So after the fit I had succumbed to whilst reading about the Blood Orange Margarita from Blue Smoke in New York magazine, which I did manage to successfully recreate at home, I still wanted to go directly to the source. It was just as wonderful (but also prohibitive at $13 a pop), if a little different. New York magazine doesn't tell you that the generic orange liqueur they suggest should really be Grand Gala or Grand Marnier (as Blue Smoke's waiters offer up).And while I was at Blue Smoke, I did discover another gem, amidst the many fabulous cocktails that they also serve, to whit: the Bleu Smoke Martini.
Now, I like my martinis like I like my martinis: blisteringly dry and readily available. And too, I understand the idea of subbing something different for the vermouth in a martini, as I'd first witnessed such some years ago at the Astor Hotel in Miami, where a drop of Campari and a whisp of Chivas Regal stepped into a Black Tie Martini. Loved it. So when I saw that Blue Smoke offered a cocktail that tangled with Stoli, Ardbeg 10 year scotch (and blue cheese stuffed olives), I was more than eager to try.
The Ardbeg has a very peaty nose and there's just enough of the Stoli to temper it, with a cunning little fork to stab the olives. Although they didn't give me the recipe, I'll wager this is how you'd make it at home:
3 oz. Stoli
A rinse of Ardbeg
Any number of blue cheese stuffed olives
Rinse the glass with Ardbeg, shake the Stoli with ice, douse the olives and enjoy.
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