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Tuesday, April 29, 2008

The Tini Lounge


Alpine Martini
courtesy Chef Kerry Sear

1 1/2 ounces citron vodka
1 (#40) ice cream scoop Douglas Fir Sorbet, recipe follows
1 small cedar frond, garnish

Chill a cocktail glass. Place vodka in a cocktail shaker with ice and shake vigorously. Place a perfectly round scoop of Douglas Fir Sorbet in the bottom of the glass. Stick cedar frond into scoop of sorbet. Pour chilled vodka over the top. Sorbet should float.

For the Douglas Fir Sorbet:
1 cup water
1 cup sugar
8 inches Douglas fir (cut into 1-inch lengths)
1 cup water
1 tablespoon gin

Boil first cup of water with sugar and Douglas fir for 10 minutes. Strain and cool.
Add second cup of water and gin.

Churn as directed on your ice cream machine. Garnish with a sprig of Douglas fir.


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