Print

[Travellin Dave]

Time to get my genderless crown. Hazzuh!

A tiara by any other name...

Would smell the same?

Hello there, Raz.

Morning, T.  If you need help drinking the Martinis at the wife's Christmas bash, send me an invite.

They're fine, except for the olive part...

[Travellin Dave]

Missed page 3...

[A Friend of Charlie]

Time to get my genderless crown. Hazzuh!

A tiara by any other name...

Would smell the same?

Hello there, Raz.

Morning, T.  If you need help drinking the Martinis at the wife's Christmas bash, send me an invite.

They're fine, except for the olive part...

I'm a fan of olives.

[Travellin Dave]

with...

[Travellin Dave]

then...

[Travellin Dave]

Time to get my genderless crown. Hazzuh!

A tiara by any other name...

Would smell the same?

Hello there, Raz.

Morning, T.  If you need help drinking the Martinis at the wife's Christmas bash, send me an invite.

They're fine, except for the olive part...

I'm a fan of olives.

We know.

[razgueado]

Time to get my genderless crown. Hazzuh!

A tiara by any other name...

Would smell the same?

Hello there, Raz.

Morning, T.  If you need help drinking the Martinis at the wife's Christmas bash, send me an invite.

They're fine, except for the olive part...

Olives are meant to cover up poor Vermouth. It's fine if you're hungry.

To make a proper Martini you freeze the gin, freeze the shaker, and freeze the jigger. You use Noilly-Prat Vermouth, because (sorry, Tone) the French know how to make Vermouth without it tasting metallic. Shake the gin and Vermouth in a stainless shaker with large chunks of ice. Pour it in a frozen glass and garnish with a long strip of lemon rind.

The point is to get the drink frigid, with some little ice crystals floating in it. Done this way, sipping it is like inhaling cool, lemon-scented air near a citrus orchard.

Of course, James Bond's take on it - the Vesper - is equally spectacular. 3 parts high proof gin, 1 part vodka, and a half part Kina Lillet (which you can't get anymore but Cocio Americano is very, very close). Shake it very cold and, again, garnish with a long strip of lemon rind.

Damn, now I'm thirsty.

[A Friend of Charlie]

Time to get my genderless crown. Hazzuh!

A tiara by any other name...

Would smell the same?

Hello there, Raz.

Morning, T.  If you need help drinking the Martinis at the wife's Christmas bash, send me an invite.

They're fine, except for the olive part...

Olives are meant to cover up poor Vermouth. It's fine if you're hungry.

To make a proper Martini you freeze the gin, freeze the shaker, and freeze the jigger. You use Noilly-Prat Vermouth, because (sorry, Tone) the French know how to make Vermouth without it tasting metallic. Shake the gin and Vermouth in a stainless shaker with large chunks of ice. Pour it in a frozen glass and garnish with a long strip of lemon rind.

The point is to get the drink frigid, with some little ice crystals floating in it. Done this way, sipping it is like inhaling cool, lemon-scented air near a citrus orchard.

Of course, James Bond's take on it - the Vesper - is equally spectacular. 3 parts high proof gin, 1 part vodka, and a half part Kina Lillet (which you can't get anymore but Cocio Americano is very, very close). Shake it very cold and, again, garnish with a long strip of lemon rind.

Damn, now I'm thirsty.

I'm in agreement on the Vermouth. That Martini & Rossi shit is putrid. However, although I prefer my Martini shaken because it gets it much colder that way, it does wind up getting very cloudy and therefore, stirring it is the more proper way to go.

[razgueado]

Time to get my genderless crown. Hazzuh!

A tiara by any other name...

Would smell the same?

Hello there, Raz.

Morning, T.  If you need help drinking the Martinis at the wife's Christmas bash, send me an invite.

They're fine, except for the olive part...

Olives are meant to cover up poor Vermouth. It's fine if you're hungry.

