MARTINI STRAIGHT UP WITH A TWIST RECIPES
HOW TO MAKE A MARTINI - BEST CLASSIC MARTINI RECIPE
Steps:
- Fill a cocktail shaker with ice. Add the gin or vodka and vermouth and stir for 30 seconds or shake vigorously for 10 seconds. Strain into a chilled martini glass. Garnish with olives or a lemon twist.
HOW TO MAKE A MARTINI - BEST CLASSIC MARTINI RECIPE
Steps:
- Fill a cocktail shaker with ice. Add the gin or vodka and vermouth and stir for 30 seconds or shake vigorously for 10 seconds. Strain into a chilled martini glass. Garnish with olives or a lemon twist.
More about "martini straight up with a twist recipes"
BEAUTIFUL COURGETTE CARBONARA | JAMIE OLIVER PASTA RECIPES
Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. I've added gorgeous courgettes for a summery twist. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.
From jamieoliver.com
Total Time 20 minutes
Cuisine italian
Calories 459 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine italian
Calories 459 calories per serving
- Put a large pan of salted water on to boil.
- Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely.
- Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
- To make your creamy carbonara sauce, separate the eggs and put the yolks into a bowl (saving the whites for another recipe). Add the cream and grate in half the Parmesan, and mix together with a fork. Season lightly with sea salt and black pepper, and put to one side.
- Heat a very large frying pan (a 35cm one is a good start – every house should have one!) and add a good splash of olive oil. Cut the pancetta or bacon into chunky lardons and fry until dark brown and crisp.
- Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
- It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
- Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, grate in the rest of the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
- If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
See details
COFFEE RECIPES - BBC GOOD FOOD
Celebrate the irresistible flavour of coffee in our range of espresso cocktails and iced drinks or munch on cappuccino cakes, tiramisu, ice creams and more.
From bbcgoodfood.com
From bbcgoodfood.com
See details
SUPER EGGS BENEDICT RECIPE | JAMIE OLIVER RECIPES
I do love eggs Benedict. Hot fluffy muffins are important, but really good wafer-thin smoked ham is essential. For fun, I’ve given you a simple method for creating a double-yolker egg, which also helps you achieve the perfect shape. There’s more hollandaise here than you need, but the reality is it’s really hard to make a smaller batch because you’re emulsifying the butter. However, you can refrigerate what you don’t need and use it almost like a mayonnaise over the next few days. Feel free to swap out the ham for beautiful smoked salmon, or even a slow-roasted portobello mushroom, if you prefer.
From jamieoliver.com
Total Time 40 minutes
Cuisine british
Calories 418 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine british
Calories 418 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Trim and finely chop the spring onions and put them into a large frying pan on a medium-low heat with a little drizzle of oil.
- Add the spinach with a grating of nutmeg and a good pinch of sea salt and black pepper. Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm.
- To make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard.
- Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Whisk in a splash of vinegar and season to perfection.
- Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed (or see tip).
- Warm the muffins in the oven.
- Meanwhile, simply press an oiled sheet of good-quality clingfilm into an oiled teacup, then crack 2 eggs into it to cheat a double-yolker. Bring the sides up, ease out any air, twist together and tie a tight knot to pouch the egg into a parcel – it’s very easy.
- Repeat with the remaining eggs (a drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs can be added to your parcels for extra flavour).
- Poach the parcels in a pan of gently simmering water for 8½ minutes. To check they’re done, lift one out with a slotted spoon and gently squeeze – use your instincts.
- Halve the warm muffins, then divide over the spinach and waves of delicate ham. Unwrap the poached double-yolker eggs and balance on top, spoon a tablespoon of hollandaise over each one, then bust the eggs open and enjoy.
See details
BEAUTIFUL COURGETTE CARBONARA | JAMIE OLIVER PASTA RECIPES
Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. I've added gorgeous courgettes for a summery twist. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.
From jamieoliver.com
Total Time 20 minutes
Cuisine italian
Calories 459 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine italian
Calories 459 calories per serving
- Put a large pan of salted water on to boil.
- Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely.
- Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
- To make your creamy carbonara sauce, separate the eggs and put the yolks into a bowl (saving the whites for another recipe). Add the cream and grate in half the Parmesan, and mix together with a fork. Season lightly with sea salt and black pepper, and put to one side.
- Heat a very large frying pan (a 35cm one is a good start – every house should have one!) and add a good splash of olive oil. Cut the pancetta or bacon into chunky lardons and fry until dark brown and crisp.
- Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
- It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
- Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, grate in the rest of the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
- If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
See details
COFFEE RECIPES - BBC GOOD FOOD
Celebrate the irresistible flavour of coffee in our range of espresso cocktails and iced drinks or munch on cappuccino cakes, tiramisu, ice creams and more.
