By Kim Haasarud
"Kim Haasarud's culinary method of the cocktail embraces clean constituents and a playful put out of your mind for the standard. a good addition to the house library and a superb source for a tender bartender."
--Dale DeGroff, writer of The Craft of the Cocktail
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Extra resources for 101 Martinis
You may need to adjust the amount of simple syrup, depending on how sweet or sour the cranberry relish is. 3⁄4 tablespoon cranberry relish (not canned) 2 ounces red cranberry juice 11⁄2 ounces orange vodka simple syrup, to taste rosemary sprig, for garnish Combine the cranberry relish, cranberry juice, orange vodka, and simple syrup to taste in a cocktail shaker filled with ice and shake vigorously. Strain into a chilled martini glass. Garnish with a rosemary sprig. If the cranberry sauce you are using is fairly thick and chunky, you can combine everything in a blender with a few cubes of ice instead.
Dip into the shredded coconut. If the coconut does not adhere to the martini glass, try chopping it into finer pieces in a blender. Combine the soy milk, white crème de cacao, and peppermint schnapps in a cocktail shaker filled with ice and shake moderately. Strain into the rimmed martini glass. Sprinkle with powdered sugar. 82 White Chocolate Martini 11⁄2 ounces white crème de cacao 1 ounce Stoli Vanil vodka 1 ounce light cream (or half-and-half) 1⁄2 ounce Godiva white chocolate liqueur Splash of Licor 43 5 ounces melted white chocolate, for martini rim strawberry, for garnish (optional) Dip the rim of a martini glass in the melted white chocolate until completely covered.
Strain into a chilled martini glass. Float a mint leaf on top. Note: To prepare Moroccan mint–infused vodka, steep one Moroccan mint tea bag in 5 ounces vodka for at least 20 minutes. This will be enough for 3 martinis. If you are unable to find Moroccan mint, use equal parts mint and green tea. 94 Chocolate Mint Martini A great after-dinner martini. 11⁄2 ounces white crème de cocoa 1 ounce vanilla vodka 1 ounce light cream (or half-and-half) 1⁄2 ounce green crème de menthe chocolate stick, for garnish chocolate shavings or sweetened chocolate powder, for martini rim For a chocolate rim, wet the martini glass rim with white crème de cacao.
101 Martinis by Kim Haasarud