Today—National Garlic Day—Carmine’s at The Quarter at the Tropicana Hotel and Casino. gives the traditional martini an Italian makeover. The popular family-style restaurant is offering pickled garlic martinis, with your choice of gin or vodka. They add their homemade pickled garlic and shake until it’s icy cold, then top with a basil leaf. The sophisticated libation will be available today—Sunday, April 19—for $11.
The celebration continues with Carmine’s off-the-menu special: roasted-garlic-infused chocolate mint sauce over Italian cheesecake, only available on National Garlic Day!
Thinking about making your own garlic-infused cocktail or dish today? Below are some garlic buying, storing, and cooking tips from Glenn Rolnick, director of culinary operations of the Alicart Restaurant Group.
How to pick garlic:
Look for heads that are heavy for their size, and enclosed in dry, papery layers. Avoid garlic with soft spots or sprouts.
If you store it at a cool room temperature and in a well-ventilated area, garlic should keep for up to one month.
Be careful not to cook garlic past the point of being golden brown, or it will become bitter.
Don’t throw away the garlic skins! Save them in your freezer and use them for vegetable or chicken stock.
Lose the garlic breath:
Chewing gum or having a breath mint may help but some swear by eating raw apples, or drinking lemon juice or green tea.