RED MARTINI DRINKS RECIPES

MARTINI RECIPES - BBC GOOD FOOD

Martini recipes - BBC Good Food image

Make a classic martini cocktail by mixing gin and dry vermouth then try exciting new twists from mince pie and espresso to courgette and cucumber.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

MARTINI ROSSO | RED VERMOUTH - MARTINI GLOBAL

Martini Rosso | Red Vermouth - Martini Global image

Conceived in the 1970s to refresh Luigi Rossi’s original recipe, this sparkling long drink is garnished with orange to lift its orange notes. Bitter-sweet and harmonious, the highly perfumed and herbal character of MARTINI Rosso is enhanced with plenty of ice and a 50/50 ratio of vermouth and tonic water, to create an intense, flavourful cocktail.

Provided by Bacardi

Number Of Ingredients 4

Ingredients

Martini Rosso
TONIC WATER
Ice
Orange wheel to garnish

Steps:

Pack a balloon glass with ice.
Pour in an equal ratio of MARTINI Rosso and tonic water.
Stir gently for a few moments.
Garnish with the orange wheel.

More about "red martini drinks recipes"

RED CABBAGE | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Celebrating one of the most affordable veg out there – the humble red cabbage – this is a really delicious, classic veg dish. Wonderful as it is hot, I also love it cold, almost like a salad, with meat and cheese, so embrace those leftovers.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 96 calories per serving

1. Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside.
2. Finely slice the bacon and place in a large casserole pan on a medium heat with 1 tablespoon of oil. Leave it to crisp up while you peel, core and dice the apples.
3. When the bacon is crispy, strip the rosemary leaves into the pan, stir for 1 minute, then use a slotted spoon to remove the bacon and rosemary to a plate, leaving the smoky bacon fat behind.
4. Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones. Stir and fry for 2 minutes, then finely grate in the clementine zest and squeeze in the juice.
5. Add the vinegar, cabbage and a pinch of sea salt and black pepper.
6. Cook with a lid ajar on a low heat for 20 to 25 minutes, or until cooked through and a pleasure to eat, stirring well every 5 minutes to help intensify and mix up the flavours.
7. Serve sprinkled with the crispy bacon and rosemary leaves.

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RED CABBAGE | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

1. Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside.
2. Finely slice the bacon and place in a large casserole pan on a medium heat with 1 tablespoon of oil. Leave it to crisp up while you peel, core and dice the apples.
3. When the bacon is crispy, strip the rosemary leaves into the pan, stir for 1 minute, then use a slotted spoon to remove the bacon and rosemary to a plate, leaving the smoky bacon fat behind.
4. Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones. Stir and fry for 2 minutes, then finely grate in the clementine zest and squeeze in the juice.
5. Add the vinegar, cabbage and a pinch of sea salt and black pepper.
6. Cook with a lid ajar on a low heat for 20 to 25 minutes, or until cooked through and a pleasure to eat, stirring well every 5 minutes to help intensify and mix up the flavours.
7. Serve sprinkled with the crispy bacon and rosemary leaves.

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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
From bbcgoodfood.com
Total Time 5 minutes
Category Cocktails, Drink
Calories 283 calories per serving

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.

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RED THAI CHICKEN SOUP | JAMIE OLIVER CHICKEN SOUP RECIPES

From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 354 calories per serving

1. Sit the chicken in a large, deep pan.
2. Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.
3. Slice the coriander stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water. Cover and simmer on a medium heat for 1 hour 20 minutes.
4. Use tongs to remove the chicken to a platter. Spoon any fat from the surface of the soup over the chicken, then sprinkle with half the coriander leaves.
5. Serve with 2 forks for divvying up the meat at the table. Use a potato masher to crush some of the squash, giving your soup a thicker texture.
6. Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.
7. Shred and add chicken, as you dig in.

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Pour ice, vodka and vermouth into a glass shaker. Shake and pour into a martini glass. Garnish with olives or lemon twist.

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