Persephone Martini Recipes

PERSEPHONE MARTINI

Persephone Martini image

"One sip and the door to the underworld opens for you." My favorite martini from a local bar! The bartender knows I'm only allowed one...ok maybe two! :)

Provided by AnnieLynne

Categories Beverages

Time 5m

Yield 1 martini, 1 serving(s)

Number Of Ingredients 6

Ingredients

2 ounces pomegranate vodka (I like Pearl Pomegranate)
1 ounce pomegranate juice
1 ounce Chambord raspberry liquor
3 ounces champagne
5 -6 ice cubes
1 lemon slice, garnish

Steps:

Place vodka, Chambord, pomegranate juice and ice in a cocktail shaker.
Shake to mix thoroughly.
Strain into chilled martini glass. (I like to rim mine with sugar!).
Pour champagne over the vodka mixture.
Twist 1 slice of lemon into the martini and add as garnish.

Nutrition Facts : Calories 206.2, Sodium 7.2, Carbohydrate 3, Fiber 0.2, Sugar 1, Protein 0.1

PERSEPHONE

Persephone image

This aphrodisiac-laden mocktail comes from NYC's Museum of Sex and is a perfect way to set the mood on Valentine's Day. The recipe makes enough mango elixir and lavender crystals for eight drinks; if you're making only two, refrigerate the remaining elixir and store the crystals in an airtight container at room temperature (both will last up to two weeks). If you can't find dried lavender, just skip the lavender-crystal rim-it's purely optional. To make the Persephone alcoholic, add two ounces of vodka to each drink.

Provided by Emilie Baltz

Yield Makes 2 drinks

Number Of Ingredients 12

Ingredients

1/3 cup dried culinary lavender*
2/3 cup superfine sugar
8 ounces pure mango juice
8 ounces distilled or tap water
Juice of 1 lime
1/4 cup lavender crystals
2 ounces mango elixir
2 ounces pomegranate juice
2 ounces simple syrup
Ice
9 ounces soda water
*Dried culinary lavender is available online or at some specialty food stores.

Steps:

In a food processor, process the lavender and sugar until fully combined, about 1 minute-the mixture will look like a fine powder. DO AHEAD: Lavender crystals can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.
In a small saucepan, bring the mango juice and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Mango elixir can be prepared in advance and refrigerated up to 2 weeks.
Pour the lime juice onto a small plate and spread the lavender crystals on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the lavender crystals to lightly coat. Repeat with a second 12-ounce glass.
Pour 1 ounce each of the mango elixir, pomegranate juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass.

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