Moderators: Jenise, Robin Garr, David M. Bueker
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Mike Filigenzi wrote:Interesting that you included the Vesper. Did the Dirty Martini figure into the discussion at all?
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Mike Filigenzi wrote:I do like the use of the Vesper as a bridge into some of the other martini-type cocktails.
I mentioned the Dirty Martini only because it seems to have been around a while and survived. I'm not much of a martini guy, though, so I don't think I've ever actually had one.
The chocolate, espresso, and wildly fruity versions are non-starters.
James Dietz
Wine guru
1236
Wed Mar 22, 2006 6:45 pm
Orange County, California
Jenise
FLDG Dishwasher
42637
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Hoke wrote:But the thing that started here in Portland, drinking vinegars, a la Pok Pok, has registered big time. Now the're selling some selected drinking vinegars retail and they're popular (drinking vinegar is really quite refreshing and thirst quenching, especially if you get the right balance of fruit and tartness). And at Pok Pok they make drinking vinegars and drinking vinegar-based alcoholic drinks that are very popular. Adds both a nice flavor and a nice texture to a drink.
Paul Winalski
Wok Wielder
8027
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Jenise wrote:Hoke wrote:But the thing that started here in Portland, drinking vinegars, a la Pok Pok, has registered big time. Now the're selling some selected drinking vinegars retail and they're popular (drinking vinegar is really quite refreshing and thirst quenching, especially if you get the right balance of fruit and tartness). And at Pok Pok they make drinking vinegars and drinking vinegar-based alcoholic drinks that are very popular. Adds both a nice flavor and a nice texture to a drink.
I have heard of the Pok Pok drinking vinegars but have not tasted nor really understood what they are--your relating them to a brine a la a dirty martini puts them into perspective. And to relate, I only have to think of all the juices that accumulate in the bottom of a bowl of a marinated tomato or cucumber (or both, with or without onion) salad, which I make a lot in summer, and usually drink when the solid pieces are gone--it's the purest essence of the salad.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke wrote:Joy, a friend of mine, with whom I've shared a lot of tables at spirits and mixology shows, operates a small, local company called Sage & Sea Farms that specializes in shrubs, and she makes some great ones too.
http://www.sageandseafarms.com/
She mostly local sources, forages, visits local farms and such, on a constant search for products and ideas for her shrubs and switchels and drinking vinegars, and quite a few of my bartender friends use her products.
Extra Dry: 7:1? Noel Coward whispers of vermouth?
My favorite ratio is still 3:1 (which DeGroff calls "Nick and Nora" but I don't think 1930's history supports that ratio for the era).
This point occasioned more polite professional debate than any offer. And there's no real debate, because it's all over the place with no real standard other than personal what the ratio should be. Finally, we went with the David Wondrich-supported ratio by the fiery Mr. Albert Trummer: 4:1
Paul Winalski
Wok Wielder
8027
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
wnissen wrote:Paul, that's a good joke I hadn't heard before.
Unfortunately, it's also representative of how some bartenders make a martini. A Hoke says, there's nothing wrong with a glass of chilled gin and an olive, but if that's what I wanted I would have ordered it!
Hoke, given that the gin tends to be stronger both in flavor and alcohol, it's understandable that a naive drinker might prefer a "wetter" version. I get that. However, naive drinkers don't drink martinis at all, unless you count the often execrable "flavored" variations, so to me the whole matter is moot.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
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