I was fortunate to have some pretty outstanding meals (made even better by the outstanding company) at a variety of restaurants, but there was one cocktail that outshone them all and that I’m still thinking about (and dying to make) even a week later.

On Thursday night, I went to M, which is a Cameron Mitchell restaurant. The food was divine, the service wonderful but the highlight of the meal was when I ordered and received a Black Orchid martini. Little did I know I was going to receive this…

Apologies for the poor picture quality (via my iPhone). The waiter brings a martini glass with a round ball of ice to the table. Within the ice is frozen an orchid flower. Once to the table, the waiter pours the martini over the round of ice and you now have a Black Orchid. But it wasn’t just the presentation of the martini that charmed me (though that helped) it was the taste. It was, simply put, delicious. Probably the best martini I’ve ever had, and I do like my martinis. So I asked for, and was graciously given, the recipe for the Black Orchid. Lucky, lucky us!

Black Orchid Martini recipe compliments of M, a Cameron Mitchel restaurant

1 oz Raspberry vodka (they use Belvedere…you should too better vodka makes for a better martini)

1 oz Elderflower liqueur (St. Germain)

1/2 oz simple syrup

1/2 oz fresh lemon juice

1 oz white cranberry juice

Shake and strain in a martini glass (props to you if you make ice balls with frozen flowers inside).

Enjoy!

Photo by leprechaun947

Back in July, Angie, Jane and I went to a restaurant in DC called Hook. Angie, damn her, introduced me to the lemon drop martini. I’m not a big martini drinker though I learned to make them when I was around 11 or 12, since both my grandmothers drank them. One liked them with vermouth and an olive, and the other liked them with gin and a twist of lime. Either way I thought they were disgusting.

Lemon drops, however, are delicious. After I had an exceptional one at Hook, I tried a bunch of different recipes and nothing was as good as that one. So I emailed the restaurant, and asked if they’d be kind enough to share if I promised to go back there the next time I was in DC. Imagine my holy hell surprise when the waiter who took care of our table replied and sent the recipe. And it is delicious times ten when you make it in your own home. Why? It’s much cheaper than in a restaurant!

So, without further ado, my favorite lemon drop martini recipe.

The Lemon Drop Martini at Hook

1 & 1/2 oz ketel one citron vodka (aka 3 tbsp)
Squeeze 1/4 lemon juice (1 tbsp)
splash fresh lime juice
1 oz sugar syrup. (2 tbsp)

Sugar syrup is easy: one cup of sugar dissolved in 1 cup of water over heat, then allow to cool.

According to J, the wonderful waiter, “The key is to shake it with lots of ice to make it really cold and bring out the bright lemon flavors.” I have used bottled lemon juice and bottled lime juice, and with lots of ice and serving it cold, it was still exceptional, but fresh is amazing.

Paired with a candied lemon peel from Angie, this drink makes me a very happy Sarah indeed.

L’chaim!