20180608

The NEGRONI



IF YOU PLAN A TOAST TO THE LATE ANTHONY BOURDAIN TONIGHT, THIS IS THE COCKTAIL YOU SHOULD BE DRINKING.

I woke up this morning to the tragic news that chef, author and travel guru Anthony Bourdain had died. Shocked and terribly saddened, I went on to discover he had died by his own hand, which drove me deeper into my sadness. The loss of someone you admire is difficult and it is made more so when you discover they took their own life. My heart goes out to his family and his close friends.


At the top of my personal Bucket List was the hope to meet, and maybe even dine with, Mr. Bourdain. It probably was never going to happen, now it never will. I admired his outspoken view of the world, his honesty and the way he embraced life and will miss checking his Twitter feed to see who or what he was currently taking to task. I'll miss not having new episodes of his gustatory travel adventures and his nearly always controversial appearances and talks elsewhere.


Anthony Bourdain was the rock star foodie who showed us how to globally drink and eat and one of his favorite cocktails was the Negroni.


Tonight I shall lift a glass and toast a gentleman who, on a daily basis, made me laugh, made me learn and made me question myself and the world around me. I will say cheers and goodbye to a unique individual I came to admire in the years since I first read his book No Reservations and I will do so with a Negroni in hand. 


The
NEGRONI

INGREDIENTS
Equal parts:
Campari
Gin
Sweet Vermouth

Garnish: Orange Twist or Slice

Glass: Old Fashioned

DIRECTIONS
Pour ingredients over ice in a chilled glass.
Stir then garnish.


“I think the Negroni is the perfect cocktail because it is three liquors that I don’t particularly like. I don’t like Campari, and I don’t like sweet vermouth and I don’t particularly love gin. But you put them together with that little bit of orange rind in a perfect setting… It’s just: It sets you up for dinner, in a way it makes you hungry, sands the edges off the afternoon. In an after dinner, it’s settling. It is both aperitif and digestive. It’s a rare drink that can do that.” 
~ Anthony Bourdain


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20180606

The Sex And The City RUBY COCKTAIL Recipe



There are tons of Ruby Cocktail recipes floating around in cocktail land including, but not limited to:
1) a gin, grenadine and applejack recipe similar to the Prohibition era Pink Lady cocktail,
2) a rhubarb-infused vodka with simple syrup and fresh lime created by Vanessa Bortnick of Harry Denton's Starlight Room in San Francisco,
3) Tony Abou-Ganim's vodka, elderflower and Aperol version, and
4) The SATC Ruby.


The Sex and The City version of the Ruby Cocktail was created by the Florida Citrus Commission to boost sales of Florida grapefruit. To further encourage grapefruit sales the recipe was proposed to the creators of SATC as a replacement for the what had been the signature drink of Carrie, Samantha, Charlotte and Miranda, the Cosmopolitan. The producers liked the idea and the SATC Ruby made its debut in Season 4's Episode 12 "Just Say Yes". Eventually, the more widely recognized Cosmo made it back as the SATC signature drink in following episodes (as well as the first Sex And The City movie) and the Ruby went into the same sitcom oblivion as the flock of discarded SATC paramours.

It's really too bad The Ruby didn't stick around because I personally prefer the fresh ruby red grapefruit juice spiked with citrus vodka over the ubiquitous cranberry, vodka and lime Cosmopolitan.


The SATC
RUBY COCKTAIL

INGREDIENTS
6 Oz Fresh (Florida) Ruby Red Grapefruit Juice
3 Oz Citrus (Absolut Citron) Vodka

Garnish: Sugar Rim, Grapefruit Twist

Tools: Cocktail Shaker

Glass: Large (10 ounce) Martini/Cocktail

DIRECTIONS
Shake ingredients with ice, strain into the sugar rimmed, chilled glass then garnish with a grapefruit twist and serve.


