[email hidden] (Dan Abel) wrote in news:dabel-1702051239470001@ssu- 64en129.sonoma.edu:
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bar. The bartender asked if I wanted it "dirty". I asked her what that meant, but didn't understand her mumbled answer. So what is it?
Olive juice in the drink. Makes it tasty and salty.
Oh. I've actually done that at home. Just a little though, as I don't like things very salty. My uncle made me a martini once. He added so much salt that I could barely get it down. Ugh.
-- Dan Abel Sonoma State University AIS [email hidden]
"notbob" <[email hidden]> wrote in message news:[email hidden]...
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Though I've been aware of the drink for decades, I, a fanatical gin martini envangelist, have never tried a gimlet. So, in the interest of scientific advancement and equal alcohol opportunity awareness, I decided to sacrifice my body to the cause.
The client insisted that the only proper formula for a gin gimlet is equal parts gin and Rose's lime. I'd not had one before, so I thouogh, what the heck, I'd give it a try. Not bad, if you like sour things - a good bit of pucker power.
IIRC, the instructions on the bottle of Rose's Lime Juice suggest 4:1 or 5:1 rations for gin/vodka to lime juice. I could be wrong.
Well, what would you EXPECT a recipe on a bottle of lime juice to say? If I were putting the recipe on the label of a gin bottle, I'd say that the proportions should be 5 parts gin to 1 part lime juice.
I don't go to bars, but I was five hours early for my plane at the DFW airport, and didn't know what else to do, so I ordered a martini at the bar. The bartender asked if I wanted it "dirty". I asked her what that meant, but didn't understand her mumbled answer. So what is it?
Some juice from the bottle of olives is added, and the olives are shaken along with the liquor. (The drink is shaken HARD.) The olives will break up a bit, and there will also be little flecks of olive in the olive juice, so the drink won't be crystal-clear.
On Thu 17 Feb 2005 05:00:27p, Bob wrote in rec.food.cooking:
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Wayne replied:
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The client insisted that the only proper formula for a gin gimlet is equal parts gin and Rose's lime. I'd not had one before, so I thouogh, what the heck, I'd give it a try. Not bad, if you like sour things - a good bit of pucker power.
IIRC, the instructions on the bottle of Rose's Lime Juice suggest 4:1 or 5:1 rations for gin/vodka to lime juice. I could be wrong.
Well, what would you EXPECT a recipe on a bottle of lime juice to say? If I were putting the recipe on the label of a gin bottle, I'd say that the proportions should be 5 parts gin to 1 part lime juice.
Bob
And that's precisely what Rose's put on their bottle.
Did you read what I wrote? Rose's is a recommding a much smaller proportion of their product to the liquor than the previous poster's 1:1 ration.
Realistically, for a manufacturer of an ingredient used in lesser proportion, I wouldn't be surprised by a recommendtion of a higher proportion of their product as, apparently, you think I stated.
I can't imagine drinking a Gimlet made with a 1:1 ration. GAG It would be incredibly sweeter and probably more [censored] than I could drink.
Depends on the gin. If I'm feeling really juniperish, I'll go with Boodles and mix 3:1. If I'm out of Boodles and have some Sapphire on hand, I'll go the ol' *dry martini route.
Q. How do you make a dry (a), extra dry(b), extra extra dry(c), or super extra dry(d) martini?
a) 5:1
b) Swirl vermouth around in glass and dump out. Add 3 shots gin.
c) Take a swig of vermouth and whisper "vermouth" over 3 shots of gin.
d) Pour 3 shots of gin in a glass and drink while staring at bottle of vermouth across room.
Depends on the gin. If I'm feeling really juniperish, I'll go with Boodles and mix 3:1. If I'm out of Boodles and have some Sapphire on hand, I'll go the ol' *dry martini route.
Q. How do you make a dry (a), extra dry(b), extra extra dry(c), or super extra dry(d) martini?
a) 5:1
b) Swirl vermouth around in glass and dump out. Add 3 shots gin.
c) Take a swig of vermouth and whisper "vermouth" over 3 shots of gin.
d) Pour 3 shots of gin in a glass and drink while staring at bottle of vermouth across room.
cheers... nb
A perfect martini is 10-1 But letter d above is quit nice also.
I can't imagine drinking a Gimlet made with a 1:1 ration. GAG It would be incredibly sweeter and probably more [censored] than I could drink.
Limes are pretty [censored]. I just sit there in disbelief and watch my daughter eat one plain. When she makes tacos, she extracts the juice from half a lime for each taco.
-- Dan Abel Sonoma State University AIS [email hidden]
Try any gin beverage with "Plymouth" gin. Lower in alcohol,
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in less bitterness, but a lovely smooth juniper berry flavor. Not
too
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pricey either.
Thanks! I like gin and sour (or in my case, Fresca), but I don't
like
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boozy tasting drinks. I don't want a lot of gin in my Fresca. I'll
look
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for Plymouth in ten years, when I empty my current small bottle. <G>
For those open bars at weddings or reunions, I go for the Tom Collins. They usually don't screw it up too bad and it's a decent tanginess with the gin.
On Fri 18 Feb 2005 08:20:25p, Edwin Pawlowski wrote in rec.food.cooking:
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"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message
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Gawd! another purist. Martini is just a *name* for a drink. Anyway, I'm not being hauled into another martini war 😉 It is all good regardless of the name.
Michael
Then you find it acceptable to call it a milkshake? After all, it is just a name.
The martini was a specific drink, just like thousands of others. Make a variation, give it a new name.
