Ceci n'est pas une martini.

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A French friend once told me a martini could only be called so if it consists of vodka or gin, and vermouth. Anything more than that, she said, is not a martini. As Margritte pointed out in the late 1920's, we would be lying if we called something that may not be, fact. This is a collection of my very own original creations.
Call them what you like.

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The Hooter

Vodka

Frank’s® Redhot® Buffalo Wing sauce

1 celery stalk

1 heaping tbsp Bleu cheese

Slice the celery into about 2 inch workable peices. Muddle and grind the celery until it is a relatively soft mash.

The Bleu cheese element is provided by creaming together the Bleu chees in a small vessle with about 1/2 cup of vodka. It may take a bit longer if the vodka is ice cold. Create a smooth mix by working the Bleu cheese with the back of a spoon into the vessle.

Pour the Bleu cheese mixture over the celery with 1 tbsp of the buffalo sauce. Cover with ice and shake. The next step is vey important. In order to create a smooth velvety consistency, cut a square of cheese cloth and place under the cover of your strainer. Strain. Enjoy.