Subscribe
Home Blog Page 29

Lime Posset & Watermelon Granita

By
ZAIN
-
0
Lime Posset & Watermelon Granita in small glass dishes with spoons.

As the weather heats up and summer parties are on the horizon, finding a light and refreshing dessert is key. Which means a Lime Posset and Watermelon Granita are just what we need.

Originally a hot drink, the British posset is now a cold, cream-based dessert. It’s rich enough to satisfy the need for something that feels decadent, yet light and delicate at the same time.

Top the lime posset with a simple watermelon granita and violà: the perfect summer dessert.

What is a Posset and What is a Granita?

A posset is a traditional British dessert, originally a hot, spiced drink made by curdling milk with wine or ale. Over time, it evolved into the cold, set dessert we know today, primarily made with cream, sugar, and citrus juice. The acid from the citrus is the key ingredient that thickens and sets the cream, without the need for eggs or gelatin.

A granita, on the other hand, is a semi-frozen Italian dessert, originating from Sicily. It uses sugar, water, and various flavorings, often fruit purées or coffee. Unlike sorbet, which is churned to a smooth consistency, granita is characterized by its coarser, icy, and flaky texture. It’s typically prepared by freezing the mixture and then scraping it periodically with a fork to create distinct, separated ice crystals.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lime Posset & Watermelon Granita in small glass dishes with spoons.

Lime Posset

  • Author: Kristin Butterworth
  • Yield: Serves 4
Print Recipe

Description

A cool dessert with just three ingredients.

Ingredients

Scale
  • 2 cups heavy cream
  • 2/3 cup sugar
  • 5 tbsp freshly squeezed lime juice

Instructions

  1. Combine the heavy cream and sugar in a large pot; the pot should be much larger than you think you need to avoid the cream boiling over.
  2. Set over high heat and bring to a boil. Adjust the heat to keep boiling for another 5 minutes.
  3. Turn off the heat and whisk in the lime juice.
  4. Place in the serving vessel of your choice (a shallow bowl works best). Let cool for about 15 minutes or so before placing in the refrigerator for at least an hour before serving.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Watermelon Granita

  • Author: Kristin Butterworth
  • Yield: Serves 4-6 1x
Print Recipe

Description

A simple way to make fruity shaved ice.

Ingredients

Scale
  • 4 cups cubed seedless watermelon
  • ½ cup sugar
  • 1 tbsp lime juice

Instructions

  1. Puree all ingredients in a blender until super smooth, and then strain through a fine sieve or chinois. Then place in a large metal baking pan about 9 x 9 x 2 that will allow the granita to freeze quickly and evenly.
  2. As the watermelon begins to freeze, take a fork and rake the liquid about every 30 minutes over a span of 3 or so hours. Before serving, rake the ice one more time with the fork and serve immediately or store in the freezer for later use.

For plating:

Serve the watermelon granita over top of the lime posset and garnish with chocolate that you can pipe into dots or in the shape of watermelon seeds.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Kristin Butterworth
Story by Star Laliberte
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Savor Juicy Watermelon Recipes This Summer

By
Kylie Thomas
-
0
Three Watermelon Sandwiches served on a heightened plate. Two sandwiches served on two smaller plates on the side.

Watermelons. Usually they’re eaten in large slices shaped like a smile or cubed in a fruit salad. But, this is not all this summer melon is good for. In fact, watermelon finds its place in various recipes from sandwiches to salads, beverages, or beyond. Follow along to find new ways to invent your favorite fruit into a hearty summer meal. Plus, we even point out the cutest watermelon decorations to take your outdoor feast up a notch.

Watermelon Recipes for Summer

Watermelon Salad

Watermelon salad in a spiral bowl, which is placed on a napkin, Pieces of watermelon in a smaller bowl

This recipe is as simple as chunking your watermelon and having fresh produce handy. Chef Jackie Page teaches us a bit about the Juneteenth holiday with this creation. It’s a salad full of mixed greens, cucumber, red onion, mint, lemon juice, feta cheese, olive oil, and ripe red watermelon.

