From the Chef: Key Lime Martini
By Mark Marques
Las Vegas Informer
In honor of the the two year anniversary, I created a new cocktail to celebrate the success and expansion of the Informer family. I have created a Key Lime Martini with a sugar rim. The Martini had the tartness and sweetness of a Key Lime pie and the Vanilla Simple Syrup used in the recipe brings you to a refreshing day on the beach. I hope you enjoy this cocktail as much as I have creating it! The Key Lime juice can be made from fresh limes or I found a great product that already does the juicing for you. I like Ketel One Vodka for my martini’s but feel free to use what you like!
If you have any questions or need any advice on food, drinks or wine, please contact me here The Informer or at TheChefMark@GMail.com. Enjoy!
(As will all recipes, read thoroughly and have all ingredients ready.)
- 3 oz Ketel One Vodka
- 2 oz Key Lime Juice
- 4 oz Vanilla Simple Syrup (See Below)
- Ice Cubes and water
- Turbinado Sugar (Sugar in the Raw)
In a Martini Glass, place Ice Cubes and water. Set aside. In a Shaker cup with a lid, place several ice cubes, the Vodka, Key Lime Juice, and Simple Syrup. Shake well. Drain water and ice from Martini glass. Pour some Turbinado Sugar onto a wide plate. Wet the edge of the Martini glass with some of the Martini mixture by dipping it into the mixture. Immediately place the edge of the glass in the sugar to create a sugar rim. Strain the Martini mixture into the Chilled Martini Glass and serve as is. Enjoy.
In a sauce pan over medium heat, place 2 cups water and 2 cups sugar and cook for 5 minutes until all of the sugar is dissolved. Remove from heat, let cool and place in an air tight container for storage in the fridge. To make Vanilla Simple Syrup: add in 1 teaspoon of Pure Vanilla extract when you remove the syrup from the heat.
You can also make other flavored syrups this way. Make Almond (Orgeat), Anise, Root Beer, Banana, Licorice, anything you can think of.
Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square, the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas. Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.