Alton Browns Martini Recipes
MARGARITA
Steps:
- Pour 1/2-ounce of the tequila into a small saucer. Spread the kosher salt in a separate small saucer. Dip the rim of a martini or other wide rimmed glass into the tequila. Lift out of the tequila and hold upside down for 10 seconds to allow for slight evaporation. Next, dip the glass into the salt to coat the rim. Set aside.
- Halve 2 of the limes, cut a thin slice for garnish from 1, and set aside. Juice the halved limes into the bottom of a Boston-style cocktail shaker. Cut the remaining 2 limes and the orange into quarters and add them to the juice in the shaker. Add the agave nectar to and muddle for 2 minutes until the juices are release. Strain the juice mixture through a cocktail strainer into the top of the shaker and discard the solids.
- Return the juice to the bottom of the shaker, add the remaining 1 1/2 ounces of tequila and any remaining on the saucer. Add the ice to the shaker, cover and shake for 30 seconds. Strain the mixture through a cocktail strainer into the prepared glass, garnish with reserved lime slice, and serve immediately.
FRESH CRANBERRY COSMO
Provided by Alton Brown
Time 6h
Yield 1 cocktail
Number Of Ingredients 7
Steps:
- Place all of the ingredients into a cocktail shaker and shake until the granita melts completely. Pour into a martini glass and serve immediately.
- Place the water, cranberries and sugar into a small saucepan, set over medium-high heat and simmer until the berries begin to pop, approximately 7 minutes. Remove from the heat. Puree with a stick blender, blender or food processor, for 1 minute. Pass the mixture through a fine mesh strainer directly into a metal 13 by 9-inch pan. Do not press on the skins. Simply allow the juice to drip through the strainer. Add the zest and stir to combine. Place in the freezer until set, at least 6 hours and up to overnight. Once frozen, scrape the mixture with a fork to create a shaved ice texture. Serve immediately.
ALTON BROWN'S MARTINI
NOT one of your sweet dessert-type martinis. This is the real deal. If you are like me, you like your alcoholic drinks to taste of alcohol! Makes it easier to keep track of your intake! The chilling directions alone are worth the price of admission. And the ratio of 5:1 gin to vermouth is right on. Especially because you pour the vermouth out! Mmmm!!!
Provided by Jezski
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place some crushed ice into the martini glass you will be serving in, and set aside.
- Place the 1 cup of crushed ice into a cocktail shaker. Pour in the vermouth and swirl it around, making as much contact as possible with the ice. Using a strainer, pour the vermouth out. Add the gin and stir well to combine.
- Remove the ice from your serving glass and add the twist or olive. Using the strainer, pour the gin into the serving glass.
- I admit that, since I have gotten older, I sometimes add a little of the crushed ice to my glass. Makes it easier to have the second one.
Nutrition Facts : Calories 204.7, Fat 0.5, SaturatedFat 0.1, Sodium 41.6, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 0.1
CHOCOLATE MOUSSE
Steps:
- Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
- In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
- Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
- In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
- Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
- (If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)
AB'S MARTINI
Provided by Alton Brown
Time 5m
Yield 1 drink
Number Of Ingredients 4
Steps:
- Place some crushed ice into the martini glass you will be serving in, and set aside.
- Place the 1 cup of crushed ice into a cocktail shaker. Pour in the vermouth and swirl it around, making as much contact as possible with the ice. Using a strainer, pour the vermouth out. Add the gin and stir well to combine.
- Remove the ice from your serving glass and add the olive. Using the strainer, pour the gin into the serving glass.
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- Place 1 cup of crushed ice into a Boston-style cocktail shaker. Pour in the vermouth and swirl it around, making as much contact as possible with the ice. Using a strainer, pour the vermouth out. Add the gin and stir well to combine.
- Remove the ice from your serving glass and add the olive. Using the strainer, pour the gin into the serving glass.
