Summer Martini Mixers

Thursday, July 05, 2007
By Abbey Khan
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Whether you’re hanging out with the girls or having a romantic evening, sommelier Peter Greerty of Bong Su Restaurant & Lounge in San Francisco shares two martini recipes that are sure to set the mood.

EVAN’S ROSE MARTINI

4 to 5 oz of coarsely chopped cucumber, which has been seeded and diced
1 ¾ oz Black Peppercorn infused vodka (recipe below)
Juice of 1/2 lemon
1/2 oz Almond Syrup
1/2 oz Siroppe de Rose (Rose Syrup)
Candied rose petal for garnish

evansrosemartini.jpg

To assemble:
Shake all ingredients in a shaker with ice. Strain and serve up, garnished with a candied rose petal.

Black peppercorn infused vodka:
Use 2 cups vodka to 1 tsp. crushed black peppercorns. Combine vodka and flavoring in a jar, or vodka bottle and store at room temperature for at least 2 days before using. Strain before using and return vodka to container.

MEKONG MARTINI

1/2 oz. Chopped cilantro
2 Slices of jalapeño (¼ inch thick)
1 ¾ oz Gin
Juice of whole lemon
¾ oz Simple syrup (recipe below)

mekongmartini.jpg

Shake all ingredients vigorously (not muddled) with ice and strain through fine mesh sieve. Serve up in a martini glass.

Simple syrup:
In a medium saucepan, combine one cup white sugar and one cup water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.


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