By Kim Haasarud
"Kim Haasarud's culinary method of the cocktail embraces clean elements and a playful fail to remember for the standard. an exceptional addition to the house library and a good source for a tender bartender."
--Dale DeGroff, writer of The Craft of the Cocktail
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Extra info for 101 Martinis
Garnish with an orange slice and a popsicle stick. 78 Lemon Meringue Martini 11⁄2 ounces lemon vodka 1⁄2 ounce Cointreau 1 ounce lemon juice 1 ounce simple syrup 1 large egg white powdered sugar, for garnish 1 strip of lemon peel, for garnish Combine the vodka, Cointreau, lemon juice, simple syrup, and egg white in a cocktail shaker filled with ice and shake extremely well, at least 20 seconds. Strain into the martini glass. Sprinkle with powdered sugar and drop in lemon peel. 79 Key Lime Pie Martini 11⁄2 ounces Licor 43 11⁄2 ounces key lime juice 1 ounce vanilla vodka 1⁄2 ounce Midori key lime or a lime wedge, for garnish for martini rim: key lime juice, simple syrup, and graham cracker crumbs To coat the rim of a martini glass, pour a small amount of key lime juice and simple syrup in a small plate.
Great for a brunch or high tea. , McGillicuddy’s) 1⁄2 ounce simple syrup mint leaf, for garnish Combine the soy milk, Moroccan mint–infused vodka, vanilla schnapps, and simple syrup in a cocktail shaker filled with ice and shake vigorously. Strain into a chilled martini glass. Float a mint leaf on top. Note: To prepare Moroccan mint–infused vodka, steep one Moroccan mint tea bag in 5 ounces vodka for at least 20 minutes. This will be enough for 3 martinis. If you are unable to find Moroccan mint, use equal parts mint and green tea.
But my personal recommendation is to take a trip to your local farmer’s market or grocery store and see what is fresh and available, and use that as your starting point. Nothing beats a cocktail made with fresh, ripe, seasonal ingredients. A special note to the martini purists (those who think anything other than straight vodka and/or gin and vermouth is not a martini): My sincerest apologies. Not only did I bend the rules for making a “martini,” I bent them back and tied them in a pretty bow. I hope that you at least feel compelled to try a few of these nouveau martinis and judge for yourself.
101 Martinis by Kim Haasarud