Friday, June 8, 2007

Kir Royale and Bikini Martini

Kir Royale:

Lime wedge, for rim
Superfine sugar, for rim
1/2 ounce creme de cassis
1/2 teaspoon freshly squeezed lime juice (optional)
5 ounce champagne

Wet the rim of a champagne flute with the lime wedge and dip the rim in sugar to coat. Pour the creme de cassis and lime juice, if using, into flute. Add the champagne and stir.

Bikini Martini:

1 fluid ounce coconut rum
3/4 fluid ounce vodka
1 fluid ounce pineapple juice
1 dash grenadine syrup

Combine rum, vodka and pineapple juice in a drink shaker. Shake firmly until frothy. Pour in a martini glass, add a touch of grenadine in the middle. Garnish with an orange wheel.

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