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20180527

GRAPE COCKTAILS

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I loved grape juice, grape soda and grape candy as a kid.  As an adult I kind of left them behind because they were too sweet. Then, one day, I discovered that adding booze fixed that problem.
Now I have a tidy little list of fun grape flavored cocktails and I get to feel like a kid again, only with a little buzz.

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20180525

MEMORIAL DAY COCKTAILS

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Memorial Day (or Decoration Day) is a federal holiday in the United States for remembering the people who died while serving in the country's armed forces.

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It is also recognized in the U.S. as the beginning of summer, most likely because it was traditionally the day the school year ended. Currently we celebrate Memorial Day on the last Monday of May with the Memorial Day celebrations occurring on the weekend just ahead of that.

For me that means, after honoring those among my friends and family who served and sacrificed, sharing the weekend with my remaining family and friends and having a cookout with some refreshing summer cocktails. It is also my signal to start crafting cocktails made with all the lovely, fresh produce and herbs that become abundant in summertime. Over the years, I have created quite a list of original drink recipes perfect for the long, hot days of summer and I've included links to some of my favorites below, as well as some some of the best warm weather drink categories and flavors to keep you cool from Memorial Day through Labor Day.

SOME OF MY FAVORITE

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20180516

The MIMOSA with Recipe Variations and History

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The Mimosa is a modern day cocktail classic composed of equal parts Champagne and citrus juice (most typically orange juice) which enjoys widespread popularity as a brunch starter. It is widely accepted that the Mimosa was created in 1925 at the Ritz Hotel in Paris by bartender Frank Meier, although in Meier's own book, The Artistry of Mixed Drinks (p. 1936), he does not lay claim to the drink with his book's "created by" symbol. Originally the Mimosa was served over ice in a large wineglass, today's version is a straight up cocktail served up in a flute glass.

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Named after the Mimosa flower (which looks a little like a cluster of Champagne bubbles), it is a variation of the Buck's Fizz, created in 1921 at the Buck's Club in London by Pat McGarry, which is made with two parts Champagne to one part orange juice.

Recognized variations include:
The Grand Mimosa, served with the addition of a bar spoon of Grand Marnier.
The Puccini uses Mandarin orange juice.
The Poinsettia which is made with cranberry juice.
The Megmosa which uses grapefruit juice and, sometimes, a splash of Cointreau.
The Soleil which uses pineapple juice.
The Bellini, substitutes peach puree for the orange juice.

You can substitute nearly any fruit juice for the orange and end up with a lovely Mimosa variation. My personal favorites include pear juice, blueberry juice, pomegranate juice, cherry juice and strawberry juice, all freshly squeezed or sent through my electric juicer and I've been know to grill and mix my juices as well.  You can also substitute other sparkling wines like Prosecco. Additionally, I often add in a few drops of complementary bitters, though technically this is a Champagne Cocktail element. Basically any fresh fruit juice topped off by Champagne or a sparkling wine can be called a Mimosa these days.

 
The
MIMOSA 
 
INGREDIENTS
2 Oz. Fresh Orange Juice
2 Oz. Champagne 
 
Glass: Chilled Champagne  Flute

DIRECTIONS
Add the fresh orange juice to your chilled glass and top off with chilled Champagne. Do not stir. It's that simple.

My Mimosa Variations
Berry Mimosa
Blushing Rose Champagne Cocktail
Grilled Peach Mimosa
Merry Mimosa Martini
 
 
National Mimosa Day is May 16th.

 
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20180509

STRAWBERRY BASIL MOSCATO COCKTAIL



Moscato is an Italian dessert style white wine made from the muscat grape. Similar to the Spanish moscatel and the French muscat, it is sweet and fruity with hints of the honey and those qualities inspired my recipe for this cocktail recipe. Though muscat grapes are the oldest known variety and wine made from it has been popular for ages, it's gotten a recent surge in modern day popularity thanks to brand linked rappers and hip hop artists.

