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December 15, 2013

Food Thread: Martinis Your Grandfather Drank [CBD]
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Any classic cocktail book will have a martini recipe that is bizarre for the typical modern drinker. A 2:1 or 3:1 ratio of gin to dry vermouth yields an unpleasant drink. The vermouth overwhelms the gin's botanicals, and you are left with the flavor of cheap, fortified wine with some herbs tossed in for flavor.

It's just not pleasant, so we back off on the vermouth, and drink 5:1 or 10:1 or plain gin. And that's probably one big reason for the explosion in boutique gins. If the typical martini is essentially pure gin, why not make it interesting?

But three nights ago I had a 3:1 martini that was spectacular. Rich and flavorful, but without the sere and bitter notes that typical vermouth brings to the table.

Yet....it was made with vermouth! Carpano Bianco, from an old Italian firm that makes some well known fortified wines such as Punt E Mes and Fernet Branca. The production of their white vermouth is so small that it doesn't even make the cut for their web site, unless I missed it (a distinct possibility).

This vermouth is flavorful, intense, smooth and complex. Nothing like the typical vermouth that is used in seemingly every bar in the world.

Obviously the standard that most vermouth makers follow has changed, and thank God these folks ignored the modernization of this drink. My guess is that the base wine has become more expensive, so most makers started using cheaper stuff. And the botanicals that are used to flavor vermouth may have gone the same route.

Admittedly a modern martini is a different experience. The crisp, cold feeling of good gin, a dash of vermouth, and a twist of lemon* is hard to beat.

But for a another experience, something akin to what you great aunt Millie drank in her flapper days, give this a shot.

*Sorry, olives don't belong in a martini. If I want vegetables, I'll order a salad (stolen from Robert Bork).

And....just because it is great:

Maetenloch posted this about 10 days ago on the ONT, but it's wonderful, and hopefully deserves another look in the cold light of day.

Posted by: Open Blogger at 12:10 PM | Comments (161)
Post contains 410 words, total size 3 kb.

1 Nah, I can't be first???

Posted by: The Farmer at December 15, 2013 12:14 PM (LgCwh)

2 It's a jizz-free drink thread, thank God.

Posted by: Insomniac at December 15, 2013 12:14 PM (UAMVq)

3 Here !

*HIC*

Posted by: Tobacco Road at December 15, 2013 12:14 PM (4Mv1T)

4 CBD, you have redeemed yourself.

Posted by: butch at December 15, 2013 12:15 PM (EV3Uf)

Well by gum I was!

I used to tend bar. One trick I learned was that when someone ordered an extra-dry martini, take a little dry vermouth, swish it around in the glass and then throw it out. If your doing this in front of the patron it often impressess them and leads to a better tip!

Posted by: The Farmer at December 15, 2013 12:16 PM (LgCwh)

6 My grandparents drank scotch on the rocks. We have numerous photos of them from the 60's and 70's posing in front of the fireplace, scotch in one hand, a cigarette in Nana's other hand, and my grandfather wearing a kilt. Very WASPY.

Posted by: Lizzy at December 15, 2013 12:18 PM (JRmiD)

7 Ah... Gin.

First time I got knee-walking drunk was gin.

And not martinis either.

Railroad tracks. Sitting on them.

And you wonder what happens to hobos.

Posted by: Tobacco Road at December 15, 2013 12:18 PM (4Mv1T)

8 2 It's a jizz-free drink thread, thank God. Posted by: Insomniac

---------------

From your lips to God's ears.

Posted by: Taro Tsujimoto at December 15, 2013 12:19 PM (celt+)

Nice chalk work up there.

I tend to be more of a Manhattan drinker, but when I mix myself a gin martini I eyeball it to 3:1 or 4:1 for the gin:vermouth ratio. Martini and Rossi's red (sweet) vermouth is much more drinkable than their dry vermouth, although I still wouldn't recommend taking it straight.

Posted by: Conservative Crank at December 15, 2013 12:19 PM (sQ0LB)

10 Alas! I have found martinis to be too much on the dry & heavy side for a cocktail. Is there a way to make a "light" martini in terms of flavor?

Posted by: exdem13 at December 15, 2013 12:22 PM (lJaja)

11 Oh yeah. I got some sweetened lime juice, was going to try a gimlet. Forgot.

Last weekend I made a white russian with eggnog in lieu of milk/cream. I'm about to do it again.

Posted by: HeatherRadish™ BEAT IOWA at December 15, 2013 12:24 PM (hO8IJ)

12 Posted by: Conservative Crank at December 15, 2013 04:19 PM (sQ0LB)

What's the name of a martini with red vermouth?

Anyone?

Beuhler?

Posted by: CharlieBrown'sDildo at December 15, 2013 12:24 PM (QFxY5)

13 Not a vermouth drinker. For fortified wine, I like port quite a bit. Sandeman or Warre's are decent bargains.

Posted by: fluffy at December 15, 2013 12:25 PM (Ua6T/)

14 My fathers mix method for extra dry Martinis was to set the vermouth on the bar next to the martini glass. Fill the glass with gin and put the vermouth back below the bar.

Posted by: The Hickster at December 15, 2013 12:25 PM (TI3xG)

15 10 Alas! I have found martinis to be too much on the dry heavy side for a cocktail. Is there a way to make a "light" martini in terms of flavor?

Posted by: exdem13 at December 15, 2013 04:22 PM (lJaja)

To my knowledge, no. However if you grab some Bluecoat gin, it has more citrus botanicals in it, so it might be easier drinking. My brother drinks it straight instead of making a martini.

Posted by: Conservative Crank at December 15, 2013 12:26 PM (sQ0LB)

16 My great aunt Millie was, in fact, a flapper.

Posted by: real joe at December 15, 2013 12:26 PM (xXhgd)

17 The Twenty First Century Bourbon was a real product... Sort of. A commenter over at my booze blog found its history: http://bit.ly/IHDJTn And yes, good vermouth makes all the difference to a good Martini, which should never be more than 4:1 (preferably less). More important is FRESH vermouth. Stuff goes rancid after a week, 2 or 3 at most if refrigerated. It's wine, not liquor. Those ultra dry, 15:1 Martinis are actually called Montgomerys. Patton named them that after "The damn Brit won't attack unless he outnumbers the enemy by at least fifteen to one!"

