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By Kim Haasarud

"Kim Haasarud's culinary method of the cocktail embraces clean components and a playful omit for the normal. an outstanding 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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9 Inside Out Bloody Mary If you like vodka martinis and Bloody Marys, you’ll like this cocktail, too. 3 to 4 Spicy Mary Cubes (see Note below) 2 ounces pepper or lemon vodka splash of lemon juice splash of Tabasco small celery stalk, for garnish speared red chile pepper, for garnish (optional) Place the spicy Mary cubes in an empty martini glass. Combine the vodka, lemon juice, and Tabasco in a cocktail shaker filled with ice, shake vigorously, and strain over the Mary cubes. Garnish with a small celery stalk and a chile, if using.

Garnish with a slice or ball of honeydew. 49 Sake Martini 3 very thin cucumber slices 11⁄2 ounces vodka 11⁄2 ounces sake 1 ounce plum wine Place the cucumber slices in an empty martini glass. Combine the vodka, sake, and plum wine in a cocktail shaker filled with ice and shake vigorously. Strain over the cucumber slices in the martini glass. 50 Roasted Ginger Martini This was created by my friend Radha Mehta, a fabulous film production designer in Los Angeles. While making Indian food for friends, she created a ginger infusion cocktail to accompany the spicy Indian cuisine.

Great for a brunch or high tea. , McGillicuddy’s) 1⁄2 ounce simple syrup mint leaf, for garnish Combine the soy milk, Moroccan mint–infused vodka, vanilla schnapps, and simple syrup in a cocktail shaker filled with ice and shake vigorously. Strain into a chilled martini glass. Float a mint leaf on top. Note: To prepare Moroccan mint–infused vodka, steep one Moroccan mint tea bag in 5 ounces vodka for at least 20 minutes. This will be enough for 3 martinis. If you are unable to find Moroccan mint, use equal parts mint and green tea.

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