Grapefruit, Lime & Maraschino Martini | Creative Culinary

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Grapefruit, Lime & Maraschino Martini

Creative Culinary - 2012

Makes 1

Ingredients

2-oz vodka

2-oz fresh squeezed grapefruit juice

1/2 lime, juiced

4 tsp maraschino liqueur (brands include Luxardo, Maraska, Bols)

Garnish:

Grapefruit quarter-wheel

Lime quarter-wheel

Maraschino cherry

Preparation

Shake all ingredients (except garnish) with ice. Strain into 2 cocktail glasses. Thread the garnish onto a long skewer and place on rim.

Source: Creative Culinary

Wild-Eyed Rose

Boulder Libation

Wild-Eyed Rose

Makes 1

Ingredients
1/2 lime, juiced
1/2 pony grenadine (1/2-oz recommended: Monin or Stirrings)
1 drink Irish whiskey (recommended 2-oz Red Breast 12)
Sparkling mineral water

For Dave Stolte garnish:
Lime wheel
Maraschino cherry


Notes: Original recipe, "Serve in highball glass with cube of ice and fizz with carbonated water."

Redbreast 12 is a pot-still Irish whiskey reminiscent of the style popular when Ensslin wrote his book. ~Dave Stolte

Wallick and Claridge Hotels, NYC

Preparation

Boulder Libation (Ethan Bailey)

Place large cube of ice in highball glass. 

Add lime juice, grenadine, then the whiskey. 

Top off with sparkling mineral water. If you do this in the right sequence, you'll get the layered look in the first photo above.

Home Bar Basics (Dave Stolte)

Chill a cocktail glass in the freezer for at least 10 minutes.

In a shaker about a third-full with ice cubes, add all ingredients; shake well to blend and chill, then strain into the chilled glass.

Garnish with a lime wheel and maraschino cherry.


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Shamrock Cocktail
Irish Manhattan

Watermelon-Tequila Cocktails | Bobby Flay

Photo and recipe via Food and Wine

Watermelon-Tequila Cocktails ingredients

Makes 8

Ingredients
1/4 cup water
1/4 cup granulated sugar
8 cups diced seedless watermelon (1-LB)
1/4 cup fresh lime juice
1 3/4 cups blueberries
3/4 cup lightly packed fresh mint leaves
1 1/4 cups silver tequila
Ice

Garnish:
8 fresh mints sprigs

Preparation

In a small saucepan, bring the water to a simmer with the sugar, stirring over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.

In a blender, purée the watermelon until smooth. Set a fine-mesh strainer over a bowl; strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.

In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint.

Add the watermelon juice and tequila; refrigerate until chilled, about 2 hours.

Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.