Martinis and jazz make a perfect ensemble. The Tremont House, 2300 Mechanic St. in the island’s downtown, is expanding its martini menu and offering new bar bites to tie in with its Fall Jazz Series in the hotel’s Toujouse Bar. Here are some recipes on the house.

Gingersnap Martini

INGREDIENTS

1.5 ounces Absolut Vanila

1 ounce Butterscotch Schnapps

½ ounce Bailey’s

½ ounce Hot Damn Schnapps

DIRECTIONS

Add all ingredients to a martini shaker.

Then add a pint size amount of ice to the shaker.

Shake at least 40 times as hard as you can.

Strain into a chilled martini glass.

Sprinkle nutmeg powder for garnish.

Bailey’s Chocolate Martini

INGREDIENTS

1.5 ounces Absolut Vanila

½ ounce Bailey’s

1 ounce dark crème de cacao

DIRECTIONS

Add all ingredients to a martini shaker.

Add a pint size amount of ice to the shaker.

Shake at least 20 times.

Garnish a chilled glass by swirling chocolate syrup along the inside of the glass.

Strain into the chilled, chocolate swirled martini glass.

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