Martini Muse was created primarily because we love the martini. We love the ingredients in a martini and the hundreds of ways to prepare one. A martini calls for us to create while a beer is packaged for the mass populace.
We love the martini’s nose for sophistication and we love that it mocks that same sophistication. Yes, the martini is more than an alcoholic beverage. The martini is the “art” in artist, the “muse” in musings, the “social” in society. It facilitates and engenders relationships and a mindset in our culture; it connects young with old, boys with girls, businesses with clients. It allows writers to write, artists to create, politicians to negotiate and us to gather and celebrate.
The martini is truly a muse to us all, inspiring ideas, creating relationships and, most of all, reminding us to enjoy life.
Lefty O'Doul's Pineapple Martini Recipe
JC writes in to the Muse:
"a few weeks ago my wife and I were in San Francisco and stopped in Lefty O'Douls for drinks... she had a SKYY infused pineapple martini that she loved... I've looked all over for a recipe and can't find one...do you know of any?"
Well, JC, we were wondering how Lefty O'Doul's made their Pineapple Martini also so we called them. We spoke with Chuck Davis, the Manager/Bartender. He was the bartender who made your pineapple martini.
Manmohan Prashar's Real Martini Recipe
Manmohan Prashar emailed us this simple, pure and tasty martini recipe:
Step 1: start with vermouth; measure 1 part, drop a few drops in a chilled cocktail glass; rotate the glass so that vermouth is spread on the glass walls. Pour rest of the vermouth left in the measure glass in cocktail shaker.
Step 2: Add 2 parts vodka to the cocktail shaker.
Step 31: Add 3 part gin to the cocktail shaker.
Shake well and serve
Cheers!!
Manmohan Prashar
Meadow Lark Vodka Martini
Mike Sherwood of Santa Rosa Spirits writes The Muse that he's been experimenting with two infusions from Sub Rosa Spirits. Nothing radical and, that he says, is the point. He likes mixing Elderflower Liqueur with Tarragon Vodka. The Saffron and Cointreau seemed destined as partners, "very lush and warming", he says. Mike adds a hint of fine freshly ground black pepper into a plain Tarragon martini. Grinding in white pepper also works well. The martini is meant to be understated which brings out the delicate flavor of the tarragon.
Combine all ingredients into a martini glass over cold ice - check out Swank Martini Glasses for a nice selection of classic, cool and artsy martini glasses - and shake. The elderflowers bring imagery of a fresh summer meadow at sunrise. The Meadow Lark is Oregon's state bird.
The Marseille Airport Martini
The Marseille Airport Martini may require 1-2 ounces of ginger ale or a juice of your liking. The weekend bartender at Serattos make this one with a little soda water mixed in. Soda cut the sweetness of the orange liqueur but need to play with this one a little more. The Marseille Airport Martini has a pale yellow orange cast to if from the Saffron vodka and Cointreau. The aroma is warm and familiar yet not completely identifiable due to the toasted cumin wafting over the orange liqueur and fresh lime. Think Golden Cosmopolitan minus the juice.
Combine ingredients in a cocktail shaker with cracked ice. Shake and strain into a chilled martini glass and garnish with a long twist of lime.
Recommended Glassware
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