Watermelon Sandwiches

Three Watermelon Sandwiches served on a heightened plate. Two sandwiches served on two smaller plates on the side.

Refresh your summer lunch with Watermelon Sandwiches. These little stacks combine slices of watermelon, a spread of goat cheese, savory garlic, and fresh mint all on a ciabatta roll. Try serving them along with glasses of Rosé or even a homemade lemonade.

Easy Summer Mocktail: Watermelon-Cucumber NO-jito

A white man's hand hold a bottle of ginger beer as it sits on a black table. Next to the soda sits a mojito mocktail orange in color.

Don’t let the alcohol dehydrate you this summer, try a cooling mocktail instead. This Watermelon-Cucumber NO-jito is just like a mojito in every way except it uses Seedlip Garden 108 non-alcoholic spirit so you don’t get that groggy feeling. You can even leave out the spirit entirely for the kiddos when they’re hanging by the pool.

Watermelon Basil Lime Syrup

White pantry shelves with jars of food items featuring a watermelon syrup.

In case you want to add an earthy kick to the mocktail above or just shake up your lemonade, our Watermelon Basil Lime Syrup is an easy solution. It even stores for up to a year so that you can make it through the whole season without making another batch (unless you love it so much you use it all before the end).

Watermelon Spritz

Watermelon Spritz

If your plans are for a boozy summer vacation, let our Watermelon Spritz whisk you away. Layers of watermelon honey meet sparkling rosé, Singani63 fruit liqueur, and a touch of lemon juice. Plus, if you’re not a rosé fan, you can always substitute in sparkling water or soda.

Lime Posset & Watermelon Granita

Lime Posset & Watermelon Granita in small glass dishes with spoons.

While the Lime Posset in this recipe combo is a scrumptious, tangy dessert, we’re partial to the Watermelon Granita. A granita is like a shaved ice that uses sugar, water, and flavorings. Garnish it with chocolate “watermelon seeds” for the most adorable finishing touch.

Watermelon Decorations for a Cute Summer Vibe

A table set with watermelon decor for summer

Just in case you feel like going all-out for watermelon this year, these decorations make the perfect setting for your melon-y meal. Fill your table with plates, bowls, fruit bowls, pitchers, dinnerware, and so much more.

Story by Kylie Thomas

Subscribe to TABLE Magazine’s print edition.

Waldorf Salad 

By
Kylie Thomas
-
0
Cut open apples hold a gilded age Waldorf Salad on a blue and white plate.

Created by Oscar Tschirky in the late 1890s, the Waldorf Salad has had many iterations over the years. As maître d’ of the Waldorf-Astoria, Tschirky was known for devising signature recipes for the restaurant. This includes this simple salad in his 1896 cookbook, The Cook Book by “Oscar” of the Waldorf. His original recipe featured just diced apples and celery “dressed with a good mayonnaise.” Feel free to try the adapted homemade version below or use your favorite jarred mayonnaise. Chopped walnuts are often added for extra crunch.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cut open apples hold a gilded age Waldorf Salad on a blue and white plate.

Waldorf Salad 

  • Author: Becky Libourel Diamond
  • Yield: Serves 4
Print Recipe

Description

A true staple of the Gilded Age.

Ingredients

Scale

For the salad:

  • 2 large tart apples (like Granny Smith)
  • 2 stalks celery

For the mayonnaise dressing:

  • 1 egg yolk
  • 1/2 tsp ground mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp lemon juice
  • 3/4 cup olive or canola oil

For serving/garnish:

  • 4 large apples
  • Boston or butterhead lettuce leaves, washed and dried

Instructions

  1. Peel apples and cut into 1/2-inch dice. Trim ends off celery and cut into 1/2-inch dice. Place apples and celery in a medium bowl and set aside.
  2. To make the mayonnaise, place the egg yolk, mustard, salt, pepper, and lemon juice in a large deep bowl. Whisk very briskly until the mixture starts to form bubbles, about 1–2 minutes. Slowly add the olive oil a few drops at a time, stirring constantly with the whisk.
  3. When it starts to thicken and emulsify, add the oil in a steady stream, still whisking vigorously until all the oil has been added.
  4. Combine about 1/2 cup of mayonnaise (or to taste) with the apples and celery. Stir to coat.

