> That sounds really good! I've done a number of other dessertish
> martinis, the last one I posted was offered as a simple recipe that
> could be made easily and consistently.
thanks for the compliment and i understand your point. its just that i hate
the idea of 'one dimensional vodka based martini style drinks'. i'd proudly
use cognac in a chocolate-orange martini, tobbacco infused single malt in a
smokey martini, even a drop of orange bitters in a passion-fruit martini. IMO
as long as the flavour and aroma of the named ingredient comes through well,
then anything that can help enhance/compliment it or add depth/balance to the
final drink is more than welcome. I just can't churn out alcoholic fruit
purees. They make sex on the beach, more fun to mix!
I also like using Frangelico
> in some of them (very sparingly) although I do have an aversion to
> putting Fran and Amaretto in the same one. That's not a critique on
> your recipe, just something that I know I tend to avoid.
One self-taught lesson behind the bar is that 'everything however menial that
you do or don't do, has a Reason'. Would love to know the one behind your
disliking to mix the two. Also please clarify if you mean, avoid mixing them
in a chocolate martini, or generally any drink.
P.S. the orange truffle sounds nice.
--
As a great bartender once said: "I don't mix drinks, I mix people"