Since it's already hitting triple digits here in Tucson, I thought some moscato would pair nicely with the classic combination of fresh strawberries and some fresh basil from my herb garden for a refreshing summer cooler. Adding a little effervescence with some strawberry sparkling water and a bit of sweetness with some honey, I ended up with a pleasant late afternoon cocktail.


STRAWBERRY BASIL
MOSCATO COCKTAIL

INGREDIENTS:
4 Oz. Moscato
4 Fresh Strawberries
1 Tbsp. Honey
1 Tbsp. Water
Strawberry Sparkling Water
1 Oz. Fresh Lemon Juice
2 Basil Leaves
Ice

Garnish: Sprig Basil, Strawberry

Tools: Muddler

Glass: Highball

DIRECTIONS:
Warm the honey and water in a highball glass in a microwave just long enough to thin the honey and mix together, about 10 seconds.
Add the strawberries and basil to the glass then gently muddle. 
Fill your glass with ice then add the Moscato, stir.
Top off with the strawberry sparkling water, garnish with a fresh strawberry, a sprig of basil and serve.

National Moscato Day is May 9th.

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20180507

The Iconic 80's COSMOPOLITAN Cocktail


Born in the late 1980's, the Cosmopolitan is an iconic cocktail in drink history which was inducted into mass happy hour culture by another icon, HBO's Sex and The City television series.


Recognized as an important part of cocktail history the Cosmopolitan, aka Cosmo, is sadly reviled by current cocktail folk. When mixed properly it is a delicious, soft pink (not red) drink that has been ruined by cheap ingredients, sour mixes and lazy bartending over the decades since its inception.

Classified as a sour, the Cosmopolitan is a modern descendant of The Daisy, a vintage cocktail made with gin, Cointreau, lemon juice, and raspberry syrup.

Like most classic drinks, the Cosmopolitan's history has a murky background. During the late 70's to mid 80's versions of this modernized take on Ocean Spray's famous Harpoon cocktail, were scattered from San Francisco to New York to Miami with almost as many claims to its creation. Both Cheryl Cook and John Caine were serving Cosmos in the eighties, with Cook being the accepted originator of the name, but the currently accepted Cosmopolitan recipe is credited to Toby Cecchini who, after being introduced to a version by Melissa Huffsmith, added the Citron and first served his version at the Odeon in Manhattan in 1987. The citrus flavored vodka is the essential ingredient as that is what distinguishes this cranberry and vodka cocktail from other vodka cranberry drinks like the Cape Cod and the Ocean Spray label recipe of the Harpoon.

The Cosmopolitan. It's time to do it again,  but do it right; with Citron Vodka, fresh lime juice, Ocean Spray cranberry juice and Cointreau.


The
COSMOPOLITAN 

INGREDIENTS
1-1/2 Oz Vodka Citron
1/2 Oz Cointreau
1 Oz Cranberry Juice
1/4 Oz Fresh Lime Juice

Garnish: Lime Wedge

Tools: Cocktail Shaker

Glass: Martini (Cocktail)

DIRECTIONS
Add all the ingredients to a cocktail shaker filled with ice. Shake well and double strain into large, chilled cocktail glass. Garnish simply with a lime wedge.

National Cosmopolitan Day is May 7th.

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20180411

The GOLD NUGGET, A Chocolate Bourbon Cocktail




When I'm out and about I am always looking for any kind of goodies for my cocktail recipes. I love hunting for unique and vintage cocktail glasses as well as interesting barware and tools, but I'm especially on the lookout for fun new garnish ideas. When I recently stumbled on some chocolate gold nuggets my mind went immediately to the California Gold Rush. A whiskey based cocktail was definitely indicated so I snatched those nuggets up like an impoverished gold miner and headed back to my bar.


