The Nielsen-Massey Holiday Recipe Book: Peppermint Patini

The only American invention as perfect as the sonnet.

– H.L. Mencken

The history of the martini is a muddled one. As with many cocktail recipes through time, things were not always documented, perhaps because memories were too foggy from drinking one too many.

Most historians agree the story of the martini dates back to the California Gold Rush. This tale follows a miner who struck gold, walked into a bar and asked for a special drink to celebrate his newfound fortune. The barkeep threw together what ingredients he had on hand — fortified wine (vermouth), gin and a few other tasty goodies. Thus the Martinez – named after the town in which the bar was located – was born.

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According to the City of Martinez website, word spread quickly about The Martinez. Success and fame was some immense, it was even published in the Bartender’s Manual in the 1880s.

Another version by author, Barnaby Conrad III, who wrote a book on the drink’s history, crowns San Francisco as the martini’s true birthplace. Then there is the Italian vermouth maker who started marketing its product under the brand name Martini in 1863. And even the claim that a New York bartender created the infamous cocktail in 1911.

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From Butterscotch to Chocolate, the drink’s variety of ingredients have grown nearly as much as its popularity. The ratio of spirits to vermouth, and even its name changed (just try saying Martinez three times fast). People’s differentiating tastes often dictate the varieties of martini: drier versions, vodka instead of gin, and shaken instead of stirred.

No matter what story you believe or what your preference is: sweet or dry, vodka or gin… shaken or stirred. We present you with this holiday season’s favorite martini recipe created by Nielsen Massey.

 

Drinking with skill and taste is no more a natural art than love; either it must be learned by the onerous process of trial and error, or it must be taught,

– H.L. Mencken

Peppermint Patini (Martini)

60 ml vodka
60 ml half & half or cream
1 tablespoon heaping hot cocoa mix (i.e. Ghirardelli Premium Hot Cocoa)
1/4 teaspoon Nielsen-Massey Pure Peppermint Extract
1/2 teaspoon Nielsen-Massey Pure Chocolate Extract
1/2 teaspoon Nielsen-Massey Pure Tahitian Extract (Madagascar or Mexican if preferred)
Ice
Chocolate syrup
Mini candy cane

Add all ingredients except the syrup in a shaker and shake vigorously. Pour into chilled martini glasses. Garnish with a swirl of chocolate syrup and candy cane.

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Serves 2

* For a fun twist, swirl chocolate syrup in martini glasses, then place in freezer for 5-10 minutes.
** Garnish with a sprig of fresh peppermint for more holiday cheer

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2017-09-02T22:36:09+00:00 By |

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