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By Kim Haasarud

"Kim Haasarud's culinary method of the cocktail embraces clean components and a playful forget for the normal. a good 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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Now spirit-food pairings are becoming popular as well. With the wide range of ingredients used in cocktails nowadays, they can easily be paired with a variety of foods. Like wine, cocktails and spirits work well with foods that share similar notes and flavors. For example, spicy-savory martinis like the Dirty Bloody Martini and the Inside-Out Bloody Mary can be paired with savory foods such as peppered steak and garlic-stuffed olives. A dessert martini like the White Chocolate Martini pairs nicely with chocolate-covered strawberries or raspberry sorbet.

Once frozen, scrape the ice. 66 Blood Cherry Martini 4 bing cherries, plus an extra for garnish 1⁄2 ounce Grand Marnier 11⁄2 ounces vodka 11⁄2 ounces blood orange juice (the juice of one blood orange) splash of maraschino liqueur In a cocktail shaker, mash the bing cherries together with the Grand Marnier. Add the vodka and blood orange juice and fill with ice. Shake vigorously and set aside. Splash a small amount of the maraschino liqueur into a martini glass. Swirl a few times to completely coat the inside of the martini glass and discard the rest.

Garnish with mint leaves and/or lemongrass. Note: To make a ginger infusion, peel 1 to 2 fingers of fresh ginger and slice into thin strips. Wrap in aluminum foil and roast in a 300°F oven until the ginger starts to sweat, 15 to 20 minutes. Pour a small amount of the vodka or sake out of a liter-sized bottle, add the roasted ginger to the bottle, and let steep in a cool, dark space overnight. 51 Pineapple Ginger Martini 2 slivers fresh ginger 1 heaping tablespoon chopped fresh pineapple 2 ounces vodka 1⁄2 ounce lemon juice 1⁄2 ounce simple syrup 1 ounce ginger beer fresh sage leaf, for garnish In a cocktail shaker, mash together the fresh ginger and pineapple.

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