EASY MARTINI RECIPES WITH VODKA RECIPES

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EASY LEMON DROP MARTINI COCKTAIL - INSPIRED TASTE



Easy Lemon Drop Martini Cocktail - Inspired Taste image

There are three things to keep in mind when making lemon drop martinis at home. Fresh lemon juice is best, use a quality vodka, and serve the martini very cold. A few of our favorite mid-priced vodka brands are Kettle One, Stolichnaya (Stoli), and Tito’s. If you plan to make the lemon sugar, it is best to remove the zest from the lemon before juicing them for the martini. Then when you need to moisten the glass so that the sugar sticks, use the leftover lemon halves after juicing.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes 1 drink

Number Of Ingredients 8

1/2 cup granulated sugar
Zest from 1 lemon
2 ounces (1/4 cup) quality vodka, try a citron vodka
3/4 ounce (1 ½ tablespoons) Cointreau or triple sec
1 ounce (2 tablespoons) fresh squeezed lemon juice (Juice from 1/2 large lemon)
3/4 ounce (1 ½ tablespoons) simple syrup, see our recipe for simple syrup
Ice
Lemon sugar, for glass rim

Steps:

  • Add sugar to a plate then rub the zest into the sugar with your fingers until tinted yellow and fragrant.
  • Moisten the rim of a chilled martini glass with the juiced lemon, turn the glass upside down and twist into the lemon sugar, set aside.
  • Add vodka, Cointreau (or triple sec), lemon juice, simple syrup and a handful of ice to a cocktail shaker. Shake for 30 seconds or until very cold. Strain into the prepared martini glass and serve immediately.

Nutrition Facts : Calories 256, ProteinContent 0 g, CarbohydrateContent 21 g, FiberContent 0 g, SugarContent 20 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg

GRAVADLAX | SALMON RECIPES | JAMIE OLIVER RECIPES



Gravadlax | Salmon recipes | Jamie Oliver recipes image

A firm favourite from my travels, this beautiful, delicate dish sums up everything I love about Swedish food: it’s elegant, clean and fresh, it looks incredible and is a doddle to make. You’ll be so proud when you see the finished result.

Total Time 20 minutes

Yield 10

Number Of Ingredients 8

200 g raw beets
100 g rock salt
50 g demerara sugar
50 ml vodka
1 big bunch of fresh dill (60g)
1 lemon
50 g fresh or jarred grated horseradish
1 x 700 g side of salmon skin on, scaled, pin-boned, from sustainable sources

Steps:

    1. Peel and trim the beets and place in a food processor with the salt, sugar, vodka and dill.
    2. Finely grate in the lemon zest, add the horseradish, finely grating it if fresh, then blitz until combined.
    3. Rub a little mixture on to the salmon skin, then place the salmon on a large tray, skin side down, and pat the remaining mixture all over it so that the flesh is completely covered.
    4. Cover the tray tightly with clingfilm. Pop a weight on top to help pack everything down evenly, then put the whole thing into the fridge for 36 hours. Please use your instincts here – if you have a particularly chunky side of salmon you may want to leave it for up to 48 hours to allow for proper penetration.
    5. Once cured, unwrap the fish, then, holding the fillet in place, pour the juices down the sink and rub away all the salty topping (it’s messy, so you might want to wear gloves).
    6. Pat the fillet dry with kitchen paper, then tightly wrap in clingfilm (sometimes I like to cover the salmon with freshly picked dill before wrapping, for bonus flavour). Put back into the fridge until needed, where it will keep happily for up to 2 weeks.
    7. To serve, use a long sharp knife to slice the salmon thinly at an angle and, as the knife touches the skin each time, kink it off, lifting away the salmon.
    8. Arrange the slices on a board or platter as you go. Delicious with a simple salad and good wholemeal sourdough, as part of a seafood platter, served up at a party or even as part of a festive brekkie spread.

Nutrition Facts : Calories 128 calories, FatContent 7.1 g fat, SaturatedFatContent 1.5 g saturated fat, ProteinContent 15.5 g protein, CarbohydrateContent 0.4 g carbohydrate, SugarContent 0.4 g sugar, SodiumContent 0.9 g salt, FiberContent 0.1 g fibre

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