Mexican Martini

I'm sure this has been done before, but it occurred to me that a classic dry martini made with tequila instead of gin or vodka might be pretty good, so I gave it a try. I found the amount of vermouth I'd put in a standard martini wasn't quite appropriate for this so I reduced the amount. Also, a lime twist instead of a lemon twist or olives was a good call. I think a salt rim might work well for this too.

2 1/2 oz. 100% de agave silver tequila
1/4 oz. dry vermouth
2 dashes orange bitters
lime twist

Stir with ice until very cold and sufficiently dilluted. Garnish with a lime twist.

Jamie Boudreau's Denny Triangle Cocktail

Here's a wonderful modern cocktail created by celebrated mixologist Jamie Boudreau from Seattle. You can check out his video blog "Raising The Bar" over here. I love the combination of sweet and bitter in this cocktail.

2 oz. gin
3/4 oz. benedictine
1/4 oz. fernet branca
2 oz. fresh grapefruit juice

shake with ice and strain into a cocktail glass.

Pimm's Cup

I find Pimm's generally difficult to like. However, mixed with ginger ale, as in the famous Pimm's Cup, it finds a way to shine. It's one of the most refreshing summer drinks I can think of, and I go to it often on hot summer afternoons.

1 1/2 oz. Pimm's
Ginger Ale

Measure Pimm's into a collins glass. Fill glass with ice. Top with ginger ale. Garnish with a cucumber spear and a lemon wedge.

Satan's Whiskers

The Satan's Whiskers is from Harry Craddock's 1930 Savoy Cocktail Book. It's delicious and has an old fashioned flavor which makes me think of what a candy confection from 1930 would taste like. Surprising and delicious.

"Of Italian Vermouth, French Vermouth, Gin and Orange Juice, two parts each; of Grand Marnier, one part; Orange Bitters, a dash. Shake well and strain into a cocktail glass."

Italian vermouth = sweet vermouth
French vermouth = dry vermouth

Lebanese Mary

This is my Lebanese variation on a bloody mary. Being of Lebanese descent I wanted to create a cocktail that evoked the summery freshness of the ubiquitous combination of tomato, cucumber and mint. I infused the vodka with sumac to add that special tang to it. This drink succeeded beyond what I expected. It works more as an after noon refresher than as brunch fare. This photo came out a bit fuzzy though.

LEBANESE MARY

Ingredients:
1 1/2 oz. sumac infused vodka
dash of arak
3 oz. fresh tomato juice
1 oz. fresh cucumber juice
1/2 oz. lemon juice
pinch of salt
1 sprig of mint (slap sharply between hands to "wake up" oils)

Tools:
Boston shaker
Srainer

Method:
Combine ingredients in Boston shaker with ice, roll to chill. Strain into an ice filled double old fashioned. Garnish with two grape tomatoes skewered between a cucumber peel, and top with a dusting of ground sumac.

Classic Dry Martini

According to many cocktail purists the classic dry martini is made with gin, dry vermouth, and orange bitters. The "dry" referring to the type of vermouth, and not how little vermouth one uses. I prefer mine with a lemon twist. You'll be impressed with how much flavor one lemon twist or peel will add to your martini. I agree that the martini is best stirred, a lot, until exceedingly cold.

DRY MARTINI

Ingredients:
2 oz. gin
1/2 oz. dry vermouth
Dash orange bitters

Tools:
Mixing glass
Bar spoon
Srainer

Method:
Stir (+/- 40 turns) with ice until ice cold and well diluted. You can pause and let it sit for a moment after some initial stirring, perhaps while preparing your glass or a garnish, as this will help make your drink even colder and smoother, then finish stirring. Strain into a chilled cocktail glass. Garnish with lemon twist or lemon peel.