The Framed Table - Food Photography Blog

Cosmopolitan Cocktail

The Cosmopolitan, like any great fashion icon, has gone in and out of popularity over the years. After suddenly being launched into the lime light, then inevitably cast aside as being passé, this potion should always remain a staple of your cocktail wardrobe.

Originally made with Citron Vodka, this head-turning beauty owes its start to similar drinks like the The Cape Cod (aka The Cranberry Martini made with vodka, cranberry juice and lime) and the Kamikaze, made with vodka, triple sec and lemon juice. Personalize your fashion statement by adjusting the amount of juice in the mix. A ruby glow always looks stunning in a martini glass, but it’s worth noting that the original recipes describe a barely there pink lemonade hue.

Cosmopolitan Cocktail

Author: The Framed Table

Recipe type: Cocktail

Serves: 1

Ingredients

1½ oz vodka
½ oz Cointreau or triple sec
½ a freshly squeezed lime
¾ oz cranberry juice
Ice (for shaker)
lime slice, or twisted lime rind for garnish

Instructions

Shake the vodka, Cointreau (or triple sec), lime and cranberry juice in a shaker with ice.
Strain into a chilled martini glass, garnish with twist of lime rind, and enjoy.
Repeat.

Cosmopolitan Cocktail

Apr 30, 2013 | Categories: Beverages | Tags: cocktail, cosmopolitan, cranberry juice, martini, triple sec, vodka | Leave A Comment »

Reuben Sandwich

In 1914, the Reuben was reportedly created in New York by restaurant owner Arnold Reuben, Jr. for a hungry actress named Annette Seelos. The Reuben was also supposedly invented in 1925, when Omaha grocer and poker player Reuben Kulakofsky made this sandwich for his fellow poker players, one of them being Charles Schimmel who added it to his Blackstone Hotel menu.

Why are there at least two different Reuben origin stories? Everyone wants to take credit for a great sandwich, of course. Corned beef, swiss cheese, sauerkraut and Russian dressing piled up on rye bread and then grilled – it’s legendary.

Reuben Sandwich

Author: The Framed Table

Serves: 2

Reuben Sandwich

Ingredients

4 slices corned beef brisket (brisket recipe below)
sauerkraut
4 slices rye bread
2 slices swiss cheese (we used Jarlsberg)

Russian Dressing (we used Martha Stewart’s recipe)

½ cup mayo
2 tbsp ketchup
2 tbsp relish
2 tbsp lemon juice
1 tsp Worcestershire sauce
½ tsp coarse salt
¼ tsp pepper

Instructions

Russian Dressing

Mix all the russian dressing ingredients together and set aside until ready to use.

Corned Beef Brisket

Add brisket to a large pot or dutch oven, and cover completely with cold water. Bring to a boil, then reduce to a simmer for 2 hours, or until completely cooked.

Sandwich Assembly

Preheat a skillet to medium high heat.
Spread one side of each slice of bread with Russian Dressing. On two of the slices, place two slices of corned beef, then a generous heap of sauerkraut, then a hearty slice of Jarlsberg. Top with the other slice of bread. Butter the top slice of each sandwich, and place each sandwich buttered side down on the skillet.
While heating, butter the other side of the sandwich. Flip after a minute or two (watch not to overbrown the bread). Heat for another minute and remove from the skillet.

Notes

Beer Pairing:
• A not too “hoppy” Pilsner
• An IPA
Wine Pairing:
• Riesling