Creme de Cacao - I cut the Godiva with this to save on the cost a bit without losing the chocolate flavor.
- Powdered Cocoa - Swiss Miss works nicely. :)
Shake all the liquors with ice in a shaker until it sweats and strain into martini glasses. Garnish with a dusting of cocoa powder and a Kit Kat stir stick. (A spear of maraschino cherries would do nicely as well.)
The inspiration for this martini comes from Obama's Hawaiian heritage. Adding chocolate tastes good with the tropical flavors and is an obvious choice for a drink named after our first black President. Careful when drinking these, it tastes like a chocolate piña colada and sneaks up on you quickly.
On that note -- good riddance, Bush! Your time is nigh.
January 2nd, 2009 - 4:21pm by Slye Fox
In honor of the Big Lebowski party, I created a purple martini we now call the Quintanatini. Named after the purple Jesus in The Big Lebowski. It's a berry-licious concoction comprised of pomegranate and vanilla flavors.
- 3 oz Vanilla Vodka - Absolut makes a fine one.
- 2 oz Pama - pomegranate liqueur
- 1 oz Pomogranate/Blueberry Juice
Shake all ingredients with ice in a shaker until it sweats and strain into martini glasses. Garnish with fresh blueberries if you've have them.
November 2nd, 2008 - 11:48pm by Slye Fox
Seems like there're as many pear martini recipes as there are types of pears. I played around for a good part of the week trying various ways of consuming Absolut Pear vodka and here's my final cut:
- 4 oz Pear Vodka - Absolut makes a fine one.
- 1 oz Disaronno - don't even pretend that there's a different kind of amaretto
- splash of grapefruit juice
- juice from 1/2 a lime
Shake all ingredients with ice in a shaker until it sweats and strain into martini glasses. Garnish with a pear slice if you've got it, else a lime slice works fine.
I like these kinds of experiments, I'll have to come up with some other martini recipes so I can perfect them and drink all the "mistakes". ;)
In other drink/Manfort related news:
I taught some of the girls how to play Mexican Train dominoes with my new set. We sipped pear martinis and discussed other possible drink names. A few that I remember:
- God's Vagina
- Dusty Scrotum
I can't imagine what ingredients either might call for, but neither sound all that appetizing to me. ;P
April 15th, 2008 - 11:01pm by Slye Fox
Speaking of martinis, here's how I like mine:
(Dirty of course.)
- 4 oz Bombay Sapphire Gin
- 1/4 oz Dry Vermouth -- Noilly Prat please
- 1 oz Olive Juice -- especially the fine squeeze from olives marked as "martini olives".
Before-hand, stick the martini glass in the freezer to chill it. Fill your shaker half full of cracked ice. This is important as the ice serves two purposes: to chill the ingredients (obviously), but also to add enough melt water to the drink to soften the alcohol's bite. Add the vermouth to the glass, swirl, and toss out. Add the remaining ingredients and shake vigorously for half a minute. Cheers, Mr. Bond. strain into your frozen glass and toss in a few olives on a spear.
Tasty business there. Remember, although a good martini is stiff, don't sip and nurse it. Nothing ruins a martini faster than letting it get too warm. I also think they taste better whilst wearing a silk robe Heffner-style. :)
And for your Fleming fans, here's the excerpt from the novel that details what we now know as the Vesper martini thanks to Daniel Craig:
Bond insisted on ordering Leither's Haig-and-Haig on the rocks and then he looked carefully at the barman.
"A dry martini," he said. "One. In a deep champagne goblet."
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"
"Certainly, monsieur." The barman seemed pleasant with the idea.
"Gosh that's certainly a drink," said Leiter.
Bond laughed. "When I'm... er... concentrating." he explained, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink's my own invention. I'm going to patent it when I can think of a good name."
He watched carefully as the deep glass became frosted with the pale golden drink, slightly aerated by the bruising of the shaker. He reached for it and took a long sip.
"Excellent," he said to the barman, "but if you can get a vodka made with grain instead of potatoes, you will find it still better."