Dirty Martini Japanese Style Amazu Shoga Martini Food

DIRTY MARTINI JAPANESE STYLE | AMAZU SHOGA MARTINI

Steps:

• Combine all ingredients in a cocktail shaker over ice, stir until ice cold
• Pour into an ice-cold Martini glass, serve with a garnish of pickled ginger

DIRTY MARTINI

Steps:

• Shake ingredients with ice in cocktail shaker and strain. Serve chilled.

DIRTY MARTINI

Steps:

• Fill a shaker with ice. Add 1 ounce olive juice and 2 ounces each gin and dry vermouth. Shake well, then strain into a martini glass. Add a dash of bitters and garnish with an olive.

THE ULTIMATE KETEL ONE DIRTY MARTINI

Steps:

• Shake with ice in a cocktail shaker.
• Serve straight up in a martini glass.
• Garnish with a bleu cheese stuffed olive.

DIRTY MARTINI

Steps:

• In a mixing glass, combine vodka, dry vermouth, brine and olives. Pour into a glass over ice. Either drink on the rocks, or strain into a chilled cocktail glass.

THE DIRTY MARTINI

Steps:

• Gather the ingredients.
• In a mixing glass filled with ice, pour the gin, dry vermouth, and olive juice.
• Stir well for at least 30 seconds.
• Strain into a chilled cocktail glass .
• Garnish with 1 or 3 olives. Serve and enjoy. Many people prefer to use the brine that is in a jar of olives for dirty martinis. And why not? If you have olives, you have salty juice right there. It is a very convenient and cheap addition to the drink. Plus, with all the gourmet olives available-stuffed with everything from the standard pimento to blue cheese or jalapeño-each brine brings a slightly different taste to the martini. There are also many olive juices available that are designed specifically for the dirty martini. They can vary quite a bit in taste, though they're interesting to explore. It may take some time to discover which bottled olive juice you like best, so keep trying. Dirty Sue is a favorite for many dirty martini devotees. You might also try the cocktail-worthy olive juices from Boscoli, Fee Brothers, Filthy, Fragata, or Stirrings.
• Place the olives in a glass jar with a tight-sealing lid. Recycled olive jars are a natural choice, and Mason jars work great as well.
• Gently press the olives with the back of a wooden spoon firmly enough to release their juice. Try not to smash them as if you're muddling fruit for a cocktail.
• In a bowl, combine the other ingredients and mix well.
• Pour the liquid over the olives until they are completely covered. Leave a little room for air at the top of the jar.
• Seal the jar and shake it vigorously.
• Refrigerate for at least one day (longer is better) and shake before using the juice. If your juice gets a little low for the olives left in the jar, add more vermouth and give the mix a good shake.

DIRTY MARTINI

Steps:

• Mix all the ingredients (except the olive) in a coctail mixer with 2 ice cubes.
• Put it in a frozen martini glass and the olive on a wooden stick.

DIRTY MARTINI

Steps:

• Add olive juice and Smirnoff No.21 Vodka. Stir and strain into a pre-chilled martini glass. Garnish with cold olives.;

DIRTY MARTINI

Steps:

• Form the blue cheese into 12 narrow tube shapes and stuff them into the pitted olives. Skewer 3 olives on each of 4 cocktail picks.
• Fill a cocktail shaker with ice and add the vodka, vermouth and olive brine. Shake vigorously, then strain the cocktail into 4 martini glasses. Garnish with the olives and serve immediately.

SISSY DIRTY MARTINI

Steps:

• Combine all ingredients in a shaker with ice. Shake well and then strain into a chilled martini glass.
• Garnish with olives skewered on a toothpick.

JAPANESE AMAZU CHICKEN

Steps:

• Make Amazu sauce: combine all ingredients in bowl and set aside.
• Combine eggs and cornstarch. Dip the chicken into mixture, coating well.
• In a large skillet, heat oil over medium-high heat.
• Add chicken, half at a time, cook 5 minutes or until browned. Drain; keep warm (I put in a warm oven as they are done cooking).
• While chicken is cooking boil bean sprouts in a large amount of boiling water for 3 minutes; drain.
• Use a vegetable peeler to slice cucumber into long thin strips.
• Toss together the bean sprouts, cucumber, radishes and green onions.
• Arrange chicken on top.
• Drizzle with Amazu sauce.
• Garnish with sesame seeds and red pepper.
• Serve over cooked pasta, if desired.

DIRTY MARTINI DIP

Steps:

• Combine all ingredients and blend until well mixed.
• If needed you can add sparingly the juice from the olives - or even add vodka.
• Chill for an hour.
• Serve.