Fun Stuff > CHATTER
Unsuitable uses for your favourite alcohol
Heijoshin:
--- Quote from: Observer on 23 Jan 2007, 07:59 ---Slip 'n Slide
--- End quote ---
Now I want to try this, it seems wondrously lavish to me, much the same as Scroodge McDuck swimming in his silo full of money, and I'm guessing a lot less painful.
Also, white/black russians are great... if your mixing drinks for teenage girls.
More importantly, martinis are made with GIN people; the next time a bartender asks me if I want my martini with vodka or gin I fear I will be forced to 'smack a bitch.'
The Martini:
*Fill one martini glass with ice and top it off with water to chill the glass.
*Stir your favorite fine gin over large ice cubes in a large shaker.
I generally use Beefeater Wet for younger folks and Tanqueray 10 for the old blue-bloods.
This is to chill and wet your gin without bruising it.
(bruising occurs when you mix too violently and get a cloudy color)
*Let the shaker sit for a moment while you toss the water/ice from the glass and drip dry it with a couple good flicks of the wrist.
*Coat the inside of the glass with dry vermouth.
I use a small atomizer for this at home, at the bar you can simply pour half an ounce into the glass, swill it around and then toss it.
*Smoothly pour gin into glass.
Avoid tall pours for the same reason we avoided shaking.
I prefer a Boston style shaker/strainer to a cobbler, just looks nicer and cleans easier.
The Proper Twist:
*Remove the peel from one quarter wheel of citrus.
(I use lime to garnish my martini)
*Throw the fruit away, it does not belong in a proper cocktail!
*Twist the peel an inch over the completed drink.
This releases the oils, misting them over the surface.
*Pinch the peel over the rim of the glass and make a quick sweep of it's circumference.
The slick, colored side should be touching the glass; it's where all the good stuff is at.
*Drop peel directly into the drink.
Serve immediately!!
If done properly the martini should be perfectly crystalline, save for the light swirling refractions of the vermouth slowly mixing and the oils trailing from the garnish. When first raising the glass to drink, one smells the fresh aroma of the twist, and tastes the light citrus with the fresh delicate bouquet of the gin. As the drink is consumed is becomes gradually more intense due to the increasing percentage of vermouth and the essences coming out of the twist.
A good martini is not just about the ingredients; it's about presentation.
I can make fun and fruity cocktails as well, but I'm a strong believer in the notion that the classics should still have a little class.
dennis:
Just to be clear, though, "bruising" only detracts from the appearance. Bruised drinks do not taste different than nonbruised drinks.
I prefer olives to a twist, and while the "proper" way is to have them on the side, I don't really care if they're in my drink. Never a twist AND olives though. That's sick.
I also prefer Bombay Sapphire to Tanq 10. Beefy in a pinch.
Oh, and martinis are meant to be drunk fairly quickly. The drink should never get anywhere close to room temperature. The surface area of the exposed liquid in a martini glass means that the drink will warm up pretty quickly, and the harsher flavors and odors of the gin will come out and the drink will taste more like pine-sol. A chilled glass is essential. I also like to use cold gin, because room temperature gin melts too much ice and waters the drink a bit.
Heijoshin:
Thought I was clear on the bruising thing, but yeah, presentation.
I don't mind olives, but I try to dry them off or keep them on the side, a dirty martini is a freaking abomination! A couple of garlic stuffed olives and a little nibble of peperjack cheese on the side is spectacular though, and I actually feel it's a more comfortable garnish during the winter months.
Lastly, Sapphire doesn't do much for me, but I keep it around for the people who do like it, and regualr Beefeater = The Suck, Beefeater Wet = The Amazing. They use pear peels in the chimney when they distill it, giving it awesome clean, sweet undertones.
Runs_With_Scissors:
--- Quote from: KimJongSick on 26 Jan 2007, 02:08 ---- Contact lens solution
--- End quote ---
HOLY FUCK OW!!!
dennis:
No one in the states seems to stock Beefeater Wet, so I didn't even know it existed. It seems like vermouth would be unnecessary with a wet gin.
As for bruising, I hear too many people speak of it as if it's the worst thing you could do to a gin.
I like Hendrick's gin, but it's also relatively uncommon in the states, and also the flavors don't seem to work well in a martini, at least not with olives.
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