Typically gold prospectors drank their whiskey neat, but I'm all about the cocktail, not just a few fingers of hooch, so that called for a few additional ingredients. There is a Gold Rush Cocktail but it's basically a whiskey sour and I wanted to feature the chocolate in the nuggets so I replaced the lemon and simple syrup with a chocolate liqueur. To play up the bitter conditions and results of most prospectors efforts, and to balance the sweetness of the liqueur, I added a bitter amaro element with some Fernet and some cocktail bitters.


The
GOLD NUGGET
COCKTAIL

INGREDIENTS
2 Oz. Bourbon or Rye Whiskey
1 Oz. Bols White Creme de Cacao
1 Bar Spoon (tsp.) Fernet Branca
2 Dashes Coffee Bitters
1 Dash Orange Bitters

Garnish: Chocolate Golden Nugget Candy, Orange Twist

Tools: Mixing Glass, Bar Spoon

Glass: Rocks

DIRECTIONS
Chill glass in freezer.
Add the ingredients to an ice filled mixing glass and stir with a bar spoon for 30 seconds.
Strain over ice into the chilled glass, garnish and serve.

Historical Gold Rush Saloons Tidbit:
One of the interesting things that's always stuck with me about the California, Klondike and Colorado gold rushes were tales of the fortunes of gold dust under the floors of the saloons near the mother lodes. In the California gold rush, prior to the opening of the San Francisco Mint, placer prospectors often paid for their dime shot of whiskey with a pinch of gold dust from their poke sack. The barkeep would reach in the sack and take a pinch between thumb and forefinger, considered roughly the equivalent of ten cents. In this transfer (and through other means) tons of gold dust apparently sifted down and through the wooden floor boards of gold mine era bars and reports are that many an enterprising bartender or saloon owner mined more gold than many prospectors. There's even a reference to this in thevClint Eastwood movie musical Paint Your Wagon.


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20180404

CARROT COCKTAILS



For some reason most people, myself included (as you will see below), tend to bring carrots to use in the bar at Easter. It makes sense because carrots are a spring vegetable, but in our modern world they are available year-round, are very healthy and have a sweet earthiness that works well with many spirits. Carrots also come in a wide array of colors and pair well with a number of herbs and spices, making it a versatile and naturally beautiful colored juice for drinks. It's past time we should give the carrot a little more happy hour respect.

The most important thing to remember when making a carrot cocktail is to use fresh carrot juice, and to use that juice immediately as the flavors and nutritional value begin to break down almost immediately. After that the sky's the limit on creative carrot cocktail choices.


CARROT
COCKTAILS

BUNNY TRAP
CARROT CAKE COCKTAIL
CARROT CAKE MARTINI
CARROT COLADA
DRUNK BUNNY

International Carrot Day is April 4th, Carrot Cake Day is February 3rd.

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20180331

JELLY BEANIE MARTINI

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You can't have Easter happy hour without a jelly bean cocktail, right? How do you make an Easter Jelly Beanie Martini? First, steal the jelly beans from your kids' Easter baskets ...

The
Easter
JELLY BEANIE
MARTINI


INGREDIENTS

1/2 Oz. Strawberry Vodka
1/2 Oz. Raspberry Vodka
1/2 Oz. Pineapple Rum
1 Oz. Coconut Water
Splash of Lemon Juice
1 Tsp. Coconut Honey Syrup*

Garnish: Multicolored Easter Cake Sprinkles, Multicolored Jelly Beans

Tools: Cocktail Shaker, Hawthorne Strainer

Glass: Coupe

DIRECTIONS
Dip the rim of your martini glass into the coconut cream and then into the Easter cake sprinkles. Chill glass in the freezer.
* Mix 1 teaspoon of Honey Ridge Honey Creme Coconut with 1 teaspoon of hot water for the coconut honey syrup.
Put 1 of each color of jelly bean onto a cocktail pick and set aside.
Add the ingredients to an ice filled cocktail shaker and shake until well chilled.
Strain into the chilled glass and set the jelly bean loaded cocktail pick across the glass rim to serve.
 
