Sad, but true...

It's official, the bad economy has trickled down to Martini Talk. So, you may have noticed that my posts have slowed down a bit. There are a few reasons for that. 1) I recently started a new job that requires me to travel - ALOT. 2) I was studying for the GMATs. and 3) When I did have time, I really wasn't going out much. I mean, $13 cocktails in this economic climate? Yeah, no.

But then all of a sudden it seemed like the sips were going to start picking up again. The GMATs were over (don't ask how I did), a new stimulus package was unveiled, and I was finally getting the hang of the new gig -- and then it happened.

Last night, my friends and I were super excited to check out Merkato 55 (shown above). I've heard rave reviews, and the website had us so pumped. Think rum infusions, spice-infused cocktails, a bread bar. So we make a reservation, get there on time, and there is barely anyone in the restaurant. OK, it was early. So we ask the bartender for a cocktail menu and he says they don't have one. Ummm...has he seen the website??? So then I asked the hostess for a dinner menu, and she hands me a 5 x 7 piece of paper with only 3 items on it. What??? When we asked about what was on the website, all they could say was "I'm sorry, we aren't doing that anymore." Very odd, and very disappointing. Could this be a sign of the times? My gut instinct is that Merkato 55 is not going to be around much longer. I hope the same is not true for Bar Martignetti, which is also mysteriously "closed for renovations."

So we ended up at Ilili (right). Great Lebanese food, so-so cocktails. We sipped the Poison Sumac Margarita made with tequila, orange liqueur, fresh pomegranate juice, lime and sumac.

Drinks from the Road

This past month I started traveling for my new job. Though I'm not home much, I do get to visit a lot of warm weather places, which is nice considering it's like 18 degrees in Hoboken right now! So in 2009, in addition to Blind Sippin', you'll also be seeing more drinks from across the country on Martini Talk. Here are a couple from my two new favorite cities.


Pom Ginger Martini
Courtesy of the Verandah Lounge in Dallas
1 part Vodka
2 parts PAMA pomegranate liqueur
Crushed ginger

Mix vodka and PAMA with ice. Strain into a ginger-rimmed martini glass.

Sparkling Hibiscus
Courtesy of Roy's in San Diego
1 oz. Belvedere vodka
1/2 oz. Hawaiian hibiscus nectar
3 oz. Domaine Chandon Sparkling Rose

Pour vodka and hibiscus nectar in a champagne glass and top with sparkling wine.

Congratulations, Mr. President

It took a little digging, but I managed to find this aptly named drink on the White on Rice Couple blog. This adorable twosome concocted a delicious sip by incorporating a few of the qualities of our 44th President: pineapple juice from his home in Hawaii, the brightness of lime, and the spice of chili to mirror his fire. Cheers, Mr. Obama!


The Obamatini
Courtesy of White on Rice Couple
2 oz. Gin
2 oz. Pineapple Juice
1/4 - 1/2 Serrano or Thai Chili
3/4 oz. Lime Juice
3/4 oz Simple Syrup
Dash Angostura Bitters

Add ingredients into a shaker, crush the chili inside of the shaker. Add ice, then shake vigorously for 15 seconds. Strain into a cocktail glass, garnish with a lemon twist, raise it to your dreams, and drink.

Blind Sippin': Cointreau vs. Combier

With the new year I'm introducing a new feature to Martini Talk: Blind Sippin', where I'll be comparing well-known brands to innovative up-and-comers. The first installment? A blind tasting of two French orange liqueurs.

We all know Cointreau - a good cosmopolitan's secret ingredient and preferred choice for cocktails that call for triple sec. Now, there is Combier. Combier is not new. In fact, its touted as the original triple sec, having been around since 1834. Its all-natural recipe and light, citrusy scent is attracting lots of attention lately. What I like most is that it doesn't have the overbearing taste of alcohol that is very present in Cointreau -- taste them side-by-side and you'll see what I mean. The fact that Combier is triple distilled in 100 year old copper stills designed by Gustav Eiffel (yes, the Eiffel Tower guy) also gives it a certain je ne sais quoi. And, it's priced lower than then competition, which in these tough economic times is certainly a plus.

Combier Flirtini
2 pieces of pineapple
1/2 oz. Combier Liqueur d'Orange
1/2 oz. vodka
1 oz. pineapple juice
3 oz. champagne

In the bottom of a mixing glass muddle the pineapple pieces and Combier. Add vodka and juice and stir with ice. Strain into a chilled martini glass and top with champagne. Garnish with a slice of pineapple.

Birthday Mama

I recently found out that I am going to be an aunt for the first time, and not just to one baby -- my brother Justin and his wife Jenn are having TWINS! This week is Jenn's birthday, so I thought I would toast the occasion with Jenn's very own Preggatini. That's right, I said Preggatini. From Natalie Bovis-Nelsen (aka The Liquid Muse), Preggatinis: Mixology for the Mom-to-be is a collection of delicious and colorful sips that any expecting mom can enjoy. Here are Jenn's favorite sips, Preggatini-style.
Cosmom
3 oz. cranberry juice
1 oz. lime juice
1/2 oz. mandarin orange juice
1/2 oz. orange-flavored syrup
1 lime twirl

Shake juices and syrup with ice. Strain into a martini glass. Garnish with a lime twirl.

Coconut Key Lime Momtini
3 oz. limeade
1 oz. coconut milk
1/2 tsp. powdered sugar
1 oz. Stirrings Clarified Key Lime
2-3 drops vanilla extract (optional)
1 teaspoon coconut flakes

Shake first five ingredients with ice. Strain into a martini glass. Garnish with coconut flakes.

Countdown to 2009

2008 was definitely the year of pear and lots of bubbly as well. So what flavor will we be sippin' in '09? Mango perhaps? It's too soon to tell, but you can be sure Martini Talk will bring you the latest, tastiest cocktails in the new year. Here are my faves from 2008.

10. The von Tobel
9. The International Cocktail
8. Clementine Blush Gimlet
7. The Take Off
6. Jamaican Firefly
5. Lemongrass Kicker
4. The Diego Martini
3. Texas Nectar
2. Coda
1. The James-hattan

Happy New Year Everyone!!!!

Happy Holidays!

Looking for a last-minute holiday signature cocktail? How about mixin' up a batch of coquitos. Also know as Puerto Rican egg nog, this creamy, coconut sip is insanely delicious and packs a big punch, which we all know is very much needed when a lot of time with the fam is on tap. One sip, and you'll be singing Mele Kalikimaka in no time (even though that's Hawaiian...).


Coquito
Courtesy of The Food Network
1 (12 oz.) can evaporated milk
1 (14 oz.) can condensed milk
2 egg yolks
2 cups fresh coconut milk or 1 (15 oz.) can coconut milk
Pinch salt
1/4 teaspoon cinnamon
1 cup Bacardi white rum

Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.