yago martini

Christmas Cocktails
Bat Bite Ingredients:

Mixing instructions:Pour over ice. Stir.
Creator/contributor's comments:
A drink I found in Spokane, WA. I have yet to find a bartender that has made one before, or a customer that didn't find them delicious.

SPICY FRUIT PUNCH
Makes about 25 wine glasses
Over a low heat dissolve the sugar in 600 ml (1 pint) water. Add the fruit juices, lemon rind and juice and spices. Heat until the mixture is almost boiling. Add the ginger ale and reheat. Strain into a serving bowl and garnish with orange slices. 

DUBONNET ALMOND PUNCH
Serves 6
Peel and thinly slice 1 of the oranges. Put in saucepan with the remaining ingredients. Heat almost to boiling point. Squeeze the juice from the remianing oranges and add to the punch with 600 ml (1 pint) boiling water. Serve hot. 

GLÜHWEIN (Austrian Mulled Red Wine)
Serves about 4
Push the cloves into the lemon and put in a saucepan with the wine, sguar and cinnamon. Bring to simmering point and simmer gently, covered, for 2-4 minutes. Remove from the heat, add the brandy, strain and serve at once. 

JUGLÖGG (Swedish Christmas Wine)
Serves about 12
Pour half the aquavit or gin into a saucepan with the wine. Add the raisins and sugar. Tie the spices and lemon rind in muslin and add to the pan. Cover and bring very slowly to the boil. Simmer for 30 minutes. Add the remaining aquavit or gin and remove from the heat. Take out the spices and, just before serving, ignite the punch. Serve in tumblers or punch glasses. **Please exercise extreme caution when igniting the punch** 

MULLED WINE
Gently heat 2 x 75 cl bottles full-bodied red wine, 4 tablespoons brandy, 750 ml water, 16 cloves, 12 juniper berries, 2 cinnamon sticks, 2 oranges, sliced, 2 lemons, sliced, 125 g sugar. Allow sugar to dissolve slowly. Stand over a very low heat for 15 minutes to let flavours develop. Do not allow to boil. Serve in sturdy, heatproof tumblers. Makes 16 glasses. 

SEA BREEZE (Vodka Cocktail)
Pour 1 measure of ice cold vodka into a tall glass and fill to two-thirds with chilled cranberry juice. Top with chilled grapefruit juice, stir and serve. 

WEE DRAM (Whisky Cocktail)
Pour 1½ measures whisky and 1½ measures Drambuie into a short glass. Add a twist of lemon and serve. 

APPLE PIE (Brandy Cocktail)
Pour a measure of brandy, a measure of sparkling apple juice and 1½ measures of Cointreau into a short glass over ice. Stir and serve. 

GIN FIZZ
Pour 1½ measures gin, ½ measure of lemon juice and 1 level teaspoon caster sugar into a tall glass. Stir, add ice, top up with lemonade and serve. 

NEW YORKER (Martini Cocktail)
Pour 1½ measures bourbon and ½ measure Martini Extra Dry into a short glass over ice. Add a dash of Angostura Bitters, stir and serve. 

MINTY CUCUMBER REFRESHER
Put the crushed ice in a punch bowl. Add crème de menthe, lemonade, vodka and a few drops of colouring to give a pale green colour. Add the cucumber slices, and serve immediately. Makes 1.2 litre (2¼ pints).

WARMING ORANGE PUNCH
Gently warm the oranges, brandy and orange juice. Add the cinnamon sticks. Pour into the punch bowl with the remaining ingredients. Stir well, serve immediately. Makes 1.5 litre (2¾ pints). 

STRAWBERRY CHAMPAGNE COCKTAIL
Add sliced strawberries to a glass of chilled champagne or Chardonnay. If you have the time, macerate ahead sliced strawberies with a little Grand Marnier and caster sugar for about 30 minutes. Add a little to each glass then top up with the champagne. 

HARVEY WALLBANGER
Mix together 1-2 measures vodka, 4 measures orange juice in a tall glass and float ½ mesure of Galliano on top. 

ALEXANDER NOG
Whisk the egg yolks and sugar until light and creamy. Whisk in the brandy and crème de cacao. Blend the cream and milk and heat gently in a saucepan until just about to simmer. Whisk into the egg yolk mixture. Whisk the egg whites until stiff and fold in just before serving. Serve warm in glasses. Decorate with a dusting of cocoa powder or chocolate curls. Serves 6.
*For a non-alcoholic version replace the brandy and liqueur with 75g (3 oz) grated dark chocolate and 2 teaspoons coffee essence. Add to the cream and milk, blend.* 

NON-ALCOHOLIC FRUIT PUNCH
Mix 750 ml of fresh cranberry and raspberry juice with a 250 ml bottle of lemonade, sliced orange, the juice of half a lemon, crushed ice and fresh mint. Serves 6. 

APPLE CUP
Pour apple juice into punch bowl. Stir in honey, strained lemon juice, lemon and apple slices. Add crushed ice, if liked. Makes 1 litre (1¾ pint).

ITALIAN COFFEE
Add a dash of Amaretto di Saronno liqueur to your coffee cup before pouring in hot espresso coffee - delicious as an after-dinner drink for dunking amaretti or cantucci biscuits. 

IRISH COFFEE
Warm as many goblets as needed, then put 1 measure of whisky and 1 teaspoon light soft brown sugar in each. Pour in piping hot coffee to come about 2.5 cm (1 inch) from the top. Pour double cream over the back of a teaspoon into the glass. The cream will float on top.

***Use other liqueurs to make the following coffees***
Rum (Caribbean coffee)
Kirsch (German coffee)
Calvados (Normandy coffee)
tia Maria (Calypso coffee)
Strega (Witch's coffee)
Cointreau and Curacao can also be used

The classic
The real martini in our view is made with gin.  We happen to prefer regular Bombay.  The sapphire and more expensive gins are good but for the classic, opt for just the regular stuff.
Beefeaters is also good but our tastes still go to Bombay. 
Fill shaker with ice, cover with gin, say vermouth softly over the shaker.
Shake but don't over shake as this will bruise the gin and very the taste.
It should be cold but not overly cold,  too cold will also alter the flavor.
Strain into glass and add an olive.
This martini is not for the sissies, it's got a bite to it.

   

The classic vodka martini
Same as above except add a lemon twist.  Not lemon juice or lemon,  you want the oil from the peel of the lemon.  Lots of people have olives in their vodka martini's, a real martini drinker will spot their lack of knowledge immediately.  
Vodka's we prefer: Ketel One, Grey Goose, or Stolichnya.

   

Our new favorite:
Use a caper berry instead of an olive or lemon twist.  This is rapidly becoming our favorite martini.  The problem is not too many bars have caper berries.  The caper berry adds a unique flavor to the martini, plus it has a unique crunch.
Use a good vodka or gin the caper berry works with both.
For vodka we prefer Ketel or Grey Goose, hard to believe but Grey Goose is French, it's hard to believe that the French make a very good vodka.

   

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