Praise The Pearl - Blue Smoke's Bleu Smoke Martini

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.

Praise The Pearl - Blue Smoke's Blood-Orange Margarita

I have to admit, I've been a little ahead of the blood orange curve, having created a drink of my own, the Bloody Good Screw (email me or post a comment if you'd like the recipe). Perfect for brunch! Just today when I opened New York magazine, I dropped it almost immediately and ran to get a pen to write down the ingredients for Blue Smoke's Blood-Orange Margarita and then ran further, out the door, to purchase them. I didn't even look to see what Adam Platt was up to. The recipe is below (it's delicious!), with my suggestions and comments in italics.

Blue Smoke’s Blood-Orange Margarita

FOR THE BLOOD-ORANGE PURÉE:

4 blood oranges, peeled, segmented, and seeded

1 tablespoon simple syrup (combine an even ratio of sugar and water in a bottle and shake until sugar is dissolved) I use a 2:1 ratio of water to sugar, it's too sweet otherwise for me. I also boil it all until melted together, and let cool by an open window while peeling the blood oranges.

1 teaspoon fresh lemon juice

FOR THE MARGARITA:

1 lime wedge and coarse salt I suggest Morton's Coarse Kosher Salt for rim

Ice

2 ounces puro blanco tequila I had a convenient nip of Don Julio Blanco Tequila on hand

1 1/2 ounces fresh lime juice (approximately 2 1/2 limes I don't think this is true, I used a half of a big juicy Persian lime)

3/4 ounce orange liqueur I used Cointreau also on hand, I wonder what using Patron Citronge might be like

1/2 ounce simple syrup

3/4 ounce blood-orange purée

1 lime wheel (optional) I didn't do it, I just used a lime wedge.

1 blood-orange wheel (optional) I didn't do that either.

FOR THE BLOOD-ORANGE PURÉE:

In a blender, combine the orange segments, simple syrup, and lemon juice and purée until smooth. (Cover tightly and refrigerate until ready to use; the purée will keep for up to two days.) Oh, just drink it straight away!

FOR THE MARGARITA:

Moisten the edge of a rocks glass with a ¼-inch wedge of lime. Sprinkle a good amount of salt on a plate and press the outside rim of the glass into the salt. Chill glass in freezer for a few minutes. Fill cocktail shaker and glass with ice. Add the tequila, lime juice, orange liqueur, simple syrup, and blood-orange purée to the shaker and (1) shake vigorously. (2) Strain into glass and (3) garnish with orange and lime wheels.

(Adapted from Mix Shake Stir, Little, Brown, 2009.)

What they don't tell you is how gorgeous it looks too!