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- Fill a cocktail mixing glass half full of clean iceRinse ice from a freezer dispenser with clean water before using. and place several cubes in a Nick and Nora glass to chill the vessel.
- Add the gin, vermouth, and bitters to the mixing glass and stir with a cocktail spoon five times in one direction then five more in the opposite direction. Allow the drink to rest while you cut the twist.
- Using a Y-style peeler, remove a 2-inch-long strip of peel from the lemon. I tend to peel longitudinally and while holding the peeler at a slight angle which tends to produce a strip with less of the bitter white or “pith.”
- Dump the ice from the glass. (There is no such thing as a martini on the rocks, nor should there be.) Lightly run the peel around the rim of the glass, then give it a twist to release its oils and drop into the glass. Finally, strain the martini into the glass and serve immediately.
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- Set one cup of crushed ice into a cocktail shaker. Pour in a 1/2 oz. of vermouth and swirl it around, making as much contact as possible with the ice. Using a strainer, pour the vermouth out.
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- Load the butter in your stand mixer's work bowl, and with the paddle attachment on medium-low speed, beat until the butter softens and lightens in color, stopping occasionally to scrape down the sides of the bowl — 5 to 7 minutes total.
- Add half of the chopped herbs and 1/2 teaspoon of the salt then beat on low speed until incorporated — 2 minutes. Scoop the butter onto a sheet of parchment paper, fold the paper over the top of the butter, then, while holding the paper, push the straight edge of a sheet pan forward against the butter so that it forms a smooth cylinder that's about 6-inches-long.
- Set a wire cooling rack inside a sheet pan and have it standing by. Clear enough room on the bottom section of your refrigerator to hold the pan/rack combo if possible.
- Place a long piece of plastic wrap (about 18 inches) on the counter and sprinkle an area the size of a chicken thigh with some of the remaining salt and pepper.
- Refrigerate the thighs for 30 minutes or, if you can't manage the space, on the counter in a cool spot out of direct sunlight.
- Meanwhile, heat the oven to 250 degrees F and position a second wire rack/pan combo on the middle rack. If you don't have another cooling rack, place a pan under one of the oven's racks to catch crumbs and just rest the cooked meat directly on the rack.
- Line up three pie pans or, better yet, loaf pans. In the first place the flour, in the second the egg and water mixture, and in the third the panko. When the chicken has rested 30 minutes, coat each piece first in flour (being careful to shake off as much excess as possible), then the egg, (I count to 3 after each dip to allow excess to drain), then the panko, turning to dredge thoroughly.
- When the chicken has rested (and the dredge has set), heat 1/2-inch of olive oil in a large cast iron skillet or an 11-inch, straight-sided sauté pan over medium-high heat until the oil hits 375 degrees F. Fry the thighs, one at a time, until deeply golden brown on both sides and the internal temp hits 165 degrees F — 1 to 2 minutes per side.
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- Pour 1/2 fluid ounce of the tequila into a small saucer. Spread the kosher salt in a separate small saucer. Dip the rim of a wide-rimmed glass into the tequila. Lift out of the tequila and hold upside down for 10 seconds to allow for slight evaporation. Next, dip the glass into the salt to coat the rim. Set aside.
- Halve the lime. Cut a thin slice for garnish and set aside. Juice lime and orange into a measuring cup through a sieve. You should end up with approximately 2 fluid ounces of juice.
- Pour juice into a Boston-style cocktail shaker, add the agave and remaining 1 1/2 fluid ounces of tequila and any remaining on the saucer. Add the ice to the shaker, cover, and shake for 30 seconds. Strain the mixture through a cocktail strainer into the prepared glass, garnish with reserved lime slice, and serve immediately.
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- Add the remaining 1 cup of crushed ice to the bottom of a Boston-style cocktail shaker. Pour in the gin and Amaro Montenegro and stir until chilled, approximately 15 seconds.
- Discard the ice from the martini glass and strain the gin mixture into the serving glass. Garnish with grapefruit peel and serve immediately.
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