Posted by: Doug Winship at December 15, 2013 12:28 PM (8KyK0)

18 Vermouth?

Never heard of it.

Posted by: Charles Gibson at December 15, 2013 12:28 PM (4Mv1T)

19 Mrs. Crank's grandmother during the roaring 20s used to go dancing on the tables on riverboats--apparently she was quite the colorful woman before becoming ultra-religious and at least partly insane.

Posted by: Conservative Crank at December 15, 2013 12:29 PM (sQ0LB)

20 Posted by: fluffy at December 15, 2013 04:25 PM (Ua6T/)

Have you tried any of the Australian ports?

They are excellent, and nicely priced.

Posted by: CharlieBrown'sDildo at December 15, 2013 12:29 PM (QFxY5)

21 When i'm at a nice bar for a single drink (because I'm on vacation or just passing through) I've been ordering drinks that have gone out of style, old fashions, side cars, etc. I guess i'll add martini to the list.

Posted by: tsrblke, PhD(c) (tablet) at December 15, 2013 12:29 PM (GaqMa)

Twenty years ago several of us cousins were sitting around on a Sunday morning with the two favorite aunts. The aunts pulled out the Jalapeno martinis. Simple recipe: Slice up a couple jalapenos, marinate in the gin, store in freezer for a week, then drink.

Everyone's reaction was the same- wary about trying it; shock on first taste; after a half minute, hmm, that's good, how about another?

Posted by: Jim in Virginia at December 15, 2013 12:30 PM (D4bc3)

23 Well hello there Food Thread my old friend! I like ice in my drinks, so the few martinis I've had never quite do it for me. But I do tend toward cocktails featuring gin as a before-dinner drink. Last night I had one with gin, ginger, soda, and juniper (might've had something else - I've forgotten; maybe lime) over crushed ice. Very nice. I've decided I'm going to learn more about beers. I found a beer turtle (?) (for making layered beer drinks) for Mr Y-not's stocking and am going to get asstd bottles of diff types of beers for mixing. I've had some bad micro brew beer experiences (unpalatable [to me] beers resulting in headaches), so when I'm out I tend to stick with things I know. Or sometimes I'll try something new, but I don't remember the qualities about them I like. And I'm starting to seek out recipes that include beers. Here's one I'm going to do tomorrow, except I don't have a bunny right now so I'm going to use pheasant: http://www.simplyrecipes.com/recipes/rabbit_braised_in_belgian_ale/

Posted by: Y-not at December 15, 2013 12:30 PM (zDsvJ)

24 Posted by: Conservative Crank at December 15, 2013 04:26 PM (sQ0LB)

And shake the hell out of it with lots of ice. The absorbed water will temper the bite of the herbs.

Posted by: CharlieBrown'sDildo at December 15, 2013 12:31 PM (QFxY5)

25 Last time home on leave I found some Lillet and grabbed a bottle. Did not get to it but the plan is to make Vespers.

If I don't like them, then what do you do with a bottle of Lillet?

Posted by: Steve Skubinna at December 15, 2013 12:31 PM (pnUTv)

26 Posted by: Doug Winship at December 15, 2013 04:28 PM (8KyK0)

That is spectacular. Is it true?

Citation please!

Posted by: CharlieBrown'sDildo at December 15, 2013 12:32 PM (QFxY5)

27 CBD, are you going to give the answer re: sweet vermouth in a martini?

Posted by: Conservative Crank at December 15, 2013 12:33 PM (sQ0LB)

28 Posted by: Conservative Crank at December 15, 2013 04:33 PM (sQ0LB)

I don't know!

I'll go check my trusty drink books and be back.

No Mojito recipes....please.

Posted by: CharlieBrown'sDildo at December 15, 2013 12:34 PM (QFxY5)

29 Since Gin makes me sick, I stick with James Bond, and drink the Vodka martini's. Olives. Food of the Mediterranean Gods. I love them. The more in my martini, the better. Vermouth is great for cooking with as well.

Posted by: artisanal 'ette at December 15, 2013 12:34 PM (IXrOn)

30 My favorite gin is a French one called Citadelle, but it's hard to find. (Impossible around here, actually.) Lots of juniper and quinine flavors.

Posted by: Y-not at December 15, 2013 12:35 PM (zDsvJ)

31 >>> Have you tried any of the Australian ports? What are the bottlers/brands?

Posted by: fluffy at December 15, 2013 12:35 PM (Ua6T/)

32 24 Do NOT shake gin Martinis! The aeration ruins the vermouth. Also, it gives a Warmist's wet dream of melting ice floes on the surface. Shake Vodka Martinis, which have no damn flavor anyway and need to be diluted and chilled. 25 Lillet is also great in the Corpse Reviver #2. It's a gin, Lillet, lemon, and Absinthe concoction which will raise the dead.

Posted by: Doug Winship at December 15, 2013 12:35 PM (8KyK0)

33 CBD, are you going to give the answer re: sweet vermouth in a martini?
Posted by: Conservative Crank at December 15, 2013 04:33 PM (sQ0LB)

I'm not him, but IIRC, 50/50 sweet and dry vermouth is a "perfect" martini.

Posted by: Colorado Alex at December 15, 2013 12:36 PM (lr3d7)

34 I'm not much for martinis. I usually stick to single malt scotch or bourbon-based drinks, as far as liquor goes.

Posted by: Insomniac at December 15, 2013 12:37 PM (UAMVq)

35 On my 21st birthday I went out with friends and ordered a martini thinking that it would make me look sophisticated. I got wicked drunk and sick and had to be taken home and was in bed by 10pm. I can't look at a martini to this day.

