New recipes

The Modern Martini

The Modern Martini

This lime-and-cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

Ingredients

Cilantro-Lime Gin

  • 1 750-ml bottle London dry gin
  • 3 cups fresh cilantro leaves with tender stems

Recipe Preparation

Cilantro-Lime Gin

  • Combine sugar and 2 tablespoons hot water in a large jar, cover, and shake until sugar is dissolved. Add gin, cilantro, and lime juice (save gin bottle for finished product). Cover and chill 2 days. Strain into a medium bowl; discard cilantro. Pour cilantro-lime gin back into reserved bottle.

Assembly

  • For each cocktail, pour 3 ounces cilantro-lime gin into a cocktail shaker filled with ice. Cover; shake until cocktail shaker is frosty, about 30 seconds. Strain into a chilled Martini glass and garnish with lime.

  • DO AHEAD: Cilantro-Lime Gin can be made 1 month ahead. Keep chilled.

Reviews Section

Espresso Martini

Coffee lovers, here’s the cocktail for you! Meet the Espresso Martini. This one is an ideal pick-me-up for a lazy afternoon or an after dinner drink…it even doubles as dessert! Bittersweet coffee pairs perfectly with the rich sweetness of Kahlua. Add vodka and the trio makes a full-flavored sophisticated drink that tastes like much more than the sum of its parts. It’s cool, frothy, and just sweet enough. Watch out: these go down easy.


Cooper Lounge

Your Essential Martini Garnishing Station

Matt Taylor-Gross

Martini Building Toolkit

5 Martini-Worthy Vermouths


The New Guard: 10 Modern Martini Bars

Midnight Rambler

The martini is a straightforward cocktail, but that hasn’t stopped bartenders from experimenting. In fact, many seem to regard the martini as a fertile blank canvas. Modern riffs on the classic drink include scaling the drink down into mini ‘tinis and upsizing it into a bottled drink for a group. We’ve seen molecular martinis chilled with liquid nitrogen and flavor boundaries pushed with martinis that skew fashionably briny, pine-y, or bitter.

Consider, for example, the Silvertone cocktail at Dallas’s Midnight Rambler, which partner Chad Solomon describes as a “neo-classical” take on the original. Made with gin or vodka, dry vermouth, and orange bitters, and garnished with house-pickled onions, it follows the basic template for a Gibson. But he also adds saline solution and a full ounce of Texas “Crazy Water,” a local mineral water, to the mix. It still looks, smells, and tastes like a martini, but it feels weightier on the tongue, and that minute dash of salt creates a seawater-like effect. Overall, it makes the drinker feel off-kilter, like having a martini while jet-lagged.

No matter how bartenders tweak and “improve” upon the classic martini, however, one aspect doesn’t change: the ritual of making it. Though the cocktail has crossed over centuries, it’s still poured, stirred, and presented with care—if not outright reverence. Whether your drink of choice skews toward classic versions or next-generation modern riffs, head to one of the following cocktail dens and other destinations to enjoy a martini right now:

Maison Premiere, Brooklyn, NY

Although it’s best known for oysters and absinthe, this New Orleans-by-way-of-Williamsburg bar recently introduced tableside martini service for two with the Old King Cole martini. It’s a nod to Martini di Arma di Taggia, a bartender who some credit with creating the martini at New York’s Knickerbocker Hotel in 1912. Of note, the Old King Cole mural painted by Maxfield Parrish (which now hangs in the St. Regis Hotel), originally was commissioned for the Knickerbocker.

Instead of London Dry gin, this martini variation features Old Raj gin, made with saffron for a spicy flavor and light straw hue. A sidecar of various garnishes (buttery Castelvetrano olives, elaborately “manicured” lemon peel, even seaweed) encourages guests to customize their drink. To make it, combine 3 oz. Old Raj gin, ¼ oz. Dolin dry vermouth, and 2-3 dashes orange bitters in an ice-filled mixing glass. Stir and strain into a martini glass. Serve with a sidecar of ice, Castelvetrano olives skewered with a pin, a lemon twist, and seaweed.

