"DRY" "DAMP" OR "WET" JANUARY RECIPES

 

Julia Childs' Upside Down Martini

3/4 oz gin

3 3/4 oz oz dry vermouth

 

1. Combine in a mixing glass with ice and stir until chilled.

2. Strain into a chilled martini glass and garnish with a lemon twist.

Note: Julia Child's favorite vermouth was Noilly Prat (French of course), and her version of this drink as shown above is 5 parts vermouth to 1 part gin. Adjust according to your own tastes. I like 2 oz vermouth, 1 oz gin. Especially nice with Awayuki strawberry gin.

 

Hibiscus Spritzer

2 oz hibiscus simple syrup*

1 oz fresh squeezed lime juice

2-4 oz soda water

 

1. Mix simple syrup and lime juice in a tall glass, or a large wine glass.

2. Top with soda water and garnish with lime wedge, lemon twist, or fresh mint.

Low ABV variation: add 2 oz hibiscus simple syrup to Prosecco, serve in a large wine glass.

Full serve variation: use recipe for spritzer and add 2 oz vodka, gin, or tequila.

*Simple syrup: 2 tsp Happy Hour Hibiscus Tea, 1 cup water, 1 cup sugar. Bring all to a light boil, remove from heat, and stir until sugar is dissolved. Strain into a jar. Keeps for about 2 weeks in the refrigerator.

 

Grapefruit Tonic

2 oz fresh squeezed grapefruit juice

1/2 oz simple syrup*

2-4 oz tonic or soda water

1. mix juice and simple syrup in a tall glass with ice.

2. Top with soda water or tonic water.

3. Garnish with a slice of fresh grapefruit, and/or fresh mint.

Another non-alcohol variation: use Elderflower Tonic by Fevertree.

Low ABV variation: prepare as above and add 1 1/2 oz Aperol.

Elegant variation: mix grapefruit juice and Aperol in a mixing glass with ice, strain into wine glass, add a handful of ice cubes and top with Prosecco.

*Simple syrup: mix 1 cup water and 1 cup sugar in a pan. Heat to a low boil, remove from heat and stir until sugar is dissolved. Keeps in the refrigerator about 2 weeks. 


Older Post


Leave a comment