the martini

[shortsqueeze]

Another irritant, a martini AFTER dinner. I do shake my martinis, however small shards of ice have no business in a martini. When made properly, I expect usage of (and do so at home) a small mesh cocktail strainer. I can appreciate stirring a martini, as I do sometimes to not "bruise" a delicate gin in which case no strainer is necessary (NEVER shake a Manhattan, but that's another subject for another day). Always fresh vermouth (I keep in the refrigerator), but no more than 1/2 ounce. Bombay Sapphire with three olives, sometimes stuffed with blue cheese if I need an appetizer, like I first had at Petrossian Bar at Bellagio with Sevruga caviar and a Siglo IV to nurse a rather serious blackjack beating. Sometimes a Nolet's Gibson with vermouth-soaked cocktail onions. Always freeze the cocktail glass or if pressed for time or space in the ice box, cold water and ice on the counter for a few minutes. A twist is fine, but I prefer the fruit with a Vesper, per the recipe in the fabulous book, "Vintage Spirits and Forgotten Cocktails" by Ted Haigh. Lillet Blanc is a non-starter for me. Cocchi Americano was a revelation and I'm told the closest aperitif in current production resembling Kina Lillet, which makes the drink.

[Mattygukas]

I have to say I'm a vodka martini person. Dirty vodkas is my only martini as others don't fit my tastes.

Got to love Chopin vodka! Here is the special edition I'm enjoying now.

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