- Joined
- Apr 4, 2011
- Messages
- 127
- Reaction score
- 7
Any favorites?
stop drinking them, make them with Beefeater like they're supposed to be!
Panda, You must have been typing on the phone, fixed it for you...:cool2:
And a pretty lady to bring it.
I'm in for gin or vodka. Kettle One or Chopin for vodka and Sapphire or Hendrick's for gin. Add either two blue cheese or onion stuffed queen olives and hold the vermouth.
I feel like I'm the last sad bastard who likes a true martini- 2 parts dry gin(Bombay) one part dry vermouth(dolin) one olive, stirred and poured in a cocktail glass. Which isn't a fecking martini glass so you can't automatically call a drink a martini just because it's in the same glass as a fecking martini. And a vodka cocktail isn't a martini. Americans just got lazy and started calling it that. It's actually a kangaroo cocktail. I'm pretty partial to castelvatrano olives. Never seen em pitted, but that's fairly easy to deal with. I'm convinced that people started doing away with the vermouth with the onset of cheaper vermouths, and the rise of processed sugars invading boxed foods and pastries and the like.
Dude I wish you were local- I think you'd like my cocktails....
Any excuse to travel. I never need an excuse to drink. There's already too many to count.
Does anyone know the preferred temperature for vodka martini?
A buddy of mine told me he likes his chilled quite a bit, James Bond like.
Well if you have an excuse to be in Oregon give a holler- plenty to dink in this house (and this town) and plenty of knives to geek out on. Oh, and some good food too.
I picked up a two pack of Costco olives and some Roquefort cheese at WF.
Will report back!
We have a winner. The olives are fantastic and with the two pack you have an extra jar to steal the juice from. Took about an hour to swap the Pimento for a whole jar. Now.. What to do with the extra olives.
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