Iced Martinis Food

ITALIAN MARTINI

Steps:

• Place the basil and lemon in a cocktail pitcher and muddle until the basil is bruised and the lemon juice is released. Add the honey and stir to dissolve. Fill the pitcher with ice, add the vodka and bitter orange liqueur and stir to combine and chill. Strain into martini glasses and serve.

SPICED VIRGIN APPLE MARTINIS

Steps:

• In a small saucepan, combine the 1/2 cup of the sugar, 1/2 cup water, lemon juice, cinnamon sticks and candied ginger. Stir over medium heat until the sugar dissolves and the syrup comes to a boil. Reduce the heat and simmer for 5 minutes. Cool to room temperature. Strain and transfer to a small bowl. (Can be made 2 days in advance). Pour 1/4 cup of the cinnamon syrup into a large pitcher. Place the remaining syrup into a shallow bowl.
• Grind the gingersnaps and the remaining 1 tablespoon sugar in a mini processor to fine crumbs. (Alternatively, the cookies can be placed in a resealable plastic bag and crushed with a rolling pin or the bottom of a small saucepan.) Pour the crumbs into a second shallow bowl.
• Dip the rim of each martini glass into the cinnamon syrup. Dip the moistened rims into the cookie crumbs several times to coat.
• Stir the apple juice concentrate and sparkling apple cider into the pitcher. Pour into the prepared glasses and garnish with apple slices.

COFFEE MARTINI

Steps:

• Pour your vodka into a shaker 1/2 full with cracked ice and shake a few times. (You can make ice with caffeinated water if you like).
• Pour in Kahlua and stir gently to mix and while stirring slowly pour in your espresso.
• Strain into two frozen martini glasses.
• Add three coffee beans to each glass for garnish.
• Serve.

CLASSIC DRY MARTINI

Steps:

• In mixing glass or cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 30 seconds, then strain into martini glass. Garnish with olive or lemon twist and serve.