[Leica] Memorial Day 2007

[jayanand at gmail.com (Jayanand Govindaraj)]

It depends on whether it is noon or evening...
Cheers
Jayanand

On 5/31/07, John Biava <leicam4pro@yahoo.com> wrote:
>
> This is a drink for the common hoards... {8o)  Real gentlemen prefer a
> single malt...
>
> Jeff Moore <jbm@jbm.org> wrote:  2007-05-29-20:22:57 G Hopkinson:
> > Chilled glass, blue sapphire and double olives. As long as it was no
> > more than wave the vermouth cork over the top you have it perfected.
>
> Now see, I have to disagree with this whole hyper-dry Martini craze
> which apparently accelerated into a kind of madness during the Cold War
> era and hasn't yet been properly recovered from. The common
> late-Fifties-on exceedingly dry Martini tends to be calculated with gin
> in the ounces and vermouth in the dashes (if it makes any real
> appearance at all), so what you get is basically a glass of gin --
> which, if it's good gin, isn't that terrible a thing, but I think the
> dry Martini arms race has become one of those self-conscious exercises
> in machismo, like pretending to relish the most painfully corrosive hot
> sauces. (Yes, Habaneros add a lovely smoky flavor all their own; but
> you don't have to toss in so many that they slough off a few layers of
> oral skin.)
>
> A proper Martini is a perfect blend of gin, vermouth, those notes of
> olive-y brine, and cold (yes, I count the chill an essential ingredient
> in its own right). I contend that, to my palate, these 11:1 gin:vermouth
> concoctions just aren't as enjoyable as (as you ready for this?) a
> classic '30s to '40s (think Nick and Nora Charles!) 3:1 Martini. Try
> it sometime, with an open mind. As a nod to modernity, though, I'll
> acknowledge that I think the true sweet spot lies in the neighborhood of
> 4:1.
>
> One area I think we'll agree, though: a Martini is by definition a gin
> drink. Full stop, no prevarication. There can be lovely vodka-based
> drinks, but their name isn't Martini, no matter how much a chorus of 20-
> and 30-somethings may try to insist that it is. (There was a nice
> mention of this silliness in an article in the NYT recently.)
>
> As for your blueness: if it's Bombay Sapphire to which you refer, I
> agree, it's a tasty Martini base. If you like that, I bet you'll also
> like Plymouth, should you not have tried it yet.
>
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>
> Do not meddle in the affairs of Dragons.
> You are crunchy and go well with ketchup.
>
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