Cheers to…The Martini

The Martini.
H. L. Mencken called the martini “the only American invention as perfect as the sonnet”.
A classic martini versus the flavorful palette of trending martinis.
Seasonal too.  Plus art of the seasonal trim.
Besides the quintessential olive or onion…
also enhanced. Nor just for sipping.
The Menu Shoppe has it covered…
perfect finds for polished cocktail menus.
Our product portfolio also features
cocktail menu covers  custom sized for sophisticated presentation. Consider our Ostrich Menu Covers or
Or our Solid Wood Menu Covers so handsome amid paneled lounges or rustic grille rooms.
Here’s to the martini.  Cheers!
Summertime icon + martini icon equals…
Watermelon Martini
4 cups watermelon–
fruit only, seeds removed
1 cup lemon vodka
1/2 cup cointreau or triple sec
2 limes, squeezed
1 cup ice cubes
1 tablespoon sugar
Trim with: watermelon, lime, sugar cane
In a blender, combine the watermelon chunks and puree. Remove pureed fruit and pour into a pitcher and keep very cold, even a little frozen to make it icy.  For two generous martinis, add one cup of watermelon puree, 1/4 cup of lemon vodka, and one tablespoon of cointreau or triple sec to the blender with three ice cubes and blend. Pour into a nice festive glass, garnish with watermelon chunks, limes and a stick of sugar cane.
Enhancing the vermouth of a martini.
Vermouth Spiked Cocktail Onions
1 tsp. whole black peppercorns
1/8 tsp. freshly grated nutmeg
3 sprigs thyme
2 cups dry vermouth
1 cup white wine vinegar
½ cup sugar
1 tbsp. kosher salt
10 oz. white pearl onions, peeled
Place peppercorns, nutmeg, and thyme in a 1-qt. sterilized glass jar; set aside.
Bring vermouth, vinegar, sugar, salt, and ½ cup water to a boil in a 2-qt. saucepan over high heat, stirring until sugar and salt dissolve; add onions, and cook for 1 minute.
Transfer onions and brine to jar and seal with lid; let cool to room temperature.
Refrigerate at least 4 hours before using.
A perfect snack while sipping martinis.
Fried Olives
1 cup Spanish olives, drained
1 egg, beaten
1⁄2 cup dried bread crumbs
Olive oil
Coat olives in beaten egg.
Roll olives in dried bread crumbs.
Fry in olive oil over high heat until golden.
Drain and serve warm.
Another sweetly languid summery pour…
Lemon Sorbet Martini
1 ounce vodka
1 ounce limoncello
1 1/2 teaspoons peach schnapps
1 ounce lemonade
1/2 teaspoon heavy cream
1 lemon wheel
Fill a cocktail shaker with ice. Add all of the ingredients except the lemon wheel and shake well.  Strain into a chilled martini glass and trim with a lemon wheel.
…and other ways to enjoy a martini…
Salmon with Martini Sauce
2 cups dry vermouth
1/4 cup minced shallots
2 teaspoons coarsely crushed juniper berries*
available at gourmet shops
1 teaspoon coarsely crushed green peppercorns
1 8-ounce bottle clam juice
3/4 cup whipping cream
3 tablespoons butter
2 teaspoons olive oil
4 6-ounce skinless boneless salmon fillets
1 tablespoon chopped fresh parsley
1/4 cup sliced pimiento-stuffed green olives
2 tablespoons dry gin
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
Combine vermouth, shallots, juniper berries, and peppercorns in heavy small saucepan. Boil until liquid is reduced to 1/4 cup, about 12 minutes. Add clam juice and boil until reduced by half, about 8 minutes. Add cream and boil until mixture is reduced to 3/4 cup, about 8 minutes. Add butter 1 tablespoon at a time, whisking until melted before adding more. Strain sauce through fine-meshed strainer. Return sauce to saucepan. (Can be made 2 hours ahead. Keep at room temperature. ) Heat oil in heavy large skillet over medium-high heat. Sprinkle salmon with parsley, then salt and pepper. Add salmon to skillet and sauté until just cooked through, about 4 minutes per side. Meanwhile, rewarm sauce. Stir in olives, gin, and lemon juice. Season sauce to taste with salt and pepper. Place salmon on plates. Drizzle sauce over. Trim with chives and serve.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for high quality menu covers.
This entry was posted in appetizer, cocktails, lounges, menu covers, minutiae, National Food Holiday, seafood and tagged , , , , , , , . Bookmark the permalink.

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