My Martini Recipe - the Goobertini
Tuesday, April 15, 2008 - 11:01pm
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Speaking of martinis, here’s how I like mine:
(Dirty of course.)
- 3 oz Vodka (Ketel One, Skyy, Grey Goose) — or Bombay Sapphire. Depends on my mood, but I find the vodka is a bit smoother.
- 1/2 oz Dry Vermouth — Noilly Prat please
- 1/2 oz Olive Juice — especially the fine squeeze from olives marked as “martini olives”.
the Goobertini
Before-hand, stick the martini glass in the freezer to chill it. Fill your shaker half full of cracked ice. This is important as the ice serves two purposes: to chill the ingredients (obviously), but also to add enough melt water to the drink to soften the alcohol’s bite. Add the above ingredients and shake vigorously for half a minute. Cheers, Mr. Bond. strain into your frozen glass and toss in a few olives on a spear.
Tasty business there. Remember, although a good martini is stiff, don’t sip and nurse it. Nothing ruins a martini faster than letting it get too warm. I also think they taste better whilst wearing a silk robe Heffner-style. :) read more »
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CHEERS TO REMEMBERING!: Study in rats suggests long-term, moderate consumption of alcohol improves recall of both visual and emotional stimuli.)
