Best Ruth Chriss Raspberry Rosemary Martini Recipes
RASPBERRY COSMO
Steps:
- Combine the vodka, cranberry juice, orange liqueur, raspberry liqueur, lime juice and ice in a cocktail shaker. Shake, then pour into a martini glass. Garnish with a raspberry.
RASPBERRY MARTINI
Make and share this Raspberry Martini recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 7m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Put the raspberries in the bottom of a cocktail shaker; muddle.
- Add the vodka and creme de framboise.
- Shake and strain into a cocktail glass.
- Garnish with raspberries.
Nutrition Facts : Calories 125.5, Fat 0.1, Sodium 0.7, Carbohydrate 2.3, Fiber 1.2, Sugar 0.8, Protein 0.2
RASPBERRY MARTINI
I discovered Rose's Cocktail infusion. Blue Raspberry Mix. Servings are depended on the size of the martini glasses.
Provided by Rita1652
Categories Beverages
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- In a shaker shake all ingredients till well chilled.
- Strain into chilled martini glasses.
- Garnish with a fresh raspberry.
- Cheers!
ROSEMARY MARTINI
I have really been enjoying making cocktails with fresh ingredients, particularly herbs. This one is delicious and would compliment a nice chicken dinner. Enjoy!
Provided by Nif_H
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Skewer the tomato with a sprig of rosemary.
- Place vodka, vermouth and other sprig of rosemary in a cocktail shaker, half filled with ice.
- Shake vigorously and strain into chilled martini glass.
- Garnish with rosemary-skewered tomato.
RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH
Love their steaks, and I love their version of this classic side dish to a thick, juicy steak. Sometimes I cheat and use 2 10 ounce packages of frozen, chopped spinach which I thaw and drain.
Provided by yooper
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
- Add flour and stir until light golden, about 7 minutes.
- Stir in onion, bay leaf and clove.
- Gradually whisk in milk.
- Whisk until mixture boils and thickens, about 10 minutes.
- Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
- Remove bay leaf and whole clove.
- Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
- Drain.
- Transfer spinach to bowl filled with ice water to cool.
- Drain well.
- Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
- Transfer spinach to processor and finely chop.
- Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
- Stir in remaining 2 tablespoons of butter.
- Season to taste with salt and pepper and serve.
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