Best 5 Bordeaux Martini Recipes
The "Bordeaux Martini" is a classic cocktail that combines the flavors of gin, vermouth, and orange bitters with a splash of Bordeaux wine. This sophisticated drink is said to have originated in the early 1900s and has been enjoyed by many ever since. Whether you're looking for a refreshing drink to serve at a party or a special cocktail to enjoy at home, the Bordeaux Martini is a great choice.
Here are our top 5 tried and tested recipes!
21 BEST MARTINI COCKTAILS
These classic martini cocktails are always a safe bet! From pineapple to chocolate truffle to blood orange, these martinis go well beyond straight up with olives.
Provided by insanelygood
Categories Beverages Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a martini in 30 minutes or less!
Nutrition Facts :
CANNELES FROM BORDEAUX: CANNELES DE BORDEAUX
These extraordinary little confections are a specialty of Bordeaux, where nuns were said to have created them more than 200 years ago using the flour they salvaged from the holds of sailing ships anchored in the Port de la Lune. I like to call them "portable creme brulee" because they contrast a crunchy caramelized exterior with a moist, custardy center. This recipe is a bit particular. You really need authentic copper cannele molds and you really do need to coat them with beeswax (which you can find at some health food store and farmers' markets). The wax makes the unmolding easier, and - most important - gives the canneles their distinctive, crunchy crust. Make sure you let the batter rest for the full 12 hours. The best way to eat these is with a cup of strong coffee. You can also serve them as a dessert, cut in half and drizzled with caramel sauce.
Provided by Food Network
Categories dessert
Time 12h50m
Yield 18 canneles
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the milk, vanilla bean, and its scrapings. Bring the milk to the scalding point over medium high heat, then remove the pan from the heat and add the 3 tablespoons of butter. Set aside to cool to lukewarm.
- In a large bowl, whisk together the sugar and flour. In a separate small bowl, whisk together the egg yolk, eggs and rum. Whisk the egg mixture into the sugar and flour mixture, then whisk in the lukewarm milk mixture. Strain into a container; cover and refrigerate for at least 12 hours.
- To prepare molds for baking, melt the beeswax in a saucepan over low heat. Add the remaining 3/4 cup butter to the melted wax and stir until the butter is melted. Remove the mixture from the heat and, using a narrow pastry brush, carefully coat the inside of 18 (2 by 1-inch) canneles molds. (Dedicate this brush to canneles making because the wax will get into the brush.) If the wax mixture starts to set up or thicken, return it to the heat for a moment until it thins.
- Remove the batter from the refrigerator for at least 1 hour before baking it.
- Preheat the oven to 425 degrees F.
- Place the waxed canneles molds on a heavy baking sheet with a rim to prevent any wax and butter that melts from the molds from dripping onto the bottom of your oven and creating a fire hazard. Fill the molds 3/4 full with the batter, whisking the batter frequently and well to ensure that the sugar and flour remain evenly distributed.
- Bake for about 50 minutes, or until the surface of the canneles is dark brown. Remove from the oven, being very careful not to spill any of the hot wax on yourself. (It is wise to keep children and pets out of the kitchen during this part of the process.) Using tongs or an old towel, pick up each mold and tap it upside down to remove the canneles. If it doesn't come out after a few taps, using a paring knife to loosen it from the sides. And...viola! Serve warm from the oven.
CANELéS DE BORDEAUX - FRENCH RUM AND VANILLA CAKES
Canelés de Bordeaux, also know as cannelé Bordelais, are magical French bakery confections, little fluted cakes with a rich rum and vanilla interior enclosed by a thin caramelised shell. This brilliant recipe was developed a long ago by an anonymous Bordeaux cook, whose innovation has been subjected to 300 years of refinements. Glossy and dark brown almost black at first sight, bittersweet at first bite, the crunchy burnt sugar canelé-shell makes an exquisite contrast to the smooth, sweet filling, fragrant with vanilla and rum. These little cakes have recently gained cachet after years of neglect, to the extent that they may one day rival the popularity of crème brûlée in the category of caramelized French desserts. Baked in special tin-lined copper moulds, these delicious dessert cakes are often served with Cognac and Wine if you partake of a local degustation! The copper moulds are quite hard to find even in France - if you cannot find them, then these cakes can be made in individiual dariol moulds, small pudding basins, or the silcon moulds which are quite easy to find. This recipe makes 12 to 16 canelés, depending on the size of your moulds. Traditionally beeswax is used to line the moulds, I have dispensed with this and have suggested a sprinkling of sugar inside the well buttered moulds.
