

> I think you need to focus on getting a good vodka. That will make or
> break your martini. I prefer Kettle One vodka.
>
> I usually use equal parts apple pucker and kettle one with a dash of
> triple sec.
>
> Another great vodka that I found that most of my customers like in
> their apple martini's is Absolut Citron. It gives it an extra zip.
>
> Another thing you can try is to add a splash of pineapple juice.
> This helps out if the drink is too strong for your guest.
>
> But I'm not sure if you want to make an entire pitcher at once. I
> would make each drink seperately. I don't think there's anything
> wrong with making a batch of martini's at once..but that's just me.
I use equal parts pucker and vodka with a splash of sweet & sour. This
combination has had the ladies always comin' back. A splash of pineapple
juice is good, but more than a splash you have a pear martini. (Try it, it
tastes just like pear)
Current thread (3 messages):
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How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.
Find the answers in The Bartender's Handbook.
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