February 22nd, 2011
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 11th, 2011
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
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
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
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
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
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
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
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
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.)