Cocktails from Martin Miller's Gin and Kathy Casey
By FBWorld Team
a hallmark at leading mixology bars from coast to coast,
the craft cocktail boom is in full swing leading into
the holiday season. This winter Martin Miller's Gin and
celebrity chef and renowned mixologist, Kathy Casey, are
offering easy recipes and tips to spice up your holiday
party with these original craft cocktail recipes.
Martin Miller's Gin Party Punch
are great to serve for a large crowd. Make ahead and chill
up to 3 - 4 days before your party. Present in a punch
bowl over an ice mold studded with sliced mandarins and
pomegranate seeds. Or serve up over Bitter Ice Balls (method
follows) in pretty glasses. Check gourmet stores and online
for fun and unique ice molds.
about 16 - 20 servings.
3 cups Water
3 Orange Pekoe Tea bags
1 1/2 cups Sugar
1/4 tspn. Ground Nutmeg
1 bottle (750 ml) Martin Miller's Gin
1 cup Pomegranate Juice
3/4 cups Fresh Orange juice
3/4 cups pineapple Juice
1 cup Fresh Lemon Juice
2 tspn. Angostura or Peychaud's Bitters
if in season - sliced mandarin or oranges and/or lemons
Bring water and tea bags to a boil. Add the sugar, stirring
to dissolve. Remove from heat, let steep 10 minutes, then
strain and cool.
To the tea, add Martin Miller's Gin, pomegranate, orange,
pineapple and lemon juices,and bitters. Stir together
and chill until ready to serve. Add sliced mandarins or
oranges and pomegranate seeds to punch before serving
if desired. Serve in ice-filled glasses grated with fresh
Bitter Ice Balls
about 20 Ice Balls.
10 cups water
2 tbls. Angostora or Peychaud's bitters
In a pitcher, measure out water and stir in bitters. Place
water evenly in ice ball molds. (This will have to be
done in batches depending on the size of your ice mold
containers.) Put ice molds to freezer.
in 12 - 24 hours. Remove ice from molds, and transfer
to a container. Keep frozen until ready to use.
Recipe by Kathy Casey Liquid Kitchen®
Cranberry Ginger Syrup adds holiday flair to this festive
and frothy cocktail.
can also mix the syrup with sparkling water and a squeeze
of fresh lemon for the holiday party designated driver.
recipe easily doubles or you can pre-batch large amounts
of this cocktail by changing ounces to cups. Then blend
4 ounces (1/2 cup) of the pre-mix with 1/2 cup of the
4 ounces (1/2 cup) Martin Miller's Gin
1 1/2 oz. (3 tbls.) fresh lemon juice
1 1/2 oz. (3 tbls.) Cranberry Ginger Syrup (recipe follows)
1 1/2 oz. (3 tbls.) pasteurized or Organic Egg White
1 cup Ice
candied ginger and cranberry on a pick (optional)
Measure cocktail ingredients in a blender with ice. Blend
on high until ice is totally blended and drink is frothy.
Pour into coup glasses. Garnish with candied ginger and
cranberry on a pick if desired.
Cranberry Ginger Syrup
Makes about 20 ounces or enough for 12 cocktails.
1 cup Fresh or Frozen Cranberries
4 tspn. Finely Grated Orange Zest
4 tspn. Finely Minced Fresh Ginger
2 cups Water
2 cups Sugar
Place ingredients into a small sauce pan. Bring to a simmer
over medium-high heat.
for 1 minute then turn off heat. Let steep for 30 minutes.
Then strain through a fine mesh strainer-pressing out
the cranberries. Store in a pretty bottle refrigerated
for up to 2 weeks.
Recipe by Kathy Casey Liquid Kitchen®.
Ruby Spiced Martini
sassy holiday gin-play on the Manhattan crafted with Martin
Miller's Gin, pomegranate liqueur, an easy to make spiced
sweet vermouth, and a dash of bitters. For some fun bling,
dust the cherries with edible gold Luster Dust available
2 oz. (1/4 cup) Martin Miller's Gin
1/2 oz. (2 tbls.) PAMA pomegranate liqueur
1/2 oz. (2 tbls.) Spiced Vermouth (recipe follows)
1 dash Angostura or your favorite bitters
orange zest twist and an Amarena cherry
Measure the gin, liqueur and Spiced Vermouth into a mixing
glass. Fill three-quarters full with ice and add bitters.
Stir with a bar spoon until well chilled. Serve strained
up in a chilled martini glass. Garnish with an orange
twist and cherry.
The longer you let this sit, the more the flavors marry.
This is also delicious in a Martin Miller's Gin Negroni
or Martinez cocktail.
2 cups Sweet, Red Vermouth
1/4 cup Spiced Rum
6 strips Orange Peel
8 pieces Clove
4 pieces Allspice
2 slices Fresh Ginger
1/3 cup fresh OR frozen cranberries
Combine all ingredients in a pretty bottle. Let infuse
at least 24 hours. Keep refrigerated until ready to use.
Store refrigerated for up to one month.
Recipe by Kathy Casey Liquid Kitchen®