Posted by: Cheri at December 15, 2013 12:37 PM (4NxKJ)

36 Your problem with olives is that you have never had an 'extra dirty' martini shaken by an excessively busty Texas bar maid.

Posted by: SpongeBobSaget at December 15, 2013 12:38 PM (kxSZr)

37 >>Vermouth is great for cooking with as well. YES! I was watching Julia a few years ago and she explained why you should use white vermouth instead of white wines (in most recipes). Made all the friggin' difference in the world when I switched to it. I like port a lot, too. And my favorite sherry is this: http://www.bbr.com/products-946800-pedro-ximenez-san-emilio-solera-reserva-emilio-lustau Awesome.

Posted by: Y-not at December 15, 2013 12:38 PM (zDsvJ)

38 Posted by: CharlieBrown'sDildo at December 15, 2013 04:29 PM (QFxY5) A couple MO wineries make some ports as well, Augusta wineries is particularly delicious and quite affordable.

Posted by: tsrblke, PhD(c) (tablet) at December 15, 2013 12:39 PM (GaqMa)

39 35 On my 21st birthday I went out with friends and ordered a martini thinking that it would make me look sophisticated. I got wicked drunk and sick and had to be taken home and was in bed by 10pm. I can't look at a martini to this day. Posted by: Cheri at December 15, 2013 04:37 PM (4NxKJ) I did something similar to myself with rum. Couldn't drink the stuff for years after that.

Posted by: Insomniac at December 15, 2013 12:39 PM (UAMVq)

40 Martinis are meant to be made well and drank slowly.

The secret is to keep everything cold.

The vermouth, the gin, the glass, the olives, etc.

Posted by: Kreplach at December 15, 2013 12:39 PM (Xkr8I)

41 26 Link is at the bottom of my post. It is cool but ultimately disappointing. And a martini with Italian vermouth is called a Martinez, I think.

Posted by: Doug Winship at December 15, 2013 12:39 PM (8KyK0)

42 Last weekend I made a white russian with eggnog in lieu of milk/cream.

Well, that's just pure genius. This past summer, I was terribly ill after drinking a moderate amount of gin and tonic. (two drinks) It happened twice. I'm too scared to experiment as to whether it was the gin or the tonic that did it.

Posted by: no good deed at December 15, 2013 12:41 PM (HsJeN)

43 Vermouth? Wasn't Howard Dean governor of that state? Gin & tonic for this moron or vodka gimlet.

Posted by: Misanthropic Humanitarian at December 15, 2013 12:41 PM (HVff2)

44
Was finally able to find boxes of Mallomars this weekend. Very hit and miss locating these out on the Left Coast, but I got a number of people hooked on them last year so I felt I had to find a supply.

But -- nearly $6 a box for 8 oz of cookies? Ouch. I was getting them at my local market for $3 a box last Winter.

Posted by: Laurie David's Cervix at December 15, 2013 12:42 PM (kdS6q)

45 In the evening I like to sit down with a glass of sherry, a drink that has fallen from favor in the US. I don't like the sweet Bristol Cream types, but a exquisitely dry Lustau Los Arcos very dry Amontillado.

Posted by: Jinx the Cat at December 15, 2013 12:42 PM (l3vZN)

46 Posted by: Doug Winship at December 15, 2013 04:35 PM (8KyK0)

The Corpse Reviver #2:

Equal parts gin, lemon juice,Cointreau, Lillet, and a dash of absinthe.

Great drink.

Posted by: CharlieBrown'sDildo at December 15, 2013 12:43 PM (QFxY5)

47 Jizz free thread!!

Posted by: laceyunderalls at December 15, 2013 12:43 PM (o9pJM)

48 I'm not him, but IIRC, 50/50 sweet and dry vermouth is a "perfect" martini.

Posted by: Colorado Alex at December 15, 2013 04:36 PM (lr3d7)

And a martini made from red vermouth is called a "sweet martini."

But there must be a better name.....

Posted by: CharlieBrown'sDildo at December 15, 2013 12:43 PM (QFxY5)

49 Martinis are so swanky and wonderful, especially those great Jetsons glasses they come in. But, vermouth? You put a couple drops of vermouth in the glass, swish it around, dump it out, then fill it up with gin and decide if you prefer an olive or a cocktail onion.

Posted by: Peaches at December 15, 2013 12:44 PM (8lmkt)

50 Hey what happened to my high-five to CBD?? GDdamn blog formatting issues. Grrrrr....

Posted by: laceyunderalls at December 15, 2013 12:44 PM (o9pJM)

51 And a martini made from red vermouth is called a "sweet martini." Sweet Martini is the name of my pool boy.

Posted by: Bawney Fwank at December 15, 2013 12:45 PM (UAMVq)

52 I also love, love, love a well-made dirty martini. So yummmmm!!!

Posted by: Peaches at December 15, 2013 12:45 PM (8lmkt)

53 Nothing like a great Bloody Mary. There is a distillery close to me that makes them in a large jar and throw olives, asparagus, celery, onions, etc. into it. Awesome.

Posted by: Cheri at December 15, 2013 12:45 PM (4NxKJ)

54 My grandfather drank beer. Are you sure you didn't mean martinis your grandmother drank? No, wait, she drank beer too...

Posted by: The Governor at December 15, 2013 12:46 PM (Tlix5)

55 While I was looking up what a matini w/ swt. vermouth was called (sweet vermouth martini, yuck!) I learned something new. Well maybe, the source was wikipedia. It said martinis were orginally made w/ awt. vermouth till around 1904. The term dry martini originally meant a martini made w/ dry vermouth, not less vermouth like it means today.

