The Martinez, Stirred - FineCooking.com

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Cook The Issue #97
COOK THE ISSUE #97

The Martinez, Stirred

By peskyone, member

February 9th, 2009

I am a big fan of the cocktail. A group of friends have ressurected the "big family Sunday dinner", where we get together with extended family and friends (whoever is available). Many times at these get-togethers we have a signature drink, usually seasonal, so I am always on the lookout for something new. This article was very informative regarding the difference between shaken and stirred cocktails. Had to go on line to get the orange bitters, but we both agreed it was worth it. Now I am going to try and come up with some other interesting ways to use the maraschino cherry liquor, maybe something in honor of George Washington's birthday, MMMMMM, I am sure I can come up with something, any suggestions from my fellow cooks?


posted in: Gallery
Comments (2)

Pielove writes: I suggested elsewhere that a good use for the maraschino liqueur is the Aviation, which has lemon juice and gin. It's very tasty! We already had maraschino on hand for that purpose. Posted: 10:03 pm on February 9th

jaclyne writes: hmmm, I looked online....perhaps the diplomat? The colonial cocktail?

I found this page that has a whole bunch of drink recipes using the liquor.

hope it inspires!

http://www.webtender.com/db/ingred/176
Posted: 7:36 pm on February 9th

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COOK THE ISSUE - FEBRUARY/MARCH 2009

Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

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