Mortoni Recipes

Steps:

• Fill a rocks glass with ice; set aside.
• Fill a cocktail shaker with ice; add vodka and Campari. Cover and shake vigorously to combine.
• Strain into prepared glass; top with tonic water. Squeeze juice of lime, orange, and 1 lemon wedge into glass. Serve garnished with remaining lemon wedge.

Steps:

• Preheat the oven to 250 degrees. Break the macaroons into pieces and toast them on a baking sheet until golden, dry and crumbly. Let cool. Grind to fine crumbs in a food processor. You need about 1 cup.
• Combine the sugar and 3/4 cup water in a small, heavy saucepan and bring to a boil. Cook until the syrup reaches 230 degrees on a candy thermometer.
• Meanwhile, in a mixer, whip the egg whites until they form firm peaks. By hand, whip the yolks until fluffy. In the mixer bowl, fold together the whites and yolks.
• When the sugar is ready, turn on the mixer to medium speed and, with it running, slowly pour in the syrup in a fine thread. Reduce the speed to low and whip until the mixture cools to room temperature. Mix in the vanilla.
• Whip the cream and fold it into the egg mixture.
• Line the base of a 2-quart soufflé dish (or other mold) with parchment. Spoon half the crumbs into the base. Cover with the mousse. Top with the remaining crumbs. Cover with plastic wrap and freeze overnight.
• Dip the base of the dish in a bowl of hot water. Run a knife around the edge of the mold, then invert onto a plate. Cut into wedges.

Steps:

• Thread 1/2 tablespoon cranberries onto a small skewer; set aside. Place a small amount of crushed ice in a chilled martini glass. Add remaining tablespoon cranberries; set aside.
• Fill a cocktail shaker with ice cubes. Add rum, cranberry liquid, and lime juice. Cover and shake vigorously to combine; strain into prepared glass. Garnish with skewered cranberries and serve immediately.

Steps:

• Scoop ice cream into a bowl; stir until smooth but not melted.
• Stir in pecans, chopped cherries, rum extract and vanilla.
• Spoon into foil baking cups; freeze until firm.
• To serve, garnish each with 1 t whipped cream and a cherry.

Steps:

• Fill a mixing glass with ice.
• Pour in the gin and vermouth.
• Stir for 30 seconds, then strain into a chilled coupe.
• Twist the lemon peel over the drink, then place it on the coupe's edge. The mildly adventurous can garnish with a fresh sage leaf instead.

Steps:

• Place 3 of the dried cherries and 1/2 ounce of pear liqueur in a small bowl; let stand until cherries are plump. Thread cherries onto a small skewer; set aside. Fill a rocks glass with ice; set aside.
• Place 4 slices pear, lemon juice, and remaining cherry in the bottom of a cocktail shaker; muddle using a muddler or back of a wooden spoon. Add ice, bourbon, remaining 1 ounce pear liqueur, simple syrup, and bitters; cover and shake vigorously until well combined.
• Strain into prepared glass and serve immediately garnished with cherry skewer and remaining pear slice.