Posted by: The Farmer at December 15, 2013 12:46 PM (LgCwh)

56 Speaking of nuclear booze, perhaps Peter O'Toole invented this concept.

http://www.ufunk.net/wp-content/uploads/2013/12/selection-du-weekend-66-22.jpg

Posted by: Anna Puma (+SmuD) at December 15, 2013 12:46 PM (vjloV)

57 My favorite gin is Plymouth, but my stars it is getting expensive. Could it be our dollar isn't worth as much?

Posted by: Jinx the Cat at December 15, 2013 12:46 PM (l3vZN)

58 Posted by: laceyunderalls at December 15, 2013 04:44 PM (o9pJM) #twoweeks!

Posted by: tsrblke, PhD(c) (tablet) at December 15, 2013 12:47 PM (GaqMa)

59 In my circles gin was commonly referred to as panty remover.

Posted by: Northernlurker, moron wannabe at December 15, 2013 12:47 PM (BLAfs)

60 Nothing like a great Bloody Mary. There is a distillery close to me that makes them in a large jar and throw olives, asparagus, celery, onions, etc. into it. Awesome.

Posted by: Cheri at December 15, 2013 04:45 PM (4NxKJ)

Oh, that sounds absolutely divine! As a beer drinker, the only times I step outside my comfort zone (and it's rare) are for 1) bloody marys, 2) tequila, 3) martinis

Posted by: Peaches at December 15, 2013 12:47 PM (8lmkt)

61 Damn, I can't type and I'm stone cold sober!

Posted by: The Farmer at December 15, 2013 12:48 PM (LgCwh)

62 >>> a exquisitely dry Lustau Los Arcos very dry Amontillado. I picked up a bottle of Amontilllado a couple years ago. Used it exclusively for cooking. It made a great reduction sauce for steak.

Posted by: fluffy at December 15, 2013 12:48 PM (Ua6T/)

63 @49

If you use onions it becomes a gibson.

Posted by: Kreplach at December 15, 2013 12:48 PM (Xkr8I)

For mixed drinks, my preference is roughly:

1. Manhattan

2. Seven and Seven

3. Amaretto Sour

4. Jack and Coke

5. Martini

Cocktails I use for appertifs, and scotch (neat or splash of water) or port for after.

Posted by: Conservative Crank at December 15, 2013 12:48 PM (sQ0LB)

65 If you use onions it becomes a gibson.

Posted by: Kreplach at December 15, 2013 04:48 PM (Xkr8I)

Oh, thank you Kreplach . . . I was thinking gimlet, but knew that was wrong. I blame the beer.

Posted by: Peaches at December 15, 2013 12:49 PM (8lmkt)

66 There is no better way to ruin a drink than to put vermouth in it.

Posted by: Jim at December 15, 2013 12:50 PM (IfxCN)

67 I picked up a bottle of Amontilllado a couple years ago I get it by the cask.

Posted by: Montresor at December 15, 2013 12:50 PM (UAMVq)

68 Oh, that sounds absolutely divine! As a beer drinker, the only times I step outside my comfort zone (and it's rare) are for 1) bloody marys, 2) tequila, 3) martinis
Posted by: Peaches

Me too! Other than beer it is a Bloody Mary or a great Margarita.

Posted by: Cheri at December 15, 2013 12:51 PM (4NxKJ)

69 Only recently have I become a martini drinker, and now I love them. If I'm not drinking a Bork martini (which I'm told is a five to one Bombay or Tanqueray and some good vermouth) I really, really like the One 53 restaurant (Princeton, NJ) martini. 3 oz Magellin Gin 1 oz St. Germaine (liquor) Juice from Â½ lemon Combine ingredients in a shaker with ice including lemon rind. Shake vigorously. Strain into chilled Martini glass. Serve

Posted by: MTF at December 15, 2013 12:52 PM (F58x4)

70 Another winter time favorite when you are in the mood for something a little sweet is a Godfather; made with scotch whisky and amaretto, mixed to taste.

Posted by: Jinx the Cat at December 15, 2013 12:53 PM (l3vZN)

71 67 Well done. What a fortunate allusion.

Posted by: goddessoftheclassroom at December 15, 2013 12:54 PM (IyIeQ)

72 I picked up a bottle of Amontilllado a couple years ago I get it by the cask. Is that a mortar shovel I hear?

Posted by: Jinx the Cat at December 15, 2013 12:54 PM (l3vZN)

73 For cocktails, my order of preference is:

1) Old Fashioned
2) Manhattan
3) Martini

Posted by: Colorado Alex at December 15, 2013 12:54 PM (lr3d7)

74 >>> I get it by the cask. And where that got you.

Posted by: fluffy at December 15, 2013 12:55 PM (Ua6T/)

75 I also love a good vintage port . . . Cockburns (not pronounced like you'd think, possibly sadly) and Taylor Fladgate have made me happy in the past. Several years ago Costco had Cockburns by the case and I scored for Christmas gifts.

Posted by: Peaches at December 15, 2013 12:56 PM (8lmkt)

76
My fathers mix method for extra dry Martinis was to set the vermouth on the bar next to the martini glass. Fill the glass with gin and put the vermouth back below the bar.

Posted by: The Hickster at December 15, 2013 04:25 PM (TI3xG)

Heh.

I remember reading somewhere that to make the perfect martini, one pours straight gin into a glass while perusing a portrait of the inventor of vermouth, Antonio Carpano.

Posted by: IllTemperedCur at December 15, 2013 12:56 PM (MBqvE)

77 Two other things are important for Martinis: Try a freshly peeled lemon zest for a garnish over the olive. Makes a lot cleaner tasting cocktail. Second, and super important: use a few dashes of good orange bitters to make a real, spectacular Martini. Use Regan's Number 6, or Angostura's version. Makes a gigantic positive difference.

Posted by: Doug Winship at December 15, 2013 12:57 PM (8KyK0)

78 I'm reminded of the old joke about how you should never have children mix drinks:

"It's unseemly and they use too much vermouth."

Posted by: Colorado Alex at December 15, 2013 12:58 PM (lr3d7)

79 a Godfather; made with scotch whisky and amaretto, mixed to taste.

Good grief, how rotgut does your scotch have to be that you would put amaretto into it? {shivers}

Posted by: Peaches at December 15, 2013 12:58 PM (8lmkt)

80 What about those of us with lousy taste buds and shallow pockets?

Answer: Whisky on the rocks ( $15+/handle will suffice.)

