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martini time
Urban Tiki
Tiki Socialite

Joined: Aug 18, 2004
Posts: 527
From: The Tropical Isle of Manhattan
Posted: 2005-09-22 1:47 pm   Permalink

Okay, to take this discussion to the next level, let's discuss the best hors' deurves to have with a martini. I prefer oysters on the half shell, shrimp cocktail (with a horseradish loaded cocktail sauce), stone crab claws, or just about anything else from the raw bar.

Thoughts?


 
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Satan's Sin
Tiki Socialite

Joined: Jun 13, 2004
Posts: 729
From: Imperial Beach, CA
Posted: 2005-09-22 4:01 pm   Permalink

I think the best things that go with an ice-cold martini are hors' deurves that are salty and crunchy and conversation that is sparkling.

Seafood, I think, goes best with a crisp beer. I think I could live on lobster and fresh french bread and ice-cold beer for the rest of my life.

And oh, enjoyed myself very much on that James Bond drinking website. Here's my favorite part:

During his first morning in Jamaica, Bond asks Quarrel if he’s had breakfast. The Cayman Islander replies he’s had “Salt fish an’ ackee an’ a tot of rum.” When 007 remarks that’s “tough stuff to start the day on,” Quarrel replies, “Mos’ refreshin’.”

And oh, I think the wonderful book Atomic Cocktails has the best martini recipe. Make it with gin, of course, but here's how one handles the vermouth: fill a saucer with vermouth, then pierce two olives with a toothpick and gently roll the olives in the vermouth-filled saucer. Then place in drink.

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Rum Numb Davey
Tiki Socialite

Joined: Jul 17, 2005
Posts: 204
From: Phoenix, AZ
Posted: 2005-09-29 12:33 am   Permalink

Some of my favorite exotic martini recipes...

Pondering God Martini
4 ounces Genievre Gin
1 ounce French Chablis
Pour into iced Mixer
Rinse Glass in Kirsch
Add Olive stuffed with Black Truffles

The Collaborator Martini
Dash of kirsch
2 ounces Genievre Gin
1 ounce of dry Rhine Wine
Olive stuffed with Sweetbreads or German Sausage

The Ovaltine Martini
Bombay Gin and Campari
whatever ratio you prefer
dash of Ovaltine

Oh Baby Martini
3 ounces Belgium Gin
1 drop Cherry Brandy
1 drop Framboise
Shake in Shaker

The martini Verboten
2 ounces Genievre Gin
1 ounce of Apple Cider Vinegar
Stir and serve as cold as possible with Olive
_________________
Just finished a bottle of Havana Club Anejo 3 Anos, which was excellantly suited for many rum cocktails!


 
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hiltiki
Tiki Socialite

Joined: Jun 10, 2004
Posts: 3073
From: Reseda, calif.
Posted: 2005-09-30 07:30 am   Permalink

Rum Numb I wouldn't know where to begin shopping...All I have is Apple Cider Vinegar and Gin.

 
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Johnny Dollar
Tiki Socialite

Joined: Oct 01, 2003
Posts: 2953
From: Baltimore, Maryland, PNG
Posted: 2005-09-30 08:04 am   Permalink

i'm finding it harder and harder to order a martini at a restaurant or bar, as i hate to pay $10 for something that i make better myself for a lot less money
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hiltiki
Tiki Socialite

Joined: Jun 10, 2004
Posts: 3073
From: Reseda, calif.
Posted: 2005-09-30 8:15 pm   Permalink

I know what you mean JD, I live in the San Fernando Valley, not even Los Angeles and Absolut Martinis are $10.50 each.

 
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Satan's Sin
Tiki Socialite

Joined: Jun 13, 2004
Posts: 729
From: Imperial Beach, CA
Posted: 2005-10-01 08:10 am   Permalink

Last time I was in New York the 'tinis cost $20. And the only good thing about that was that I was in New York.

 
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Urban Tiki
Tiki Socialite

Joined: Aug 18, 2004
Posts: 527
From: The Tropical Isle of Manhattan
Posted: 2005-10-03 06:06 am   Permalink

Yeah, them price for martinis has gotten ridiculous here in Manhattan, but some of the bars are very cool. The cool thing about living here, though is you have the time to search out the bargain places. There is a very cool place in the village called The Fat Black Pussycat that serves a decent $6 top shelf martini until 8 pm.

