Here is a fun, festive martini – The Blue Snowflake
Cream of coconut
Coconut flakes (for rimming glass)
Rim chilled martini glass:
Squeeze dollop of coconut cream in center of plate
place generous amount of coconut flakes on a separate plate
Hold glass by stem, tilt and dip rim in coconut cream, spin until edge is well coated
Then, use same technique and drag rim slowly thru coconut flakes, until well coated
In a cocktail shaker:**
Fill 1/4 with ice cubes
3oz Malibu rum
1oz pineapple juice
1 tsp cream of coconut
1/2 oz blue Curacao
Dash of sambuca (too much will overtake the drink)
Shake well and pour, with the ice, into martini glass
*coconut flavored vodka can be used instead
**you can turn the martini into a frozen version, just by blending it
Just in time for Christmas (yup, I said “Christmas”)…
The CANDYCANE MARTINI
This martini is quick and easy and sure to be a hit!
Red raspberry syrup (schmukers plate scrapers brand works best)
Prep martini glass with raspberry syrup. Place tip of syrup bottle in bottom of glass and with slow even pressure squeeze as you swirl up to the rim.
Starting from rim to base causes syrup to run and streak glass.
1) fill cocktail shaker with ice
2) add 3.5oz peppermint liquer, 1oz cream, 3 drops sambuca
3) shake vigorously until well chilled
4) strain into martini glass
5) garnish with candy cane
Come visit me at The Horseshoe Grille – I’ll make one for you.
I promised you drinks and here is your first one:
I created this treat for the Horseshoe Grille winter cocktail menu. Come on in and either I or one of our other incredible bartenders will be glad to wow your taste buds.
2oz Caramel Vodka
1oz White Creme de Cacao
1/4tsp Kosher Salt
Fill cocktail shaker with ice and add above ingredients. Shake well. Strain into a martini glass drizzled with caramel and chocolate syrup. Garnish with a chocolate covered pretzel.
Whip one up and share pics of your masterpiece on my blog.