02
Nov
08
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”. ;) read more »
15
Apr
08
Speaking of martinis, here’s how I like mine:
(Dirty of course.)
the Goobertini
- 3 oz Vodka (Ketel One, Skyy, Grey Goose) — or Bombay Sapphire. Depends on my mood, but I find the vodka is a bit smoother.
- 1/2 oz Dry Vermouth — Noilly Prat please
- 1/2 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 above 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. :) read more »
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