Martini
Seems to me it would be worth looking for the "burpless" variety of cuc's. Something about revisiting your beverage doesn't appeal to me. Sounds interesting though, even though vodka and I aren't relating at the present time.
Gentlemen:
firstly martini's are stirred not shaken (you bruise the gin or vodka) when shaken, any thing pulverized or added to this mix other than dry vermouth changes the name of the drink the less vermouth you use , the dryer the Martini If you use seet vermouth (red) it is a sweet martini. the usual portions are 3 to one for a British style Martini', Americans tend to like the dryer such as 5 to one or even just rince the glass out with dry vermouth and throw the rest away P.S. do not forget the lemon twist and stuffed olive. if you use a whit onion it is called a Gibson.
The same goes for making a good Manhaten rye or bourbon, sweet vermouth
served with and a dash of bitters (not shaken stirred ) add a cherry with stem Canadian use rye Americans use Bourbon and by the way in order to call it rye it has to have 50% rye mash in most Canadian Whisky's are wheat
Bourbon is 50% corn to be called Bourbon whiskey note ky or key spelling
Scotch is also spelt ky but that's another story Americans and Irishmen use key to spell Whiskey the scots and the Canadians spell it whisky
Now that I have given you a free lesson with my 50 years of
profesional bartending experience. lay back and enjoy
Charlie Pash
sv-eden@telus.net
