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By Kim Haasarud

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

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Sixty two Starfruit Blossom Martini 2 slices starfruit (about 1⁄2 inch thick) 1⁄2 ounce basic syrup 1 ounce lemon juice 2 oz Hangar One Mandarin Blossom Vodka In a cocktail shaker, mash 1 starfruit slice including the straightforward syrup and lemon juice till completely pulped. upload the vodka, fill with ice, and shake vigorously. pressure right into a chilled martini glass. Garnish with the opposite starfruit slice, both at the fringe of the martini glass or on a skewer. sixty three Lemon Granita Martini Perfect for small summer time events. 1⁄2 ounce Cointreau 1⁄2 cup lemon granita (see observe under) 3 oz. tropical fruit juice 2 oz. orange vodka Pour the Cointreau right into a martini glass and swirl until eventually the perimeters were covered. upload the lemon granita. upload the tropical fruit juice and orange vodka and serve. notice: To make lemon granita, mix equivalent components lemon juice and easy syrup and freeze in a baking pan. as soon as frozen, scrape the ice. sixty four Apricot-Mango Martini 2 oz apricot nectar 11⁄2 oz Plymouth gin 1 ounce apricot brandy 1 ounce mango puree splash of lemon juice lemon peel, for garnish Combine the apricot nectar, gin, apricot brandy, mango puree, and lemon juice in a cocktail shaker full of ice and shake vigorously. pressure right into a chilled martini glass. Garnish with the lemon peel. sixty five Peach Granita Martini 1⁄2 ounce peach schnapps 1⁄2 cup peach granita (see observe under) 3 oz white cranberry-peach juice 11⁄2 oz. vodka (or Absolut Apeach vodka) Pour the peach schnapps in a martini glass and swirl till the edges were covered. upload the peach granita. upload the juice and vodka. observe: To make peach granita, mix 2 elements peach puree, 2 elements basic syrup, and 1 half lemon juice and freeze in a baking pan. as soon as frozen, scrape the ice. sixty six Blood Cherry Martini 4 bing cherries, plus an additional for garnish 1⁄2 ounce Grand Marnier 11⁄2 oz vodka 11⁄2 oz blood orange juice (the juice of 1 blood orange) splash of maraschino liqueur In a cocktail shaker, mash the bing cherries including the Grand Marnier. upload the vodka and blood orange juice and fill with ice. Shake vigorously and put aside. Splash a small volume of the maraschino liqueur right into a martini glass. Swirl once or twice to totally coat the interior of the martini glass and discard the remainder. pressure the drink into the covered martini glass. Drop a bing cherry into the glass for garnish. sixty seven Rainier (White Cherry) Martini 2 oz. vodka 11⁄2 oz Rainier Cherry Puree (see observe lower than) 1⁄2 ounce lemon juice 1⁄2 ounce uncomplicated syrup 2 to three dashes of Angostura bitters cherry with stem, for garnish Combine the vodka, cherry puree, lemon juice, easy syrup, and bitters in a cocktail shaker choked with ice and shake vigorously. pressure right into a chilled martini glass. Garnish the rim of the glass with a cherry. notice: To make Rainier cherry puree, in a blender, mix a couple of dozen pitted Rainier cherries with 1⁄2 ounce easy syrup.

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