My wife recently picked up a copy of My Grill by Pete Evans, an Australian chef. The recipes are making me salivate — mixed kabobs with beer damper… Indian-spiced grilled fish in banana leaves… trout with mild mushrooms, proscuitto and garlic. I hope to try some soon, but in the meantime we’ve tried out two of his drinks. His book is divided into chapters, more like themes, like “getting away”, “lazy days” and “into the evening.” And the food and cocktails from fish house punch to the raspberry lemonade mocktail fit the occasion. We tried the breakfast martini, which he uses gin for, and the paloma. The latter drink we barely altered. He calls for a bit of simple syrup, or sugar syrup as he calls it. Since we were using a store-bought 100 percent juice and not squeezing our own, we figured it was sweet enough. Here are the two recipes, with our adaptations.
- 7 ounces tequila
- 7 ounces pink grapefruit juice
- juice from two limes
- 2 ounces club soda
Put ingredients in a pitcher with ice and stir. Pour into highballs. Serves four.
Before moving onto, the Breakfast Martini, let me just say we really mucked about with this one. Not only does it call for gin, but some lemon juice and simple syrup. Instead, we used limoncello, to which we’re partial, fresh orange juice and of course vodka. Also, so the yummy marmalade bits didn’t get lost in the shaker, we put half of the marmalade in the glass and half in the shaker.
The Breakfast Martini
- 3 ounces vodka
- 1 1/2 ounces limoncello
- 1/2 ounce triple sec
- 2 tbsp marmalade
- juice from one orange
Divide one tablespoon of marmalade between two martini glasses. In a shaker with ice combine remaining marmalade, liquors and juice. Shake, and if you’re an American, say something like crikey that smells good and giggle. Pour in prepared glasses and garnish with orange slices.