  5. For a fancy presentation, serve in apple cups. Using a paring knife, cut a circle around

    the stem end of 4 apples. Scoop out the center with a melon baller or small spoon

    so that each apple is a thin-walled cup. (The inside part of the apple can be strained

    through a sieve to remove any core or pits and used to make applesauce or pudding.)

    If desired, cut the top edge of the apple cups into a zigzag pattern. Place the apple

    cups in cold water until ready to serve. To serve, drain apple cups and wipe dry. Spoon Waldorf Salad into cups and place

    on Boston or butterhead lettuce leaves.

     

    NOTE: To avoid the risk of salmonella, use pasteurized eggs.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

The blue cover of The Gilded Age Cookbook with gold embellishments.

Recipe From The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era 1868-1900 by Becky Libourel Diamond is published by Globe Pequot  
Photography by Heather Raub of FrontRoom Images
Food Styling by Dan Macey of dantasticfood

Subscribe to TABLE Magazine’s print edition.

Crown Roast of Lamb with Mint Sauce 

By
Kylie Thomas
-
0
A crown roast of lamb with min sauce from the gilded age sits among a bed of figs and potatoes and greens.

Lamb was a popular dish during the Gilded Age, especially when it was in season, resulting in this Crown Roast of Lamb. But the cuts of meat generally served at the time were large forequarters, roasts, or legs of lamb, which are harder to find in today’s markets.

About Lamb in the Gilded Age

A diagram in The White House Cookbook (1887) includes a page-long instruction for carving a forequarter of lamb into nine pieces, ending with “the carver should always ascertain whether the guest prefers ribs, brisket, or a piece of the shoulder.” The idea was that a large piece of meat would have been a showpiece for the table and signify one’s status. This Crown Roast of Lamb recipe, adapted by food historian and culinary stylist Dan Macey, is an eye-appealing showstopper that will have guests cheering when brought to the table.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A crown roast of lamb with min sauce from the gilded age sits among a bed of figs and potatoes and greens.

Crown Roast of Lamb with Mint Sauce 

  • Author: Dan Macey
  • Yield: Serves 8–10 1x
Print Recipe

Description

A feast fit for a king starts with this Crown Roast of Lamb with Mrs. Rorer’s Mint Sauce.

Ingredients

Scale
  • 1/4 cup chopped fresh rosemary
  • 2 tsp chopped fresh thyme
  • 2 tbsp chopped fresh oregano
  • 6 garlic cloves, minced
  • 1 tbsp salt
  • 2 tsp pepper
  • 1 (4–5 lb) crown roast of lamb, or 2 (2-lb) racks (see note below)
  • Olive oil

For the Mint Sauce:

  • About 10 stalks fresh mint
  • 1 tbsp sugar
  • 1/2 tsp salt
  • Pinch of black pepper
  • 4 tbsp vinegar

Instructions

  1. Preheat oven to 425. 
  2. Combine rosemary, thyme, oregano, garlic, salt, and pepper in a small bowl.
  3. Place crown roast on a wire cooling rack placed on top of a baking sheet. Rub olive oil all over the roast, both inside and outside, then rub the herb mixture all over the lamb. Cover the bones loosely with a sheet of aluminum foil.
  4. Place roast in the oven on the lower rack and cook until a thermometer inserted into the thickest part of the lamb registers 125-120F, about 20-30 minutes. Transfer the lamb to a serving platter and let it stand for 5-10 minutes before bringing it to the table to carve. Serve with mint sauce. (You could also serve the lamb with prepared mint jelly and let your guests spoon the jelly over the chops while warm, which allows the jelly to melt.)