Or a chocolate porter finished dry. Anchor Steam. Can't buy AS Porter where you live? Too bad.

Posted by: 13times at December 15, 2013 12:58 PM (fGPLK)

81
Good grief, how rotgut does your scotch have to be that you would put amaretto into it? {shivers}

Posted by: Peaches at December 15, 2013 04:58 PM (8lmkt)

Heretical though it may be, it's actually pretty good. Tastes like a smoked almond.

Posted by: Colorado Alex at December 15, 2013 12:59 PM (lr3d7)

82 I also like a Dark and Stormy cocktail sometimes. The recipe: 1 ounce Mt. Gay or other good dark rum 2 ounces GoslingÂ’s Black Seal rum 6 ounces ginger beer 1/2 lime Mix everything together with lots of ice and pour into a cold glass, with ice.

Posted by: MTF at December 15, 2013 12:59 PM (F58x4)

83 Never was into amaretto and my first epic drunk (and the last for many, many years) was scotch (college freshman), so I can't drink that under any circumstances. Which was sad, because my dad was a scotch guy before my mom put the kibosh on him, so there was always the good Chivas in the house. I never, ever touched it. what a dumbass, right?

Posted by: Peaches at December 15, 2013 01:01 PM (8lmkt)

84 I promised some of you morons my recipe for Swedish GlÃ¶gg - a mulled alcohol punch traditionally served at Christmas in Scandinavian homes. In our house this recipe features Everclear. So use caution, or you might light your relatives on fire. Here you go:

In small mixing bowl, combine:

1 2oz packet of slivered almonds

1/3 cup raisins

1/2 cup raw sugar

1 stick cinnamon

2-3 cloves

Peel of 1 orange

pinch of cardamom (optional)

Combine all these goodies in bowl and cover with Rum, about 1 cup more or less. Let this mix sit overnight.

Next day, combine this mix in a large cooking pot with :

1 gallon port

1 bottle of brandy (750 ml)

Simmer over the lowest heat possible for about 2 hours. Stir occasionally. DO NOT let this boil!

Remove from heat, add 1/2 cup of pure grain alcohol ( I use Everclear). Stir.

Let it cool, then pour the GlÃ¶gg into your liquor bottles. Retain the almond/raisin mix and keep it in a mason jar with enough GlÃ¶gg to cover. Let the GlÃ¶gg rest a while, it gets better over time. I make mine about a week before Christmas, and can be kept from Christmas to Christmas.

When you want to serve it, just heat up the desired amount, add some of your almond/raisin mixture to it and serve hot in very small cups.

God Jul!

Posted by: grammie winger at December 15, 2013 01:01 PM (P6QsQ)

85 Anybody had a Hendricks gin and tonic? Pure awesome if gin and tonic is on top of your food pyramid.

Posted by: Charts and Darts at December 15, 2013 01:01 PM (siKjw)

86 Good grief, how rotgut does your scotch have to be that you would put amaretto into it? {shivers} mixed drinks require quality ingredients. I use The Famous Grouse for this, I save my single malts for neatness. Try one sometime before you run it down.

Posted by: Jinx the Cat at December 15, 2013 01:01 PM (l3vZN)

87 Port is good with a cigar. Dip the cut end of the stogie in it while you're smoking it. Goes great with a single malt scotch.

Posted by: CrotchetyOldJarhead at December 15, 2013 01:02 PM (0MVzQ)

88
Of course, the perfect Moron Horde martini is chilled Val-U-Rite marinated in fresh hobo pelt, poured through one of Brian Dennehy's used sweat socks.

Stirred with a crossbow bolt.

Posted by: IllTemperedCur at December 15, 2013 01:02 PM (MBqvE)

89 55 That's what you get for reading Wikipedia. A gin and sweet vermouth cocktail is a Martinez. A gin and dry or French vermouth is a Martini. The original Martini was 2 vermouth to 1 gin. Reverse for a "Dry martini". 1:1 is a Fity-Fity.. Equal parts sweet and dry us a "Perfect martini" (& is awful)

Posted by: Doug Winship at December 15, 2013 01:03 PM (8KyK0)

90 @42, it may well be the tonic. That has quinine in it, which is a not-uncommon medicinal allergen.

Posted by: sunny-dee at December 15, 2013 01:03 PM (EBoCD)

91 Oh, COJ, that sounds so James Bond . . .

Posted by: Peaches at December 15, 2013 01:03 PM (8lmkt)

92 Irish Coffee with Jameson and home made whipped cream!

Posted by: Cheri at December 15, 2013 01:03 PM (4NxKJ)

93 I miss the good cigar, but I am a hopeless nicotine addict and just one would end 7 years of being smoke free. Just thinking about it gives me an anticipatory high.

Posted by: Jinx the Cat at December 15, 2013 01:05 PM (l3vZN)

94 Well, I will have to hoist a glass of something tonight in memory of Peter O'Toole, who always liked a drink...then another drink... Another cinematic light has departed, and we are left further in the dark.

Posted by: exdem13 at December 15, 2013 01:06 PM (lJaja)

95 i have an excel file with over 400 martini recipes on it, if anyone wants a copy...

just add "AT" drunkenbastards DOT org to my nick and send me an e-mail

Posted by: redc1c4 at December 15, 2013 01:06 PM (q+fqH)

96 91>> Thanks Moneypenny

4 more weeks to the boys graduation....

Posted by: CrotchetyOldJarhead at December 15, 2013 01:08 PM (zEeUf)

97 The thing I like to see in an icy fresh cold one, is those teenie chunks of ice throughout the drink, not on the surface, but all the way inside. Little silver slivers. Yum.

Posted by: the littl shyning man at December 15, 2013 01:11 PM (uYO4C)

98 An old Finnish brew. Forget the name, but it doesn't really matter. Sawti? something like that. Yeah.

Homebrew 5 gallons of amber ale and ferment in primary for a week.

Head into the forest, or the front yard, and cut 5 juniper boughs with berries.

Place boughs in copper, enameled or stainless steel pot or kitchen sink.