Maison Premiere
298 Bedford Ave
Brooklyn, NY 11211

Midnight Rambler

Midnight Rambler, Dallas, TX

Named for a Rolling Stones song, this rock & roll-inspired newcomer set in a dark subterranean space is the brainchild of bartending vets Chad Solomon and Christy Pope. Their drink the Silvertone is “a twist on the Gibson martini,” Solomon says. “Gibson is also a musical instrument company which produced a specific brand of sound equipment sold at Sears from 1915-1972 that was named Silvertone.” What makes this drink so different is the addition of Crazy Water—a high-alkaline mineral water from Mineral Wells, Texas, that gives the drink a noticeably substantial weight on the tongue—as well as a couple of dashes of saline solution for extra “pop.” The addictive, slightly spicy cocktail onions are pickled in-house using white vinegar, Dolin dry vermouth, chipotle peppers, sage, grapefruit and lemon peels, and coriander seed. Combine 1 oz. mineral water, ½ oz. Dolin dry vermouth, 2½ oz. Beefeater 24 Gin, 1 dash orange bitters, and 2 drops mineral saline in a mixing glass with ice. Stir and strain into a coupe glass. Garnish with 2 house-pickled onions on a pick.

Midnight Rambler
1530 Main St
Dallas, TX 75201

Townsman

Townsman, Boston, MA

After a decade as chef/owner of Farmstead in Providence, RI, Matt Jennings has returned to Boston to pay homage to New England cuisine. An “all the fixins” approach to martinis gives guests the opportunity to dress up their drink with a lemon twist, Caselvetrano olive, and house cocktail onions pickled with sherry vinegar, juniper, star anise, and Szechuan pepper. The restaurant’s signature martini, inspired by the first dry martini recipe published in the 1896 printing of Stuart’s Fancy Drinks and How to Mix Them, is served in a mini carafe on ice alongside the chilled cocktail glass, so guests can refill as needed. Stir together 2½ oz Plymouth gin, 1 oz Dolin dry vermouth de Chambéry, 1 dash Fee’s orange bitters, and 1 dash Regan’s orange bitters in a mixing glass until well-chilled. Strain half of drink into a frosted Nick & Nora glass and the rest into an iced carafe. Garnish with a lemon twist, pickled onion, and Castelvetrano olive.

Townsman
120 Kingston St
Boston, MA 02111

Vie, Western Springs, IL

Chef Paul Virant’s mainstay in the Chicago suburbs is known for its low-key, farm-to-table approach to French fare, including a strong wine list that leans heavily on offerings from France. Their wine-inspired reverse martini was created by bar manager Bill Anderson in an effort to convince a favorite, wine-loving customer to try a “proper cocktail.” The end result: this wine-lover’s apéritif utilizing three different wine pours in place of vermouth (which is made with wine, after all). Anderson’s offer to the customer: if she didn’t like the cocktail, he’d bring her a glass of wine on the house. (She liked it.) Stir together 1 oz. chardonnay (“butter-fest Napa style” preferred, Anderson says), 1 oz. albarino, 1 oz. Banyul dessert wine, ½ oz. Bols Genever, ½ oz. North Shore No.6 Gin, and 5 drops Meyer lemon tincture in a mixing glass with ice. Strain into a chilled cocktail glass and garnish with a lemon twist. If you don’t have a Meyer lemon tincture, below is Bill’s recipe, or you can substitute with a few drops of a manufactured lemon or orange bitters real lemon juice would be too acidic and the tincture helps impart warmth and depth.

To make the Meyer lemon tincture: Remove the peels from three Meyer lemons, being careful to avoid as much pith as possible. Place the peels in a glass mason jar and pour in a neutral grain spirit, such as gem clear or everclear, to cover the peels. Seal and let sit for one week. Strain out through a cheesecloth and discard the peels. Best used with a dropper.