Make the mint sauce:

  1. Chop mint until very fine. Place in a small bowl and mix with sugar, salt, and pepper, then stir in vinegar.

Notes

It is easiest to preorder the crown roast of lamb, which is two racks of lamb tied together with twine and trimmed so it will form into a circle. Generally, a butcher or even the meat departments of supermarkets will have a crown roast of lamb available, especially during winter holidays. You can make the crown yourself by trussing two 7–9 rib racks together and cutting one-third of the way through the flesh of each bone.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

The blue cover of The Gilded Age Cookbook with gold embellishments.

Recipe Adapted by Dan Macey
The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era 1868-1900 by Becky Libourel Diamond is published by Globe Pequot  
Photography by Heather Raub of FrontRoom Images
Food Styling by Dan Macey of dantasticfood

Subscribe to TABLE Magazine’s print edition.

Fish House Punch Gilded Age Cookbook Recipe

By
Kylie Thomas
-
0
Two glasses of Fish House Punch with lemon twist garnishes sit on a silver serving tray.

Fish House Punch comes from Philadelphia’s Fish House Club, the Colony in Schuylkill or Schuylkill Fishing Company, founded in 1732. It started as a men’s fishing club by a few of the city’s original settlers. The small group’s intent was to “spend an idyllic day every now and then, dawdling on the banks of the Schuylkill River …shooting game birds and fishing and cooking their catch for dinner, with no wives or servants present.”

Schuylkill and the Fish House Punch

City development, pollution, and overfishing have caused the club to move its location several times over the years. But, the citizens (as club members are called) still gather along the Schuylkill. They feast on barbecued pork, grilled steaks, planked shad, and perch “thrown” in skillets. It’s all prepared by club members and served with the group’s famous (and very potent) Fish House Punch.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two glasses of Fish House Punch with lemon twist garnishes sit on a silver serving tray.

Fish House Punch Gilded Age Cookbook Recipe

  • Author: Becky Libourel Diamond
  • Yield: 1 Cocktail 1x
Print Recipe

Description

A cocktail that packs a punch!

Ingredients

Scale
  • Crushed ice
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • 1 1/2 oz brandy
  • 1 oz light rum
  • 1 oz peach brandy
  • Lemon slice for garnish

Instructions

  1. Fill a cocktail shaker halfway with crushed ice.
  2. Add the lemon juice, sugar, brandy, rum, and peach brandy.
  3. Shake well to mix ingredients, then strain into a stemless wine or cocktail glass.
  4. Garnish with a slice of lemon.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

The blue cover of The Gilded Age Cookbook with gold embellishments.

Recipe From The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era 1868-1900 by Becky Libourel Diamond is published by Globe Pequot  
Photography by Heather Raub of FrontRoom Images
Food Styling by Dan Macey of dantasticfood

Subscribe to TABLE Magazine’s print edition.

Summer Lemonade

By
Keith Recker
-
0
Two glasses of Fresh Summer Lemonade with oranges and limes sit in front of a pitcher of the lemonade as vines of green come in from the sides.

When forecasts for ninety degree days start rolling in, we know it’s started— the strong, humid heat of a hot summer. Sweatier walks around town, long evening sunsets, more construction in the streets. But you know what they say: when you have lemons… make our citrus-packed Summer Lemonade! It even includes a hint of pineapple juice.

Okay, maybe we’re taking it too literally? Who’s complaining though. Summer offers up so much that’s sweet, it’s only natural we invite a bit of tang with a recipe for our new favorite lemonade. Just squeeze, stir, and chill! Plus you can always dress up your glass with other fruit and herb garnishes.

Can You Make Lemonade Without Fresh Lemons?

Fresh lemons are the best way to make lemonade but in case you’re in a pinch, there are other options. Bottled lemon juice can be a convenient substitute. You won’t get the brightness of lemons or the fresh flavor due to processing and pasteurization, but the lemon is still there regardless. While you can create a “lemonade-like” drink with this alternative, it won’t quite capture the vibrant essence of a true lemonade made from fresh lemons.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two glasses of Fresh Summer Lemonade with oranges and limes sit in front of a pitcher of the lemonade as vines of green come in from the sides.

