tag:blogger.com,1999:blog-31217351.post138734763004810952..comments2009-11-04T08:27:52.811-05:00Comments on Beer, Beats & Bites: Shaken or Stirred?Greg Clowhttp://www.blogger.com/profile/07207737747838772143noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-31217351.post-49994708993090634612007-05-07T12:38:00.000-04:002007-05-07T12:38:00.000-04:00rudy - I was the same way with whisky for a while ...rudy - I was the same way with whisky for a while before getting into beer. I had a few nice scotches and bourbons. But like you, I found the cost prohibitive, especially when it came to trying new stuff.<BR/><BR/>And I'm not quite so hardcore with my Martinis. My method is generally to pour some vermouth into the shaker, swirl it around enough to coat the ice, pour out the remainder, and then pour in and shake the gin. Takes just a bit of the edge off.<BR/><BR/>Anonymous - Point taken. Although just for the record, I don't wear an ascot.Greg Clowhttps://www.blogger.com/profile/07207737747838772143noreply@blogger.comtag:blogger.com,1999:blog-31217351.post-8905257585275300482007-05-07T11:18:00.000-04:002007-05-07T11:18:00.000-04:00English, for better or worse, is a dynamic languag...English, for better or worse, is a dynamic language. A "martini" hasn't been a Martini in some time - say 15 years or so. And long before that, what you now defend as a proper Martini would have been viewed as a bastardization of the real thing. <BR/><BR/>In truth, your beef is one with the language, and not with the cocktail - after all, you'll always be able to order a classic gin Martini. You'll just need to loosen up your ascot, and spill a few more words in doing so.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31217351.post-42696351499394962492007-05-07T09:45:00.000-04:002007-05-07T09:45:00.000-04:00Before getting into Beer I was into Gin. Not to t...Before getting into Beer I was into Gin. Not to the point of obsessively trying different brands but I always had a few nice bottles laying around. If I was at a store I would sour the shelves for something new & interesting. <BR/><BR/>One of the reasons I love beer is that I *can* try pretty much everything. Trying a new Gin would sometimes require dropping $45 on 375ml of an unknown product. Thats pretty hard to do with beer.<BR/><BR/>Anyhow, one night I was out at a 'Martini bar' in downtown Buffalo with friends. It was in the trendy bar section of town - not an area I would normally go to but it was someone's birthday.<BR/><BR/>This place had a menu with dozens of Martinis. Apple Martinis. Chocolate Martinis. Fruity Martinis. Martinis named after Pee Wee Herman (probably)<BR/><BR/>I walked up to the bar and ordered a martini, bombay, dry.<BR/><BR/>The bartender didn't know how to make it.<BR/><BR/>AHH!<BR/><BR/>Personally I'm a fan of Churchill's style of martini.<BR/><BR/>6 parts gin<BR/>Bottle of dry vermouth<BR/>Cocktail olive<BR/><BR/>Shake gin in a cocktail shaker with cracked ice. Strain into a chilled cocktail glass and look at the bottle of vermouth. Garnish with olive.<BR/><BR/>-rudyAnonymousnoreply@blogger.com