Pomegranate Martini

October 8, 2008

For some, cleaning out the attic is an annual fall ritual. For me, it’s an every-ten-year-or-so event. Yesterday afternoon, I felt strong enough to tackle the beast. I marched bravely up the stairs armed only with a dust buster and some heavy duty trash bags for hauling out all the tons of stuff I would be throwing away. Alas, I didn’t get very far. I stumbled across these crazy martini glasses and got way, way off track.

 

Many years ago, as the newly appointed creative director of Food & Wine magazine, I was determined to shake up the world of food magazines. At one of my early cover photo shoots the prop stylist showed up with these glasses. The photographer, a wild man named Peter Johansky, instantly fell in love with the glasses and shot a brilliant cover showcasing them alongside a plate of lobster. It was considered very cutting edge at the time. I guess I fell in love with them too, because somehow they wound up in my bag after the shoot, instead of going back to the store that had loaned them.

 

Let’s see. Clean the attic, or whip up a drink recipe worthy of these vintage glasses? Duh.

 

Here’s the recipe. Nothing really special about it. Just an updated classic for a pair of historic glasses. I’ve also included a list of storebought antipasto items that you can arrange on platters in a matter of moments to create instant cocktail party noshes. Because when you taste this drink, you’re gonna want to throw a party.

 

Need a gift? Visit Elizabeth W. Gift Baskets and buy lots and lots of gifts so I can afford to hire a professional to clean my attic!

 

Pomegranate Martini

(Makes 1 drink)

Often a tablespoon or two of simple syrup is added to a drink like this, but I prefer it without the sweetness. Either way, it is a winner.

 

2 ounces top shelf vodka

4 ounces pomegranate juice

1/2 lime

 

Fill martini shaker three quarters full of ice. Add vodka, pomegranate juice, and a generous squeeze of lime juice. Shake for about 30 seconds and pour into glass. Garnish with a twist of lime peel.

  

Antipasto Platters

All the antipasto items listed here can be purchased from the grocery, deli, gourmet food store or bakery.

 

Choose antipasto items that appeal to you and arrange them on platters. You can do this up to two hours ahead and cover them with plastic wrap until serving time. (No need to refrigerate.) Be sure to set out plenty of little plates, forks and napkins so that people can serve themselves.

 

Storebought antipasto choices:

Thinly sliced soppressata, salami, or pepperoni

Bocconcini or sliced fresh mozzarella

Assorted olives

Grilled mixed vegetables

Stuffed grape leaves

Hummus

Jarred artichoke hearts, drained and patted dry

Jarred roasted red or yellow peppers, drained and patted dry

Jarred pepperoncini or pickled hot peppers, drained and patted dry

Jarred marinated mushrooms

Jarred Caponata

Canned chickpeas, rinsed and drained well

Fresh cherry or grape tomatoes

Assorted tapenades

Baguette slices, breadsticks, focaccia and assorted crackers

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