From bbcgoodfood.com
From bbcgoodfood.com
See details
SUPER EGGS BENEDICT RECIPE | JAMIE OLIVER RECIPES
I do love eggs Benedict. Hot fluffy muffins are important, but really good wafer-thin smoked ham is essential. For fun, I’ve given you a simple method for creating a double-yolker egg, which also helps you achieve the perfect shape. There’s more hollandaise here than you need, but the reality is it’s really hard to make a smaller batch because you’re emulsifying the butter. However, you can refrigerate what you don’t need and use it almost like a mayonnaise over the next few days. Feel free to swap out the ham for beautiful smoked salmon, or even a slow-roasted portobello mushroom, if you prefer.
From jamieoliver.com
Total Time 40 minutes
Cuisine british
Calories 418 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine british
Calories 418 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Trim and finely chop the spring onions and put them into a large frying pan on a medium-low heat with a little drizzle of oil.
- Add the spinach with a grating of nutmeg and a good pinch of sea salt and black pepper. Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm.
- To make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard.
- Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Whisk in a splash of vinegar and season to perfection.
- Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed (or see tip).
- Warm the muffins in the oven.
- Meanwhile, simply press an oiled sheet of good-quality clingfilm into an oiled teacup, then crack 2 eggs into it to cheat a double-yolker. Bring the sides up, ease out any air, twist together and tie a tight knot to pouch the egg into a parcel – it’s very easy.
- Repeat with the remaining eggs (a drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs can be added to your parcels for extra flavour).
- Poach the parcels in a pan of gently simmering water for 8½ minutes. To check they’re done, lift one out with a slotted spoon and gently squeeze – use your instincts.
- Halve the warm muffins, then divide over the spinach and waves of delicate ham. Unwrap the poached double-yolker eggs and balance on top, spoon a tablespoon of hollandaise over each one, then bust the eggs open and enjoy.
See details
MARTINI (COCKTAIL) - WIKIPEDIA
The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist.Over the years, the martini has become one of the best-known mixed alcoholic beverages. H. L. Mencken called the martini "the only American …
From en.m.wikipedia.org
From en.m.wikipedia.org
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NEAT, UP, STRAIGHT UP, OR STRAIGHT BAR DRINKS
Nov 04, 2020 · Neat . Neat is used to order a drink that is served with no ice or mixers. It is, quite simply, a straight pour of liquor from the bottle into the glass. Neat drinks also are served at room temperature. It's similar to drinks on the rocks, in …
From thespruceeats.com
From thespruceeats.com
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VODKA MARTINI - WIKIPEDIA
A vodka martini, also known as a vodkatini or kangaroo cocktail, is a cocktail made with vodka and vermouth, a variation of a martini cocktail.. A vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. The ingredients are chilled, either by stirring or shaking, then strained and served "straight up…
From en.m.wikipedia.org
From en.m.wikipedia.org
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DIRTY MARTINI RECIPE | ALLRECIPES
a few pointers from a seasoned bartender: most bottled olive brine has a strange artificial taste. i recommend using straight olive juice from a jar of quality olives. the difference between a top shelf vodka or gin and a low end is enormous when drinking a martini. save the cheap stuff for mixed drinks! start with a chilled martini …
From allrecipes.com
From allrecipes.com
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15 MARTINI RECIPES TO TRY RIGHT NOW
Feb 09, 2022 · Mixing equal parts gin and dry vermouth, plus orange bitters and a lemon twist, this Martini "variation" in fact hews the closest to the original Martini recipe, which in the late 19th century called for equal parts gin and sweet vermouth, plus Angostura bitters and a lemon twist…
From liquor.com
From liquor.com
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THE BEST MARTINI RECIPE: HOW WILL YOU MAKE YOURS?
Sep 29, 2021 · Dirty Martini: Add a small amount of olive brine or juice to give the drink a salty-savory twist. Customizing the Martini With all of the different approaches to the martini, it's fascinating to see how others prefer to mix it up.
From thespruceeats.com
From thespruceeats.com
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UP, NEAT, STRAIGHT UP, OR ON THE ROCKS - JEFFREY MORGENTHALER
May 09, 2008 · Great primer, thanks. It seems that in Canada, up and straight up are still synonyms, at least in my neck of the woods. One of the reasons I’ve asked for rocks on the side of an up martini is that the bartender works the shaker so hard that …
From jeffreymorgenthaler.com
From jeffreymorgenthaler.com
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PORNSTAR MARTINI RECIPE - SPLASH OF TASTE - VEGETARIAN RECIPES
A porn star martini cocktail doesn’t taste anything like a regular martini cocktail! A classic martini tastes heavily of alcohol and spices, and you may say it’s an acquired taste, whereas a pornstar martini tastes sweet but tart, very fruity, and has …
From splashoftaste.com
From splashoftaste.com
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VALENTINE'S SPECIAL: LOVE MARTINI (COCKTAIL) | PICTURE THE ...