Vie
4471 Lawn Ave #100
Western Springs, IL 60558

Sable Kitchen & Bar

Sable Kitchen & Bar, Chicago, IL

Located in Chicago’s River North neighborhood inside the Hotel Palomar, this bustling, high-energy “American gastro-lounge” references 1940s glamour as well as industrial touches in its décor. Their Fake Tales of San Francisco, created by bartender Mony Bunni, is a savory, herbal martini riff. This drink really layers on the herbal notes, starting with St George’s “Terroir” gin, a particularly pine-forward variation, followed by Salers Gentiane, a French apéritif wine made from gentian, the root of a wild plant that grows at high altitudes—here, used in place of the traditional vermouth. Accented by a small amount of herbaceous green Chartreuse and a dose of celery bitters, this green-tinged drink is an adventurous take on the classic cocktail. In a mixing glass, stir together 1½ oz. St. George Terroir gin, 1 oz. Salers apéritif gentiane liqueur, ½ oz. green Chartreuse, and 2 dashes celery bitters with ice. Strain into a chilled Georgian glass. Twist a lemon peel over top of the drink to express oils and then use to garnish drink.

Sable Kitchen & Bar 505 N State St
Chicago, IL 60654

Terrine

Terrine, Los Angeles, CA

This airy California brasserie opened in December and focuses on rustic meat-centric dishes—think terrines (of course), choucroute, and duck stew. They have printed “Martini Cards” to help educate guests about their individual martini preferences. The card includes Wainwright’s own recipe, an 1895 recipe from mixologist George Kappeler (author of Modern American Drinks), and space to jot down the makings for a customized combination (a choice of gin or vodka, preferred vermouth, etc.). Their Plymouth martini, a classically-styled apéritif, sets the pace. Head bartender Ryan Wainwright makes a point of expressing lemon peel oils into the glass first, not last, so the oil will “fold into the drink.” In a cocktail goblet, twist the lemon peel over the glass first, expressing the oil into the glass. Set lemon peel aside. Stir together 2 oz. Plymouth gin, 1 oz. Dolin dry vermouth, and 1 dash Regan’s orange bitters with large ice cubes, strain into glass, and garnish with lemon peel.

Terrine 8265 Beverly Blvd
Los Angeles, CA 90048

Cooper Lounge

Cooper Lounge, Denver, CO

Within the recently refurbished Union Station, a stunning Beaux Arts building originally built in 1914, this bar is set in a mezzanine space and is meant to evoke the Stork Club or the Starlight Room in the 1940s. For those who prefer a sweeter drink, their Cosmo de Oro spans the realm between classic martini and Cosmopolitan. Unlike the supersweet pink concoction that symbolized Sex and the City-style excess in the 1990s and early 2000s, the golden-tinged Cosmo de Oro (oro means “gold” in Spanish) shows some restraint. Made with Silver Tree vodka, a small-batch spirit from Denver producer Leopold Bros. and Cocchi Americano, an apéritif wine, in place of dry vermouth, the drink is then lightly sweetened with orange liqueur and white cranberry juice. As with all the cocktails here, this drink is served “club car style,” presented on a silver tray with a small dish of spiced nuts or other nibbles on the side. Combine 1½ oz. Silver Tree Vodka, ½ oz. Leopold Bros. American orange liqueur, ½ oz. Cocchi Americano, 1 oz. white cranberry juice, and a splash of lemon juice in a cocktail shaker with ice. Shake and strain into a martini glass. Garnish with a lemon twist.

Cooper Lounge 1701 Wynkoop St
Denver, CO 80202

The Mezzanine at L.A. Chapter, Los Angeles, CA

Within the Ace hotel in downtown Los Angeles, this bar & brasserie also supplies what has to be the ultimate in-room amenity: bottled cocktails, including gin and vodka martinis. Beverage director Dan Sabo makes a classic dirty vodka martini (though gin is available as well) with molecular mixology-driven ingredients like olive oil-infused dry vermouth and “clarified olive brine,” plus fino sherry and additional droplets of olive oil for silky mouthfeel. The goal is to update popular cocktails from the late 1970s and early 1980s, a much-maligned period for cocktails. The finishing touch: a ramekin of vermouth-infused olives sprinkled with coarse Maldon sea salt, to garnish or nibble as the guest desires. Add 2½ oz. Grey Goose vodka (or Bombay Sapphire gin), ½ oz. olive-infused dry vermouth, ¼ oz. clarified olive brine, and 1 bar spoon Alvear fino sherry to a mixing glass. Add ice and stir until well-chilled. Strain into a chilled Nick & Nora glass. Float four drops of olive oil on the top.

