Sapphire Sea Martini Recipes

PINEAPPLE SAPPHIRE ICEPOP MARTINI

Steps:

• To make the icepop: In a large bowl, combine the puree, water and lemon juice. Pour the mixture into an ice cream maker and follow the directions for your machine to freeze the guanabana mix to the consistency of a sorbet. Once the mixture has become somewhat solid, pour the icepop mix into an ice cube tray and insert the cinnamon sticks. They will act as the handles of the icepop. Place in a freezer and freeze until solid, about 8 to 10 hours.
• To make the martini: Fill a martini shaker with ice. Pour the gin and pineapple juice into the shaker. Cover and shake for 1 minute. Place the icepop into a chilled martini glass and strain the martini over it.

SAPPHIRE SEA MARTINI

Steps:

• Mix in a shaker with ice, strain into martini glass.

DRY BOMBAY BLUE SAPPHIRE MARTINI

Steps:

• Chill your martini glass in freezer for 10 minutes or fill with ice cubes and cold water to chill.
• Place ice cubes in a metal shaker top with gin and shake very very very well.
• Empty water from glass if used.
• Pour vermouth into chilled glass and swirl to coat glass then discard vermouth or use for the next glass.
• Strain very well shaken gin into glass and garnish with olives.
• Sit back and relax.
• Sip.
• Relax.
• Sip.
• Repeat.