Pour fermented beer over juniper boughs. Do it a few times, mongrel. Stir with Finnish knife, club or bayonet

Strain bits of tree bough from beer.

Pour beer into communal cauldron.

Grab grog cup.

Enjoy.

Posted by: 13times at December 15, 2013 01:12 PM (fGPLK)

99 Thnaks Doug, I was a bit skeptical when I read that. There's an awful amount of bs on wikipedia. For more accurate facts one might as well ask here. Now that's a scary thought!

Posted by: The Farmer at December 15, 2013 01:13 PM (LgCwh)

100 Posted by: grammie winger at December 15, 2013 05:01 PM (P6QsQ)

Wow, I haven't heard anyone mention Everclear in, jeez, must be a couple of decades now. I bow to your awesomeness, grammie winger.

Posted by: Peaches at December 15, 2013 01:15 PM (8lmkt)

101 For a complete and balanced breakfast on the go, I love a good Bloody Mary made with bacon vodka and Fat & Juicy brand mix or Ubon's BBQ mix. Top with a crisp strip of bacon and you're ready for that long commute! I kid, I kid! A blast from my clubbing daze past was that beautiful green glowing concoction called the Chernobyl, which if memory serves (ha!) contained Midori, vodka, 7-up, and either a dash of curare or perhaps roofies.

Posted by: All Hail Eris at December 15, 2013 01:17 PM (QBm1P)

102 Wow, I haven't heard anyone mention Everclear in, jeez, must be a couple of decades now.

It's good for killing mildew.

Posted by: HeatherRadish™ BEAT IOWA at December 15, 2013 01:17 PM (hO8IJ)

103 It's good for killing mildew.

---------------

Or crazy Uncle Ernie.

Posted by: grammie winger at December 15, 2013 01:19 PM (P6QsQ)

104 85 Anybody had a Hendricks gin and tonic? Pure awesome if gin and tonic is on top of your food pyramid.

Agreed. Also, the tonic water you can buy is a pale shadow of the tonic water that you can make.

Posted by: Splunge at December 15, 2013 01:21 PM (bKA83)

105 How are Martinis like women's breasts? One is not enough Two is just right Three is too many

Posted by: John Frum at December 15, 2013 01:23 PM (7Rx8v)

106

OK, I hate to admit it, but Crown Royal Maple goes well with a cigar too. Its best to drink a large glass with a corona sized cigar. A combo which incidentally, works equally well as a timer for ribsyes on the grill.

Posted by: CrotchetyOldJarhead at December 15, 2013 01:23 PM (k/Mc/)

107 Wow, I haven't heard anyone mention Everclear in, jeez, must be a couple of decades now.

It's good for killing mildew.

Posted by: HeatherRadishÂ™
------------------------------------

My 21 year old and some friends were in the basement playing poker Saturday night. Road Jr was drinking 151 rum.

Chip off the old block.

Posted by: Charles Gibson at December 15, 2013 01:24 PM (4Mv1T)

108 14 My fathers mix method for extra dry Martinis was to set the vermouth on the bar next to the martini glass. Fill the glass with gin and put the vermouth back below the bar.

Churchill's martini was a glass of gin, but he would bow toward France, where Vermouth comes from, before drinking.

Posted by: Splunge at December 15, 2013 01:24 PM (bKA83)

109 Gibson sock off. Good grief.

Posted by: Tobacco Road at December 15, 2013 01:24 PM (4Mv1T)

110 Road Jr was drinking 151 rum.

Chip off the old block.

Posted by: Charles Gibson at December 15, 2013 05:24 PM (4Mv1T)

Good grief . . . hopefully he at least did not have on his icky old socks.

Posted by: Peaches at December 15, 2013 01:25 PM (8lmkt)

111 Â“I like to have a martini, Two at the very most. After three I'm under the table, after four I'm under my host.Â” Dorothy Parker

Posted by: Dorothy Parker at December 15, 2013 01:25 PM (7Rx8v)

112 Dorothy Parker was so awesome . . . she would have been one of us, I'm sure of it.

Posted by: Peaches at December 15, 2013 01:28 PM (8lmkt)

113 Blue Martini Gin, blue curacao, and 2 olives stuffed with blue cheese

Posted by: Dorothy Parker at December 15, 2013 01:28 PM (7Rx8v)

114 Posted by: Dorothy Parker at December 15, 2013 05:25 PM (7Rx8v)

---------------

I recently went to an all inclusive resort in Cancun for a wedding. All I could drink, free, for a week. I never got drunk till the last day. That's when I started drinking martinis at the swim-up bar. Fell asleep in the pool. Face up thank goodness.

Posted by: grammie winger at December 15, 2013 01:29 PM (P6QsQ)

115 Chopped Day. Basket: London broil, Kit Kat, frozen veggies, 6 pack beer, chicken stock.

I made soup, ate the chocolate, now I'm drinking the beer. Gimme my $10k.

Posted by: forest at December 15, 2013 01:29 PM (stMuz)

116 I have a martini shaker in the shape of a Zeppelin, kept it in the divorce.

Posted by: tmitsss at December 15, 2013 01:30 PM (7Rx8v)

117 Lillet is spectacular in the 20th Century Cocktail. Can't stomach martinis that don't have the traditional 3 or 4 to 1 proportions. If I wanted to drink straight gin I'd move beneath an overpass.

Posted by: Bivalve Curious at December 15, 2013 01:30 PM (aGqSh)

118 Lemon Hart 151 rum is available again in the US. It's what you want when you're mixing up an authentic 1934 Zombie.

Posted by: Top.Man. at December 15, 2013 01:31 PM (ZVZLb)

119 Two thoughts (yes, sometimes I even amaze myself):

1) totally awesome to have this thread on the day we hear that Peter O'Toole has shuffled off

2) if we can kinda keep rocking this, maybe it could become a regular Sunday booze thread (no disrespect to the gaming morons, of course)

Posted by: Peaches at December 15, 2013 01:32 PM (8lmkt)

120 122 THIS.

