"Myraide" > wrote:
> over about a cup of ice in martini shaker:
>
> four oz of prime citrus vodka, like absolut or grey goose
> one to two oz cointreau
> *POM* pomegranate juice, to fill shaker
>
> makes two martinis, pour into chilled martini glasses and add:
>
> squeeze of lime or lemon
> pomegranate fruit for bottom of glass (optional decor)
>
> this is the best martini i have ever had! myraide

Great use of pomegranate juice! I'll have to try this... or something like
it. I just couldn't stomach drinking the stuff straight, in spite of all the
advertisements I've seen for it. I love pomegranates and anticipate their
arrival each fall, and have a couple in my fruit bowl right now. But the
juice... yuck... at least straight. I read in a book recently that the juice
is made from pressing the entire fruit, rind and all, which is probably the
reason the juice tastes much different than the kernels.

As to the purists having a problem with using the word "martini"... I guess
I'm one of them too, but I realize language evolves. Call it a "martini" if
you will, but I like the suggestion of calling it a "myraide".

I like "martinis" and "manhattans"... but some purists might have a problem
with my recipe... I make them "perfect", if anyone remembers that term as
applied to these drinks. Half sweet vermouth, half dry vermouth. And I make
them shaken, not stirred (also "incorrect"). I use one of those old
fashioned Rochow Swirl Mixers to mix them. And if for two, in two 1930s
cocktail glasses that hold 2 ounces. Or if just for me, in a pewter martini
"glass" that holds 4 ounces.

If you are making a real "martini", you've just got to use orange bitters.
Fee Brothers (www.feebrothers.com) makes it, along with several other
interesting bitters. I like their Old Fashion Bitters better than Angostura
Bitters. I've never tried Peychaud Bitters for comparison.

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