Summer Lemonade

  • Author: Keith Recker
Print Recipe

Description

You can never have enough citrus in your Summer Lemonade!

Ingredients

Scale
  • 1 qt pineapple juice (unsweetened if possible)
  • 4 lemons juiced
  • 4 limes juiced
  • 1/4 cup Rose’s Lime Juice
  • Simple syrup to taste
  • Assorted fresh citrus to garnish

Instructions

  1. Mix everything in a large pitcher. Taste and add simple syrup if you need to sweeten it.  Add slices of assorted citrus: limes, lemons, oranges, kumquats, and tangerines are all wonderful! Refrigerate overnight.
  2. If you wish to add an herbal note, add a handful of crushed lemon balm leaves prior to refrigeration.
  3. Pour it into a tall glass packed with ice. Top with sparkling water.
  4. If you like, spike it with a shot of McLaughlin Distillery White Whiskey.
  5. Garnish with fresh lemon balm and citrus slices.
  6. To make this beauty into Pink Lemonade: Strain 1.5 cups of ripe raspberries through double layer of cheesecloth. Catch pulp in a bowl. Add to lemonade recipe above.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Styling by Keith Recker
Photography by Laura Petrilla

Subscribe to TABLE Magazine’s print edition.

11 Summer Salads to Freshen Up Your Table

By
Emma Riva
-
0
a colorful Tomato Peach Salad sits on a black plate

We’re getting into the peak time of summer produce, and every weekend at the farmers market feels like a treat. Sometimes the best way to showcase the flavor in those farmers market tomatoes and peaches is to keep it simple and fresh with a beautifully crafted summer salad. If you find yourself hoping for some new ideas on how to enjoy your summer bounty, look no further than these 11 recipes for salads that really highlight summer produce.

11 Summer Salads to Freshen Up Your Table

Spiral-Cut Zucchini Summer Salad

An aerial shot of a colorful summer salad on a yellow plate sitting on wooden slates purple in color and surrounded by flowers and herbs. Summer Salad Recipe

Summertime zucchini always tastes better and now is a great time to enjoy zucchini raw. In this recipe, the zucchini is cut into spirals and paired with crisp cucumbers and briny olives for a punchy summer salad that can be enjoyed on its own or with whatever you’re throwing on the grill.

Healthy BLT Salad

A plated BLT salad with large red heirloom tomatoes in it on a white background

A BLT is the perfect way to eat a summer tomato. But perhaps you want a lighter version for a summer lunch. By toasting crackers in leftover bacon fat, you get a crunchy topping without a lot of bread. This BLT salad makes for a quick satisfying lunch. You can feel good about what you’re eating with a meal that makes those summer tomatoes sing.

Nicoise Salad with Creamy Avocado Dill Dressing

Nicoise Salad with Creamy Avocado Dill dressing in a greenish ceramic plate with a fork, a half avocado, and a steel fork on the sides. A glass of water at the top right.

A Nicoise salad is a great way to enjoy summertime vegetables. Radish, cucumber, green beans, and fresh dill will all shine in this updated version. We feature a creamy avocado dressing made with Greek yogurt.

Watermelon Salad

Watermelon salad in a spiral bowl, which is placed on a napkin, Pieces of watermelon in a smaller bowl

This Watermelon Salad was developed by Chef Jackie Page and takes advantage of sweet summer melons and fresh mint by dressing them lightly with just lemon and olive oil.

Kid-Friendly Summer Salad

Three colorful bowls of kid-friendly summer salad with pink, purple, and blue napkins on the side.

Letting the kids help with a summer dish can teach them what’s in season. It also instills a vested interest in what they’re eating! Let them help pick out the berries at the farmers market, or better yet, go berry picking and make a whole activity out of summer lunch.

Tomato Peach Salad

a colorful Tomato Peach Salad sits on a black plate

If you’re one of those people who can’t leave the farmers market without peaches or tomatoes this time of year, this salad is for you. The two pair perfectly, especially when accompanied by this pickled corn vinaigrette and pungent fresh basil.

