Friday, October 26, 2007
The Killer
My friends, when you've reached the end of yourself and you feel there's nowhere left to turn, may I present to you: The Killer
This one is based on a classic dry martini, but takes your brain into other dimensions by using very strong spirits and making it as dry as possible. You are prevented from being knocked out instantly only by the lemon garnish, which keeps everything nicely grounded.
90 ml (3 oz) Tanqueray 10
15 ml (1/2 oz) French vermouth, dry (Noilly Prat)
5 ml (1 tsp) exceptional quality absinthe
fresh lemon peel
Chill a martini glass. Chill it properly - we're talking ice + water in the glass, sitting for 15 minutes. Place to one side.
In a martini mixing glass (or cocktail shaker), add the vermouth over a couple of handfuls of ice (cracked + cubes makes a good combo) and stir with a long-handled mixing spoon. Discard the vermouth. Over the ice add the gin, and again thoroughly stir with the spoon.
Discard the ice and water from the chilled martini glass. Rinse the glass with the absinthe, and and then discard. Strain the gin into the glass.
Make the garnish by cutting a couple of strips of lemon peel, squeezing them over the drink -- spraying everything with lemon oil -- and then dumping them in the glass.
Notes:
1. All liquid measures based on the rough equivalency that 1 single measure = 30 ml = 1 (liquid) oz.
This one is based on a classic dry martini, but takes your brain into other dimensions by using very strong spirits and making it as dry as possible. You are prevented from being knocked out instantly only by the lemon garnish, which keeps everything nicely grounded.
90 ml (3 oz) Tanqueray 10
15 ml (1/2 oz) French vermouth, dry (Noilly Prat)
5 ml (1 tsp) exceptional quality absinthe
fresh lemon peel
Chill a martini glass. Chill it properly - we're talking ice + water in the glass, sitting for 15 minutes. Place to one side.
In a martini mixing glass (or cocktail shaker), add the vermouth over a couple of handfuls of ice (cracked + cubes makes a good combo) and stir with a long-handled mixing spoon. Discard the vermouth. Over the ice add the gin, and again thoroughly stir with the spoon.
Discard the ice and water from the chilled martini glass. Rinse the glass with the absinthe, and and then discard. Strain the gin into the glass.
Make the garnish by cutting a couple of strips of lemon peel, squeezing them over the drink -- spraying everything with lemon oil -- and then dumping them in the glass.
Notes:
1. All liquid measures based on the rough equivalency that 1 single measure = 30 ml = 1 (liquid) oz.
Labels: absinthe, debauchery, gin
Monday, October 31, 2005
Stephen's 1947 Martini
Since The_Sifter is away on tour in Europe for three weeks, I figured "what better time to work on my new martini recipe". Did so. Have done. Here 'tis for y'all:
Stephen's 1947 Martini (aka the 'Scuse Fingers)
This one is based very much on the (in)famous 1951 Martini, but takes it into other dimensions with the striking juxtaposition of the astringent, almost medicinal brine of the olives and the syrupy orange notes of the mini-orange (and of the triple sec), dancing all over the top of the botanical-palette of the gin. The garnish is also kinda unusual (see photo in previous post here).
90 ml (3 oz) London dry gin (preferably Tanqueray)
30 ml (1 oz) French vermouth, dry (Noilly Prat if at all poss)
5 ml (1 tsp) triple sec (Cointreau, or at a pinch Grand Marnier)
2 anchovie-stuffed Spanish olives, preserved in brine
1 mini-orange (from jar of Israeli Agam Hagalil brand 'Mini Oranges in syrup', or similar)
5 ml (1 tsp) syrup (from same)
1 toothpick, wooden
fresh orange peel
Chill a martini glass. Chill it properly - we're talking ice + water in the glass, sitting for 15 minutes. Place to one side.
In a martini mixing glass (or cocktail shaker), add the vermouth over a couple of handfuls of ice (cracked + cubes makes a good combo) and stir with a long-handled mixing spoon. Discard the vermouth. Over the ice add the gin, and again thoroughly stir with the spoon.
Discard the ice and water from the chilled martini glass. Rinse the glass with the triple sec, and and then discard. Strain the gin into the glass.
