Tuesday, April 15, 2008


Speaking of martinis, here's how I like mine:
(Dirty of course.)
  • 4 oz Bombay Sapphire Gin
  • 1/4 oz Dry Vermouth -- Noilly Prat please
  • 1 oz Olive Juice -- especially the fine squeeze from olives marked as "martini olives".
Before-hand, stick the martini glass in the freezer to chill it. Fill your shaker half full of cracked ice. This is important as the ice serves two purposes: to chill the ingredients (obviously), but also to add enough melt water to the drink to soften the alcohol's bite. Add the vermouth to the glass, swirl, and toss out. Add the remaining ingredients and shake vigorously for half a minute. Strain into your frozen glass and toss in a few olives on a spear.
Tasty business there. Remember, although a good martini is stiff, don't sip and nurse it. Nothing ruins a martini faster than letting it get too warm. I also think they taste better whilst wearing a silk robe Heffner-style. :)