Definitely NOT Stirred!

Gin and vermouth really are the traditional ingredients for martinis. But back in the 1800s, when martinis first arrived on the scene, vermouth was a sweet red dessert drink believed to have special healing powers. It was made from a blend of juniper (a derivative of gin), orange peel, cloves, cinnamon, nutmeg, mace, marjoram and brandy.

Yes, you read correctly. Martinis were sweet and rosy colored! It wasn't until the 20th century rolled around that the idea of more savory martinis, garnished with olives and tiny onions, became a cocktail staple.

The 21st century martini menu features gin, vodka, rum and even tequila based cocktails. There are apple-tinis, lemon drops, chocola-tinis and even peppermin-tinis, to name a few. My closest friends know that I am fond of new-fangled, fruity martinis that mix up in pretty colors. And that I enjoy creating my own yummy concoctions. You might enjoy my latest experiment in mixology ... the Cinnapeach-tini.

3 ounces peach brandy (or peachtree schnapps)
3 ounces spiced rum
3 ounces sparkling peach juice (or sparkling apple cider)
2 tablespoons diced canned peaches (I use my own home canned peaches)

Combine brandy, rum and sparkling juice in an ice-filled cocktail shaker. Shake vigorously and strain into a cocktail glass rimmed with cinnamon sugar. Drop a tablespoon of diced canned peaches into each glass. Makes two cocktails.


  1. This looks and sounds A LOT better than anything James Bond might have sipped ......


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