PINK MARTINI RECIPE RECIPES
LYCHEE MARTINI RECIPE - BBC GOOD FOOD
Take the martini to the next level by combining it with the wonderful flavour of lychee. Serve in a martini glass and garnish with rose petals for the wow factor
Provided by Miriam Nice
Categories Cocktails, Drink
Total Time 5 minutes
Prep Time 5 minutes
Yield 1
Number Of Ingredients 6
Steps:
- Pour the vodka, liqueur, syrup and vermouth into a large glass or jug. Fill up with ice then stir with a bar spoon until the outside of the container feels very cold. Strain into a martini or coupe glass and garnish with a lychee on a cocktail stick and a red or pink rose petal resting on top.
Nutrition Facts : Calories 283 calories, CarbohydrateContent 25 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 0.1 grams protein, SodiumContent 0.01 milligram of sodium
CLASSIC VODKA MARTINI COCKTAIL RECIPE | FOOD NETWORK
Steps:
- Pour a little bit of dry vermouth in a chilled martini glass and swirl to
- coat the inside of the glass. Dispose of excess vermouth. In a shaker full of ice,
- gently swirl or stir the vodka before straining into glass.
- Serving suggestion: Garnish with olives or lemon twist and add rocks if you like.
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MY FAVORITE DIRTY VODKA MARTINI RECIPE FOR PERFECT MARTINIS
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Reviews 4.2
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From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 344 calories per serving
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 344 calories per serving
- Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
- Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
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From anaffairfromtheheart.com
Reviews 4.4
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Cuisine American
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Reviews 4.4
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Total Time 25 minutes
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Cuisine https://schema.org/GlutenFreeDiet
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- Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
- Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
- Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
- In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.
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