Thursday, October 15, 2009

A Tale of Two Cocktails

I'm in California this week to help my friend, Lea, make the final preparations for her wedding this weekend. In honor of this auspicious occasion, and because this is our last wedding of the season, I have decided to make this "Wedding Week" on the blog. Don't worry if you aren't a bride- or groom-to-be, however -- I'll try to make this week's post applicable to the soon-to-be-hitched, already-wed, and don't-believe-in-the-institution-of-marriage, alike. Today's topic: tasty cocktails.

At the cocktail hour at their wedding on Saturday, my friends Lea and Erik are offering guests two signature cocktails: her favorite: the Ginger-Pear Martini, and his: the Dirty Martini. If you've never had these delicious libations, you are missing out. Luckily for you, you don't have to be invited to the wedding to enjoy one of them -- any after-work shindig or weekend night will do. Either could be just what you need to warm your blood on a cool autumn night. Or do what Erik and Lea are doing, and serve both. Just be careful: These taste so good you might be tempted to overindulge. Trust me: I helped test the recipes.

Ginger-Pear Martini
makes 2 large or 4 small cocktails

4 oz. (2 shots) Pear Vodka (Grey Goose Poire or Absolut Pears)
2 oz. (1 shot) triple sec
2 oz. (i shot) pear nectar juice
2 oz. (i shot) sour mix
2 oz. (i shot) Rose's lime juice
1 tablespoon grated fresh ginger

Pour all the ingredients over ice, shake and strain into martini glasses. Garnish with a slice of fresh pear, if desired.

Dirty Martini
makes two martinis

4 oz. good quality vodka
2 oz. olive juice (from a jar of olives, or bottled)
1 oz. dry vermouth

Pour vermouth into two chilled martini glasses, swish and pour out extra. Combine vodka and olive juice over ice, shake, and pour into glasses. Garnish with two olives, of course.

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