Reply With Quote82 year old Aunt Sharkies:
Dust the chilled Martini glass using a perfume spray mister with Vermouth, lite it,,, blow it out,, then dirty with 2 olives.
Straight up, Cosmo, Dirty!!What's your poison??
82 year old Aunt Sharkies:
Dust the chilled Martini glass using a perfume spray mister with Vermouth, lite it,,, blow it out,, then dirty with 2 olives.
Acquired the taste for a good martini at about 40 years of age.
A friend of a friend learned how to make an excellent one from her grandfather.
Her recipe called for Bombay Sapphire w/ just a hint of vermouth. Shaken till very cold (you could see the tiny ice crystals). The secret ingredient was
anchovy-stuffed olives. I was skeptical, but it all worked together fabulously, and I loved the "comfortably numb" feeling it inspired.
My current favorite is Goose L'Orange or Hangar One Mandarin, shaken until very cold, and served up. I skip the olives with this one. A twist is unnecessary. The aroma is like drinking in an orange grove.
I can only have one, so i enjoy it slowly...
Nohing better than a smooooth ice cold martini. I prefer mine straight up!
Depends on what your makin'. :crossx:
Me Stoli rocks 3 olives
Dirty Goose, 3 olives. Repeat as necessary.
Stoli, Goose, Absolut....any try Level?? It's all in the vodka.
It's all in the vodka.
True. Can't beat good Vodka. One key thing to remember for a good Martini is use GOOD ice with no odor. If you ever made your own at home and didn't quite like it as much as the one at your favorite bar, then check your ice. Ice is a sponge for freezer odors.
Good vodka + good ice = great Martini
Goose here Roland.
You pour Goose at the grille?
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