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Dragon Martini Fruit Recipe

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Attention:This article is intended for persons over 18 years of age.

You will have visions of the fire-breathing dragon when you swallow this pepper cocktail. If you like your cold drink hot, then you will like a martini dragon. There are many recipes for martini dragon, but all options include pepper-infused vodka and at least one other ingredient that gives it a red color. Below are three variations of this popular drink.

Method 2 Crush the ice

You will need to grind 6 or 7 ice cubes before putting them in a glass. This first part will be much easier if you have an ice crusher, but if you don’t have one, you can improvise to get the same result.

  1. 1 If you have an ice crusher:
    • Put each ice cube in the chamber and squeeze the handles.
    • Open the appliance and remove the crushed ice into a glass after each cube.
  2. 2 If you do not have an ice crusher:
    • Wrap ice cubes in a clean bar or hand towel.
    • Place a towel on a chopping board or other hard surface.
    • Hit the towel-wrapped ice with a wooden mallet until the ice breaks into small pieces.

Method 3 Mix the Drink

  1. 1 Fill the cocktail shaker with crushed ice.
  2. 2 Pour pepper and lemon vodka and tomato juice into a cocktail shaker.
  3. 3 Add lime juice and hot sauce.
  4. 4 Close and shake the mixture until completely mixed.
  5. 5 Pour into your martini glasses (already filled with crushed ice).
  6. 6 Serve and enjoy.

Method 4 Martini Dragon with Pitaya Juice

This is another version of the Martini Dragon, which is prepared with pitaya juice. However, although it is still made with pepper vodka, this is a slightly less savory recipe for a Martini Dragon.

  1. 1 Pour vodka, pitaya juice, elderberry liquor and sour mixture into a cocktail shaker.
  2. 2 Add ice.
  3. 3 Cover and mix thoroughly.
  4. 4 Strain the drink in a chilled martini glass.
  5. 5 Add a little pomegranate juice to the drink right before serving.
  6. 6 Garnish with a slice of fresh pitaya and enjoy.

Method 5 Martini Dragon with Passion Fruit Juice

This version of Martini Dragon uses passion fruit juice and lychee liqueur to add a special aroma and dark red color.

  1. 1 Pour vodka, passion fruit juice, lychee liquor and cranberry juice into a cocktail shaker.
  2. 2 Add ice.
  3. 3 Close your shaker and mix for 30 seconds until it is completely chilled and thoroughly mixed.
  4. 4 Strain the drink in a chilled martini glass.
  5. 5 Garnish the drink with a fresh wedge of lime and serve.
  6. 6 Done.

What do you need

  • 1 ripe dragon fruit (should be soft enough to peel off the skin with a slightly thumb)
  • 1/3 cup vodka
  • 1 tbsp. lime juice (freshly squeezed)
  • from 2 to 3 tbsp. white sugar to taste
  • 2-3 ice cubes
  • Optional: 1/4 cup coconut milk
  • 1/2 dragon (cutting into 4 wedges)

How to do it

  1. Prepare your dragon fruits by digging up all the flesh - see How to make fruit for fruits.
  2. Place the dragon fruit in a blender or food processor. Add all other ingredients and blitz for 20 to 30 seconds at high speed.
  3. A taste test for the desired strength and sweetness, adding more vodka if not strong enough, or more sugar if you prefer it sweeter (note that sweetness will also depend on the maturity of your dragon fruit - sweet taste). If too sweet to your taste, add another squeeze of lime juice. If you are too strong in taste, add more coconut milk.
  1. Pour martini into glasses and decorate with your choice of side dishes. ENJOY!

About Dragon Fruit:

Precious Fruits - A beautiful fruit grown in Southeast Asia, Mexico, Central and South America and Israel. The plant is actually a type of cactus, and the fruit comes in three colors: 2 have pink skin, but with different colored flesh (one white, the other red), and the other type yellow with white flesh. Dragon fruit low in calories and offer numerous nutrients, including vitamin C, phosphorus, calcium, as well as fiber and antioxidants. Dragon fruit tastes great! - sweet and crispy, with an aroma similar to a cross between a kiwi and a pear. Precious fruits are especially suitable for preparing drinks, since they are mainly composed of water, which makes it quick and easy to mix. Enjoy it!

