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Get Stuffed...
Everything that is
"Martini", must sooner or later be poured forth from the jigger, (Shaken not
stirred), and garnished for Mr.Money. This is where his services are the most necessary!
In a never ending quest for the perfect cocktail, we here at the Foam Ranger's Lounge, sat
down with Mr. Money, and pried loose a few of his worldly mental fragments for your
general edification and enlightenment.
 Cocktail Chat (Stories & Trivia)
Martinis &
Other Sonnets from New York
"Shaken
Not Stirred", the Classics revisited
Modern
Love, by Frank
Cocktail Chat:
Of all the stories about
the cocktail, H. L. Menken's is at least mildly believable: "In many English taverns
the last of the liquor drawn from barrels of ardent spirits, otherwise the cock-tailings,
were thrown together in a common receptacle. This mixture was sold to toppers at a reduced
price so naturally they would call for cocktails." So, the dregs were asking for
dregs, or entailings of the cock (spigot). Seems reasonably plausible, ... Menken was a
man who knew his spirits.
Menken once
said of the Martini, "The only American invention as perfect as the sonnet".
We'll hold judgment on that until after a couple of jiggers. However, to the creative go
the spoils, and to that end we've added a few sonnet variations of our own...
"Shaken Not Stirred", the Classics
revisited
Martini (Original)
1 1/2 ounces gin
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
Dash of orange bitters
Stir with cubed ice, strain
into chilled cocktail glass. Note: You can substitute Grand Marnier for orange bitters.
Emerald Martini
1 1/2 ounces gin
1/2 ounce dry vermouth
1/8 ounce Chartreuse
Stir ingredients with
cracked ice in a shaker and pour into a chilled cocktail glass. Twist a lemon zest over
the drink and then float zest in drink. Variation: Substitute vodka for gin.
Martini (dry)
2 1/2 ounces gin
1/2 ounce dry vermouth
Stir ingredients with
cracked ice and pour into a chilled cocktail glass. Garnish with either a lemon zest or an
olive. If a black olive is used, the drink is called a Buckeye Martini; if an onion is
used, it's called a Gibson. A dry Martini with a dash to 1/4 ounce of scotch is a smoky
Martini, and one with a splash of olive brine is a dirty Martini. Other traditional
Martini recipes include the medium, the wet, and the
sweet.
Martini (medium)
2 ounces gin
1 ounce dry vermouth
Martini (sweet)
2 1/4 ounces gin
3/4 ounce sweet vermouth
Martinez Cocktail
3/4 ounce gin
3/4 ounce dry vermouth
1/2 ounce Cointreau
1 dash angostura bitters
Stir with cracked ice;
strain into chilled cocktail glass.
That's the basics! The
variations are endless and amusing to ponder. The nice thing about martinis is that they
are quite portable potables. So if you were to ever consider travel with some libations,
this is the cocktail for you. At home, in the air, or returning from an adventure (Not
operating heavy machinery), the martini offers a civilized and creative way to libate!
Relax, spin some Lounge, ahhhh...you're there!
----Joannis
Stetter
Martinis & Other Sonnets from New York
Alexander
Novsky (build and stir)
¼ oz
Chambord
1 oz Bombay Sapphire Gin
1 oz Stolichnaya Razberi Vodka
garnish: fresh raspberry
Black
Martini (build and stir)
1½ oz
Stoli Cristall
½ oz Chambord
garnish: lemon twist
Black
Martini (a variation)
½ oz
Creme de Cassis
½ oz Absolut Vodka
garnish: lemon twist
Black
Martini…Metropolis…
splash
with champagne
Martini
Bleu
½ oz Dry
Vermouth
1½ oz Absolute
garnish: olives stuffed with bleu cheese
Orange
Martini
sugar rim
1½ oz Stoli Orange
½ Triple Sec
splash - Cointreau/ Grand Mariner/ OJ
garnish: orange slice
Poinsettia
1½ oz
Vodka
¼ oz Chambord
¼ oz Pineapple
garnish: lemon twist
Maritime
1 ½ oz
pineapple infused vodka
½ oz cherry infused light rum
garnish: orange/ cherry
Watermelon
1½ oz
Stoli Lemon
½ oz Watermelon juice
garnish: small watermelon
Marz Bar
Shake/ strain
1½ oz.
Vodka
1 Godiva Chocolate
1 Armaretto cream Chocolate
½ oz Godiva Chocolate
garnish: lemon twist
Sicilian
1½ oz
Vodka
½ oz Black Sambuca
garnish: lemon twist
Fidel’s
1½oz
Stoli
2-3 drops Banana Schnapps
garnish: banana slice
Blues
1 oz Vodka
1 oz Gin
1-2 dashes Blue Curacao
garnish: lemon twist
Smiles go
out to Denise Melroy,in New York for the cool
martini variations!!! Thanks woman behind the woman...
Modern
Love
Quick
Trialmonkey's, before someone actually mixes one of those old time atrocities know as
Martini's. (Far too sweet). Have you ever actually tasted vermouth. Ptoohey! You just want
to use enough to break the edge of the gin. Here is a modern recipe.
 Desiccated
Martini
3 oz Tanqueray Gin (accept no substitutes, that'll start some discussions)
5 drops dry vermouth (some will argue that even this is too much)
- There is actually an easy way
to get just the right amount of vermouth into your martini. Since you need to chill the
glasses anyway, fill them with ice and add an ounce or so of vermouth.
- Fill shaker with ice and add
enough (this is really relative) gin.
- Allow to stand for 3 or 4
minutes, remember if none of the ice melts you're just drinking straight gin.
- Stir. (I'm personally not
opposed to shaking from a flavor point of view. You can't bruise the ice or the
gin, you do however end up with ice crystals floating around in your beautiful cocktail).
- Dump out the ice and vermouth
leaving just a film of vermouth in the glasses
- Pitch in a nice Queen olive
and pour the gin....Trivisimo!
Enjoy,
Frank [mailto://frankf@symphonix.com ]
p.s. Remember One martini is not enough, two is too many and three is just right.
You are sooooooo
correct Baby! Three is a magic number... NICE JOB Frank! This is a
little closer to the way our staff here at the 'Monkey like 'em; except that our BIG
debate is concerning the matter of gin or vodka... You'll get Absolutely NO
arguement about the over use of Vermouth though!
If you have any recipes,
suggestions, or comments, please send them to us at: mailto://editor@Trailmonkey.com, if we use your
submission you'll see full credit right here on these pages. You are pure
"money" baby...
Cheers!
     
     
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