Make the garnish by skewering the mini orange with the toothpick and add an olive either side; dump it in the glass. Drizzle a teaspoon of the orange 'syrup' into the gin. Dip your finger into the olive brine and liberally annoint the rim of the glass (hence the 'Scuse Fingers). Finally, squeeze the orange peel over the glass, spraying everything with orange oil.
Have one to wind down after work, while the little woman makes your tea. Oh, go on, have one at the table, as well. You might as well have one after tea, too, and one for a nightcap.
Notes:
1. All liquid measures based on the rough equivalency that 1 single measure = 30 ml = 1 (liquid) oz.
2. You may substitute Brokers or even Plymouth for the Tanqueray (anything with a full body and plenty of botanicals; not that insipid Bombay Sapphire muck). Brokers is a bloody good, tasty gin and new (at least in this country) - you can (currently) (to the best of my knowledge) only get it at Rumbles, downtown in Waring-Taylor Street.
3. If you are so disposed, you can get a jar of the mini-oranges from On Trays in Fitzherbert Street, Petone (the "South African" shop). If you are not, subsitute an orange-stuffed olive from the Mediterranean Warehouse in Newtown and lay the triple sec on a bit thick - i.e. don't discard the rinse. If even this is a stretch, forget everything and just make a 1951.
4. The name? If you can work out what it refers to, you're as smart as I hoped you were.
Stephen's 1947 Martini (aka the 'Scuse Fingers)
This one is based very much on the (in)famous 1951 Martini, but takes it into other dimensions with the striking juxtaposition of the astringent, almost medicinal brine of the olives and the syrupy orange notes of the mini-orange (and of the triple sec), dancing all over the top of the botanical-palette of the gin. The garnish is also kinda unusual (see photo in previous post here).
90 ml (3 oz) London dry gin (preferably Tanqueray)
30 ml (1 oz) French vermouth, dry (Noilly Prat if at all poss)
5 ml (1 tsp) triple sec (Cointreau, or at a pinch Grand Marnier)
2 anchovie-stuffed Spanish olives, preserved in brine
1 mini-orange (from jar of Israeli Agam Hagalil brand 'Mini Oranges in syrup', or similar)
5 ml (1 tsp) syrup (from same)
1 toothpick, wooden
fresh orange peel
Chill a martini glass. Chill it properly - we're talking ice + water in the glass, sitting for 15 minutes. Place to one side.
In a martini mixing glass (or cocktail shaker), add the vermouth over a couple of handfuls of ice (cracked + cubes makes a good combo) and stir with a long-handled mixing spoon. Discard the vermouth. Over the ice add the gin, and again thoroughly stir with the spoon.
Discard the ice and water from the chilled martini glass. Rinse the glass with the triple sec, and and then discard. Strain the gin into the glass.
Make the garnish by skewering the mini orange with the toothpick and add an olive either side; dump it in the glass. Drizzle a teaspoon of the orange 'syrup' into the gin. Dip your finger into the olive brine and liberally annoint the rim of the glass (hence the 'Scuse Fingers). Finally, squeeze the orange peel over the glass, spraying everything with orange oil.
Have one to wind down after work, while the little woman makes your tea. Oh, go on, have one at the table, as well. You might as well have one after tea, too, and one for a nightcap.
Notes:
1. All liquid measures based on the rough equivalency that 1 single measure = 30 ml = 1 (liquid) oz.
2. You may substitute Brokers or even Plymouth for the Tanqueray (anything with a full body and plenty of botanicals; not that insipid Bombay Sapphire muck). Brokers is a bloody good, tasty gin and new (at least in this country) - you can (currently) (to the best of my knowledge) only get it at Rumbles, downtown in Waring-Taylor Street.
3. If you are so disposed, you can get a jar of the mini-oranges from On Trays in Fitzherbert Street, Petone (the "South African" shop). If you are not, subsitute an orange-stuffed olive from the Mediterranean Warehouse in Newtown and lay the triple sec on a bit thick - i.e. don't discard the rinse. If even this is a stretch, forget everything and just make a 1951.
4. The name? If you can work out what it refers to, you're as smart as I hoped you were.
Labels: debauchery, gin, martinis
