Connemara
Stylish Dinosaur
- Joined
- Mar 9, 2006
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I bought a bottle of Crag 12 today, but I'm ascareded to open it.
Save that bottle for my visit! Or if you must, drink it and buy another one when I get there.
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I bought a bottle of Crag 12 today, but I'm ascareded to open it.
Save that bottle for my visit! Or if you must, drink it and buy another one when I get there.
Kwilk, nice buy on the Cragganmore. Tell me, o chef, do you get bananas out of the nose like I find so prevalent?
Kwilk, nice buy on the Cragganmore. Tell me, o chef, do you get bananas out of the nose like I find so prevalent?
That sounds interesting... Are you able to actually taste both the elderflower and the citrus components or does the citrus of Lillet + twist cancel it out? Did you make this up or does it have a name?
I've always thought of the Martini (or it's progenitor, the Martinez) as the clear spirit mirror of the Manhattan -- gin for the bourbon, dry vermouth for sweet, olive for cherry, Maraschino for bitters. Straight gin martinis are all well and good, but all the extra dry malarky gets on my nerves (order a chilled gin with an olive already!), especially as the gin ration has risen to near exclusivity from it's former smaller role. I should like the Vesper, but I don't, so I thought I'd try a new variant; I present The White Martini. I use the -tini ending as it carries the mantle borne by the Martinez, but uses vodka or gin and white vermouth from the Vesper, but in the proportions of the Manhattan, which are more in keeping with the original Martini anyway. The White Martini: 2 oz. Vodka or Gin (use exceptional examples, I use Chopin or Junipero) 1 oz White Lillet up to 1/4 oz Maraschino Stir over ice for 25 seconds, strain into a cocktail glass and garnish with a generous slice of lemon peel, squeezed over the glass. Refreshing, spirit forward, complex, not bone dry.
Kwilk, nice buy on the Cragganmore. Tell me, o chef, do you get bananas out of the nose like I find so prevalent?
Rikaloff.