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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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Posted: 06 September 2011 at 13:13 |
That's the name I gave this cocktail. I've been making and drinking them for years. For many years there was no name. It really doesn't need one. I would call it a savory drink and I hope some might try it and share their reviews.
Gin - juniper types only, don't use, say, Tanqueray Rangpur. Dry vermouth Green olives and juice Ice Splash of water, optional So, here's how it works. Grab a lowball glass and put 3 ice cubes in it. Get a regular old teaspoon out of the drawer and fish four olives out of the jar and stick them on a toothpick, then into the glass they go. Dip a full teaspoon of olive juice out of the jar and put that in the glass. Now set the empty teaspoon on the cubes in the glass, with the handle of the spoon resting on the rim of the glass, so the spoon stays there all by itself. With two hands on the vermouth bottle, carefully pour just 1/2 of the teaspoon full of vermouth. No more than 1/2, a little less is better. Toss it and try again if you pour too much. Leave the spoon there and pour as much gin as feels good You know how much to use, I don't have to tell you, but 3oz. works for me. Optionally add the splash of water. Stir it up with the spoon. These ingredients should sound familiar. After all, this is just a dirty martini without the pomp and circumstance. But I don't want to call it a dirty martini because it's not made with all the bar gear, and it's served over ice and isn't shaken. Nor is it served in a martini glass. No, no, nothing as pretentious and sadly silly as I believe martinis have become. Someone mentioned it was a trailer trash martini. Low rent... Maybe so. I don't feel that way about it. However, it is a stripped down, quick and dirty version of a dirty martini. So, in my mind, better than trailer trash, but certainly no mansion in the country. Hence, an Airstream. Enjoy. |
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