Yuzu. Photo courtesy Wikimedia.

If you didn’t have a chance to celebrate National Martini Day yesterday, make a splash this weekend with a Yuzu Daiquiri. Whozu, you say? If you haven’t yet discovered the joys of the Asian citrus yuzu, it may well become a favorite in sauces, beverages, desserts and more.

Yuzu is believed to be a hybrid of the sour mandarin orange and Ichang papeda citrus, related to the kaffir lime. The fruit looks somewhat like a tiny grapefruit, and tastes like a relative, with a lot more sparkle (think grapefruit mixed with exotic citrus).

Buy yuzu juice at your specialty food store, Asian market or online; and try this recipe, courtesy of Riingo restaurant in New York City.

YUZU MARTINI RECIPE

Ingredients

Learn more about yuzu.
  

Shaken or stirred? Who cares—it’s ‘Tini Time. Photo courtesy of European Sources Direct.

First, that bit about James Bond liking his martinis “shaken, not stirred,” a variation actually called a Bradford (as you can tell, the concept didn’t originate with 007). The traditional way to create a martini is to mix all of the ingredients in a mixing glass, not shake them in a cocktail shaker, so as not to “bruise the gin.” What, you say? Yes, the shaking action breaks up the ice and adds more water, slightly weakening the drink and altering the taste. Evidently, British gin martini drinkers take their mixology seriously: No less than W. Somerset Maugham declared that, “Martinis should always be stirred, not shaken, so that the molecules lie sensuously one on top of the other.”

So what does this mean for 007, bruising (or weakening) his martini? We’ll have to defer to experts to comment on that.

• Read the history of the martini and traditional martini recipes, including the Gin Martini, the Dirty Martini, the 50-50, the Gibson, the Perfect Martini and the Vodka Martini.
• Throw tradition to the winds with fun martini recipes: Chai Martini, Greentini (green tea), Lemon Meringue Pie Martini, Pomegranate Martini, Watermelon Martini and numerous other ‘tinis.

O.K., get moving. It’s ‘Tini TIme.

What’s mash? Not something made in a still. According to Boylan’s, one of our favorite brands of all-natural soda (and a NIBBLE Top Pick Of The Week), mash is not a soda, it’s not a sparkling juice, it’s not a fizzy water. It has attributes borrowed from sparkling juice, and it’s sweetened with sucralose. The flavors employ 1% to 2% juice, sweetened with a touch of sugar and sucralose (Splenda); the whopping 20-ounce bottle has only 100 calories (or, 40 calories per 8-ounce serving). You may just develop a mash (crush) on it.

Read our review of Boylan’s Mash, in lovely two-note flavors including Grapefruit Citrus Zing, Ripe Mango Blood Orange, Lemon Peel Ginger Root and Pomegranate Blueberry. The drinks are certified kosher.

A great summer refresher, just 40 calories per 8-ounce serving.

Don’t give this boxed wine the fish eye—it’s good stuff!

And when you can pay $4 per 750 ml (the size of a regular bottle of wine), you’d be foolish not to declare to everyone you know that wine boxes are cool, wine boxes are green, never whine about a good wine box. So, speaking of good, here’s what Consumer Reports recommends.

• Fish Eye Chardonnay 2007, $16 (about $4 per 750 ml). A nice mix of fruit and oak: Juicy fruit and apple flavors balanced by hints of butterscotch and vanilla.

• Banrock Station Chardonnay 2007, $19 (about $4.75 per 750 ml). Full, rich and slightly sweet; apple, pear and honey flavors accompanied by vanilla and buttery notes.
• Black Box Monterey County Chardonnay 2008, $25 (about $6.25 per 750 ml). Understated, clean and balanced, with crisp acidity and light citrus and apple flavors.

If you can’t find the vintage tested, try another. Manufacturers strive to achieve consistency from one vintage to another.

Merlots tested by the CR team didn’t fare as well. The 2008 Banrock Station merlot, $19, and the 2007 Black Box California, $25 were deemed to be lower in quality: not very complex with overripe fruit. But, the tasters concluded, “if you’re having a big party and not a wine tasting, they could fill the bill. ”

So here’s your summer entertaining idea: A boxed wine tasting party. Let the group vote, and then let everyone pick numbers from a hat. In order, the guests get to take what’s left of their favorite boxed wine home. If your guests are big drinkers, can the prize drawing or buy extra boxes.

See THE NIBBLE’s Wine Section for more tips and entertaining ideas, including wine and cheese pairings, wine and chocolate pairings and wine and dessert pairings.

This summer’s hot period movie is “Cheri,” adapted from Colette’s 1920’s novel of the same name and starring Michelle Pfeiffer, Rupert Friend, and Kathy Bates.

Colette transformed from a convent girl to one hot mama, inciting a near riot by kissing a female lover in a 1907 performance at the Moulin Rouge in Paris.

This inspired Noilly Pratt Vermouth to create a cocktail for the film’s premiere called Le Baiser de Noilly (“Noilly’s Kiss”).

The NYC premiere was Tuesday night, and the stars and other revelers sipped away.

Girly pink in color, it’s perhaps an appropriate tribute to Cheri, the aging prostitute in 1920s Paris (Pfeiffer) who educates a younger man (Friend) in the ways of love. Oh la la!

> The history of gin.

> More gin cocktails.
 
 
RECIPE: LE BAISER DE NOILLY PINK COCKTAIL
 
Ingredients Per Drink

 
Preparation

1. COMBINE the ingredients except for the raspberry in a cocktail shaker. Shake and double strain into a glass.

2. RUB a piece of pink grapefruit peel on the rim of the glass to impart the flavor of the oil from the peel.

3. SPRINKLE the grapefruit zest on top of the drink, letting the oil from the grapefruit’s skin absorb into the foam to make the cocktail even more flavorful.

4. FLOAT the raspberry on the drink and serve.
 
 
 

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[1] Enjoy this pink “kiss” (photo © Noilly Prat).

[2] Bombay Sapphire gin (photo © Bacardi Limited).

[3] Pineapple juice is a great pairing with gin and vermouth (photo © Dole Food Company).