By Kim Haasarud

"Kim Haasarud's culinary method of the cocktail embraces clean constituents and a playful put out of your mind for the normal. a good addition to the house library and a superb source for a tender bartender."
--Dale DeGroff, writer of The Craft of the Cocktail

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Add the vodka, lemon juice, and simple syrup, fill with ice, and shake vigorously. Strain into a chilled martini glass. Top off with ginger beer. Garnish with a fresh sage leaf. 52 Pearadise Martini 11⁄2 ounces Mathilde pear liqueur 11⁄2 ounces pear nectar (or pear puree) 1 ounce Hendrick’s gin splash of lemon juice pear wedge, for garnish Combine the pear liqueur, pear nectar, Hendrick’s gin, and lemon juice in a cocktail shaker filled with ice and shake vigorously. Strain into a chilled martini glass.

They are fresh, visually appealing, and easy to make. Purees can be made with virtually any fruit. Simply slice or peel (if applicable) a fruit and blend with simple syrup. Typically, 1 to 2 tablespoons of simple syrup to 1 cup of fruit is sufficient. They can also be frozen for later use. Some specialty grocery stores sell premade purees, but you may not find a very big selection. S. us. (Funkin Fruit’s “Liquid Chocolate” is to die for! ) Perfect Puree is another company (based in California) that offers a wide selection of premium purees for cocktails and for cooking.

If not, feel free to use this book as a doorstop or fireplace kindling. Cheers! —Kim Haasarud, The Liquid Chef 1 Classic Gin Martini The gin martini is the quintessential martini, created in the mid- to late 1800s. It wasn’t until a hundred years later that bartenders started using vodka as a regular replacement. For a Classic Vodka Martini, just substitute premium vodka for the gin. Strip of lemon peel (optional) 21⁄2 ounces premium gin splash of vermouth (optional) 3 speared olives (optional) For a proper lemon twist, rub the lemon peel, yellow side down (not the pith), around the edge of a chilled martini glass.

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