Posted by: Doug Winship at December 15, 2013 01:37 PM (S6I/9)

121 124 122 THIS.

Posted by: Doug Winship at December 15, 2013 05:37 PM (S6I/9)

And you don't have AoS HQ on your blogroll because . . . ???

Posted by: Peaches at December 15, 2013 01:39 PM (8lmkt)

122 Posted by: Peaches at December 15, 2013 05:32 PM (8lmkt)

Well, I consider drinking to be part of food culture, so as long as Ace lets me post, I'll be including booze. Maybe not every week, but it will be a regular part of this.

Although....I didn't know that you were a drinker.

Posted by: CharlieBrown'sDildo at December 15, 2013 01:41 PM (QFxY5)

123 Although....I didn't know that you were a drinker.

don't get all smart-ass with me, whippersnapper . . .

Posted by: Peaches at December 15, 2013 01:42 PM (8lmkt)

124 I thought I should point out that the "radiation whiskey" was never a real drink product. It was a novelty bottle that shook violently when you tipped it over to pour it.

http://bit.ly/196Feqv

Posted by: Rusty Nail at December 15, 2013 01:43 PM (WtVhX)

125 I thought Peaches was a guzzler

Posted by: Conservative Crank at December 15, 2013 01:44 PM (sQ0LB)

126 Posted by: Rusty Nail at December 15, 2013 05:43 PM (WtVhX)

But it looks so damned real, and it wouldn't surprise me if it were....

Posted by: CharlieBrown'sDildo at December 15, 2013 01:45 PM (QFxY5)

127 Re: the sidebar and Neets' husband, God bless. That's awful. Sincere prayers and condolences.

Posted by: Blacksheep at December 15, 2013 01:47 PM (bS6uW)

128 Yes, prayers up for Neets . . .

Posted by: Peaches at December 15, 2013 01:49 PM (8lmkt)

129 Well I gotta admit, after having a hellish day at work, sure is nice to come home a couple of hours ago and find great threads about guns, books, gaming, football and now drinks.

Man I love this place...

Posted by: HH at December 15, 2013 01:53 PM (XXwdv)

130 Peaches, Because I only have straight boozeblogs on my blogroll. I had a second list, but it blew up and I never fixed it! Because I am a lazy blogger who doesn't nurture his blogroll!

Posted by: Doug Winship at December 15, 2013 01:53 PM (S6I/9)

131 I don't eat hardly any sugar any more and have lost my taste for sweet foods. Booze, on the other hand...the only low carb one I have found that I like (without mixing it with something sweet) is Southern Comfort. Otherwise, I like the sweet stuff.

Posted by: Mama AJ at December 15, 2013 01:55 PM (SUKHu)

132 Mama AJ!!!! xoxo

Posted by: Peaches at December 15, 2013 01:56 PM (8lmkt)

133 I don't understand the fetish for "single malt". It's like some kind of magic word that people drop thinking it means something much grander than it really is. There are some outstanding blends. In fact, you can get a wider range of tastes with blends. A 15 y.o. blend (such as Dimple Pinch) isn't just a bunch of scotches thrown together. I'm also not big on drinking scotch neat. I like about 1/3 water, though I generally split that between liquid water and ice. I like to taste the scotch without the burn. Aberlour 12 and 16 are fantastic - little ice, splash of water....

Posted by: SFGoth at December 15, 2013 01:56 PM (s69DL)

134 I would look in the mirror and practice saying "shaken not stirred", fortunately I never had the guts to try to pull it off in real life. Now they are saying stirred is better, seems shaking increases the temperature just enough to put the drink off.

Posted by: 007 wanna be at December 15, 2013 01:57 PM (3MNCs)

135 @ploughpub - they sacked their Chef not realising he had the password to the twitter account. Â“@ploughpub: Happy Christmas everyoneÂ” Â“@ploughpub: We'd like to inform you that we've just fired our head chef.Â” Â“@ploughpub: Unfortunately he wanted to have a weekend off this month and Christmas Day this year for family commitments so we thought we'd sack himÂ” Â“@ploughpub: Yeah a week before Christmas!Â” Â“@ploughpub: So anyway come on down and continue to pay a premium for Australian sirloins, New Zealand lamb and everything else that is bought from asda.Â” Â“@ploughpub: Happy Christmas everyone!!!!!!Â”

Posted by: Patrick from Ohio at December 15, 2013 01:59 PM (b6koZ)

136 Burt reynolds walks into a bar, No wait, this was a joke my dad told. Damnit, it was funny too.

Posted by: knock,knock at December 15, 2013 01:59 PM (hqVUe)

137
Because I am a lazy blogger who doesn't nurture his blogroll!

Posted by: Doug Winship at December 15, 2013 05:53 PM (S6I/9)

You wouldn't be an Ewok by any chance?

Posted by: IllTemperedCur at December 15, 2013 02:00 PM (MBqvE)

138 Posted by: Patrick from Ohio at December 15, 2013 05:59 PM (b6koZ)

haha!!! i love a good revenge scenario!

Posted by: Peaches at December 15, 2013 02:01 PM (8lmkt)

139 Finally got my new anti-virus stuff installed. Had to go out and manually download and install microsnot net 4.0. It kept failing in the installation. And now I have missed all the book thread.

Booze? Nothing better than good old bourbon. For Gin I used to like Bombay or Plymouth.

Posted by: Vic[/i] at December 15, 2013 02:04 PM (T2V/1)

140 141 Not nearly enough hair on my head...

Posted by: Doug Winship at December 15, 2013 02:05 PM (S6I/9)

141 Here's a couple of easy Christmas-y drinks I like to keep around this time of year:

SCARLET O'HARA -
2 oz. Southern Comfort
6 oz. Cranberry juice
Thin slice of lime
Shake with ice, then strain into glass. I like to serve it in a white wine glass and slip the lime over the rim just to be a fancy-pants.

