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By Kim Haasarud

"Kim Haasarud's culinary method of the cocktail embraces clean constituents and a playful fail to remember for the normal. a good addition to the house library and a very good source for a tender bartender."
--Dale DeGroff, writer of The Craft of the Cocktail

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Extra resources for 101 Martinis

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1 ounce scotch (a blended scotch like Johnnie Walker Red or Black) 1 ounce Tia Maria liqueur 3⁄4 ounce tawny port In a mixing glass, combine the scotch, Tia Maria, and port with just a few cubes of ice. Stir lightly, just enough to barely chill the drink, and strain into a martini glass. 11 Sidecar Martini The traditional sidecar cocktail uses regular brandy. Calvados—distilled apple brandy—gives this classic cocktail a modern edge. 11⁄2 ounces Calvados 1 ounce Cointreau 1 ounce lemon juice for martini rim: lemon juice and superfine sugar on separate plates Wet the rim of a martini glass with lemon juice.

Let cool completely before using. Flavored syrups can also be used in lieu of simple syrup. They are convenient and can add flavors that might otherwise be difficult to come by. Monin has a large selection of syrup flavors, including lychee, gingerbread, and lavender, all of which are excellent in cocktails. com to see their full selecton of flavors. Martini-Food Pairings For wine connoisseurs, enjoying the right bottle with the right meal is a much-treasured experience. Now spirit-food pairings are becoming popular as well.

Strain into a chilled martini glass. Garnish with a pineapple wedge. 44 Green Parrot Martini This is a fun martini to serve at parties. The watermelon slice looks like the tail of a parrot. 1 heaping tablespoon chopped fresh pineapple 1 ounce kiwi puree 11⁄2 ounces vodka 11⁄2 ounces fresh (or store-bought) pineapple juice 1⁄2 ounce Midori (melon liqueur) 1 wedge watermelon, for garnish (the parrot’s tail) In a cocktail shaker, mash the pineapple together with the kiwi puree. Add ice, the vodka, pineapple juice, and Midori and shake vigorously.

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