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Cocktail Hour
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Ferreri, Stefano
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Martini Queen
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Martini
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Forney, Steve
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La Belle Cuisine

 


Classic Cocktail Collection

 "A man must defend his wife, his home,
his children, and his martini."

~ Jackie Gleason
 

Martini

2 or 2 1/2 ounces gin
1/4 or 1/2 ounce dry vermouth
3 or 4 ice cubes
Twist lemon peel or an olive

Combine all ingredients, except the lemon peel or olive, in a mixing
glass and stir. Strain into a well-chilled cocktail glass. Add lemon peel
or olive. Serves 1.

 

Same thing for vodka lovers...

Vodka Martini

2 or 2 1/2 ounces vodka
1/4 or 1/2 ounce dry vermouth
3 or 4 ice cubes
Twist of lemon peel or an olive

Combine all ingredients, except the lemon peel or olive, in a mixing
glass and stir. Strain into a well-chilled cocktail glass. Add lemon peel
or olive. Serves 1.

 


Shaken Not Stirred:
A Celebration of the Martini
 

 

And another take on the basic martini...

Martini
Bon Appetit February 1996

Bon Appetit - One Year Subscription

"While sensible proportions are important to some and brand names of
gin and vermouth essential to others, the real secret to a fine martini is
stirring thoroughly but quickly to prevent the ice cubes from diluting
the drink. It must also be served very cold and straight up."

Ice cubes
1 cup gin
1 tablespoon dry vermouth
4 large pimento-stuffed green olives
Fill 4-cup glass measuring cup 1/3 full with ice. Add gin and ver-
mouth. Stir gently. Immediately strain mixture in chilled Martini
glasses. Add olive to each glass and serve immediately. Serves 4.

 

Manhattan 

2 1/2 ounces blended whiskey
3/4 ounces sweet vermouth
Dash Angostura bitters
3 or 4 ice cubes
Maraschino cherry

Combine the whiskey, vermouth, dash of bitters, and ice cubes
in a mixing glass and stir well. Strain into a cocktail glass. Garnish
with the cherry. Serves 1.

 

Same thing, but not sweet...

Dry Manhattan 

2 1/2 ounces blended whiskey
3/4 ounces dry vermouth
Dash Angostura bitters
3 or 4 ice cubes
Lemon peel or olive

Combine the whiskey, vermouth, dash of bitters, and ice cubes
in a mixing glass and stir well. Strain into a cocktail glass. Garnish
with the cherry. Serves 1

 

Bellini

1 pound frozen peaches, sliced and thawed
1 cup sugar
2 cups water
1 bottle of champagne

In saucepan, over medium heat, combine the peaches, sugar, and water. Bring the liquid to a boil. Reduce the heat to medium low and simmer for
5 minutes. Remove from the heat. In a blender, puree the mixture until smooth. Add a enough water to thin the puree out into a peach juice. Refrigerate until chilled. Fill each flute glass 2/3 of the way with
Champagne. Add the peach juice and serve.  6 servings

 

Napoleon

3 ounces gin
Dash Dubonnet
Dash Curaçao
Dash Fernet Branca
3 or 4 ice cubes
Twist lemon peel

Combine all ingredients, except the peel, in a mixing glass and stir
well. Strain into a cocktail glass. Twist the peel over the drink to
release the oil and then drop the peel in. Serves 1.

 

Cosmopolitan Cocktail Aja
Gourmet July 1995

1 1/4 ounces Absolut Citron vodka (about 2 1/2 tablespoons)
1/4 ounce Rose's lime juice (about 3/4 tablespoon)
1/4 ounce triple sec or Cointreau (about 3/4 tablespoon)
1/4 cup cranberry juice
1 cup ice cubes
Garnish: lime twist

In a cocktail shaker combine all ingredients. Shake well and strain
into a Martini glass. Garnish drink with lime. Makes 1 drink.
 

Featured Archive Recipes:
More Classic Libations
New Orleans Libations
More New Orleans Libations
"Martini Magic": Pearl Onions, Olives
and Lemon Rind in Vermouth

Daiquiri Collection
Margarita Collection
What to Drink?
 

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