101 Martinis by Kim Haasarud

By Kim Haasarud

"Kim Haasarud's culinary method of the cocktail embraces clean constituents and a playful omit for the standard. an exceptional addition to the house library and a good source for a tender bartender."
--Dale DeGroff, writer of The Craft of the Cocktail

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Float 3 espresso beans on top. 88 Italian Roast Espresso Martini See Espresso Martini. Add a splash of Sambuca for an Italian espresso martini. 89 Tiramisu Martini This martini requires a little more skill to perfect the layering technique. Makes a great dessert! Dip the biscotti into the martini, and eat and drink at the same time. 1 ounce Kahlúa 11⁄2 ounces chilled espresso 1⁄2 ounce Stoli Vanil vodka 1⁄2 ounce white crème de cacao 1 ounce light cream 1⁄2 ounce simple syrup 1 large egg white (optional) chocolate shavings, for garnish First, combine the Kahlúa and chilled espresso directly in the martini glass.

To make the infusion, add 2 sliced Asian pears and 15 lavender buds to 1 liter of gin and let sit at least 8 hours or overnight. You can also infuse sake in this way. 54 Lemongrass Martini 1 tablespoon sweetened lemongrass (about 1⁄2 stalk, see note) 11⁄2 ounces vodka 1 ounce sake 1⁄2 ounce lemon juice In a cocktail shaker, mash the sweetened lemongrass together with the vodka, sake, and lemon juice. Add ice and shake vigorously. Strain into a chilled martini glass. Garnish with a strip of the lemongrass skin.

A special note to the martini purists (those who think anything other than straight vodka and/or gin and vermouth is not a martini): My sincerest apologies. Not only did I bend the rules for making a “martini,” I bent them back and tied them in a pretty bow. I hope that you at least feel compelled to try a few of these nouveau martinis and judge for yourself. If not, feel free to use this book as a doorstop or fireplace kindling. Cheers! —Kim Haasarud, The Liquid Chef 1 Classic Gin Martini The gin martini is the quintessential martini, created in the mid- to late 1800s.

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