Dry Bombay Blue Sapphire Martini Food

SAPPHIRE MARTINI

Steps:

• Gather the ingredients.
• In a frozen cocktail glass , Add a couple of dashes each of blue curaçao and dry vermouth.
• Pour in the ice-cold gin.
• Garnish with the lemon twist. Serve and enjoy.

BOMBAY BLUE SAPPHIRE MARTINI- SUNDAY MART MARTS

Steps:

• Also required: 1 iced large martini glass Pour your Vermouth& Gin into a cruet and place it in the freezer, do not shake or stir just pour them together, I do this early in the day but your cruet must have a stopper in the top- see picture.
• When you are ready to serve place 2 ice cubes in the glass and the Olive.
• Pour in the martini, and enjoy.
• I recommend that your serve an appetizer with the mart mart and don't get greedy- one is really enough.
• Repeat for as many servings as you want to make.

DRY BOMBAY BLUE SAPPHIRE MARTINI

Steps:

• Chill your martini glass in freezer for 10 minutes or fill with ice cubes and cold water to chill.
• Place ice cubes in a metal shaker top with gin and shake very very very well.
• Empty water from glass if used.
• Pour vermouth into chilled glass and swirl to coat glass then discard vermouth or use for the next glass.
• Strain very well shaken gin into glass and garnish with olives.
• Sit back and relax.
• Sip.
• Relax.
• Sip.
• Repeat.

NOLA BLUE GLACIER MARTINI

Steps:

• Chill the martini glasses in the freezer for one hour.
• In a shaker, add the vodka, Blue Curacao and ice. Using a long bar spoon, stir the mixture 40 times.
• Hint: Use just enough Blue Curacao to give the vodka a subtle icy blue tint.
• Strain the liquid into each glass.
• Garnish each martini with both an orange and a lemon twist.

CRAB MARTINI

Steps:

• Just before serving, gently combine the crabmeat with the zest, juice, mayonnaise, mustard, and chopped asparagus stems; add seasoned salt, to taste.
• To serve: spread some seasoned salt onto a plate, rim the martini glasses with lemon juice, and dip them into the salt. Line each glass with a chard leaf and fill with the crab mixture. Garnish each martini with 3 asparagus spears, an olive, and a lemon slice. Serve with water crackers or toast points.