Clementine Cosmos Recipes

Steps:

• Chill 4 martini glasses by filling each with ice and cold water. Combine all the ingredients in a cocktail shaker filled with ice and shake vigorously. Empty the martini glasses of ice water and strain the mixture between the 4 glasses. Float a slice of clementine in each glass and serve immediately.

Steps:

• Chill 6-8 martini glasses by filling with ice and water. Set aside while you prepare the beverage.
• To make simple syrup, add sugar and water to medium saucepan. Juice the clementine quarters into the pan by squeezing them and then drop the spent rinds into the pan. Simmer until thickened, about 10 minutes. Strain into a glass measuring cup and set aside to cool.
• To make the cosmos, place the cooled clementine simple syrup into a cocktail pitcher. Add the cranberry juice, lime juice, and vanilla vodka. Cover the pitcher and shake vigorously to blend or stir vigorously. Pour into empty chilled martini glasses.
• Garnish with a slice of clementine and serve.

Steps:

• Add ingredients to an ice-filled shaker. Shake and strain over ice into glass and serve. Sugarcoated rim optional.

Steps:

• Using a mandoline slicer or very sharp knife, slice the mushrooms as thinly as possible and arrange them in a single layer on a large serving platter. Scatter the arugula evenly over the top.
• Just before serving, squeeze the juice of the lemon over the arugula and very lightly drizzle with some olive oil. Season with salt and pepper, to taste, and using a vegetable peeler, shave thin strips of Parmesan evenly over the top. Serve immediately.

Steps:

• Preheat the oven to 425 degrees F.
• In a small saucepan, bring the jam and cornstarch mixture to a boil over medium heat. Reduce the heat to a simmer and cook stirring for 3 to 4 minutes. Set aside and let cool to room temperature.
• Lay 1 sheet of pastry on a board and cut it into 4 equal strips. Put a heaping teaspoon of cooled jam in the middle of the upper part of the dough and fold over the bottom part. Seal the edges with a bit of water and crimp with a fork. Arrange the pastries on a parchment lined baking sheet. Repeat with the other pastry sheet. Bake until golden about 8 to 10 minutes. Remove the pastries from oven and allow them to cool completely.
• In a small bowl, add the powdered sugar and whisk in, 1/2 tablespoon of lemon juice at a time, to make a thick icing consistency. Drizzle the icing over the pastries and sprinkle with colored sugar, if desired. Allow the icing to set for about 30 minutes. Enjoy at room temperature.

Steps:

• To salt the rims of two glasses, use the 1/2 lime to wipe around the rim of each glass. Pour out a generous 6-inch line of salt. Roll the outside rim of each glass along the salt line to lightly salt the outside rim of the glass (not the inside or it will make your cocktail too salty when you take the last sip).
• Pour the tequila, Cointreau, triple sec, clementine juice and lime juice into a cocktail shaker. Fill with ice. Shake for 20 seconds until your hands get cold.
• Strain into the prepared glasses and drink responsibly.

Steps:

• Fill a cocktail shaker with ice. Pour the vodka, passion fruit juice, syrup, and lime juice into the shaker. Cover and shake vigorously, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain cosmo into a chilled cocktail glass. Sprinkle with passion fruit seeds, if desired.
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