Biscuit and Peach Panzanella Salad

Biscuit and Peach Panzanella Salad Recipe

Ripe, juicy peaches match alongside buttermilk biscuit croutons and a red wine vinegar/oil dressing. This Biscuit and Peach Panzanella Salad is a beautiful rainbow of fresh flavors that you can always add more veggies to.

Charred Green Papaya Salad

Papaya salad on a black background

Papaya. It’s sweet and nutritious, meeting somewhere between a mango and a cantaloupe. We’re mixing this lovely fruit up with charred tomatoes and green beans along with Thai spices.

Blistered Shishito and Corn Salad

A shishito pepper corn salad in a bowl.

Blistering is simply a cooking technique where you cook vegetables at a high heat, quickly, as the outside crackles. It adds a bit of nuance to the shishito peppers in this avocado and corn salad.

Summer Salad with Blueberries & Blue Cheese

A fresh summer salad with blueberries and blue cheese.

We’re combining two of our favorite “blue” foods for a salad that’s robust and features a poppyseed dressing. Let yourself indulge in fresh spinach, cucumber, celery, blueberries, blue cheese, and candied walnuts.

Citrus and Kale Salad With Fig and Honey Vinaigrette

A plate with a salad on it has plenty of kale and citrus fruits like orange slices with drinks in the top right corner of the photo and more plates and forks to the left.

What could be more summery than vibrant citrus on a bed of fennel, kale, radicchio, pine nuts, avocado, and pomegranate seeds? Though it may be the fig and honey vinaigrette that takes this salad over the top.

Story by Kirsten Chervenak

Subscribe to TABLE Magazine‘s print edition.

Master the Martini with These Recipes

By
Kylie Thomas
-
0
Two dirty martini cocktails sit in martini glasses

We’re collecting some of our favorite martini recipes from over the years to ensure you never run out of cocktail ideas. Don’t worry, you don’t have to pick in the battle between dry and wet martinis! Instead, you can explore martini varieties that use a lot of vermouth, a little vermouth, or even none at all. Plus, we infuse various flavors like rose, toasted marshmallow, and even pickled radish to make sure your cocktail is unlike anything you’ve had before. So, what are you waiting for? Grab your gin (or vodka, or the spirit of choice), as well as your bitters and your vermouth, and let’s get to work!

12 Martini Recipes

Dirty Martini

Two dirty martini cocktails sit in martini glasses

We had to start off with a classic. The Dirty Martini is characterized by the addition of olive brine and an olive garnish. While we only use a ⅕ oz of olive brine, you can customize this recipe to make it as dirty as you’d like. Sometimes…the dirtier the better. 

Lemon Basil Martini

a lemon basil martini cocktail in a coupe glass sitting on a white and grey marble slab with fresh basil and olive oil floating on the top of the cocktail

For those unsure about vermouth or gin in general, this Lemon Basil Martini is for you. The simple combination of Lemoncello, basil, and lemon juice makes for a sweet and herbal take on the martini. Plus, a few drops of olive oil at the end ensures a velvety smooth finish.

Toasted Marshmallow Espresso Martini

Two Toasted Marshmallow Espresso Martinis in two glasses with Nespresso pods and a cocktail shaker nearby.

Who doesn’t love an Espresso Martini for an evening pick-me-up? Well, we’re upgrading this traditional cocktail to a new level with an infusion of toasted marshmallow simple syrup. Not to mention, the use of tequila instead of vodka adds an extra kick you might not expect. 

Rose and Black Pepper Martini

A slightly yellow in color Rose and Black Pepper Martini in a martini glass sits on a white granite countertop. Rose petals are off to the side.

Florals of roses and the bite of black pepper balance each other out in this unique vodka martini. For the rose aspect we use Kingfly’s Parfait Amour Liqueur with notes of rose petals, citrus peel, Hüll Melon hops, and vanilla bean. Then, a grind of black pepper brings everything together. 

Pickled Radish Martini

Pickled Radish Martini sits in a martini glass, light pink in color, with a lemon peel and radish acting as a garnish.