The Mezzanine at L.A. Chapter 929 South Broadway
Los Angeles, CA 90015

BDK Restaurant & Bar, San Francisco, CA

Recently opened at the Hotel Monaco in San Franciso, bar manager Kevin Diedrich (formerly of Jasper’s Corner Tap & Kitchen, Bourbon & Branch, PDT, Clover Club) oversees the bar. Drinks are named after the predominant flavor in the glass. The Apple, Diedrich’s take on the old-school Martinez, includes Calvados, an apple brandy made in Normandy, France, and Strega, an Italian herbal liqueur. The drink is accompanied by a sidecar for those looking for a little extra. In a mixing glass, stir together 1½ oz. Anchor Old Tom gin, ½ oz. Calvados, 1 oz. house sweet vermouth (1 part Cinzano Sweet and 1 part Punt e Mes), 4 dashes Strega liqueur, and 1 dash Angostura bitters with ice. Strain into a chilled cocktail glass, reserving extra in “sidecar” container.

BDK Restaurant & Bar 501 Geary St
San Francisco, CA 94102

The Up & Up, New York, NY

This new Greenwich Village bar felt old-school from the minute it opened. Maybe it’s because the space once housed the Gaslight Café, a Beat haunt that inspired Bob Dylan to write “Subterranean Homesick Blues.” But it’s old-school with modern mixology trappings, which may explain their new/old martini riff, the Carlson martini. The Up & Up revels in experimenting with unusual drink formats, from pint-sized “halfies” to large-format bottled cocktails. This martini is pre-batched and chilled, ready to serve groups of three (half bottle) to six (full bottle). It’s served just like a bottle of wine: presented in a wine bottle, set on ice in a bucket, and poured by a server at the table. The drink recipe itself is credited to Laura Carlson, currently a bartender at The John Dory Oyster Bar.

“It’s basically a variation on an Astoria Bianco,” explains head bartender Chaim Dauermann, “which is a variation of an Astoria, which is in itself a variation of a martini.” The cocktail features St. George’s pine-y Terroir Gin, softened and sweetened by Dolin Blanc vermouth. Water is added to the bottle to mimic the dilution that stirring with ice ordinarily would provide.

“The result is a very balanced martini that is appealing for all palates,” Dauermann says. “Given how particular consumers can be about martinis, we have been very pleased with how well this recipe has played with all of our guests!” Stir together 12 oz. St. George Terroir gin, 6 oz. Dolin Blanc Vermouth, 6 oz. water, and &frac38 oz. Regan’s Orange Bitters. Decant into an empty wine bottle and chill for several hours before serving. Serve in a chilled glass with a lemon peel as a garnish.


Vodka Martini Recipes with a Twist

As we are celebrating National Vodka Day this weekend, I have teamed up with Chase Distillery to create a range of vodka-based Martinis, or Vodkatinis. As well as the classic recipe, I have also included some with a (savoury) twist.

Chase Original Potato Vodka

Chase Distillery is known for its field-to-bottle process when it comes to spirit making. The potatoes are grown at the family farm and it takes 250 potatoes to produce one bottle of Chase Original Potato Vodka. These potatoes are first peeled, then mashed and turned into sugars, before being added into the fermentation tanks for around 36 to 48 hours.

Once the liquid is separated from the mash, it runs through a copper pot still and rectification column with 48 bubble plates. The final spirit is brought down to 40% ABV using water from the local water source. The whole process from field to bottle takes up to two weeks.

