This won't come as a news flash to anyone who consumes the demon alcohol at home, but I'm guessing that like me you are so freaking tired of breaking and chipping the rims on martini glasses when you wash them. I had these beautiful Spiegelau martini glasses that run about $9 a stem. That means that every time I chipped the rim or dropped it in my sink....which was basically every time I even looked at them...my money saving drink-at-home plan was costing me about ten bucks a pop. I mean, if I'm going to spend a sawbuck on a cocktail I'd rather do it in a bar and break their fucking glass! Finally, after having people over a few weeks ago and scrounging in my cabinet for non-chipped glassware that wouldn't threaten to splatter blood from their bleeding lips all over the room, I finally got off my ass to search for a new vehicle to deliver gin-laced pleasure. So a couple of days ago I find myself out at the A.D.D. wonderland that is IKEA to buy a new crib for C-boy (FYI to all parents-to-be who are tired of being bent over by the fear-mongering producers of egregiously over-priced baby gear, this highly rated bad boy is a deal for $99!), and as I wander by their glassware section I see them...EXACTLY what I was looking for. Clean lines, a perfect height and bowl shape to show off the glories to be contained within, an 8-ounce capacity for when I REALLY need a stiffy, and miraculously only $1.99 per glass!!! Two bucks a glass?? At that price I felt like breaking it on purpose after finishing the above pictured Tanq martini. So if you find yourselves running short on the appropriate cocktail ware and want to avoid the social stigma of your guests having to accompany their Negronis, Gimlets, and Manhattans with emergency room visits, then you'd best be skedaddling out to IKEA. No IKEA by you? Well, too bad for you. Move to a bigger city. Me, I've got some cocktails to shake!
Showing posts with label martinis. Show all posts
Showing posts with label martinis. Show all posts
Friday, June 04, 2010
Perfection at $1.99 a pop!
This won't come as a news flash to anyone who consumes the demon alcohol at home, but I'm guessing that like me you are so freaking tired of breaking and chipping the rims on martini glasses when you wash them. I had these beautiful Spiegelau martini glasses that run about $9 a stem. That means that every time I chipped the rim or dropped it in my sink....which was basically every time I even looked at them...my money saving drink-at-home plan was costing me about ten bucks a pop. I mean, if I'm going to spend a sawbuck on a cocktail I'd rather do it in a bar and break their fucking glass! Finally, after having people over a few weeks ago and scrounging in my cabinet for non-chipped glassware that wouldn't threaten to splatter blood from their bleeding lips all over the room, I finally got off my ass to search for a new vehicle to deliver gin-laced pleasure. So a couple of days ago I find myself out at the A.D.D. wonderland that is IKEA to buy a new crib for C-boy (FYI to all parents-to-be who are tired of being bent over by the fear-mongering producers of egregiously over-priced baby gear, this highly rated bad boy is a deal for $99!), and as I wander by their glassware section I see them...EXACTLY what I was looking for. Clean lines, a perfect height and bowl shape to show off the glories to be contained within, an 8-ounce capacity for when I REALLY need a stiffy, and miraculously only $1.99 per glass!!! Two bucks a glass?? At that price I felt like breaking it on purpose after finishing the above pictured Tanq martini. So if you find yourselves running short on the appropriate cocktail ware and want to avoid the social stigma of your guests having to accompany their Negronis, Gimlets, and Manhattans with emergency room visits, then you'd best be skedaddling out to IKEA. No IKEA by you? Well, too bad for you. Move to a bigger city. Me, I've got some cocktails to shake!
Friday, September 04, 2009
Sacred things
We all hold certain things sacred. Some more fervently than others. Religion and family of course are two big ones for some. The inexplicable need to dress up in public as a character from Star Trek among other losers...errrr, members of your peer group, is another. For me the cocktail, particularly classic cocktails, are not to be trifled with. When the martini craze was in full bloom I would shudder at the sight of something called a "Chocolate Martini". The 
"Appletini" would cause me no end of aggravation. The point being a Martini is two things: gin and dry vermouth. Anything else is a cocktail, not a fill-in-the-blank-"tini". And usually a cocktail that is best ignored.
