Strawberry-Basil Martini

Basil and strawberries make for a great pair in this martini.

Strawberry-Basil Martini

1 good-sized strawberry, cut in pieces
4 fresh basil leaves
1 teaspoon simple syrup or agave nectar, or to taste
Vodka, to taste
Strawberries and/or basil leaves, for garnish

Muddle the strawberry, basil leaves and simple syrup in the bottom of a cocktail shaker to mash the strawberry and break up the basil leaves. Add ice and vodka, to taste. Shake until icy. Strain into a chilled martini glass. Garnish with a strawberry and/or a basil leaf.

Makes 1 martini.

Source: John Griffin

On my first trip to New Orleans, I took a cooking class in which the instructor weighed in on one of the great questions of our time: The proper pronunciation of the nut is pa-KAWN, she said, because a PEE-can is something our ancestors kept under the bed in their time.

The authors of “Pecans From Soup to Nuts” (Pelican Publishing Co., $19.95) have a more diplomatic — and decidedly less humorous response: “It really doesn’t matter how you say the name of the nut,” they say, they just want you to enjoy this culinary delight, whether it’s roasted with butter and salt, tossed in salads or used to crust meats.

Do we ever.

When it comes to pecans, Texas is as much a part of the South as Georgia and Louisiana. The trees dot the landscape, from orchards to back yards, showering us each fall with rich treats that last us through the year.

That’s why this cookbook, from Keith Courrégé and Marcelle Bienvenu, is so welcome. The authors offer a great wealth of ideas that extend far beyond desserts. Sure, there’s a recipe for Olivia’s Perfect Pecan Pie, with molasses cutting the corn syrup; Macaroon Pie, with coconut added to the mix; and even a Pecan Martini, with vodka mixed with pecan liqueur and served in a chilled glass with pecan meal on the rim.

But there’s also recipes for Egg Salad With Bacon and Pecans, which gets a lively kick from horseradish in the dressing; Asparagus and Pecan Butter, a side dish that goes together in a snap; and Crabmeat Royale, in which lump crab is tossed with butter, lemon juice, parsley and chopped pecans. In fact, the majority of the book is made up of savory suggestions that left me truly hungry.

The authors,working under the aegis of the Louisiana pecan orchard, Cane River Pecan Company, also include some handy information about shelling and storing. (“Package shelled pecans in moisture/vapor-proof containers, such as plastic cartons, glass freezer jars, reusable cans, or plastic freezer bags,” they write. “Nuts can be thawed and refrozen without loss of quality.”)

Need a quick guide on making your own pecan meal? Just follow this simple rule: “Put pecan halves or pieces in a food processor or electric blender and pulse several times until very fine. Do not overprocess. Due to the high oil content, the meal can turn almost into butter if ground too quickly. One cup of pecan halves or pieces yields about one cup of meal. You can make a large batch of the meal and store it in airtight containers in the freezer for later use. ”

“Pecans From Soup to Nuts” is not exactly a new book. It started out in 1984 as a self-published book written by the late Courrégé, who was known as “the Crown Price of the Nut Kingdom.” Over the years, the book was reprinted and has now been revised and updated by Bienvenu. It should be welcome by anyone whose mouth waters at the mention of pecans, no matter how the word is pronounced.

Here are two cocktails inspired by the blues of “Avatar.” The color in the drinks comes from blue curaçao, a sweet form of triple sec that has an orange flavor. Because of the added sweetness, you won’t need to add any simple syrup.

“Avatar”-tini

2 ounces vodka
1/2 ounce blue curaçao
Splash of pineapple juice, if desired
Orange slice for garnish

In an ice-filled shaker, pour in vodka, curaçao and pineapple juice, if using. Shake. Strain into a chilled martini glass. Garnish with an orange slice.

Makes 1 cocktail.

You can make a pitcher of these, using a 4:1 ratio of vodka to blue curaçao.

From John Griffin

“Avatar”-ita

2 ounces silver tequila
1 ounce blue curaçao
1 ounce triple sec
2 ounces freshly squeezed lime juice, or less, to taste
1 slice of orange

In an ice-filled shaker, mix tequila, blue curaçao, triple sec and lime juice. Shake vigorously and pour, ice and all, into a salt- or sugar-rimmed margarita glass. Squeeze the juice from one slice of orange on top. Serve.

Makes 1 cocktail.

If you want to make a pitcher of these, use the ratio of 1:1:1 of tequila to orange-flavored liquors to lime juice. (Use less lime juice to taste.)

From John Griffin

Remake your favorite cocktails or try some new concoctions this Christmas. Here are a few ideas to get you started.

Just remember, if you’re out partying, to drink and drive responsibly.

Mele Kalikimaka Martini

I love Christmas kitsch. And nothing is quite as wonderful as Bing Crosby and the Andrews Sisters singing “Mele Kalikimaka,” Hawaii’s way of “saying Merry Christmas to you.” I will now enjoy it even more with a Mele Kalikimaka Martini in one hand.

Mele Kalikimaka Martini

1.5 ounces SKYY Infusions Pineapple
3 ounces eggnog
Splash of coconut cream or coconut milk
Nutmeg, to taste
Cinnamon, to taste

In a shaker filled with ice, mix Skyy Infusions Pineapple, eggnog and coconut cream. Strain into a chilled martini glass. Garnish with a sprinkle of nutmeg and cinnamon.

Makes 1 martini.