The outcome is a clean and earthy vodka with mineral undertones and a buttery mouthfeel. An ideal vodka for a Martini!

Vodka Martini

Of course, we all know the original Martini was, and still is, made with gin, and when ordering a Martini with vodka you should specify this at the time of ordering. Even the idea of a Vodka Martini can get many people’s knickers twisted, but I have always been a vodka drinker and really appreciate the tastes and textures of proper well-made vodka. A classic dry Vodka Martini is an ideal way to enjoy the flavours of the spirit.

Vodka started to emerge in the US in the early 20th century and was becoming a popular choice in cocktails post-Prohibition. It slowly started to replace gin in a drier version of a Martini cocktail. The icing on the cake was when James Bond in Ian Fleming’s books ordered his Vodka Martini ‘shaken, not stirred’.

Personally, I prefer my Martini stirred as shaking will simply dilute the drink too much and it will bring out the vermouth much more than I like. If you do choose to shake yours, I would suggest trying it with a little bit less vermouth than you would normally use when stirring. Of course, if you are a fan of a more herbal Martini, then perhaps you ought to try shaking.

Today, ‘Martini’ has been added to many cocktail names, even though the recipe is often far from the classic serve and is simply based on the use of the V-shaped Martini glass. It is, however, possible to serve a Martini ‘on the rocks’, meaning it is served in a tumbler with ice.

Recipes

Vodka Martini – The Classic Serve

60ml Chase Original Potato Vodka

10ml Dry vermouth (I used Dolin)

Olive or lemon twist garnish (I personally prefer an olive)

Stir the vodka and vermouth with ice in the glass part of your Boston shaker. Strain into a Martini glass and add garnish.

Italian Breakfast Martini

50ml Chase Original Potato Vodka (or substitute with Chase Marmalade Vodka)

1 bar spoon Orange marmalade

Shake all ingredients well with ice and double strain into a Martini glass. Garnish with a mini toast.

Marinara Martini

60ml Tomato-infused Chase Original Potato Vodka*

A barspoon of Olive brine

Olive and basil leaf garnish

Stir all ingredients together with ice and strain into an ice-filled tumbler. Garnish with an olive and a basil leaf.

*Cut tomato into slices, removing the seeds and most of the flesh. Add the skin (and some flesh) into a sterilised jar and add vodka. Muddle well and leave to sit in the fridge for 12 hours or more. Once you’re happy with the taste, strain the spirit well. I infused mine nearly 24 hours.

I used the remaining tomato flesh to infuse some dry vermouth in the same way as above. This can also be used to create a less tomatoey version of this Martini (see below).

Marinara Martini vol.2

60ml Chase Original Potato Vodka (this would also work nicely with Chase Oak Smoked Vodka)

15ml Tomato flesh-infused dry vermouth

Basil leaf or olive garnish (or both)

Stir the vodka and vermouth with ice in the glass part of your Boston shaker. Strain into a Martini glass and add garnish.

Ring My Bell (Pepper)

60ml Chase Original Potato Vodka

15–20ml Yellow bell pepper & thyme-infused dry vermouth*

Stir the vodka and vermouth with ice in the glass part of your Boston shaker. Strain into a Martini glass and add garnish.

*To bring out the vegetal notes of Dolin, I have infused it with yellow pepper and thyme. Slice the pepper and add into a sterilised jar together with the vermouth. Muddle well and leave to sit in the fridge for at least 12 hours (I infused mine nearly 24 hours). Once you’re happy with the taste, add a few sprigs of thyme, stir and leave for ten minutes. Taste the mixture every ten minutes or so and, once satisfied, strain well. I kept the thyme in for nearly 30 minutes and gave the mixture a stir ever ten minutes, but I think the thyme I was using wasn’t as strong as usual.

Have you tried Chase Original Potato Vodka? Which one of the above recipes would you most like to try?

Disclaimer: This post was sponsored by Chase Distillery, but, as always, all words and photos are my own.


The Modern Martini - Recipes

Although a classic martini cocktail is usually made from gin and vermouth, we’re changing the game a little and suggesting a few variations which everyone can enjoy.

