Pour votre santé – it’s World Cocktail Day!

During these last two years we’ve been honing skills in preparing mixed drinks – aka mixology. With limited options on going out to a club, bar, or restaurant, what else was there to do? (There are silver linings to every cloud…)

African Blue Basil Martini

  • Dry vermouth
  • Chilled vodka (I keep mine in the freezer)
  • Castelvetrano olives (Don’t even try substituting these – it won’t taste the same.)
  • 4-5 African Blue basil flowers
  • Lemon (optional)

Add ice cubes to a cocktail shaker (don’t scrimp on the ice). Add 2 ounces vodka and 2 spurts of vermouth. Shake for about 10 seconds then pour into a chilled martini glass. Add a jot (or two) of olive juice and a squeeze of lemon. Sprinkle the flowers on top and garnish with 2 the olives.

Makes 1 cocktail

Elderflower Martini: 2 ounces chilled vodka and
1/4 bottle Elderflower lemonade (or to taste).

Fresh organic strawberries from the Farmers Market make the perfect blended Strawberry Margarita.

A classic Manhattan using Redemption Rye whiskey.
(Never, ever use maraschino cherries. Splurge on the good, black ones.)

A successful experiment using ingredients we had on-hand.

Use good quality eggnog, please
– and don’t forget FRESHLY-grated nutmeg!

A classic vodka martini using jalapeño-infused olives
(and more than a “jot” of the juice).

I’ve also amassed a collection of cocktail recipe books…

One of Sushi Confidential’s twist on a Mantattan: Deserves a Defense.

Cheers!!

Related Posts
Bourbon Milk Punch
Elderflower Peach Sangria
Gin & Tonic à la Chez Rock Vixen
Brazilian Lemonade

ℳ –

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