Cocktails

originally posted by: jacygirl
Wait. You don't mean THE ecstasy do you?
This isn't like the time you slipped me that roofie Margarita?

It could be like that or maybe this time I get my proportions right and you don't come to with me standing over you with a rubber spatula and a family size container of peanut butter. So awkward.

Whatsh wrong with shafety? (oh here we go again)

Nothing. Which is why I always put down tarps prior to entertaining.

a reply to: AugustusMasonicus

Oh...that was peanut butter?
Explains a lot.

The tarps are fine, but I get nervous when the plastic sheets come out.
And the midgets.

But I don't judge.

originally posted by: jacygirl
And the midgets.

It isn't a party until I unleash them.

a reply to: AugustusMasonicus

It's all good. I made friends with one and we're doing karaoke now.



(Safety Dance...safety first...hehe....)

originally posted by: Skid Mark
Well that was very interesting. I don't know if this has been covered on ATS before but is there a difference between a martini being shaken and not stirred or is James Bond full of manure?

So here you go, as promised, the Martini.

As one of the best known cocktails the 'modern' version, gin and dry vermouth, can be traced to the Pre-Prohibition Era where the recommended ration was 2:1 gin to vermouth. As Prohibition ended and gin became more readily available the rations went up from there with the trend to be less and less vermouth. As Winston Churchill was allegedly quoted as saying the only way to make a great Martini was to fill a glass with gin and then bow in the direction of France (where vermouth is made).

The current method is most cocktail bars is a return to a lower ratio and the use of much better vermouth than typically used previously. The ingredients in this drink should always be the best. London Dry is the accepted standard but there are plenty of other types that you can use. For a Martini I prefer Junipero, made in Anchor Steam Brewery San Francisco, since it has a high ABV (95 proof) which means your drink will not be watered down once you mix it.

A classic Martini is always stirred. A good bartender's skills can be observed in the way they prepare their Martini. It should be cold and serene without any bubbles as this changes the texture of the drink. The traditional garnish is a lemon twist but you can substitute whatever you prefer. If you are going with olives makes sure you never use the type that come packed in oil, they will ruin your hard work before the first sip. In the below picture it may look like the drink is cloudy, that is actually the glass frosting up due to how cold the drink was when I poured it, a cold Martini is the best Martini.

Classic Martini:

3 Ounces Dry Gin
1 Ounce Dolin Dry Vermouth
1 Dash orange bitters
1 Lemon twist for garnish

Fill a mixing glass with ice and add gin, vermouth and bitters. Stir until very cold. Strain into martini glass and garnish with lemon twist.

So why all the confusion on shaken versus stirred? That would all be Ian Fleming's fault who had his famous character, in Casino Royale, order his drink 'shaken, not stirred'. The recipe below fairly well recreates the taste and ingredients that Fleming listed in his book as "Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel."

Kina Lillet is no longer available and the replacement, Lillet Blanc, does not, by all accounts, have the same flavor profile so it is replaced by Cocchi Americano which has many of the same herbaceous notes as Kina Lillet.

The Vesper Martini, named for Bond's love interest, Vesper Lynd:

3 Ounces Plymouth gin
1 Ounce Vodka
1/2 Ounce Cocchi Americano
1 Lemon twist for garnish

Shake the first three ingredients until the shaker is almost too cold to hold. Strain into a martini glass and garnish with a the lemon peel. Kill the head of SPECTRE.

a reply to: AugustusMasonicus

*clears throat*

Aherm....

Hi. I just saw you were actually having a party and, there was no one at the door, so I let myself in.

(I'm kickin some butt over in the Acronym Thread, aint I, Jacy????)

So, Gus - where's that Coronarita, or did you decide on the other thing? What was it??????? Some thing about beer and tomato juice and vodka, I think.......

Oh yes:

Michelada which is a Mexican lager mixed with their version of a Bloody Mary? Very traditional resort drink.

That's right. Lay it on me, bud!

a reply to: AugustusMasonicus
Thanks, man. So he was full of manure.

originally posted by: BuzzyWigs
So, Gus - where's that Coronarita, or did you decide on the other thing? What was it??????? Some thing about beer and tomato juice and vodka, I think.......

I promise to make one of those when the weather gets a touch warmer here. Beer-based cocktails are fun since many people have had little to no experience trying them so it's all new.

a reply to: AugustusMasonicus

Now we're talking!

I'll take one of those, please, and one of the Bloody Mary's that Buzzy suggested!

Perhaps a bit uncivilized so early in the morning (here) but, I could use them!

originally posted by: Skid Mark
Thanks, man. So he was full of manure.

Sort of.

It was a drink that he created himself and enjoyed in real life. Like all recipes you are free to reinvent or reinterpret them to your own tastes. If I had my choice though I would go with the Classic although the Vesper does have a rather unique taste due to the ingredients but I would stir it since I do not like the foam that develops on the top of the drink from shaking a martini.

a reply to: TNMockingbird

I am saving my Bloody Mary recipe for you. I have actually never given out the recipe before but it used to get raves at one of my restaurants and my guests always seem to like it as well.

It is spicy. Like me.

a reply to: AugustusMasonicus

Then I am sure I will love it!

Can't wait!

a reply to: TNMockingbird

Hey there sister!!!

I just saw that you'd arrived - yeah, one of those Michelada things sounds great right about now!

originally posted by: AugustusMasonicus
a reply to: TNMockingbird

I am saving my Bloody Mary recipe for you. I have actually never given out the recipe before but it used to get raves at one of my restaurants and my guests always seem to like it as well.

It is spicy. Like me.

Seriously?!!!!

SERIOUSLY??

You are going to openly flirt with TNMockingbird right in front of me!??? She already made it clear we are friends. Sheesh.
And I came here to have some fun and no drama. Gah.
It was bad enough my contractor's wife decided to get all jealous and insecure a couple of weeks ago - that has slowed down progress.....
but now you, too?!!!!!

a reply to: BuzzyWigs

I believe I will be slipping a little something extra into your next cocktail.

a reply to: AugustusMasonicus





Okay.
Make it snappy.

a reply to: AugustusMasonicus
I'd heard something about shaking it bruises the alcohol. How do you bruise a liquid?

a reply to: Skid Mark

The only thing scientific I have read on the shaken versus stirred debate is that shaking has been proven to further emulsify the alcohol molecules with air which would impact the flavor. So I am in the stirred camp.

"This is a really fine invention. It has the power, rare with drinks and indeed anything else, of cheering you up." -Kingsley Amis, cocktail writer.

Kingsley was of course referring to the Negroni, the king of Italian cocktails.

Since it is not really Spring-like here in New Jersey I made everyone Negronis last night as it is a great cool weather cocktail and loaded with flavor. The basic recipe, equal parts gin, Campari and vermouth can be adopted to other spirits and recipes to create numerous Negroni-like drinks all with complex characteristics. We previously did the Boulevardier which is a riff on this drink and I will post more recipes in the future using the same type proportions and with other interesting ingredients.

The Negroni:

1 1/2 Ounces London dry gin
1 1/2 Ounces Campari
1 1/2 Ounces Carpano Antica Sweet Vermouth
1 Orange peel or slice for garnish

Stir first three ingredients over ice until very well chilled. Strain into a double rocks glass with one large ice cube and garnish with orange. Enjoy la bella vita.

a reply to: AugustusMasonicus

In honor of Siete de Mayo we are having drinks today with some folks.

I will be making Margaritas. It should be warm (high 70s -80 F) and I think they will be refreshing!

If I can get my crap phone to take a decent photo, I will post to your thread. It won't be as 'fancy' as your stuff though.