While radish may not be the first thing to pop into your mind when you’re dreaming wistfully of a martini, but, the flavor combination will shock you. With Boyd & Blair’s Cucumber Vodka as the base, a little bit of radish pickling liquid goes a long way to craft this tangy, sweet surprise.

Matcha Martini

A coupe glass full of a green matcha martini with matcha powder on top all on the green background.

Ditch the latte and try a perfectly green Matcha Martini instead. This simple recipe uses vodka, matcha powder, vanilla syrup, and a touch of milk for a smooth and luxurious cocktail. It’s the martini you know and love but with a chase of delicate earthiness.

Espresso Martini

A person places down a coupe glass with an espresso martini in it as a bottle of parking chair vodka sits blurred in the background.

The popularity of Espresso Martinis is one we support entirely. The hint of sweetness that plays over bitter coffee and vodka leaves us ordering one after another. We even use a chai-spiced brown sugar syrup to upgrade your average recipe.

Chocolate Espresso Martini

A chocolate espresso martini staged on a black background with a dusting of espresso bean on the top

Sticking with our sentiment above, the only thing that could possibly make an Espresso Martini better is silky, rich chocolate. For this recipe, we add in Dirty Chocolate Cream Liqueur as an extra dose of deliciousness.

Gin Martini

A gin Martini cocktail for Virgo on a tabletop with a star topper in the glass and purple amethyst on the table.

While vodka is the popular choice for a martini, gin is another option that opens up the flavor profile of this traditional cocktail. The botanicals in your choice of gin shape the vermouth into a new experience. Plus, a few olives and a lemon twist make this one unforgettable.

Pumpkin Spice Latte Martini

an overhead shot of two cocktails in martini glasses. down in color, with shaved chocolate on the rim, the pumpkin spice cocktails are garnished with a cinnamon stick

If doesn’t have to be fall for you to indulge in the coziness of pumpkin spice. We’re adding this beloved flavor to the martini for a creamy espresso martini and pumpkin spice heaven. Garnish with chocolate shavings for that sweet finishing touch.

Espresso Whiskey Martini

Two Espresso Whiskey Martini fills one purple and one blue martini glasses, adorned with gold accents.

It’s true, light liquor is not for everyone. So, for the whiskey fans out there, we have an Espresso Whiskey Martini you’ll shake up each evening. Frangelico also makes a lovely appearance with its hazelnut-forward taste and soothing finish.

Stanley Tucci’s Martini

Stanley Tucci’s dry Gin Martini as made for Ina Garten

We’re big fans of Stanley Tucci. So, after watching his show Food Network, Be My Guest, we knew we had to follow his guidance and make our own Stanley Tucci Martini at home. He shares this recipe in Season 3, Episode 2 so bring that episode up and feel free to shake up a glass or two.

Story Kylie Thomas 

Subscribe to TABLE Magazine‘s print edition.

Matcha Martini

By
Kylie Thomas
-
0
A coupe glass full of a green matcha martini with matcha powder on top all on the green background.

Ready for something different in your glass? The Matcha Martini takes the familiar martini and gives it a rich green makeover. We’re blending smooth ceremonial matcha into the crisp, clean feel of a classic cocktail. This creates a surprising and delightful balance that’s incredibly intriguing on the palate. From its striking hue to the very first sip that confirms its sophisticated charm, this drink offers an update on a timeless favorite. Plus, add a sprinkle of matcha powder on top for a touch of chic elegance.

Why is There Milk in a Matcha Martini?

It may seem odd to add a splash of milk into our Matcha Martini recipe but we promise it’s the perfect finishing touch. Usually you would leave milk out of a martini for clarity’s sake but since this one is an all green recipe, we opted for milk. Since matcha is naturally a bit bitter, the milk soothes the intensity while also creating a creamier texture. This way the combination of matcha powder and vodka blossoms into a symphony of summery flavors.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A coupe glass full of a green matcha martini with matcha powder on top all on the green background.

Matcha Martini

  • Author: Ethan Chmura
Print Recipe

Description

Sip on this delightfully green cocktail under the summer sun.

