Who doesn’t love happy hour? Summertime, at the beach is ideal for an innovative martini paired with tapas. Flatbreads are always enjoyed by everyone. Be creative with your cocktail and your flatbread choices. Here’s a few favorites of mine.
MARTINI’S:
Ice your martini glass – better to put several cubes in the glass to get it fully chilled. Shake your martini ingredients in a shaker with some ice; you don’t want to keep the ice too long in the shaker and dilute the alcohol. Empty the glass of the ice, shake it up and pour. Garnish with a fruit (lime, lemon, orange peel, cucumber or olive – blue cheese olives are a special touch)
Cool as a Cucumber:
Crop organic cucumber vodka, jalepeno & lime
Sex in the City Cosmo:
Titos vodka, Cointreau, cranberry juice & lime
C’est La Vie French:
Grey Goose vodka, Chambord, pineapple juice, topped with champagne
The Original Manhattan:
Bourbon, Sweet Vermouth, Angostura bitters and a black cherry
FLATBREAD RECIPES:
There are many varieties; flatbreads are a craze. I use an all natural pizza crust packaged in two by Brooklyn Bred. Two come in a package, they are light, not too thick or not too thin. You can use other choices, naan, pizza dough are just two more ideas. I bake at 425 degrees and lightly toast each side.
Mozzarella & tomato & basil – topped with arugula:
· Fresh mozzarella cubed with grape or cherry tomatoes sliced in half and fresh basil. Drizzle with olive oil, cracked pepper and if desired, sprinkle with grated parmagiana cheese.
· Put back in the oven for a short while to melt the cheese.
· Before serving, toss some arugula lightly with balsamic vinegar and place on top.
Gorgonzola with figs, prosciutto and red onion:
· Use crumbled gorgonzola cheese and spread on the flatbread. Slice fresh or dry figs in small pieces and place on the flatbread. Chop some red onion and add. Fresh basil is also a nice touch. Drizzle some olive oil and add cracked pepper.
· Put back in the oven for a short while until the cheese is melted.
· Before serving, add imported prosciutto to the top and serve. You may want to drizzle with balsamic.
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