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Martini Yes
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Buffet, Guy
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Classic Cocktail Collection
 
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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.
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