Provençal martini recipe

This refreshing summer cocktail was part of Pinot Provence’s annual Summer in Provence.

COSTA MESA, CA. Aug. 24, 2011— Pinot Provence at the Westin South Coast Plaza in Costa Mesa, California, invited guests to savor a taste of Southern France in California during their Summer in Provence Thursdays in the outdoor patio. Chef Jason Petrie created tasting menus that varied from week to week depending on what was at its seasonal best.

Provençal martini was created to pair with the menu.

Menu items included: 

Citrus braised fennel, saffron aïoli, charred tomato, 

sunny side up egg, dill fleur de sel

 

Grilled octopus, Mexican chorizo, crispy hominy, 

Marcona almonds, summer mint, Serrano chile, virgin olive oil

 

Summer corn tres leches cake, sweet corn ice cream, salted marcona almonds, red Fresno chile

 

Provençal martini 

Provencal martini

Gabriel Archuleta pours Provençal Martini at Pinot Provence.

1 oz. vodka

½ oz. Chambord

½ oz. St. Germaine

3 quartered limes, squeezed

½ oz. Cranberry juice

Mix the first five ingredients over ice. Strain into martini glass and garnish with cucumber and orange. 

 

Pinot Provence 

686 Anton Blvd. 

Costa Mesa, CA 

714.444.5900

 

 

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. If you have a great restaurant, recipe or food you’d like to share please send an email.  You can reach her at mensingabakes@gmail.com or Linda@culinarytrends.net.

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Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

Contact Linda Mensinga

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