Create these delicious cocktails for a dinner party, casual drinks, or even a get-together, and impress your friends at the same time!

Ingredients: Creme de violette, gin, vodka, St. Germaine, lavender

If you prefer your beverage on the sweeter side, this lavender martini certainly won’t disappoint. Add all of the ingredients into a cocktail shaker, throw in some ice and shake well for at least 30 seconds. Don’t forget to garnish with a few sprigs of fresh lavender as well.

Pineapple Coconut Martini

Ingredients: Pineapple juice, gin, coconut rum, vanilla extract, lime juice, lillet

Try this fruity martini cocktail featuring delicious pineapple juice, which is sure to please everyone’s taste palette. Serve with something on the salty side such as pretzels or mixed nuts.

Ingredients: Fluffed marshmallow vodka, Tres Leches liqueur, white chocolate Godiva liqueur, half and half, gin

Okay, we know it’s not quite Christmas yet, but this yummy marshmallow martini just couldn’t wait until December (or even July). Made with delicious marshmallow vodka, it’s a rich beverage that isn’t exactly ideal if you’re watching those calories.

Ingredients: Gin, St Germain liqueur, grapefruit juice, grapefruit wedge, thyme

Combine all of the ingredients into a shaker with some ice, then pour through a strainer directly into a martini glass. If you’re feeling extra creative, rim the glass with the wedge for additional flavour.

Raspberry Limeade Martini

Ingredients: Raspberry or plain vodka, lemonade, raspberry garnish, lime or lemon slice

With only 4 ingredients, this is the perfect cocktail to create if you just don’t have time on your side. Pour the vodka and lemonade into a shaker with a few ice cubes. Strain into a martini glass, and garnish with raspberry, lime or lemon.

Ingredients: St Germain elderflower liqueur, pear vodka, champagne, granulated sugar, lemon wedge, pear

The perfect party cocktail which takes less than 5 minutes to create and tastes absolutely amazing. If you can’t get your hands on pear flavoured vodka, use something which is equally as fruity – no one will even notice the difference!

Bachelor’s Button Martini Cocktail

Ingredients: Sugar, water, carnation petals, gin, Lillet Blanc, simple syrup, lemon juice, egg white

So, we’ve left the best until last. This springtime cocktail features all the best parts of a classic cocktail – gin, egg white and carnation petals.

Images via Anthropologie, The Framed Table, DayDreamer Desserts, Bakers Royale, New South Food Company, Style Me Pretty

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The Coffee Martini (3 Recipes)

Martinis used to be a stiff drink. After all, it’s mostly hard liquor. Then James Bond came along and made the martini hip, and sometime in the 󈨔s or 󈨞s, they started adding “tini” to the end of everything, and the modern foo-foo martini was born. If done right, the “Coffeetini” or “Espresso Martini” can be appealing to both guys and girls, while still remaining respectable.

Let’s get a few details out of the way first, before we look at the recipes. First things first. Vodka or Gin? Definitely Vodka. I love Gin, but I don’t think it works with coffee. What kind of Vodka? Use a true, premium Vodka like 619 Vodka. I avoid infused vodkas for this particular drink since I want real coffee to be the main star. But do what you feel is best.

I like to keep my Vodka in the freezer for this kind of recipe. Don’t worry, it won’t freeze.

Coffee Martini with 619 Vodka

What about the glasses? Well, Martini glasses of course. But for a colder drink, freeze them ahead of time, along with the Vodka. Shaken or stirred? I like stirred, mainly because it involves less work and I don’t have a shaker. Either will work. Brewed, espresso, or instant coffee? Actually, they all can work, but I find the espresso or instant works the best.

In the case of espresso or brewed coffee, keep in mind you want to use it fresh, which means it will be hot, which also means it will dilute somewhat when mixed with the ice. This naturally means the espresso will hold up better since it is concentrated. You could chill the espresso or coffee first, but I feel like the freshness is diminished somewhat. Try it if you like, and compare the differences.

