Mind Caviar Bottoms Up! The Perfect Martini by Violet Skye

"You ought to get out of those wet clothes and into a dry martini."
-- Mae West

Mind Caviar Vol. I Summer 2000

Bottoms Up!
Cocktails For A Passage To India
by Violet Skye

James Bond simply couldn't do without his dry Martinis -- of course, we know you prefer them dirty! Here are the perfect recipes to get you in the right mood... Want to spice up dinner? Try serving delicious Ginger Lemonade, a classic Indian recipe. Need the perfect bar tools to mix up some mischief? We've got them right here for you!

The Perfect Martini:
Bombay Sapphire Martini

2 pitted jumbo green olives
1 teaspoon dry vermouth (or to taste)
A hefty splash of olive juice (or to taste)
1 ½ cups cracked ice
3 ounces Bombay Sapphire gin (no other gin will do)

1. Spear the olives with a toothpick.
2. Fill a cocktail shaker with the ice and add the gin, vermouth, and olive juice.
3. Stir gently with long-handled bar spoon. Be gentle…
4. Set the speared olives in a chilled martini glass and strain the gin mixture over the olives.
5. Serve to your lover with a naughty smile. After all, it is a dirty martini.

The Perfect Quencher:
Ginger Lemonade

1¼ cups Sugar
2 ½ cups pure spring water
½ tsp. freshly ground ginger paste
½ cup freshly squeezed Lemon Juice
Crushed ice, as needed

1. In a non-stick saucepan pan over low heat, mix the sugar, water and ginger until a syrup forms.

2. Remove from heat; do not boil.

3. Add the lemon juice, and stir. Allow to cool.

4. Strain the mixture and store in a glass bottle(s). Keep refrigerated.

5. To serve add 2 tbs. of syrup to a lovely glass of sparkling water, stir and add crushed ice.

6. Garnish with fresh lemon slices.

If the fragrant scent of citrus and the notorious aphrodisiac ginger doesn't spice things up, you're on your own! *wink*

The Perfect Tools:

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