Emerils New York City Cosmopolitan Recipes

Steps:

• Fill a cocktail shaker halfway with ice. Add the vodka, orange liqueur, cranberry juice cocktail and lime juice. Shake well, then strain into a cocktail glass.

Steps:

• In a shaker with ice, add Smirnoff No.21 Vodka, triple sec, and cranberry juice. Shake and strain into a martini glass. Garnish with lemon twist.;

Steps:

• Shake with ice in a cocktail shaker.
• Serve straight up in a martini glass.
• Garnish with a lemon twist.

Steps:

• Preheat a grill or the oven to 450 degrees F.
• Sprinkle the meat with Essence, salt, and pepper, on both sides. Place on the hot grill and cook to desired doneness, turning once, about 1 hour 30 minutes or until medium rare. An instant-read thermometer inserted into thickest part of meat registers 130 degrees F for medium-rare, or 140 degrees F for medium. (Alternately, roast on a rack set on a baking sheet for 15 minutes in a 450 degree F oven. Lower the temperature to 350 degrees F and continue to cook for about 1 hour to 1 hour 15 minutes for medium-rare.)
• Remove from oven or grill; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel.
• Place the butter in a medium bowl and stir with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2-inches in diameter. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate or freeze until needed.
• To use, unwrap, cut 1/2-inch slices, and serve on top of the New York Strip.