In terms of bean origin, I have tried everything from Brazilian beans to Ethiopian to Sumatran. They all work well, but I think the Sumatran is my favorite. Just use what you have and compare.

Instant coffee a great choice if you are in a hurry, or want to save some time. Don’t laugh, coffee geeks. Instant coffee can taste pretty good in cold drinks and dissolves even in cold water. A great choice if you don’t have an espresso machine or just don’t have the time. It also allows you to easily increase the coffee flavor concentration on the fly. You might even be able to use cold-brewed coffee, but I haven’t tried it. I suspect it might be too mellow.

One last note on liqueurs. A lot of coffee martini recipes include Kahlua, which is a coffee liqueur. I don’t care for it generally speaking in the first place, and for Coffee Martinis, I prefer to let the real coffee provide that flavor element. However, I have included Creme de cacao, which is a chocolate-flavored liqueur with hints of vanilla. You could potentially use real chocolate sauce or syrup, but I haven’t tried it. I am also afraid it might sweeten the drink too much.

Coffee Martini with Creme de cacao

Recipes

Classic Coffee Martini

  • Double Shot of Espresso or 1-2 Tbsp. of Instant Coffee mixed w/2 Ounces of water
  • 2 Ounces of Premium Vodka

In a pitcher or shaker filled with ice, pour the espresso or coffee mixture over the ice, followed by the Vodka. Stir or shake the coffee and vodka for at least 1 minute. Strain and pour into a Martini glass.

OPTIONAL: Garnish with a lemon or orange peel. You can also put add some sugar syrup to the liquid mixture if you want to sweeten the drink a bit.

Vanilla Cream Martini

  • Double Shot of Espresso or 1-2 Tbsp. of Instant Coffee mixed w/2 Ounces of water
  • 2 Ounces of Premium Vodka
  • 1/2 Cup Heavy Cream
  • 1/2 Tsp Vanilla extract
  • 2 Tsp Raw Brown Sugar

In a cold metal bowl, use an electric mixer on low to turn the heavy cream into whipped cream. Mix in the sugar and vanilla mid-way through and continue until the mixture has stiff peaks.

In a pitcher or shaker filled with ice, pour the espresso or coffee mixture over the ice, followed by the Vodka. Stir or shake the coffee and vodka for at least 1 minute. Strain and pour into a Martini glass. Dollop the whipped cream mixture on top.

OPTIONAL: Rub the rim of the glass with Vodka, and coat the rim with sugar. You can also drop 2 or 3 coffee beans on the top of the cream. You can also add some sugar syrup to the liquid mixture if you want to sweeten the drink a bit.

Creamy Dark Chocolate Martini

  • Double Shot of Espresso or 1-2 Tbsp. of Instant Coffee mixed w/2 Ounces of water
  • 1 1/2 Ounces of Premium Vodka
  • 1 Ounce Creme de cacao Dark
  • 1/4 cup Half & Half

In a pitcher or shaker filled with ice, pour the espresso or coffee mixture over the ice, followed by the Vodka, Creme de Cacao, and Half & Half. Stir or shake the coffee and vodka for at least 1 minute. Strain and pour into a Martini glass.

OPTIONAL: Include some large pieces of dark chocolate on the rim. This can be tricky but is made easier by using a hot knife to put a groove in the chocolate, to allow it to sit on the rim. You can also add a whipping cream dollop (from another recipe), and float some small chocolate shavings on top. You can also add some sugar syrup to the liquid mixture if you want to sweeten the drink a bit.

Conclusion

Don’t be afraid to use the above recipes to experiment or even combine some elements of them. There are countless ways to make an Espressotini or Coffeetini, so have fun. Next time you wake up and are trying to decide between hard liquor and a cup of coffee, maybe these recipes can end the argument between the voices in your head. I also think it is a great “Hair of the Dog” solution.

Resources

The Best Irish Coffee in the World – If you prefer your coffee with Irish Whiskey.

