A friend of mine, Elizabeth, who happens to be a writer of these really cool 'micro stories' and books, loves Pomegranate Martinis and we have been experimenting with different versions lately. This one we will be enjoying tonight in celebration.
Elizabeth just recently put up her first writing blog - Elizabeth Bradley's Bits & Bytes - and so I developed this martini for her new blog (yes, E, just to congratulate you!)
But even if you are not a writer you can enjoy this martini and stop by Elizabeth's Blog for some great short stories - you can enjoy fiction and martinis at the same time!
If you have a Martini question, please feel free to ask me in a comment and I'll respond back here in the comments section or in a new post! PLEASE DRINK RESPONSIBLY & DRIVE RESPONSIBLY!
The classic Bellini is actually made with Champagne and Peach and Raspberry Purees - 1 part Peach Puree, 3 parts Champagne (or sparkling wine) and about a teaspoon of Raspberry Puree - and it is quite delicious but a lot of work! Most bellinis today are made with the sparkling wine, peach schnapps and a splash of raspberry liquor like Chambord.
My recipe for The Bellini-a-tini is much easier to create and almost as good - maybe better if you don't like the texture of purees! Instead of the raspberry puree I use fresh raspberries as a garnish, sometimes I will float a little Chambord or Cassis on top.
I often use fresh fruits and berries as garnishes but I kick them up a bit by dipping them in some juice I have handy then rolling them in sugar and freezing them! I keep them frozen in a baggie and pull them out as necessary. The frozen fruit is a wonderful little pop at the end of the drink and it helps keep your martini cold!
I finally had to break down and do a little housekeeping on my cocktail recipe posts. After ten years of sharing my cocktail recipes things got to be a little overwhelming so I archived my most popular recipes at The Martini Diva Boutique where you can just grab the recipe but you can also order it on postcards!
Last night I cooked dinner for a friend of mine who was getting up early to head off to C.E.S. (The Consumer Electronics Show in Las Vegas) to oversee the stage production he designed for a very famous high tech firm's presentation. He had been working long and hard throughout the holidays and the next few days would be the culmination of all this hard work so the dinner was also a celebration.
For dinner I made coconut encrusted Tilapia, some wild rice and fresh steamed broccoli. For an appetizer I served my Garden Fresh Spring Rolls from The Diva of Tiny Foods. My martini of choice was this Pineapple Orange Colada Martini, perfect for the somewhat Asian/Hawaiian influenced flavors of the dinner.
The tropical flavors of orange, pineapple and coconut were the perfect partner to the Spring Rolls and a nice introduction to the light but tasty fish. However, I did one little change to the martinis I made last night - my friend prefers rum to vodka so I cut down on the amount of coconut milk (1/2 Oz. instead of 2 Ounces) and used Malibu Coconut Rum in place of the Citrus Vodka. Then I squeezed a splash of lime and tangerine juices in to replace the citrus note from the vodka! I left out the rum entirely for a virgin version for their teenage son.
The lesson here is - nothing is sacred! Not even The Martini Diva recipes, lol! Sometimes you have to be flexible - am I right?
Last post Dr. Pam Rutledge asked me in the comments if I had a New Year's Resolution Martini. I did not but I told her it was a great idea and I have concocted one - as a little joke and poke at all those resolutions made that now reside in the graveyard of good intentions.
If you leave out the dose of reality you can enjoy it while you make all your resolutions - come back next year and tell me which ones you kept! Can you hear me smiling?
If you have a Martini question, please feel free to ask me in a comment and I'll respond back here in the comments section or in a new post!