My Martini Recipe - the Manfortini

April 15th, 2008

Speaking of martinis, here's how I like mine:

(Dirty of course.)

the Manfortini

  • 4 oz Bombay Sapphire Gin
  • 1/4 oz Dry Vermouth -- Noilly Prat please
  • 1 oz Olive Juice -- especially the fine squeeze from olives marked as "martini olives".

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 vermouth to the glass, swirl, and toss out. Add the remaining 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 »

Don't let the children mix martinis.

April 14th, 2008

In case you haven't seen this one pop up at the right:

"You shouldn't let children mix the martinis. It is unseemly and they use too much vermouth."

— Fran Lebowitz

And pugs neither for that matter...

2 beers a day keeps the doctor away.

September 28th, 2007

CHEERS TO REMEMBERING!: Study in rats suggests long-term, moderate consumption of alcohol improves recall of both visual and emotional stimuli.

read more...

There! Proven with science. I don't want to hear anymore about the beer in the fridge cause I'm working on improving my memory dammit. Kill 10 brain cells -- grow 12 more.

Now I wonder if they need any research assistants.

Tequila Goggles

September 28th, 2007

Jagermeister makes you see the Wendigo. Here's what Tequila will make you see.

Move the glass over the images.

Brought to you by What the Freak.

Best Mojito Recipe

July 5th, 2007

I was recently put on the spot for my version of a Mojito. Given my, ahem, experience with this delight -- I was horrified to find I couldn't spout off the drink recipe instantly. Of course this must be fixed, so here's the behind the curtains look at the drink.

A mojito is generically rum, soda, mint and lime. People add various sugars to liven it up a bit or make it their own. Here's mine:

Mojito Recipe

  • 2-3 oz White Rum - (or light rum.) Any good quality rum will do, just don't used the Bacardi flavored crap. Save that for mixing with coke.
  • 2 oz Soda Water
  • Mint Leaves - fresh, please. Get it from the produce section of your favorite supermarket.
  • Cane Sugar - comes in both stick form and cubes. It's basically "raw" sugar from Hawaii. Supermarkets carry it. (Just use the white stuff in a pinch)
  • 1 Lime - again, fresh only. Your can't say you've got a bar setup without limes and lemons on hand.

Using a morter and pestle (or spoon back and small bowl), crush a teaspoon of sugar and 2 or 3 sprigs of mint. Squeeze the juice from one lime into the bowl to facilitate transferring the entire mix to a drink shaker. Add the rum and shake with ice into a high-ball glass with a few fresh cubes. (I like the crushed mint in my glass so I use a very rough strain or simply hold back the shaker cubes with a spoon.) Top with soda water and garnish with mint or a cane sugar stem.

And damn that stuff is good. We used to keep a pitcher of it in the fridge during the summer and always served at parties. Case in point: