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Afton's Greek Martini and AMF

Afton's Greek Martini and AMF

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Afton’s Greek Martini
From Afton Fenn
  • 1 to 1 1/2 ounces vodka
  • 1/2 to 1 ounce pepperoncini juice
  • Small squeeze Worcestershire sauce
  • Small squeeze Tabasco sauce (optional)
  • Black pepper and celery salt
  • Clamato
  • Bloody Mary mix
Add the vodka, pepperoncini juice, Worcestershire sauce, Tabasco sauce, pepper and celery salt into a pint glass full of ice. Fill the glass with Clamato, then add a splash of Bloody Mary mix. On a toothpick, layer a pepperoncini and a few green olives, then add an asparagus spear so that when you place the garnishes in the glass, the spear sticks out above the rim. Squeeze a bit of lime into the drink, then drop the lime in the glass to finish.
“I can say I make one of the best Greek martinis around,” Fenn said, noting that she now has customers who come in specifically when she’s working to get the drink and its many garnishes. “That’s what makes it very pretty; it’s kind of a meal in a glass.”

From Afton Fenn
  • 1/2 ounce vodka
  • 1/2 ounce gin
  • 1/2 ounce tequila
  • 1/2 ounce blue Curacao
  • 3 ounces sour mix
  • 3/4 ounce Bacardi 151 or Everclear
Mix the first four ingredients in a Collins glass with a salted rim. Pouring over the back of a teaspoon, layer the Bacardi or Everclear onto the top of the drink, so it sits on top of the other liquors. Light that top layer with a match or lighter in front of your guest and let it burn for five to 10 seconds. Blow it out, or have the guest blow it out before drinking. Garnish with a wedge of lime that the guest can squeeze into the drink.

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