Ingredients

Scale
  • 1 tsp matcha powder
  • 30 ml warm water
  • 40 ml vodka
  • 20 ml milk
  • 20 ml vanilla syrup
  • Ice

Instructions

  1. Froth warm water and matcha powder.
  2. Shake everything in a cocktail shaker with ice then strain into a coupe glass.
  3. Garnish with more matcha powder as desired.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Ethan Chmura, Adapted from Jade Leaf Matcha
Styling by Keith Recker
Photography by Dave Recker

Subscribe to TABLE Magazine‘s print edition.

We’re Embracing Matcha Madness With These 6 Recipes

By
Kylie Thomas
-
0
Three white plates and various other platters hold matcha dessert recipes like tricolor cookies, banana bread, chiffon cake, rice krispies treats, cake, and a martini, all on a green table.

In the last few years, the green hue of ceremonial matcha has been popping up everywhere. Green lattes and little dessert cakes channel this earthy, umami taste into the sweet treats we know and love. But, you don’t have to shell out at Starbucks just to get a taste of matcha goodness in latte form. Instead, head to your local Asian market to pick up a bag of ceremonial-grade matcha powder and prepare to make an endless array of recipes that show you just how delicious matcha can be at home.

6 Must-Make Matcha Recipes

Matcha Banana Bread with Russian Buttercream

A loaf of matcha banana bread sits on a marble slab with the end in slices and a green buttercream on top. It all sits on a lime green background with two cups of coffee below it.

Start off your morning by slathering a matcha Russian buttercream onto a slice of matcha and white chocolate banana bread. The matcha has just enough bitterness to subdue and transform the sweetness of this quick bread, making it a perfect partner for a cup of coffee.

Tricolor Matcha Sugar Cookies

A white plate holds a stack of tricolor matcha sugar cookies in orange, purple, and green. The plate sits on a green background with a coffee above the plate and broken sugar cookies around it.

These cookies piece together vibrant shades of green, purple, and orange that appeal to adults and kiddos alike. Make these Tricolor Matcha Sugar Cookies at home to introduce even those who cannot stand matcha to something they’re sure to enjoy. The additional flavors and colors of blueberry and peach, which come from freeze-dried fruit powders, benefit from the slight earthiness of the matcha sections.

Matcha Rice Krispies Treats with Mango

A white plate full of matcha rice krispie treats with mango. It sits beside two glasses of milk on a green background.

That’s right, Rice Krispies treats aren’t just for kids anymore. Our Matcha Rice Krispies Treats mix sticky marshmallows with crunchy rice cereal, matcha powder, and bites of tropical dried mango. We’re not saying the kiddos won’t enjoy these delicious and gooey treats too but we’re sure the adults will appreciate the sophistication.

Coconut Matcha Chiffon Cake with Matcha Buttercream

A round chiffon cake with coconut and match buttercream with a slice taken out of it that sits in the background.

The moist, airy texture of a chiffon cake creates the perfect base for a coating of matcha buttercream and coconut. As you cut into this bundt cake, you’ll realize just how much lightness the vegetable oil and meringue in the recipe impart. You’ll feel like you’re out floating on a matcha-infused summer cloud.

Gluten-Free Matcha Pistachio Cookies

Three gluten-free matcha pistachio cookies on a plate on a green background with a cup of coffee above it.

Gluten-free friends don’t have to miss out on the vibrancy of matcha either. This recipe for Gluten-Free Match Cookies includes ground pistachios as well as a coating of sugar and ginger. They are buttery, tender, nutty, and satisfyingly matcha-filled.

Matcha Martini

A coupe glass full of a green matcha martini with matcha powder on top all on the green background.

You’ve heard of a matcha latte but what about a Matcha Martini? Coffee can’t hog up all the fun, so we’re whisking matcha powder into a martini that screams emerald elegance. We also add a little milk and vanilla syrup to offset any bitterness and create a creamy mouthfeel.

Story by Kylie Thomas
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

1...282930...260Page 29 of 260

Copyright © Table Magazine, 2025
Table Magazine participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.