I truly enjoy pairing cocktails with food. The classic charcuterie and cheese board is always difficult. When you eat a fat such as cheese or cured meats, your tongue is coated with the fat. This prevents you from tasting any subtleties in your beverage. The secret is to take…
Whether you like your Martini with Gin or Vodka, and dirty or down right filthy, Doc Elliott’s Olive Bitters is the secret to making this Dirty Martini deliciously savory.
This beautiful Martini combines the herbal qualities of Gin and Chartreuse. We used Gin Mare, which has a balanced juniper note and is distilled from olives, among other botanicals, all of which play perfectly with Doc Elliott’s Olive Bitters.
I like my martini’s 2 1/2:1 or 3:1 Gin to Vermouth. Whatever your favorite ratio, try combining Dry and Bianco 50/50 for the Vermouth. This is a play on the Perfect Martini. One that combines both dry and sweet Vermouth.
2021 brings optimism of a better year, but still it is our castles that provide comfort and safety. So, to enhance our personal palace celebrations, I’ve created regal cocktails, one purple, one gold. “Amethyst Ambrosia” Amethyst…bringing tranquility, calm and serenity through it’s clear, cool brilliance. Ambrosia…nectar of the gods.…
I had read about freezing martinis and thought it would be fun to try. Frozen martinis are nothing new, but my various recipes turned into an interesting experiment. Just to set things straight, a “frozen martini” is not a slushie like a “frozen margarita.” It is a batched martini, placed…
I saw somewhere a cocktail recipe that contained Gin, Suze and Blue Curaçao. The drink was, of course, a brilliant green. So in my pursuit of holiday cocktails, this was perfect! This wonderful aperitif is named after Lily the Haunted Doll. She is the slightly creepier version of the Christmas…
This cocktail has all of the flavors of your favorite gin Martini with the added herbals of Kina al Avion d’Or. Plus, the botanicals in the vermouth are enhanced by creating the vermouth syrup.
I enjoy paring cocktails with food, especially if creating a new drink. We were serving salmon and asparagus the other day. Since asparagus does not pare with any wine, this seemed the perfect opportunity for a cocktail!