Feb 02, 2015 · Love at first sip! This sweet and fruity cocktail is perfect for a Valentine’s Day celebration.. Inspired by her favorite cocktail at the Melting Pot called ‘Love Martini’, my sister-in-law has been making this cocktail with her own little twist at …
From picturetherecipe.com
From picturetherecipe.com
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UP, NEAT, STRAIGHT UP, OR ON THE ROCKS - JEFFREY MORGENTHALER
May 09, 2008 · Great primer, thanks. It seems that in Canada, up and straight up are still synonyms, at least in my neck of the woods. One of the reasons I’ve asked for rocks on the side of an up martini …
From jeffreymorgenthaler.com
From jeffreymorgenthaler.com
See details
PORNSTAR MARTINI RECIPE - SPLASH OF TASTE - VEGETARIAN RECIPES
A porn star martini cocktail doesn’t taste anything like a regular martini cocktail! A classic martini tastes heavily of alcohol and spices, and you may say it’s an acquired taste, whereas a pornstar martini …
From splashoftaste.com
From splashoftaste.com
See details
VALENTINE'S SPECIAL: LOVE MARTINI (COCKTAIL) | PICTURE THE ...
Feb 02, 2015 · Love at first sip! This sweet and fruity cocktail is perfect for a Valentine’s Day celebration.. Inspired by her favorite cocktail at the Melting Pot called ‘Love Martini’, my sister-in-law has been making this cocktail with her own little twist …
From picturetherecipe.com
From picturetherecipe.com
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GIN COCKTAILS | BOMBAY SAPPHIRE COCKTAIL RECIPES | BOMBAY ...
An avant-garde twist on a classic cocktail; Star of Bombay is enlivened over cubed ice with Noilly Prat Vermouth and Angostura Orange Bitters, then slowly strained into a chilled martini glass. We enhance the flavours with a spritz of natural orange peel oils, to make an uplifting and tantalising expression of a classic Martini.
From bombaysapphire.com
From bombaysapphire.com
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ESPRESSO MARTINI - RECIPETIN EATS
Sep 20, 2019 · Espresso Martini is what you make for after dinner drinks, or when you need a pick-me-up but don’t want to fall behind the pack on a night out with your mates! Dangerously drinkable …
From recipetineats.com
From recipetineats.com
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CHAMBORD COCKTAIL RECIPES - MAKE ME A COCKTAIL
I like Fanta Fruit Twist but wasn't keen on adding straight vodka or whisky to it. I like cherry and raspberry flavours, so played around with the remains of my alcohol collection, and this resulted. …
From makemeacocktail.com
From makemeacocktail.com
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20+ BEST DILL RECIPES - WHAT TO MAKE WITH DILL - KITCHN
Jun 17, 2021 · My love of dill started rather recently when I made dill-infused vodka.I found that, compared to the overpowering taste of dill I ate in Scandinavian recipes growing up, when the herb was infused with vodka it provided a light pickle-y flavor that was a great addition to a classic martini…
From thekitchn.com
From thekitchn.com
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23 WINTER COCKTAILS — EASY DRINK RECIPES 2021
Oct 25, 2021 · In a saucepan heat up 2 ½ cups of milk made with JOI Plant Base (Cashew or Almond) over low heat. Once warmed through, steep 2 to 3 chai tea bags in the pan for 4 to 5 minutes. …
From cosmopolitan.com
From cosmopolitan.com
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8 COCKTAIL RECIPES PERFECT FOR VALENTINES DAY
Feb 02, 2022 · Splash vanilla extract onto a plate, then wet the rim of a martini glass. Rim the martini glass with equal parts cinnamon and sugar, and a bit of nutmeg. Add ingredients to a shaker and shake with ice. Pour straight up into your rimmed martini …
From gothammag.com
From gothammag.com
See details
CHAMBORD COCKTAIL RECIPES - MAKE ME A COCKTAIL
I like Fanta Fruit Twist but wasn't keen on adding straight vodka or whisky to it. I like cherry and raspberry flavours, so played around with the remains of my alcohol collection, and this resulted. …
From makemeacocktail.com
From makemeacocktail.com
See details
20+ BEST DILL RECIPES - WHAT TO MAKE WITH DILL - KITCHN
Jun 17, 2021 · My love of dill started rather recently when I made dill-infused vodka.I found that, compared to the overpowering taste of dill I ate in Scandinavian recipes growing up, when the herb was infused with vodka it provided a light pickle-y flavor that was a great addition to a classic martini…
From thekitchn.com
From thekitchn.com
See details
23 WINTER COCKTAILS — EASY DRINK RECIPES 2021
Oct 25, 2021 · In a saucepan heat up 2 ½ cups of milk made with JOI Plant Base (Cashew or Almond) over low heat. Once warmed through, steep 2 to 3 chai tea bags in the pan for 4 to 5 minutes. …
From cosmopolitan.com
From cosmopolitan.com
See details
8 COCKTAIL RECIPES PERFECT FOR VALENTINES DAY
Feb 02, 2022 · Splash vanilla extract onto a plate, then wet the rim of a martini glass. Rim the martini glass with equal parts cinnamon and sugar, and a bit of nutmeg. Add ingredients to a shaker and shake with ice. Pour straight up into your rimmed martini …
From gothammag.com
From gothammag.com
See details