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20180330

JELLY BEAN MARTINI

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This Jelly Bean Martini is basically a playful adaptation of a Champagne Cocktail which is a bitters soaked sugar cube with Champagne poured over the top.  I just twisted things around and used jelly bean infused vodka as my sugar element.  You get an extra kick from the vodka and a bit of flavor from the jelly beans themselves as well.

Plan ahead for this one because you'll need one day to make your own Homemade Jelly Bean Vodka. After that it's just a simple matter of adding some bubbly and a few dashes of cocktail bitters.

P. S. I use Jelly Belly jelly beans in both my garnish and my Jelly Bean Vodka because they are made from natural fruit flavors instead of artificial flavorings.

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The
JELLY BEAN
MARTINI


INGREDIENTS

1 Oz. Homemade Jelly Bean Vodka
3 Oz. Dry Champagne
2 Dashes of Angostura Orange Bitters

Garnish:
Jelly Beans

Glass: Cocktail (Martini)

DIRECTIONS

Chill your glass in the freezer for about 10 - 15 minutes.
Pour the jelly bean vodka into the chilled glass then top off with the chilled Champagne.
Garnish with a few of your favorite jelly beans.
I also have a fun JELLY BEANIE MARTINI for Easter!
 

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20180329

MOMMY'S (Boozy Bourbon Chocolate Soda) SIPPY CUP!



When you become a mom your time ceases to be your own. There is rarely a moment in your day that doesn't include kid stuff and you sometimes forget how to adult. This can make happy hour a fond but distant memory, an oasis of time and cocktails that seems to be relegated to singles and the lucky few who can afford a nanny/manny.


Picking up scattered toys, wiping gooey faces, handing out juice boxes, washing sippy cups and folding the latest trendy toddler togs is fine for most of the day, but sooner or later you're going to need a little "me" time and a sippy cup all your own. You need something sinful, loaded with chocolate and energy and spiked with booze because you deserve it, you need it and you should have it. So let's get you that little moment of time and alcohol before you implode and run away from home, shall we?

Schedule nap time right around happy hour, call in the childcare reinforcements as your temporary mom stand-in and give yourself a well deserved break from motherhood. Set out the ingredients, get your comfy zone ready and start sipping away. And if one or more of the little cherubs inconveniently wake up or wander in asking what you're sipping on, just shoo them back to dreamland or temp mommy.


"No, honey, this is
MOMMY'S 
(Boozed Up Chocolate Soda)
SIPPY CUP!"

INGREDIENTS
1-1/2 Oz. Homemade Toasted Maple Walnut Bourbon
Cold Pepsi (or Coke)
1 Oz. Chocolate Syrup
7 Dashes Coffee Bitters
Pinch of Smoked Salt

Garnish: Chocolate covered potato chip topped with the bourbon infused walnuts (from the homemade bourbon), biodegradable paper straws

Tools: Bar spoon

Glass: Tall glass stein

DIRECTIONS
Fill your stein with ice.
Add in the chocolate syrup, the salt, the bourbon and the bitters then stir.
Top off with the cola.
Stir again for about 15 seconds.
Add the chocolate covered potato chip on top of the ice then add the bourbon walnuts on top of the chip.
Slide in the straws and serve.

I have to thank my new friend and neighbor, Trista, for the inspiration for this recipe. Not only does she have 3 children, but she and her hubbs are also busy creating a sustainable space for their family. Working, rearing kids, raising their own food and helping out their neighbors in their spare time is their  lifestyle. That always deserves a cocktail or two in my estimation so I made her this and promise more in the future!


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BASEBALL COCKTAILS for Opening Day



Every Spring all other sports must make way
For the Boys of Summer to come out to play.
It's as American as apple pie, or so they say,
And we need some BASEBALL COCKTAILS for Opening Day!


