Pearl Martini

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Pearl Martini
2008-09-28 9:08AM / 標準BLOG / 會員可以看
8個評論
Hey guys so here you have it. On one of my events i had to make over 200 martinis for one of my client , the challenge was that i had to keep it simple yet unique with a point of difference. So i came up with a pearl martini which is your classic cosmopolitan with pearl dust added to it. pearl dust is used on wedding cakes and other confectionery edibles used correctly it gives off a shimmering effect when applied.
For this particular drink i used Wilton's pearl dust which can be obtained in most confectionery stores.

This is what it looks like in action :

Do note this photo was taken at 7:30am for a local magazine but as you can see the drink shimmers hehe *kaching*

Here is the recipe:

Pearl Cosmo:

50mls vodka (greygoose citrus prefered)
10mls Grandmarnier
15-20mls lime juice
dash of Cranberry juice for colour
1/4 teaspoon of Wilton's orchid pink pearl dust

Shake and double strained into a chilled martini glass Enjoy

BLOG評論 (8)

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enigma306
留言於2008-11-27 12:44PM [举报]

oh my. First let me say I am now a huge fan of Pearl Dust eventhough it took me 6-7 stores to find it. Note to anyone in the Philadelphia area or having trouble finding it: check AC Moore. No lie!!

I totally f'd up the measurements. I tried to cut corners and 3 at one time. Waay too much vodka. To compensate I tried to make it sweet. (dunno why it seemed right) 3 women extremely buzzed in a snap.
enigma306
留言於2008-11-20 7:41AM [举报]

hmm can Cointreau be subbed for Grand Marnier? I sent my sister to the store for GM and she came back with Cointreau stating "orange is orange".
Jayson Li
留言於2008-11-09 11:11PM [举报]

Great idea, I'm sure they're delicious too.
周小飞
留言於2008-10-10 7:02PM [举报]

nice..
周小飞
留言於2008-10-09 1:27AM [举报]

WOW...
rottendoubt
留言於2008-09-29 2:40AM [举报]

looks pretty good!
Hikaru
留言於2008-09-28 10:06PM [举报]

wanna see close look of this drink^^ must be shining~beautiful.
JRS
留言於2008-09-28 10:41AM [举报]

That looks purrrrrdyyyy! =)

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Nick La

统计信息

Melbourne-born, Nick La, is one of Asia’s foremost young bar talents and has worked in dozens of top bars, lounges, and cafes on several continents....
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Melbourne-born, Nick La, is one of Asia’s foremost young bar talents and has worked in dozens of top bars, lounges, and cafes on several continents.

For the past decade, he has worked his way from the perfectionism of the F-and-B scene in Australia to the high-octane nightlife of Central in Hong Kong. His experience includes supervisory roles at Vic Harbor Kitchen + Bar and cocktail hot spots Amber Lounge and Marrakech in Melbourne, where he was a part of some of the most influential drinks programs in the country. His recent openings include Melbourne’s Baroque House, where he collaborated with masterminds from Sanderson and Match in London.

Since his move to Hong Kong in 2006, he was one of the key talents behind the immediate success of Lotus in Central, a modern Asian bar and lounge whose drinks are among the most talked about in the city. Magazines such as Standards, Conde Nast Traveler, Food&Wine, and HK have featured his outlets and his work as well.

In Early 2007 Nick La paired up with Alex Chatté formerly from Armani/Bar and formed Liquid Ambiance.

Liquid Ambiance specialises in the food and beverage industry focusing on the science behind alcohol and ambiance management.

Liquid Ambiance is focused to take the hospitality industry to the next tier, L.A provides you with the professionalism and services that are sustainable for years to come.

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職業: 調酒師
性別: 男
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