Vanderbilt Avenue Martini Recipe |
Vanderbilt Avenue Martini (photo courtesy of Harvard Common Press)
This drink's name comes from the address of a posh New York City bar, The Campbell Apartment, in which it was first mixed and served. I have spent many pleasant evenings there with friends after work on Friday. Stop by and ask for Paris at the bar and tell him Jeff Deasy says hi. If you won’t be getting there anytime soon, you can still enjoy some savory sipping by making it at home.
The recipe is included in Paul Abercrombie’s fine new book (page 133), “Organic, Shaken and Stirred: Hip Highballs, Modern Martinis, and Other Totally Green Cocktails.” The book makes it possible to mix cutting edge creations at home with a collection of 100 eco-friendly, organic cocktails featuring cutting edge flavors and fresh ingredients. Along with all the recipes the author fully details everything you need to know to build a green bar.
Something about the taste of sage makes a cocktail feel more dressed up, though cucumber says casual to me. Put them together, add hints of flowers and pineapple, and you've got a drink that tastes and feels just as comfortably refreshing in a lawn chair by the pool as in a luxury penthouse.
Ingredients for 1 Drink
• 2 Organic sage leaves
• 1 Ounce organic cucumber vodka
• 3/4 Ounce fresh organic pineapple juice
• 1/2 Ounce elderflower liqueur
• Organic Vanilla Bean-Infused Sugar (recipe follows)
Preparation
1. In a cocktail shaker, gently muddle one of the sage leaves (but don't mangle it). Add the vodka, pineapple juice, and elderflower liqueur, and fill the shaker with ice cubes. Shake vigorously, then strain the mixture into a martini glass rimmed with the infused sugar (see below).
2.Place the remaining sage leaf in the palm of one hand and "spank" it with the other to release its aroma. Float the leaf in the center of the drink as a garnish.
Organic Vanilla Bean-Infused Sugar Recipe
In a sealable container, bury 2 to 3 organic vanilla beans, each slit lengthwise with a paring knife, in 1/2 cup organic raw sugar. Allow to sit overnight, covered, at room temperature. Remove the vanilla beans from the sugar and pour the infused sugar into a small saucer. Moisten the rim of a cocktail glass with a small slice of lemon or lime, then invert the glass and dip it into the sugar.
To learn more about the book in which this recipe is included go to: Organic, Shaken and Stirred: Hip Highballs, Modern Martinis, and Other Totally Green Cocktails
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
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