It's Cocktail Time!
No, it's not SL, it's only me. We're deep into the cocktail hour here and have invented a new and perfectly luscious libation. It's 3/4 oz. Grey Goose, 3/4 oz. Cointreau, 3/4 oz. peach brandy and 1 oz. blood orange juice. Shake with crushed ice and pour into a chilled martini glass, garnishing with a blood orange slice rolled in granulated sugar. (We are all about the flair) You have my permission to call it "Frederika's Freak On" and you will thank me at some point in time. Trust me, this really rocks it. And she is sooo pretty.
Do you adore martinis; classic or otherwise? Have you invented your own special "signature" martini or wish to share one of your classic favorite recipes? Do you consider all these exotic ingredients an abomination of the martini or do you go crazy out of the box, like me?
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13 Comments:
Frederika - If you are not on the east coast, you can claim it. We have already made that EXACT combo martini here. It is called the Dracula's Delight. Our measurements are only slightly different and we rim the glass. Our martini glasses could be a different size.
I had a nervous moment thinking SL was back on the docket! Although, I could use another hearty laugh!!
crazyspice at 6:58PM on 03/01/08
The one thing I'm kind of a stickler about is I believe that to be considered an actual martini the cocktail must contain gin in some amount, if vodka replaces it, it's a Kangaroo not a martini. With that said I'm with doing whatever as long as it tastes good try this baby
vio-lenthe martini
2 ounces Hendrick's dry gin
1/4 ounce absinthe
1/4 ounce creme de violette
two dashes of Hermes orange bitters.
stir with ice and strain, garnish with a violet petal (if you can't get one of these any flower petal will do)
check out many more cocktail recipes and nyc restaurant reveiws @
flyboyznyc.com (my baby)
Mheusler at 7:25PM on 03/01/08
I'm not a big drinker but I'm going to note your drink recipe! BF is a big Goose fan.
chiff0nade at 7:36PM on 03/01/08
@frederika, don't take this the wrong way, but as soon as I saw the topic, I thought to myself, "I'll bet that was posted by frederika..." My next thought was, "Wow, I'm good!" (tee, hee, hee)
Anyway, back to the matter at hand. As a rule, I'm not fond of anything peach-flavored, except the actual peaches themselves, so I'm going to have to pass on this one.
Flavored martinis? When I used to drink a lot of martinis, I was mostly fond of just a traditional vodka-tini (gin does not like me one little bit). Once in a while, especially when it's super hot, I enjoy an old-school lemon drop or cosmopolitan. Even less often, an apple-tini is nice.
However, I find myself unable to enjoy martinis, since my last martini-thon, about three years ago, while visiting Chicago. Long story, and not a pretty one, at that.
Love me a really good bloody mary, and indulge in those pretty regularly. Kir royale is another fave. I'm usually open to trying just about any cocktail, provided it is not made with gin or tekillya. But, in general, I'm just a wine and beer girl at heart.
LoCo at 7:47PM on 03/01/08
Mheusler: My parents and grandparents were martini purists also. I only drink wine and have never been a cocktail conversationalist, unless it is Lobster or shrimp. My posse is very adventurous and in their world everything, regardless of the ingredients goes in a martini glass and is called a martini. Gin makes you sin, so I shall stick with the grape!!
crazyspice at 8:13PM on 03/01/08
My friend and I came up with this to submit for Esquire mag's house cocktail. We never sent it it, but it's my restaurants house cocktail now.
2 oz armagnac
1 oz sweetened fresh lemon or lime juice (or muddle juice and sugar)
3/4 oz sweet vermouth
1/2 oz cointreau
2 dashes bitters
Shake with ice and serve up, with a sugared rim
It's really a cross between a sidecar and a manhattan. You can use lemon, lime or a combinatin and experiment with the sweetness. Some like straight lime and no sugar at all.
zapatista at 8:22PM on 03/01/08
@LoCo........tekillya.......yekillenme........goodun
PerkyMac at 11:41PM on 03/01/08
I don't get martinis. Maybe it has something to do with the fact that I'm only 23, but I don't understand the concept of just "having a drink." I drink rarely, but I I drink to get drunk and I don't do the whole martini thing. The only think I'm capable of drinking is Crown and Coke. I'm serious with my drinking, it's gotta be whisky.
PumpkinBear at 6:00AM on 03/02/08
@crazyspice - Uh, oh... well, I'm responding through the fog this A.M., but after a generous quantity of Joe things are getting much better. I'm a midwestern girl, but it sounds like I will have to defer to the Honorable Count on this one. I would never want to p.o. a vampire by plagarizing his recipe.
We actually started out with a recipe for Dale DeGroff's Coctel Algeria from The Craft of the Cocktail. It takes pisco, cointreau, apricot brandy and OJ. The first cocktail was made according to the recipe, substituting meyer lemon juice for the OJ. Then we ran out of pisco and apricot brandy, so we substituted vodka and peach brandy. Then I thought, duh, I've got blood oranges! So, in came the second team. Dale's recipe actually calls for a flamed orange peel, but after testing two, I wasn't allowed near a flame. Go figure. I didn't really want more sweetness at the edge, so instead of rimming the glass, just rolled the slice of orange in sugar for the garnish. For guests, I think I would dip the orange slice in cointreau before the sugar. Also, I want to make my own blood orange infused vodka.
Since happening upon the drink strictly by default, I assumed (you know what happens when you do that), that I could claim the fame. No matter, we press on, amateur mixologists that we are (we're all amateurs in comparison to the illustrious expertise of SL), but we'll keep trying to create an original. Tough job.
@LoCo -You are good!!! Ummm - Kir Royale. Love the cassis. Just yesterday I bought a jar of black currant jelly at the farmer's market to have on our breakfast brioche. Couldn't resist. Also - I bought this just in your honor - a jar of a new product called PB Loco! The flavor I got was pb mocha with german chocolate chunks. Like wow... They have many flavors, but since they were out of the dark chocolate, this one won out. I was actually going to pick up Nutella at the store to have on bruchetta, but pb loco spoke to me!
@perky - tekillya is a whole other subject I would really like to get into. Another installment...
frederika at 11:11AM on 03/02/08
@frederika - Thank you for the afternoon belly laugh! I think you should marinate the orange slices for hours! Oh Yum!! The Honorable Count sends his regards.
If you want to bring tekillya into play, let's get on a blood orange "frederita"??? I am just sayin.
crazyspice at 4:43PM on 03/02/08
@crazy - I am truly giving that some serious thought.... Have you tried sweet limes or pink variagated lemons? We're seriously into citrus experimentation.
frederika at 4:53PM on 03/02/08
@fred - We have an unbelievable asian grocery here and we have tried the sweet limes. that is the only place I can get them here. Not so lucky with the PVL's. I have actually make several marinades with the sweet limes for fish and other seafood. I have not used it with cocktails (yet!) I have been a citrus addict for years! I used to eat lemons and limes as a kid. Oh, that was just yesterday. :-D
crazyspice at 5:04PM on 03/02/08
@crazy - Don't you think sweet limes taste and smell like Kafir limes? Do you know if they are the same or closely related?
frederika at 11:51PM on 03/04/08