619 Spirits – Thank you to 619 Spirits for donating the vodka used to create these Coffee Martini recipes.


Send in the ‘Tinis!

Beauties, ain’t they? We had so much fun with the variety of martinis that we were able to mix here in the office using our new bottle of Hiram Walker’s Caramel Apple Liqueur. And these two packed quite the punch – one sweet, the other more acidic as such, my coworkers and I seemed to be split down the middle favoring one of these drinks over the other.

The first drink I’ll mention was the Caramel Apple Cosmo. This cocktail takes its formula from the classic recipe, but the Caramel Apple Liqueur supplants the role of the Triple Sec. Here’s the recipe:

Caramel Apple Cosmo:

  • 1 1/2 parts ABSOLUT Citron
  • 3/4 part Hiram Walker Caramel Apple Liqueur
  • 1 part Cranberry Juice
  • 1/2 part Fresh Lime Juice

Build ingredients in a mixing glass with ice. Shake and strain into a chilled cocktail glass. Garnish with an apple slice.

I found this ratio to be the more pleasing of the two we tried, as it had a surprising citrus bite you wouldn’t expect from the sweet smell of caramel wafted from the glass. However, for those in our office who prefer their drinks on the ‘sweeter’ side, they enjoyed the Dale DeGroff formula I used a bit more that saw the amount of lime juice decrease to just 1/4 part. It also let the Hiram Walker liqueur shine through a bit more.

The second cocktail we mixed to be served up in a martini glass was the Hiram Walker recipe for the Pom-Apple Cooler. I think this cocktail has such a beautiful color, as achieved from the following recipe:

Pom-Apple Cooler:

  • 1 part Hiram Walker Caramel Apple Liqueur
  • 1 part ABSOLUT Vodka
  • 2 parts POMWonderful® Pomegranate Juice

The sweet drink fans in our office pleasantly fell in love with this cocktail. One coworker described it as having the flavor – without the texture or stickiness – of maple syrup. I, too, enjoyed the drink but would be far more inclined to enjoy this Pom-Apple Cooler as a round of shots, rather than an entire mixed drink.

So there you have it – two great new uses for that Caramel Apple fixin’! I hope you enjoy.


Tara’s Journey to Clean Cocktails

As a Certified Health Coach who employs an evidence-based and holistic approach to nutrition and weight loss, Tara teaches her clients how to achieve their optimal weight by managing their fiber and net carbohydrate intake. However, a substantial part of her job is taking into consideration each client’s lifestyle as a whole, ensuring that their customized programs allow for the things they enjoy most…like cocktails.

In fact, the idea for writing the book “Clean Cocktails: Righteous Recipes for the Modern Mixologist” was born out of her experience counseling clients for weight loss. Tara and her co-author Beth Nydickwere constantly asked what alcoholic beverages clients could enjoy without gaining weight or waking up with a massive hangover. The duo came up with some healthier options for the calorie bombs served up at most bars.


The Ginger Connection

Ingredients:

  • 1 1/2 oz Ketel One vodka
  • 3/4 oz lemon juice
  • 3/4 oz ginger syrup
  • 1 egg white
  • Rose water
  • Angostura bitters

Instructions:

  1. Combine the Ketel One vodka, lemon juice, ginger syrup, and egg white in a cocktail shaker and shake.
  2. Add ice, and shake again.
  3. Pour into a martini glass carefully, holding back the froth until the end.
  4. Spray the drink with rose water and angostura bitters.
Muddling Memories

For something more seasonal, try this creation by Cody Goldstein, who was nominated as one of 2015&rsquos Best Bartenders by Timeout New York.

&ldquoThis riff on a &lsquowet&rsquo martini combines two types of vermouth (blanc and dry), which give it herbaceous and floral note while still offering the sweet and tart notes,&rdquo explains Goldstein, who founded Muddling Memories, of his cocktail creation. &ldquoSaline solution is essentially a salted water which helps to bring out the aromas in the fortified wines. Instead of your average garnish of an olive or lemon peel, I went with a tomato on the vine which brings a freshness and brightens to the drink.


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