Three Healthy Martinis

These healthy martinis are the result of creative collaboration at Nectar restaurant in Berwyn, PA. Owner Scott Morrison, longtime bartender Christina Cunningham and Chef Patrick Feury decided it was time to combine healthy ingredients from the garden with base liquors from the bar. Many of the ingredients are fresh from either the restaurant’s garden or local Pennsylvania farms.

Beta-Carrotini

Carrot Mixture
8  Large carrots (peeled)
½ Banana
3  Kiwis
2  Apricots
½ Stalk celery
3  Stalks lemongrass
3  Pieces ginger
½ cup   Honey
½ cup   Raw sugar
2 cups   Apple juice

Blend all ingredients until smooth. Strain out all the pulp. Mixture should be a very vivid orange color. If it is not, add more carrot. It should taste slightly sweet with an end taste of carrot. Add more honey if more sweetness is desired.

Martini
3 oz Vodka
3 oz Carrot Mixture

Shake well with ice until chilled strain and serve in a chilled martini glass and garnish with whole baby carrot.

Quince Martini

5        Quince
1qt     Sugar
2qt     Water
1cup   Orange juice
2        Orange zest
1cup   White wine
2oz     Peeled ginger
2        Star anise

Bring all ingredients to a boil and simmer until quince is tender, about forty five minutes. Cool with quince in the liquid. To tell if the quince is done stick a bamboo skewer into the center. The skewer should have a little resistance in the center.

3oz     Tanqueray Gin
3oz     Quince Syrup

Shake well with ice until chilled strain and serve intp a chilled martini glass. Mixture should have a slight foam on top.

Blueberry Violet Martini

Blueberry Mixture:
2  pints of fresh blueberries
1  cup white grape juice
4  oz simple syrup

Blend together and strain.

Martini
3 oz  Vodka
3 oz Blueberry mix
SMALL splash of Parfit Amour, an English liqueur made from the essences of violet and blood orange

Mix in a martini shaker until chilled well. Serve in a chilled martini glass. Garnish with six blueberries on a skewer with an edible violet.

Edited by Patricia D. Sherman

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