From SKYY

MexiCabo Hot Chocolate

This adult take on Mexican chocolate is a real winter warmer.

1½ ounces blanco tequila
4 ounces hot chocolate
½ ounce coffee liqueur
Whipped cream
Cinnamon

Pour tequila, hot chocolate and coffee liqueur into a coffee mug. Top with whipped cream. Sprinkle cinnamon on top.

Makes 1 drink.

Adapted from Cabo Wabo Blanco Tequila

Noël Impérial

This punch recipe gets its sparkle from Champagne and an extra kick from Grand Marnier.

3 spoonfuls of fruit cocktail
1 ounce Grand Marnier
1 ounce simple syrup
1 ounce lemon juice
2 ounces pineapple juice
6 ounces Moët & Chandon White Star Champagne (almost 2 cups)

Directions: In the bottom of a 17-ounce pitcher, muddle the fruit cocktail. Add the Grand Marnier, simple syrup, lemon juice and pineapple juice. Stir contents. Cover and keep refrigerated until ready to serve. When ready to serve, stir contents and top with chilled White Star Champagne. Stir again and serve with cocktail glasses filled with ice.

From White Star/Kim Haasarud, Liquid Architecture

Candy Cane Swirl

Mint lovers can indulge their passion this holiday season. Here’s yet another way to enjoy candy canes.

Candy canes, some crushed fine
1 ounce SKYY Infusions Raspberry
3 ounces cranberry juice
1/2 ounce Grenadine
1/2 ounce peppermint schnapps
Lemon-lime soda

Rim martini glass with crushed candy cane. Combine SKYY Infusions Raspberry, cranberry juice, Grenadine and peppermint schnapps into a cocktail shaker with ice. Shake vigorously and strain into a chilled martini glass. Top with lemon-lime soda and garnish with small peppermint candy cane.

Makes 1 cocktail.

From SKYY

Holiday Glögg

Holiday Glögg

This variation on Scandinavian mulled wine includes vodka.

1.5 tablespoons mulling spice
12 ounces vodka
1 (750-milliliter) bottle dry red wine
1 teaspoon fresh orange zest
2 tablespoons sugar
2 tablespoons blanched almonds
4 tablespoons raisins

Wrap mulling spice in cheesecloth. In a large saucepan, combine the vodka, wine, cheesecloth with mulling spice, orange zest and sugar. Allow to very lightly simmer over medium heat for at least 30 minutes (do not boil). Discard the mulling spices. Drop a few raisins and almonds at the bottom of each mug and top with the hot liquid.

From SKYY

The giraffes need your help. The lions and the monkeys do, too.

It seems the San Antonio Zoo needs to raise money. It had its ZooBall recently.

To make things a bit tastier, Nieman Marcus created a cocktail in honor of the event. It’s called the ZooBall Cucumber Martini, and it’s as delicious as it is simple to make.

Though the ZooBall has passed, you can still help the animals. Click here for information.

2009 ZooBall Cucumber Martini

3 ounces cucumber purée
1.5 ounces of vodka
3 ounces simple syrup
Fresh lime juice, to taste

In a cocktail shaker, muddle cucumber until it is well mashed into a purée. Add vodka, simple syrup and lime juice, to taste, along with ice. Shake and strain into a chilled martini glass. Garnish with a slice of cucumber.

Makes 1 cocktail.

From Nieman Marcus

The açai (ah-sigh-ee) berry, which grows in the rain forest, has become super trendy as one of the new superfoods. It’s said to provide tremendous energy in addition to offering a high content of antioxidants, monounsaturated (healthy) fats, and fiber in addition to having a tart flavor that’s as agreeable as pomegranate juice.

You can find the pulp in the frozen fruit section of your local supermarket or buy it in fruit drinks. You can even find it in a new liquor, VeeV (veef) Açai Spirit, now on shelves at Gabriel’s liquor stores as well as the Hotel Valencia and Lux Lounge.

VeeV is distilled from Idaho grains and infused with açai. It’s used in a number of mixed drinks, ideas of which can be found at www.veevlife.com. You can also post your own cocktail ideas on the site.

The creators of the drink are donating $1 from the sale each bottle to the Sustainable Açai Project, which ensures responsible harvesting of açai fruit.

vCran-Açai Crush

2 ounces Veev Açai Spirit
1.5 ounces cranberry juice
Splash of peach liqueur
Champagne

Shake Veev Açai Spirit, cranberry juice and peach liqueur well with ice and strain into a chilled martini glass. Top with Champagne.

Makes 1 cocktail.

From VeeV Açai Spirit

Joie de VeeV

1 large slice ginger, diced
1 ounce fresh lemon juice
3/4 ounce simple syrup
1/5 ounce VeeV Açai Spirit
3/4 ounce orange liqueur
1 crystallized ginger slice, for garnish

Muddle diced ginger, lemon juice and simple syrup in the bottom of a bar glass. Add Veev, orange liqueur and shake well with ice. Strain into a chilled cocktail glass and garnish with the crystallized ginger slice.

Makes 1 cocktail.

From VeeV Açai Spirit

Açai Martini

3 ounces VeeV Açai Spirit
1/4 ounce dry vermouth
Dash of orange bitters
Lemon twist for garnish

Shake VeeV, vermouth and orange bitters with ice and strain into a chilled martini glass. Garnish with the lemon twist.

Makes 1 cocktail.

From VeeV Açai Spirit