To make a proper Martini you freeze the gin, freeze the shaker, and freeze the jigger. You use Noilly-Prat Vermouth, because (sorry, Tone) the French know how to make Vermouth without it tasting metallic. Shake the gin and Vermouth in a stainless shaker with large chunks of ice. Pour it in a frozen glass and garnish with a long strip of lemon rind.

The point is to get the drink frigid, with some little ice crystals floating in it. Done this way, sipping it is like inhaling cool, lemon-scented air near a citrus orchard.

Of course, James Bond's take on it - the Vesper - is equally spectacular. 3 parts high proof gin, 1 part vodka, and a half part Kina Lillet (which you can't get anymore but Cocio Americano is very, very close). Shake it very cold and, again, garnish with a long strip of lemon rind.

Damn, now I'm thirsty.

I'm in agreement on the Vermouth. That Martini & Rossi shit is putrid. However, although I prefer my Martini shaken because it gets it much colder that way, it does wind up getting very cloudy and therefore, stirring it is the more proper way to go.

I'm not particular about how it looks, obviously.  I like my Martinis frigid. 

I'm not biased against olives, and am inclined to have them when I'm in a place that doesn't have proper Vermouth.  They cover the metallic taste.  I also don't mind Gibsons, with a cocktail onion (and a great origin story).

Years ago, my brother and I came up with what we call a Grunzle.  It's Vodka and Vermouth about 6:1, shaken cold, with a splash of Tabasco sauce and a splash of Angostura bitters, garnished with a pepperoncini. 

[LuvTooGolf]

Fighting Cock

[Travellin Dave]

Time to get my genderless crown. Hazzuh!

A tiara by any other name...

Would smell the same?

Hello there, Raz.

Morning, T.  If you need help drinking the Martinis at the wife's Christmas bash, send me an invite.

They're fine, except for the olive part...

Olives are meant to cover up poor Vermouth. It's fine if you're hungry.

To make a proper Martini you freeze the gin, freeze the shaker, and freeze the jigger. You use Noilly-Prat Vermouth, because (sorry, Tone) the French know how to make Vermouth without it tasting metallic. Shake the gin and Vermouth in a stainless shaker with large chunks of ice. Pour it in a frozen glass and garnish with a long strip of lemon rind.

The point is to get the drink frigid, with some little ice crystals floating in it. Done this way, sipping it is like inhaling cool, lemon-scented air near a citrus orchard.

Of course, James Bond's take on it - the Vesper - is equally spectacular. 3 parts high proof gin, 1 part vodka, and a half part Kina Lillet (which you can't get anymore but Cocio Americano is very, very close). Shake it very cold and, again, garnish with a long strip of lemon rind.

Damn, now I'm thirsty.

Thanks, but I'll stick with my Manhattan.  Agree on the Noilly-Prat.

[A Friend of Charlie]

Time to get my genderless crown. Hazzuh!

A tiara by any other name...

Would smell the same?

Hello there, Raz.

Morning, T.  If you need help drinking the Martinis at the wife's Christmas bash, send me an invite.

They're fine, except for the olive part...

Olives are meant to cover up poor Vermouth. It's fine if you're hungry.

To make a proper Martini you freeze the gin, freeze the shaker, and freeze the jigger. You use Noilly-Prat Vermouth, because (sorry, Tone) the French know how to make Vermouth without it tasting metallic. Shake the gin and Vermouth in a stainless shaker with large chunks of ice. Pour it in a frozen glass and garnish with a long strip of lemon rind.

The point is to get the drink frigid, with some little ice crystals floating in it. Done this way, sipping it is like inhaling cool, lemon-scented air near a citrus orchard.

Of course, James Bond's take on it - the Vesper - is equally spectacular. 3 parts high proof gin, 1 part vodka, and a half part Kina Lillet (which you can't get anymore but Cocio Americano is very, very close). Shake it very cold and, again, garnish with a long strip of lemon rind.

Damn, now I'm thirsty.

Thanks, but I'll stick with my Manhattan.  Agree on the Noilly-Prat.

I prefer an Old Fashion.