 
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Johnny Dollar
Tiki Socialite

Joined: Oct 01, 2003
Posts: 2953
From: Baltimore, Maryland, PNG
Posted: 2005-10-18 6:24 pm   Permalink

lil story for ya.

the year was about 1984, i was about 13. i loved all the cocktail stuff in my parents' basement, which by that point was never used. i was particularly fascinated by the "mixing guide" slide rule, and had a random concept of what a jigger was.




one afternoon i decided i would use said discarded ephemera to concoct a drink ~ and for some reason, a clouded part of my brain told me that a "martini" was the apprpriate drink to make. i was pretty good about following the majority of the directions included on the mixing guide...



i found some gibley's gin and some martini & rossi in the liquor cabinet, and an old fashioned glass that had probably not been used for 15 years. i was fairly precise in measuring out the ingredients, excepting the olive, lemon, and orange bitters. of course, the instruction i ignored was "USE FINE ICE IN ALL DRINKS"

needless to say, when i tasted said concoction i was appropriately nauseated. i did not try to mix a martini again until 1996, after being inspired by the movie swingers and realizing that ice was an integral ingredient. and good gin. and good vermouth
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hiltiki
Tiki Socialite

Joined: Jun 10, 2004
Posts: 3073
From: Reseda, calif.
Posted: 2005-10-19 8:37 pm   Permalink

Talk about good gin, I just made a few Royal Hawaiians from Beachbum Berry's grog Log. I made them with Tanqueray Ten, it came out so good.

 
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PiPhiRho
Grand Member (first year)  

Joined: Mar 25, 2002
Posts: 1013
From: Redondo Beach
Posted: 2005-10-20 4:12 pm   Permalink

I love a good martini. It is one of my favorite things. I am a bit of a martini purist, though. Just because a drink is served up in a martini cocktail glass that does not make it a martini. A martini is gin (or vodka), vermouth and anolive or a twist. An onion makes it a gibson, not a martini. While I am not at all adverse to vodka martinis (Skye Vodka does make a wonderful vodka martini) I do prefer mine with gin. Plymouth, Sapphire or Hendrick's preferred. Recently I have really been getting into Hendricks. it make for a really spectacular martini. Add a little Noilly Pratt and shake it up nice so that it comes out nice a frosty. That's a martini!

Speaking of gin, I tried making the Saturn in the Taboo Table book. I didn't blend it, I just shook it with crushed ice. I really like the result. A new gin cocktail added to my preferred list.


 
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thejab
Grand Member (first year)  

Joined: Mar 25, 2002
Posts: 2986
From: Tradewinds Apartments, Alameda, CA
Posted: 2005-10-20 4:19 pm   Permalink

Quote:

On 2005-10-20 16:12, PiPhiRho wrote:
I love a good martini. It is one of my favorite things. I am a bit of a martini purist, though. Just because a drink is served up in a martini cocktail glass that does not make it a martini. A martini is gin (or vodka), vermouth and anolive or a twist. An onion makes it a gibson, not a martini. While I am not at all adverse to vodka martinis (Skye Vodka does make a wonderful vodka martini) I do prefer mine with gin. Plymouth, Sapphire or Hendrick's preferred. Recently I have really been getting into Hendricks. it make for a really spectacular martini. Add a little Noilly Pratt and shake it up nice so that it comes out nice a frosty. That's a martini!



Spoken like a true connoisseur! I'm with you all the way.
_________________


 
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Tikiwahine
Tiki Socialite

Joined: Apr 09, 2003
Posts: 3288
From: Victoria, BC
Posted: 2005-10-20 4:47 pm   Permalink

"The proper union of gin and vermouth is a great and sudden glory; it is one of the happiest marriages on earth, and one of the shortest lived." -Bernard De Voto

 
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hiltiki
Tiki Socialite

Joined: Jun 10, 2004
Posts: 3073
From: Reseda, calif.
Posted: 2005-10-20 5:51 pm   Permalink

The improper union of gin and vermouth can get you craaaaazy!

 
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Digitiki
Tiki Socialite

Joined: Jul 22, 2004
Posts: 754
From: L.A. baby!
Posted: 2005-10-21 08:29 am   Permalink

Ok so, here is my Pineapple martini recipe

1.5 oz. vodka
1.5 oz. DeKuyper Tropical Pineapple Schnapps
.5 oz. unsweetnd pineapple juice

combine in shaker with cracked ice and shake, pour into very chilled martiki class with pineable chuck garnish. You can use colored sugar to rim the glass if you like (red looks best).


 
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