@perrone1 Too deep for me this morning....you lost me at "Absolutely". Lol.
I'm so sorry. The word, "What" has four letters. "Occasionally" has twelve. The word "Always" has six and "Never" has five. You actually had the first correct answer with 'yes'.
Lance crackers are a nutritious distraction, especially topped with that cheese you squeeze out of a tube. That aside, the only questions I have remaining at this point are what is your gin-to-vermouth ratio and who's in left field? (which has 9 letters).
This post was modified 2 years ago 2 times by Jack Dodds
Lance crackers are a nutritious distraction, especially topped with that cheese you squeeze out of a tube. That aside, the only questions I have remaining at this point are what is your gin-to-vermouth ratio and who's in left field? (which has 9 letters).
Actually, "Why" is in left field.
My martini story evolved over a lifetime of initial hatred for the drink. Too long for here. Suffice to say that the personal preference ratio has also evolved for nearly the same length of time.
I dislike vodka martinis. I dislike 'dirty' martinis. I tolerate most standard-made-to-recipe versions but prefer my own-at-home version. There are two favorite haunts that we frequent and, they too, keep a record of my recipe for when I order one.
Four parts Bombay Sapphire London Dry Gin. (Just a 'read' of the botanicals printed on the bottle will validate my reason for sticking to that brand) Beefeater and Tanqueray are good substitutes but fall somewhat short, in my humble estimation, compared to the Blue!
1/4 part vermouth but ONLY one brand: Martini & Rossi Extra Dry Vermouth. Stirred is not an option and it has nothing to do with James Bond. Cracked ice and plenty of it, in a glass or metal shaker. Shaken vigorously and kept in the freezer for at least 30 minutes. The cracked ice imparts a nice, mellowing of the gin. Martini glass also in freezer.
When ready, garnish the glass with an olive. I prefer the queen olive either stuffed with a red pepper and jarred in vermouth or a Sicilian Olive stuffed with pearl onion.
Shake once more, pour and do not have another martini for a week or more to allow the martini to be a, hopefully deserved, treat.
Thanks for sharing this guarded recipe Tony; it puts James Bond to shame IMO. Maybe one fine day we can get together and have a chilled pitcher or two; but you have to promise not to be shooting stuffed Queen olives or lit candles off my head at fifty paces away with that gat as the session wears on.
