Thread the olive onto a toothpick and place in a martini glass. Shake the gin and vermouth with the crushed ice vigorously in a cocktail shaker. Strain into the prepared glass.
Directions for Ginger Syrup:
Simmer water, sugar, ginger, cloves and cinnamon stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
Pour hot syrup through a fine sieve and chill.
Let stand 20 minutes until using, so all sediment has settled to the bottom.
Servings: Approximately 3/4 cup.
Directions for Martini:
Fill a cocktail shaker with ice.
Add the vodka and gingerbread syrup.
Cover and shake vigorously until combined and chilled, about 30 seconds.
Strain into a chilled cocktail glass.
To make the simple syrup, combine 1 oz. water, 1 oz. sugar (measure in a cocktail jigger) and the lemon zest in a small saucepan over low heat. Stir until sugar dissolves.
In a cocktail shaker, combine a handful of ice, the lemon juice, vodka and simple syrup. Shake vigorously and strain into 2 chilled martini glasses rimmed with sugar. Drop two thinly sliced lemon disks into each glass.
Add ingredients to a cocktail shaker filled with ice; shake
Combine lemon juice and the other ingredients into a cocktail shaker with ice.
Keep shaking until the outside of the cocktail shaker becomes frosty.
Put a sugar rim around a chilled martini glass.
Pour and enjoy!
Chill martini glasses in freezer for at least 10 minutes prior to serving.
Place Vodka, Triple Sec, lemon juice and sugar into a cocktail shaker with 4-5 ice cubes and shake vigorously for 30 seconds.
Run the lemon twist around the edge of the chilled martini glass and dunk in a small amount of sugar for a coated rim.
Pour the strained martini into the chilled glasses and serve.
Combine all ingredients in a large bowl.
(Slice tomatoes in half if they are larger than bite-size.) Cover and refrigerate overnight.
Adjust seasonings before serving if necessary.
Serve with cocktail picks.
Note: Artichoke hearts or spicy boiled shrimp may also be added to marinade.
In a cocktail shaker, combine the grapefruit juice, vodka, Grand Marnier, and sugar syrup.
Add ice; cover and shake until very cold; strain into a chilled martini glass.
Stir all ingredients together and pour into martini glass.
Garnish with cocktail onion on a sword.
Add ice to cocktail shaker.
Pour in vodka, Blue Curaco and lime juice.
Shake.
Strain into chilled martini glass.
Garnish and serve.
Mix together the orange liqueur, orange juice, grenadine and Angostura. Pour into 2 martini glasses and top with the Champagne. Serve decorated with cherries.
Fill cocktail shaker with ice.
Fill almost to top with tangerine-grapefruit juice.
Add 2-3 shots of lemon or orange flavored vodka and shake. Serve in a chilled martini glass with a stemmed cherry.
Pour the vodka, triple sec, cranberry juice, and lemonade into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Skewer the tomato with a sprig of rosemary.
Place vodka, vermouth and other sprig of rosemary in a cocktail shaker, half filled with ice.
Shake vigorously and strain into chilled martini glass.
Garnish with rosemary-skewered tomato.
Mix all the ingredients (except the olive) in a cocktail mixer with 2 ice cubes.
Put it in a frozen martini glass and drop in the three olives on a wooden stick.
Chill two Martini glasses in freezer.
Bring
hrimp will become tough.) Mix cocktail sauce and olives; pour into
n the center of a martini glass. Sprinkle the parsley on
and egg white in a cocktail shaker and shake without ice
Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
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