one of my absolute favorite things about this time of year is how special ‘seasonal’ treats begin to appear on all of our favorite menus … eggnog lattes, gingerbread pancakes … yum! but what i really dig? the delish (don’t you just hate this horrendous word coined by the horrible rachel ray?) temporary additions to the martini menus.
if you’re feeling ambitious and know your way around a kitchen … here are a few ‘delish’ (sorry!) holiday drinks straight from a few of boston’s best menus that you can stir up at home:
district‘s mistle toe martini
1 1/4 oz vodka
3 fresh strawberries
2 oz pineapple juice
1 oz simple syrup
mint sprig for garnish
in a blender, whip together ingredients. pour mix into shaker with ice. strain into martini glass and garnish with mint.
belle de jour martini from eastern standard
1/2 oz. brandy vsop
1/2 oz. benedictine
1/2 oz. fresh lemon juice
1/2 oz. grenadine
3 oz. sparkling wine (such as cava brut)
combine ingredients over ice and shake just once or twice to mix the ingredients with a touch of melted ice water. strain into a champagne flute and top with 3 ounces of sparkling wine. garnish with a twist of lemon peel.
the district‘s candy cane martini
2 oz. vodka
1 oz. peppermint schnapps
1 oz. white creme de cacao
combine ingredients in a shaker with ice. shake well and strain into martini glass. coat the rim of martini glass with crushed candy cane and serve with a candy-cane stirrer (see below).
and for all martinis, add a spun sugar stirrer from l’espalier
1 kg sugar
600 g water
150 g glucose
boil the sugar, water, and glucose together until it reaches 160 degree on a candy thermometer. pour the sugar liquid onto a parchment lined baking sheet.
cool and pull the sugar into the shape of a candy straw.