Perhaps my most revered cocktail is the Negroni, which like the martini is simplicity itself. Three ingredients instead of two: Campari, gin, and sweet vermouth in equal proportions. Even given its seemingly simple preparation, I've had some egregious examples. Any messing with the proportions throws the whole thing out of balance. Don't even start with changing ingredients. This all came to mind last Saturday when we went to Alba Osteria for dinner. On their cocktail list was something called a Negroni Sbagliato, which substituted prosecco for the gin. It was explained by our waiter as a negroni that is "lightened up". Once I got over my initial skepticism and considered it, it sounded quite good, even with the name "negroni" attached. So last night, in the interest of open-mindedness, and because a good cocktail seemed the perfect antidote to the day, I grabbed a bottle of prosecco off the shelf at VINO and made one. One sip and I was smitten! This really is a nice, rather than unfortunate, riff on a classic cocktail. So good that even adding negroni to the name seems to be not worth worrying about. Besides, if I do start to stress, what better way to calm myself than with another Negroni Sbagliato!
*** *** *** *** ***
Negroni Sbagliato
from Alba Osteria
ingredients:
1-1/2 ounces each Campari, sweet vermouth, and prosecco.
Twist of lemon for garnish
method:
Fill cocktail shaker partway with ice, the amount depending on how many cocktails you are preparing. For my one drink, I used five cubes. Add Campari and sweet vermouth. Shake for 30 seconds, then strain into champagne flute. Add prosecco and stir gently to combine. Add garnish. Enjoy!
"Appletini" would cause me no end of aggravation. The point being a Martini is two things: gin and dry vermouth. Anything else is a cocktail, not a fill-in-the-blank-"tini". And usually a cocktail that is best ignored.Perhaps my most revered cocktail is the Negroni, which like the martini is simplicity itself. Three ingredients instead of two: Campari, gin, and sweet vermouth in equal proportions. Even given its seemingly simple preparation, I've had some egregious examples. Any messing with the proportions throws the whole thing out of balance. Don't even start with changing ingredients. This all came to mind last Saturday when we went to Alba Osteria for dinner. On their cocktail list was something called a Negroni Sbagliato, which substituted prosecco for the gin. It was explained by our waiter as a negroni that is "lightened up". Once I got over my initial skepticism and considered it, it sounded quite good, even with the name "negroni" attached. So last night, in the interest of open-mindedness, and because a good cocktail seemed the perfect antidote to the day, I grabbed a bottle of prosecco off the shelf at VINO and made one. One sip and I was smitten! This really is a nice, rather than unfortunate, riff on a classic cocktail. So good that even adding negroni to the name seems to be not worth worrying about. Besides, if I do start to stress, what better way to calm myself than with another Negroni Sbagliato!
*** *** *** *** ***
Negroni Sbagliato
from Alba Osteria
ingredients:
1-1/2 ounces each Campari, sweet vermouth, and prosecco.
Twist of lemon for garnish
method:
Fill cocktail shaker partway with ice, the amount depending on how many cocktails you are preparing. For my one drink, I used five cubes. Add Campari and sweet vermouth. Shake for 30 seconds, then strain into champagne flute. Add prosecco and stir gently to combine. Add garnish. Enjoy!
Thursday, August 13, 2009
An honest drink
Does anything have more integrity than a well made martini? I would posit that the answer is a resounding "no". I suppose it has much to do with its simplicity. Two ingredients: gin and vermouth. Not much wiggle room in that. There's also its stature as one of the long time classics of cocktail culture. 100+ years and counting. It has seen the posers come and go. Cosmos will have their 15 minutes of bar time, 
the Tiki craze comes and goes every 10 to 15 years, and the martini just sits their watching it all with a liquid, icy stare. Always read to offer that sage comfort that comes from experience. The other drinks have to respect the martini as well. I mean, who do you think would win a fight between a martini and lemon drop? Exactly!
These thoughts came to my mind as I was sitting at the bar of Portland's Benson Hotel yesterday, enjoying what I happen to consider the cities finest martini, made with the proper respect by a barman who came dressed for the dance in a vest and tie. Tanqueray gin, with a splash of vermouth, served in a soul soothing, generously sized portion, enough left over in a mini carafe snuggled into a tumbler of ice on the side to provide almost another full drink. With an appetizer of three olives strung merrily on a cocktail pick, this is nothing less than a piece of cocktail art. For a very reasonable...especially for a hotel bar...$8, does the wisdom gained from experience come an cheaper?
In case you think the drink above looks a bit different than the description, so lost in reverie was I that I didn't think to take a pic until halfway through!
the Tiki craze comes and goes every 10 to 15 years, and the martini just sits their watching it all with a liquid, icy stare. Always read to offer that sage comfort that comes from experience. The other drinks have to respect the martini as well. I mean, who do you think would win a fight between a martini and lemon drop? Exactly!These thoughts came to my mind as I was sitting at the bar of Portland's Benson Hotel yesterday, enjoying what I happen to consider the cities finest martini, made with the proper respect by a barman who came dressed for the dance in a vest and tie. Tanqueray gin, with a splash of vermouth, served in a soul soothing, generously sized portion, enough left over in a mini carafe snuggled into a tumbler of ice on the side to provide almost another full drink. With an appetizer of three olives strung merrily on a cocktail pick, this is nothing less than a piece of cocktail art. For a very reasonable...especially for a hotel bar...$8, does the wisdom gained from experience come an cheaper?
