On Tue, 12 Apr 2011 13:25:20 -0700 (PDT), Portland
> wrote:

>On Apr 12, 4:21*pm, "Paul M. Cook" > wrote:
>> "Portland" > wrote in message
>>
>> ...
>>
>> > On a food show out of Toronto; Sun TV, they made a Kaluha and Vodka
>> > Martini. *How is that a martini. *A martini used to be a specific
>> > drink. *Gin, dry Vermouth and an olive. *Shaken not stirred. *LOL.
>>
>> That's a black russian, not a martini. *Everything is a martini today even
>> if it has 3 alcohols and 4 mixers - it's a martini.
>>
>> Paul
>
>Black Russian. Right. Except it was served in a pseudo martini
>glass. Not even a real martini glass. This glass had too many
>curves.

The cone shaped glass a martini is served in is traditionally called a
cocktail glass.

As for the ingredients - always gin, always vermouth (usually dry, but
old recipes call for sweet or 50/50), olive and/or lemon twist for
garnish. Bitters for the very traditional.

Robert Klute wrote:
> On Tue, 12 Apr 2011 13:25:20 -0700 (PDT), Portland
> > wrote:
>
>> On Apr 12, 4:21 pm, "Paul M. Cook" > wrote:
>>> "Portland" > wrote in message
>>>
>>> ...
>>>
>>>> On a food show out of Toronto; Sun TV, they made a Kaluha and Vodka
>>>> Martini. How is that a martini. A martini used to be a specific
>>>> drink. Gin, dry Vermouth and an olive. Shaken not stirred. LOL.
>>> That's a black russian, not a martini. Everything is a martini today even
>>> if it has 3 alcohols and 4 mixers - it's a martini.
>>>
>>> Paul
>> Black Russian. Right. Except it was served in a pseudo martini
>> glass. Not even a real martini glass. This glass had too many
>> curves.
>
> The cone shaped glass a martini is served in is traditionally called a
> cocktail glass.
>
> As for the ingredients - always gin, always vermouth (usually dry, but
> old recipes call for sweet or 50/50), olive and/or lemon twist for
> garnish. Bitters for the very traditional.


Gin with 50/50 is the only martini I've ever had that I liked. Never
heard of adding bitters but it sounds like it would work.

-Bob

"zxcvbob" > wrote in message
...
> Gin with 50/50 is the only martini I've ever had that I liked. Never
> heard of adding bitters but it sounds like it would work.
>
> -Bob


Just an FYI, a splash of bitters in a small glass of ginger ale or club soda
works wonders to get rid of hiccups

Jill

zxcvbob > wrote:

>Robert Klute wrote:

-snip-
>>
>> As for the ingredients - always gin, always vermouth (usually dry, but
>> old recipes call for sweet or 50/50), olive and/or lemon twist for
>> garnish. Bitters for the very traditional.
>
>
>Gin with 50/50 is the only martini I've ever had that I liked. Never
>heard of adding bitters but it sounds like it would work.
>

If you like yours stirred- dip the rod into Pernod or Absinthe before
stirring.

Martini's have never been my cuppa-- but my [maternal] grandfather
lived for them & said my dad made the best ones. He stirred with
Pernod when the 20-something yr old bottle of Absinthe ran out. Now
you can get Absinthe again.

Jim

On Tue, 12 Apr 2011 16:54:10 -0700, Robert Klute >
wrote:

>On Tue, 12 Apr 2011 13:25:20 -0700 (PDT), Portland
> wrote:
>
>>On Apr 12, 4:21*pm, "Paul M. Cook" > wrote:
>>> "Portland" > wrote in message
>>>
>>> ...
>>>
>>> > On a food show out of Toronto; Sun TV, they made a Kaluha and Vodka
>>> > Martini. *How is that a martini. *A martini used to be a specific
>>> > drink. *Gin, dry Vermouth and an olive. *Shaken not stirred. *LOL.
>>>
>>> That's a black russian, not a martini. *Everything is a martini today even
>>> if it has 3 alcohols and 4 mixers - it's a martini.
>>>
>>> Paul
>>
>>Black Russian. Right. Except it was served in a pseudo martini
>>glass. Not even a real martini glass. This glass had too many
>>curves.
>
>The cone shaped glass a martini is served in is traditionally called a
>cocktail glass.
>
>As for the ingredients - always gin, always vermouth (usually dry, but
>old recipes call for sweet or 50/50), olive and/or lemon twist for
>garnish. Bitters for the very traditional.

I thought bitters were for Manhattans.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Wed, 13 Apr 2011 16:41:50 -0700, wrote:

>On Tue, 12 Apr 2011 16:54:10 -0700, Robert Klute >
>wrote:
>
>>On Tue, 12 Apr 2011 13:25:20 -0700 (PDT), Portland
> wrote:
>>
>>>On Apr 12, 4:21*pm, "Paul M. Cook" > wrote:
>>>> "Portland" > wrote in message
>>>>
>>>> ...
>>>>
>>>> > On a food show out of Toronto; Sun TV, they made a Kaluha and Vodka
>>>> > Martini. *How is that a martini. *A martini used to be a specific
>>>> > drink. *Gin, dry Vermouth and an olive. *Shaken not stirred. *LOL.
>>>>
>>>> That's a black russian, not a martini. *Everything is a martini today even
>>>> if it has 3 alcohols and 4 mixers - it's a martini.
>>>>
>>>> Paul
>>>
>>>Black Russian. Right. Except it was served in a pseudo martini
>>>glass. Not even a real martini glass. This glass had too many
>>>curves.
>>
>>The cone shaped glass a martini is served in is traditionally called a
>>cocktail glass.
>>
>>As for the ingredients - always gin, always vermouth (usually dry, but
>>old recipes call for sweet or 50/50), olive and/or lemon twist for
>>garnish. Bitters for the very traditional.
>
>I thought bitters were for Manhattans.

Yes, that too. Just about every 19th century cocktail included bitters
in the recipe. It used was so common, that it seemed to be one of the
defining ingredients. The early Martini recipes called for bitters, in
particular orange bitters.

On Thu, 14 Apr 2011 09:33:55 -0700, Robert Klute >
wrote:

> The early Martini recipes called for bitters, in
> particular orange bitters.

Orange bitters sounds good. I need to look for that.

--

Today's mighty oak is just yesterday's nut that held its ground.