Balsamic Bloody Mary.
24 ounces of either tomato juice or V8.
1 teaspoon celery seed.
1 tablespoon freshly ground black pepper.
juice of 1 lime juice of 1 lemon.
3 tablespoons freshly grated horseradish 1 teaspoon Worcestershire sauce.
Tabasco sauce to taste.
8 ounces vodka.
celery stalks, with leaves.
1 lime, cut into wedges.
4 teaspoons balsamic vinegar.
In a large pitcher, combine the vegetable cocktail, celery seed pepper, citrus juices, 2 tablespoons of the horseradish, the Worcestershire sauce, and Tabasco and stir well to combine. Cover and refrigerate for 1 hour.
Fill 4 glasses with ice. Add 2 ounces of vodka to each and fill three-quarters full with the vegetable cocktail.
Sprinkle with the remaining horseradish, place 1 celery stalk in each glass, and squeeze lime wedge over each glass before dropping the wedge into the glass. Float a teaspoon of balsamic vinegar on the top of each drink and serve.
Aperitivo Blood Orange or Clementine Bellini.
50ml juice, top up with Prosecco.
Affogato al Caffe - Coffee ice cream served with whipped cream and “drowned” in espresso with rum or brandy.
Tangerine, Campari, and Soda.
1 litre soda water.
8 ounces Campari.
Juice 12 of the tangerines and chill the juice.
Cut the remaining 2 tangerines into 1/8 inch slices.
Fill 8 highball glasses with ice and place 2 tangerine slices in each glass.
Add 3 ounces of juice to 2/3 full with soda.
Pour in Campari to fill the glass and float one more tangerine slice in each glass.
Pineapple and Sweet White Vermouth.
1 whole pineapple, peeled, cored, and cut into 2 inch chunks.
150ml sweet white vermouth 1 bunch tarragon leaves.
Chill martini glasses in the freezer until very cold.
Place the pineapple in a blender with half of the vermouth.
Blend until smooth and pour, over ice, into the martini glasses, garnish with sprigs of tarragon, top each glass with a splash of the remaining vermouth, and serve.
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