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Creating New Cocktails with Fortified Wines

A group of bottles of liquor.

Using vermouth or another fortified wine, along with a base liquor and flavoring liqueur, is a simple way to make a good cocktail.  Jamie Boudreau calls this the “Golden Ratio.”  It is: 1 1/2 oz. Base Liquor (gin, vodka, rye, tequila, etc.) 3/4 oz. Fortified Wine (sweet or dry vermouth, Lillet,…

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Lido Martini

bottle of gin, vermouth, and chartreuse with cucumber

This drink plays on the faint cucumber note in Hendrick’s and doubles down with the herbal Chartreuse.  Allowing the ice cubes to muddle the cucumber in the shaker, produces just the right flavor intensity.  Unless, of course, you want your cocktail to taste like a salad!

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Tuna Wontons

These look and taste great.  The tuna will slice more easily if it is partially frozen.  If you cannot find the Ginger Teriyaki Marinade, a quick recipe follows.

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Ellen’s Hummus

1-16 oz. can garbanzo beans – drained, liquid reserved 2 cloves garlic – minced 4 Tbls. lemon juice 2 Tbls. tahini 2 Tbls. olive oil Salt and pepper to taste Add all ingredients to a blender along with 3 oz. of the reserved bean water Blend until smooth, adding additional…

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Quail Poppers

Quail legs are actually pretty easy to find in the frozen food section.  This is a fairly simple recipe and they make an unusual appetizer for your next cocktail party. Note: make the Green Goddess Dressing at least 2 hours before serving.

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