POINTSETTIA -
2 oz. Vodka
2 oz. Champagne
4 oz. Cranberry juice
Orange zest strips
Stir boozes and juice in a glass then add crushed ice and orange zest. I serve these in a red wine glass because that's just the way I roll.

Posted by: IrishEi at December 15, 2013 02:15 PM (vbnHZ)

142 Mmm booze and food, my favorites. Right up there with boobehs. Put all three together and you've got a great afternoon.

Posted by: iNC Ref at December 15, 2013 02:17 PM (srr6Q)

143 My final judgement: 4 parts gin, vermouth locked in a closet in the next room. Twist of lemon. Crushed ice to take the edge off the gin. BTW, keep the gin in the freezer, it needs to be ice cold.

Posted by: DL at December 15, 2013 02:19 PM (vDDnO)

144 My alcoholic father said that if a man can't drink gin from the bottle at breakfast, you are not a man. OTOH, modern gins are welcome to enter a shaker alone. Maybe a spot of vermouth, but these modern gins are greatly pleasing on their own. These gins have incredible fragrance, smooth "tongue" feel, and can be drunk from the bottle over ice. The modern martini is designed for women.

Posted by: Quaoar at December 15, 2013 02:20 PM (huV3N)

145 I don't often drink fortified wine, but when I do... I prefer MadDog 20/20. The preferred choice of hobos and their hunters.

Posted by: The Dos Equis guy at December 15, 2013 02:22 PM (srr6Q)

146 135 I don't eat hardly any sugar any more and have lost my taste for sweet foods.

Booze, on the other hand...the only low carb one I have found that I like (without mixing it with something sweet) is Southern Comfort.

I don't have much sugar any more either, but I just use liquid Splenda when sugar is needed. You do miss out on a bunch of mixed drinks that way, but a large number are still accessible, including the amazing Sazerac.

Posted by: Splunge at December 15, 2013 02:39 PM (bKA83)

147 What's the word? Thunderbird! What's the price? Thirty thrice. there, I have dated myself.

Posted by: Jinx the Cat at December 15, 2013 03:17 PM (l3vZN)

148 The drop in the demand for brandies has led to an oversupply of simple white wines suitable as a base for dry vermouth. The botanicals may be another issue. I have notices that several over the counter medications that rely on various botanicals seemed to have altered their formulas to make them less potent, probably as a cost saving measure.

The flavorings most commonly used in dry vermouth are some mixture of the following: cloves, cinnamon, quinine, citrus peel, cardamon, marjoram, chamomile, coridander, juniper berry, byssop, wormwood, angelica and ginger. Hyssop, wormwood and angelica are probably things you'd have to grow yourself but the others are readily available. I grow all three and they are not hard to cultivate.

To a inexpensive simple white like an Ugni Blanc/Trebbiano, fortified wih some with grain alcohol to stabilize it, one could add their own favorite mix of aromatics to develop a personal vermouth. Just let it age on the aromatics till it picks up the right amount of flavor, strain and bottle.

Posted by: NC Mountain Girl at December 15, 2013 03:33 PM (1vXow)

149 Heh I remember the Thunderbird price as "A dollar twice." thirty thrice must have been quite a while back Jinx! Just sayin'....

Posted by: iNC Ref at December 15, 2013 03:34 PM (srr6Q)

150 I like Vermouth most of the year but New Hampshire is prettier in the Spring

Posted by: Joe Biden at December 15, 2013 03:52 PM (zjcTL)

151 "Simmer over the lowest heat possible for about 2 hours. Stir occasionally. DO NOT let this boil!

"

The boiling point of alcohol is 173F.

I wouldn't even bother warming it. Let it sit a room temp for a while.

Posted by: Jimbo at December 15, 2013 04:29 PM (V70Uh)

152 In Cancun, when the drinks are free, the drinks are watered-down.

Posted by: Jimbo at December 15, 2013 04:30 PM (V70Uh)

153 dead thread.

Posted by: Jimbo at December 15, 2013 04:34 PM (V70Uh)

154 Martini dry vermouth and Hendricks gin. 4:1. Heaven.

Posted by: Joe Bar at December 15, 2013 05:13 PM (Np4j1)

155 "Also, use a hard core English Dry gin like Beefeaters." James Bond drank Gordon's, although we drink Beefeaters in bars, because it's always in stock.

Posted by: Tattoo De Plane at December 15, 2013 05:28 PM (Y92Nd)

156 Bluecoat is on the citrus side of the balance, and it's deadly smooth. I got to be on the tasting panel that helped develop it. The juniper/citrus/herb profiles of all the sample lots I tasted varied, but every one of them was very smooth. It's not nearly as citrusy as Rangpur or as light as Hendricks or New Amsterdam (awful! more like sweet vanilla vodka than proper gin). West coast gins seem to go more for juniper/pine/spruce-dominated flavors. I recently tasted the Terroir from St. George's. All California botanicals, and piney.

Posted by: Otto Zilch at December 15, 2013 05:30 PM (5uQlQ)

157 Oh, and I prefer my martinis with two twists. My favorite poker game from college was five card stud with two twists.

Posted by: Otto Zilch at December 15, 2013 05:31 PM (5uQlQ)

158 There is no such thing as a "vodka martini". That is all.

Posted by: Rodrigo Borgia, Pope Alexander VI at December 15, 2013 05:49 PM (I3wdu)

159 Thank you, Your Holiness. My dad's recipe for a martini (with cocktail onions, of course): 6 to 1. Six parts gin and one moment of silence for the vermouth.

Posted by: CraigC at December 15, 2013 07:01 PM (07cQi)

160 Bombay Sapphire 85-90%. Martini & Rossi Extra Dry. I don't give a shit if they put olives or lemon peels in my drink, I'm gonna remove them. That is all.

Posted by: Dirty Old Man at December 15, 2013 07:14 PM (Yv5v6)

161 Dorothy Parker was a Communist--big "C." Had ties to Russian sponsored groups. Humor was her way of keeping herself popular among the unwashed masses and earning a buck.

Posted by: Darrell at December 15, 2013 08:06 PM (Mm0t/)

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