The many moods
of martinis

You need a mixing glass, martini spoon, martini glass, garnishes and a strainer. If you don't use these things you aren't making a martini. Here are two traditional recipes. Follow the basic techniques in making specialty martinis from restaurants around town.

By Ken Sakamoto, Star-Bulletin
The Halekulani's Maggitini is tinted
blue by Blue Curacao.

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Traditional extra-dry martini

2 ounces of gin or vodka
Half a drop of vermouth
Olive or lemon twist, for garnish

Pour gin or vodka into a mixing glass 3/4 full of ice. Stir slightly (do not shake). Swirl vermouth in a chilled martini glass to coat the glass. Throw out the excess. Strain the gin or vodka into the glass. Garnish with an olive or twist.

James Bond martini

2 ounces vodka
1/4 ounce vermouth

Pour vodka and vermouth into a mixing glass 3/4 full of ice. Cover and shake (do not stir). Strain into a chilled martini glass.

Dixie Grill

Watermelon martini: 1 ounce Stoll vodka, 1/4 ounce Midori Liqueur, 3/4 ounce cranberry juice.

Margatini: 1 ounce Cuervo Gold tequila, 1/4 ounce Triple Sec, 1 ounce fresh squeezed lime juice, 1/4 ounce sweet-and-sour mix, 1/4 ounce orange juice.

Burning bayou martini: 1 ounce Southern Comfort, 1 ounce Jack Daniels, 1 slice lemon.

Ihilani Resort & Spa

Azul martini: 2 ounces Bombay Sapphire gin, splash of Lillet blanc; garnish with a black olive, a green Spanish olive and sprig of rosemary.

Halekulani

Traditional: 1-1/2 ounce gin or vodka, juice of 1 lemon wedge; garnish with lemon twist.

Cognac martini: 2 ounces Hennessy V.S., juice of 1 lemon wedge; garnish with lemon wedge.

Melontini: 1-1/4 ounce Midori, 1/2 ounce vodka, 1 ounce sweet-and-sour mix, 1/4 ounce orange juice; garnish with melon balls.

Maggitini: 3/4-ounce tequila, 3/4 ounce Blue Curacao, 3/4-ounce sweet-and-sour mix; garnish with lemon twist.

Shochutini: 1-1/4 ounce Shochu, 1/2 ounce sake; garnish with rankyo (Japanese onion).

Chocotini: 1-1/4 ounce chocolate liqueur, 1/2 ounce vodka; garnish with whipped cream and chocolate sprinkles.

Nutritional information not available for martinis.

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Tim Ryan, Star-Bulletin

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What to eat with
that classy drink

Appetizers to accompany the martini should be spicy, nondrip and easy to handle with a glass in one hand.

Possibilities include classic shrimp, trendy bruschetta and elegant baked brie.

These lively, varied morsels, courtesy of Tabasco, enhance the martini experience.

Spicy marinated shrimp

2 pounds medium shrimp, cooked, peeled and deveined

Marinade:

1 clove garlic, minced
1 green onion, finely chopped
1 tablespoon chives, finely chopped
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon bottled hot sauce
2 tablespoons ketchup
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
Salt to taste

Combine marinade ingredients. Add shrimp and toss to coat. Cover and refrigerate 4 to 6 hours or overnight.

Remove to serving bowl and serve with toothpicks. Makes 30 to 40 shrimp.

Chile baked brie

2 packages (4 ounces each) crescent roll dough
8-ounce wheel Brie
2 tablespoons bottled hot sauce
1 egg, beaten

Preheat oven to 375 degrees. Work crescent roll dough into a thin circle large enough to completely wrap Brie. Place Brie in center of dough. With fork, poke top of cheese several times. Slowly pour 1 tablespoon hot sauce over top of cheese so it seeps in.

Add remaining hot sauce, poking cheese a few more times. (Some sauce will run down side.) Fold dough over top of cheese, working it together. Brush edges with beaten egg to help seal.

Bake approximately 10 minutes, following directions on crescent roll package. Do not overbake, as cheese will run. Serve immediately with crackers. Serves 8 to 10.

Zesty bruschetta

1 baguette French bread, cut into 1-inch slices

Topping:

1 cup diced plum tomatoes, drained of excess juice
2 or 3 green onions, chopped
1/4 cup chopped black olives
1/8 cup finely chopped basil
4 ounces crumbled feta cheese
1 teaspoon olive oil
1/2 teaspoon bottled hot sauce
Salt to taste

Gently combine topping ingredients with fork until well blended.

Preheat broiler. Place bread slices on broiling pan and broil each side until lightly toasted.

Top each toasted slice with generous mound of tomato mixture. Makes 20 to 24 pieces.

Nutritional information not available for appetizers.

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Star-Bulletin staff