The
COOPERSTOWN
COCKTAIL

INGREDIENTS 
1.75 oz gin
0.75 oz vermouth
0.75 oz dry vermouth
2 Fresh Mint Sprig

Garnish: Mint sprig and orange twist

Glass: Cocktail (Martini)

DIRECTIONS
Chill glass. Stir the ingredients, including 1 mint sprig, in a cocktail mixing glass filled with ice, strain into chilled glass, garnish with 2nd mint sprig and orange twist.

TAKE ME OUT
TO THE BALLGAME
(aka The Peanuts & Cracker Jack Cocktail)

INGREDIENTS
2 Oz Whiskey
1 Oz Frangelico 
1 Oz Amaretto
¼ Oz Squeezed Lemon Juice
Pinch of Sea Salt
4 Oz Club Soda 

Garnish rim with a handful of finely crushed Cracker Jacks.

Glass: Highball

DIRECTIONS
Rim glass in lemon then dip in the Cracker Jacks, chill glass in freezer. Add the whiskey, Frangelico, Amaretto, lemon juice and salt to an ice filled cocktail shaker, shake until cold then strain into an ice filled glass and top off with the soda.

The 
YANKEE
COCKTAIL

INGREDIENTS
2-1/4 Oz Gin
3/4 Oz Orange Flavored Brandy
Splash of Orange Juice

Glass: Coupe

DIRECTIONS
Pour all ingredients into a shaker filled with ice. Shake well, then strain into a chilled cocktail glass.

The
BREAKFAST
OF CHAMPIONS
(aka The Mickey Mantle Cocktail)

INGREDIENTS
1 (or more) Shots of Brandy
Splash of Kahlua
Cream

This is directly from a Sports Illustrated article written by Mickey Mantle written in 1994 called "Time In A Bottle" where he discusses his battle with alcoholism.


HAPPY OPENING DAY!


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20180327

The GOLD RUSH Cocktail




Created created for New York's Milk & Honey Bar by T. J. Siegal, the Gold Rush is a simple cocktail of whiskey, lemon juice and honey. It's basically a whiskey sour that replaces simple syrup with honey  and leaves out the egg white.

I happened to have Meyer lemons, which are sweeter than regular lemons, so I dropped the amount of honey a bit. To thin it down I added a bit of the fresh Meyer lemon juice and stirred the honey to a thinner syrup consistency before mixing the cocktail.

This drink is like a chilled whiskey hot toddy, kind of a great idea for summer colds.


The
GOLD RUSH

INGREDIENTS
2 Oz. Whiskey
3/4 Oz. Fresh Lemon Juice
1/2 Oz. Honey Syrup

Garnish: Lemon Peel Disc

Tools: Cocktail Shaker, Hawthorne Strainer

Glass: Rocks

DIRECTIONS
Combine the ingredients in a cocktail shaker filled with ice and shake until chilled. Strain into a rocks glass over one large cube of ice, express the lemon peel over the top of the cocktail then add as garnish.

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20180315

PERFECT COCKTAIL FOR THE IDES OF MARCH




Beware the Ides of March!

Because what else would you drink on the Ides of March but a Bloody Caesar? 

P.S. If you don't know what March 15th has to do with a Clamato Bloody Mary read The Real Story Behind the Assassination of Gaius Julius Caesar from the New York Post.


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20180313

MINT GINCUMBER COOLER COCKTAIL for St. Patrick's Day



If you like to drink green for St. Patrick's Day and want to do it naturally you can't go wrong with fresh, organic cucumbers, fresh mint, limes and a really great gin. This is almost a classic flavor profile as mint and cucumber are often paired together, especially in Middle Eastern and Mediterranean dishes. Add a little of that gin and you have the makings of a bracing, cool cocktail to enjoy.

I had a little fun with this one by slicing my cucumbers lengthwise and lining the glass with them before I added my large ice cubes. It made for a beautiful presentation.