Why Martini

The word “martini” is the name of one of the founders of the enterprise, a well-known brand, a sign of elegance, charm, aristocracy and much more. Chinzano is their closest opponent. Remember: "Constantly full, drunk, constantly drinking" Chinzano ", oh yeah?" And they all release vermouth.

Moldovan vermouths Felici Bianco (Rose) are also known, but not so popular due to lack of accessibility. They are made from high-quality Moldavian wines of white European grape varieties using an extract of 36 aromatic herbs and flowers native to the Italian Alps.

Many people prefer to cook vermouth at home, not trusting the authenticity of the store assortment. There is some truth in this distrust, and when you cook yourself, you get the most important confidence in what is poured into your glass.

The German word Wermut literally means ordinary wormwood, not fortified wine in the conventional sense. Martini, as such, has long been not “wormwood”, but a drink with a deeper recipe, history, culture.

So, to make a martini, you will need:

  • wine,
  • alcohol,
  • herbs
  • sugar,
  • scales and measuring devices,
  • various glass containers
  • recipes.

Dry martini

For those who already know how to cook tinctures and liquors, there will be no problem with a martini recipe at home. Highlights:

  1. Sugar. Put less than 4% in white wine - get dry vermouth. The norm for a strong drink is 100 g per 1 liter. wine, for dessert - 160 g.
  2. Alcohol. Fortress for dessert mix is ​​16% vol., For strong - 18% vol.
  3. Wine. The redder it is, the more sugar you need.

Now, actually, about the manufacturing process:

  1. For tincture with 200 ml of alcohol and 85 ml of water, we take the following ingredients:
  • wormwood - 10.7 g
  • nutmeg - 2.55 g
  • lemon balm - 5.1 g
  • yarrow - 9.18 g
  • cardamom - 4.08 g
  • sage - less than 1 g.
  1. Shake occasionally.
  2. Insist in a dark place for one week. Strain thoroughly.
  3. Pour a bottle of white dry wine into a larger container, add 1 dessert spoon of the resulting concentrate.
  4. After 2 days, prepare a mixture of sugar syrup and alcohol. Sugar syrup (100 g sugar and 185 ml water) is best brewed and cooled. Add 120 ml of alcohol. Leave everything in tightly sealed containers for a couple more days.

You have prepared a refreshing white sweet wine with bitterness, a pleasant bouquet and so familiar taste. Quality depends on the starting materials and holding time. The main thing is not to rush. Some advise in the absence of wormwood to replace it with tarragon, but in the case of this deviation from the prescription, the very essence of vermouth is replaced.

Red Dessert Martini

He welcomes the female half of humanity. Still not liquor, but no longer wine, this vermouth is often used as an aperitif before a meal.

  1. Cooking tincture. For 200 ml of alcohol, 85 ml of water (according to a standard recipe):
  • dried rose or rosehip petals - 13.6 g,
  • cinnamon - 2 g
  • anise - 1 pinch,
  • ground ginger - on the tip of a knife,
  • wormwood - 10.7 g
  • cloves - 1.5 g
  • dried peels of orange or lemon - 8 g.
  1. It is desirable to put all the components into a dark glass container, withstand 7-10 days in a warm place, inaccessible to sunlight. Shake from time to time.
  2. Add 1 dessert spoon of the obtained concentrate to red wine.
  3. Sugar syrup and alcohol are added according to paragraph 5 of the previous recipe.

A thick, spicy aroma of tea rose with citrus notes, a rich ruby ​​color, favor a pleasant evening and a conversation by candlelight. There are a great many cocktail recipes, of which martini is an integral part.

Conclusion

Martini, cooked at home, is supposed to be tasted in them. It has become an indispensable attribute of the New Year holidays, large and small family celebrations. Vermouth, as true gourmets note, is in perfect harmony with poultry, fish, lamb and vegetable snacks at room temperature.

The infusion of medicinal herbs creates the illusion of a healing effect in most lovers. Numerous articles, books, serious scientific monographs, using the clever term “enotherapy”, convince readers of the undoubted benefit of wine. The sonorous names of Hippocrates and Asklepiad are used, bactericidal and antitoxic properties are mentioned, the increased effectiveness of some medicinal mixtures with wine.

But enthusiasts of fun feasts need to remember that “everything is medicine and everything is poison, depending on the dose”, as well as the sacramental inscription on the ancient monument: “I lived for a long time because I ate and drank in moderation.”

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