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.

If I get stuck in Chicago....

Right not I'm in Kansas City on business, waiting to hop a plane to Chicago. There's a good chance I'll get stuck there since one of my flights today has already been canceled, and its major snowin' in NY. But if that happens, I'm not worried. It'll give be an excuse to finally go tiki!

There has been a lot of tiki talk lately on cocktail blogs and magazines. I've been meaning to get some tiki drinks up on Martini Talk, but haven't had time to check out a real tiki bar myself. So if I get stuck in Chi-Town, it's Mai Tai's for me in at new outpost of Trader Vics. Otherwise, I promise to get some tasty recipes from New York up here soon. Stay tuned...

The Original Mai Tai Recipe
Courtesy of The Food Network
1 1/2 oz. Myers's Plantation Rum
1 oz. Cuban Rum
3/4 oz. fresh lime juice
1 oz. fresh grapefruit juice
1/4 Falernum*
1/2 oz. Cointreau
2 dashes Angostura bitters
1 dash Pernod
1 cup cracked ice
Slice squeezed lime, for garnish
Pineapple spear, for garnish
Mint sprig, for garnish
*Falernum is a lime/ginger based syrup and can be found in some large liquor stores.

Pour all the liquids into a cocktail shaker. Fill it with ice and shake for about 30 seconds. Pour it all into a 16-ounce double old-fashioned glass. Garnish with lime slice, pineapple, and mint sprig.