If you have a set of aspic cutters with a shamrock shape it would be fun to cut some out of the mint leaves ahead of time for a great St. Patrick's Day touch. (I do and wish I'd thought of it before the photo shoot!)


The
MINT GINCUMBER
COOLER

INGREDIENTS
2 Oz Hendrick's Gin
1/2 Oz Dry Vermouth
2-1/2 Oz Cucumber Juice
1/4 Oz Lime Juice
4 Mint Leaves
1-1/2 Oz Mint Honey Syrup
(* Recipe Below)

Additional Ingredients: 2 Large Square Ice Cubes, Cup of Regular Ice Cubes

Garnish: 8 - 10 Long Cucumber Slices, 3 Tall Mint Sprigs

Tools: Vegetable Peeler, Kitchen Shears, Mixing Glass, Barspoon, Hawthorne Strainer

Glass: Tall Glass Mug

DIRECTIONS
Slice a fresh cucumber lengthwise with a vegetable peeler until you have 8 to 10 long slices.
Press the cucumber slices against the inside of the glass mug then add the ice cubes.
Trim the cucumber slices off at the rim of the glass with kitchen shears and chill glass in the fridge.
Juice the remainder of the cucumber and the 4 leaves of mint together and add to the cooled mixing glass filled with ice.
Add the remaining ingredients to the mixing glass, stir for one minute then stain into the chilled, cucumber lined mug.
Garnish with the mint sprigs and serve.

* MINT HONEY SYRUP
Add 2 tablespoons of organic honey to 1 tablespoon of water and stir until the honey has completely dissolved. If your honey is stubborn, microwave the syrup for 10 seconds and mix until smooth.


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MY DARLING CLEMENTINI - An Edible Calundula Flower and Citrus Cocktail


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Edible flowers are a beautiful way to garnish a cocktail but they can also a great way to flavor one as well. Every spring I grow organic, edible flowers for creating spring and summer cocktail recipes and Calendulas are always the most robust of my plantings. When I recently picked up a huge bag of Clementine oranges from the local farmers market the first thing I decided to make was a floral cocktail featuring these beautiful, bright yellow flowers. When I got home I grabbed my juicer, my garden shears and also my bottle of homemade limoncello liqueur* and some triple sec to round out the citrus base and got to mixing up a new drink recipe.
 
Calundula petals have a spicy taste of pepper with a little touch of tang and bitterness which not only brought in floral notes but added the quality of a few drops of bitters so I not only garnished the cocktail with a Calendula blossom I also infused the simple syrup with some of the petals to bring in that peppery zing.
 
  
MY DARLING CLEMENTINI
COCKTAIL
   
INGREDIENTS
1-1/2 Oz. Limoncello
1/2 Oz. Triple Sec
2 Oz. Fresh Clementine Orange Juice
1 Tsp. Calendula Simple Syrup
(* Recipe Below)
Dash of Orange Bitters
   
Garnish: Long Clementine Twist, Edible Calendula Petals
   
Tools: Juicer, Vegetable Peeler, Cocktail Shaker
   
Glass: Cocktail (Martini)
   
DIRECTIONS
Make the Calundula Simple Syrup and juice the Clementines.
Add the ingredients to a cocktail shaker filled with ice and shake until well chilled.
Stain into the chilled cocktail glass, garnish with the Clemetine twist, a Calundula flower and a few extra Calundula petals.
Serve and enjoy on a beautiful spring evening.
  
CALENDULA SIMPLE SYRUP
RECIPE
   
Ingredients:
2 C. Turbinado or Demerara Sugar
1 C. Water
Petals from 3 Calundula Flowers
   
Directions:
Add the petals to a non-reactive bowl and set aside.
Heat the sugar and water on medium while stirring constantly until the sugar dissolves.
Pour this immediately over the petals and allow to infuse until completely cooled.
Strain into a sterile, lidded glass jar and store in the refrigerator for up to 2 months.
If the syrup crystallizes you can heat it up to remove the sugar crystals. 
 
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