Fair warning – this drink takes more than the average amount of prep work – plan ahead. It uses homemade rhubarb syrup and homemade sour mix, both of which need to be made well in advance. But it IS very good, and worth the trouble. The secret is to make a LOT of the rhubarb syrup and sour mix at a time – it freezes well, and keeps in the refrigerator for quite a while.
• 1.75 oz sour mix (go ahead, make a double or triple batch)
• 4 oz rhubarb syrup
• 4 oz good vodka
• juice of a medium-sized lime
• lots of crushed ice
Dump all of the above into a shaker, shake like hell, and pour. Makes enough for two large martinis.
Notes: If you are like me, and don’t like really sweet drinks, use the juice from a large lime (or 1.5 medium limes), and/or add in a splash of club soda to the martini glass. It really helps cut down on the sweetness.
I got this recipe from our friend Jude – thanks Jude!
Shake the following in a shaker until mixed and cold:
- 2 oz. pomegranate juice
- 2 oz. citrus vodka
- 1 oz. Cointreau (or other orange liquor if Cointreau not available)
- juice of half a lemon
Pour a splash of soda – maybe a half ounce or so – into the bottom of the martini glass, and then pour the shaker contents to fill up the glass.
Notes: Regarding pomegranate juice brands: I have tried several brands, but the only ones that truly taste decent in this drink are POM or Odwalla (the Odwalla flavor name is PomaGrand). Make sure you are getting plain old pomegranate juice, and not the crap flavored with “berry” or “passion fruit” – it tastes horrible, and will make a rotten drink.
This is a fabulous and unique drink – the recipe came via our good friends Max and Gretchen. I believe it originated at a restaurant downtown – not sure which one.
- 1.5 oz Vodka
- .5 oz Sweet Vermouth
- 2 oz sour mix
- 2-3 slices of fresh jalapeño
- crushed ice
Dump all of the above into a cocktail shaker, and shake just enough to bruise the jalapeño slices (maybe 5 seconds), pour into martini glass, garnish with a floated jalapeño slice. You can sugar half the rim of the glass if desired.
Notes: The secret here is to use GOOD sour mix, not the stuff that you get in the “Mixers” aisle at the grocery store. Taste it – if it tastes “artificial” (like most bottled sour mixes), your drink is going to taste like crap. There are a few decent “gourmet” mixes, or you can easily make your own – see recipe here.
- juice of one whole large lemon
- one shot of triple-sec (Bols if you can get it)
- three shots of good vodka
- two packets of sweetener (you can use sugar if you want, but artificial sweetener dissolves better). Shake it a bit to dissolve the sweetener.
Now fill the shaker with ice, and shake like hell! Drink, repeat as needed or until unable to muster the coordination to shake. Make sure not to add ice until the sweetener has dissolved – it will not dissolve very well in cold liquid. Taste the first batch, and add or reduce sweetener from future batches. Some people like them REALLY sweet, and also you sometimes get lemons that are very bitter and need more.