In case you think the drink above looks a bit different than the description, so lost in reverie was I that I didn't think to take a pic until halfway through!
Friday, February 15, 2008
Warning: Addictive Behavior May Follow!
Before you read further, a disclaimer: "Eat.Drink.Think. will not be responsible for any addictive behavior, odd cravings at inopportune moments, over-consumption, martini madness, or reckless spending of money that may result from the following."Okay, are we clear? Then I guess it's okay to tell you about what have become known around our parts as "crack olives" due to our complete inability to stop eating them once we open a can. "Them" refers to these wonderfully flavorful ovoids commonly called Novia del Sol Anchovy Stuffed Olives. I discovered them while ordering from our local specialty food wholesalers Provvista Foods, and it seems that our crowd can't get enough. Spanish green olives that I'm sure are lovingly stuffed by hand (it must be by hand, right? A machine couldn't possibly give this much food love.) with a ground anchovy concoction, not too strong, that are the perfect pre-dinner nibble with some manchego cheese and a cocktail or three. A speaking of cocktails, these are PERFECT martini olive. Three of these gems lanced by a pick and soaked in gin for a few minutes....ahhhh....just thinking about it makes me want to start shaking up a batch.
Locally here in Portland you can get these all too addictive tidbits at Pastaworks. For the rest of you, all I can say is your next martini deserves these. If you truly can't find them, let me know and I'll ship some off to you!
UPDATE 2/15/2009: Should you need to get them, and you DO need to get them, I now carry these delights at VINO. just give me a call or email (vinobuys@qwest.net)
Saturday, January 19, 2008
Equilibrium Regained...regularly!
I try to surround myself with people who care about me as much as I care about them. People who can take one look at you and know how you're feeling, and do their best to make you feel better. Hopefully they know that given the chance I would have their back, too. One person who plays that role in my world, and probably doesn't even know she's that important...talk about altruism....is Suzanne, the master of mixing and my favorite bartender...EVER...who plies her witchcraft at Café Castagna here in PDX. I can stop by after a crazy night at our Friday tastings at the wine shack, and she instinctively knows exactly what I need to regain equilibrium (read: blood alcohol level).She started me on the perfectly potent, tart-sweet Hendrick's Gimlet a couple of years ago, and it has rocketed to near the top of my favorite refreshing adult beverage list, coming in right behind the national drink of wineguyworld, the Negroni, and pushing an exquisite Tanqueray martini hard for second place. Mine at home don't quite reach the levels of perfection that I have at Castagna. After all, Suzanne has set the bar...and her bar...pretty high. But in a pinch at home when the need strikes, these work just fine!
*** *** ***
Hendrick's Gimlet
ingredients:
2 oz. Hendrick's Gin
1 oz. fresh squeezed lime juice
3/4 oz simple syrup ( to make syrup put 1/2 cup water
method:
Fill cocktail shaker with ice, add ingredients, shake very well, and strain into martini glass. Garnish with lime wedge.
Note: You can use any gin, but Hendricks just seems to have that perfectly balanced floral-herbal character that works magic here.
Wednesday, May 02, 2007
Off topic, but we're talking martinis here!
Even though we're on vacation, it doesn't mean I'm not keeping tabs on what's happening stateside. As I was finishing the last post, I went over to the New York Times website to check out the Dining section, and lo and behold an article on one of my favorite topics when I'm not gorging myself on wine and foie gras in France, martinis, specifically, gin martinis (as if there could be any other kind).
Worth a read for all you gin/martini/drinking fans (and if you can stand to read this blog regularly, you've gotta fit into at least one of those categories!). My two favorite quotes, which I couldn't agree with more:
"It’s come to my attention that some people believe martinis are made with vodka. I hate to get snobbish about it, but a martini should be made with gin or it’s not a martini. Call it a vodkatini if you must, but not a martini. Gin and vodka have as much in common hierarchically as a president and a vice president."
"Indeed, gin is more of a thinking person’s spirit."
Truer words were never spoken.
And once again, if you haven't registered to read the NYT online, you are missing out. The best paper in America, for free. All you have to do is register, no spam comes your way, no annoying offers, the best food section anywhere every Wednesday, and just plain great articles like the one above!
Subscribe to:
Posts (Atom)