Provided by French Tart
Categories Dessert
Time P1DT1h20m
Yield 12-16 Canelé de Bordeaux
Number Of Ingredients 10
Steps:
- The day before: boil the milk with the vanilla and butter.
- Take off the heat, allow to cool VERY slightly.
- Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk.
- Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum.
- Place it in the refrigerator for 24 hours to 48 hours maximum.
- When you are ready to bake the caneles: preheat the oven to 250C/495°F.
- Butter the moulds liberally and then sprinkle some sugar in to the moulds.
- Pour the batter in to the buttered and sugared caneles moulds, they should be 3/4 full - NO more.
- Place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!) The tops will have a brown crust when they are ready, and they should still be moist inside.
- Carefully unmould them whilst they are still hot. Allow them to cool.
- Serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening.
Nutrition Facts : Calories 180, Fat 5.1, SaturatedFat 2.7, Cholesterol 77.8, Sodium 55, Carbohydrate 27.9, Fiber 0.3, Sugar 17.8, Protein 4
CHOCOLATE BORDEAUX
Copycat See's Chocolate Bordeaux. Makes approx. 2 lbs. Found this recipe on multiple site, but I used this site for all my recipes, so I thought I'd add it. I love milk chocolate bordeaux and can't wait to try this. http://ewifeblogsagain.blogspot.com/2011/12/make-your-own-sees-bordeaux.html http://community.tasteofhome.com/community_forums/f/30/p/156797/158148.aspx#158148
Provided by Trking86
Categories Candy
Time 1h
Yield 2 lbs
Number Of Ingredients 7
Steps:
- Melt butter and brown sugar together in heavy pan. Bring to boil and boil for two minutes.
- Stir in cream, coffee, salt and bring to boil again. Stir constantly. Boil for 30 seconds and remove from heat. Let cool for 10 minutes.
- Add sifted powdered sugar to mixture. Stir in well. Chill until mixture holds shape of a small ball. Roll into 2-inch balls.
- Melt chocolate according to pkg instructions. Dip candy balls into melted chocolate. Sprinkle with cake sprinkles, if desired.
Nutrition Facts : Calories 2247.1, Fat 146, SaturatedFat 91, Cholesterol 162.8, Sodium 568.1, Carbohydrate 279.4, Fiber 28.2, Sugar 225.7, Protein 23.2
VESPER MARTINI
While most martinis are stirred, here we shake it up to open up the flavours. We've used a Bordeaux-blend vermouth, with aromas of fruit, honey and pines
Provided by Dustin Macmillan
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 5
Steps:
- Pour all the ingredients into a cocktail shaker, add cubed ice and shake for 10-15 seconds.
- Double strain by using the regular strainer in your cocktail shaker and holding a fine mesh strainer over your glass. Pour through both strainers into a martini coupe glass.
- Release the oils from the lemon by pinching the skin and spraying over the glass. Place within the glass.
Nutrition Facts : Calories 217 calories, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Sodium 0.01 milligram of sodium
Tips:
- Use a good quality London Dry Gin and a dry vermouth such as Noilly Prat or Dolin.
- Always chill your gin and vermouth before making the martini.
- Use a large mixing glass filled with ice to stir the martini.
- Stir the martini for at least 30 seconds, or until it is very cold.
- Strain the martini into a chilled coupe glass.
- Garnish the martini with a lemon twist or an olive.
Conclusion:
The Bordeaux Martini is a refreshing and elegant cocktail that is perfect for any occasion. It is simple to make and can be customized to your own taste. Whether you like it dry or dirty, with a twist or an olive, the Bordeaux Martini is a classic cocktail that is sure to please everyone.
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