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Berkshire Hudson Valley Reader Submitted

Drinks

Spiced Apple Mar-tea-ni

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Cynthia Gold/Tea Sommelier
Boston Park Plaza Hotel
Boston, MA

Infused Vodka
1 liter vodka (4 1/4 cups)
12 slices peeled fresh ginger root, each approximately the size of a quarter
1 tablespoon whole cloves
6 dried pear halves, roughly chopped
1/3 cup whole-leaf black tea (Ceylon or Chinese Congou recommended)

Martini
2 parts Infused Vodka
1 part Sour Apple Schnapps
splash of Grand Marnier or Cointreau
twist of lemon peel, for garnish

Infused Vodka
Place the vodka in a large glass or ceramic container. Add the ginger, cloves, and dried pear. Let steep at room temperature for 20 minutes. Add the tea. Let steep for approximately 30 minutes, tasting periodically until the mixture reaches a satisfactory concentration. Strain multiple times through cheesecloth or coffee filters. Store at room temperature.

Martini
Fill a cocktail shaker with ice. Add the infused vodka, Schnapps, and Grand Marnier. Shake thoroughly. Strain into a chilled martini glass and garnish with a twist of lemon.