Virgin for the Martini

[mistah willies]

Sapphire or Hendricks?

Like, if one was going to check out the top of the line in a martini for the first time?

BLeu cheese olives await, but the pimiento seems sto be the indcotination

indoctirnated

The origninal

[Palinka (RIP)]

Go with a Gordon's. A London Dry Gin will break you in (just ask Hogarth).

[mistah willies]

Your other post, in the Wheelhouse thread, is a map for this Drunkard bastard. X marks the spot.

Perhaps, indeed, the anticipation of the treasure is key. As has been said frequently here, the journey is the thing, not the ending.

London Dry it is, then.

[Patchez]

Damn tasty.

[mistah willies]

Today is the day, for this damned bastard. Hey, always said, You First, and there you go, with the onion between the olives. Well done. Also, I'll post mine. Savoring the anticipation, Sir Patchez. Cheap, watery beer like the Giant recommends, as a bed in the stomach for the festivity.

Nativity?

Yeah, a Nativity scene for this native injun

Yup

[mistah willies]

Aiiight.


GOniung to post a phto thang for this

tomotrrow


heres the one thing you should know


I liek me some gin now

Gloria In Excelsis Deo



Voddie gone and she likes athat , sistahs vcooking and me griloiogn moose meat


grilling moose meat


Ok

See you tomootw

[Badfellow]

In my opinion, the regular old Bombay (white and red label) is better than Sapphire. It has a little more juniper punch to it and makes for better Martinis and G&Ts, but that just me talking.

Other gins?

*Gordons- reliable dry, all around balanced profile
*Hendricks- outstanding, characterized by cucumber and rose petal
*Martin Miller's - clean notes of juniper and citrus peel
*Plymouth- a little more sweet and fiery
*Death's Door- WI micro-gin with astounding juniper profile
*Aviation- smooth, earthy spruce tip and evergreen
*Cascade Mountain- almost candied but not overly sweet, juniper and angelica dominate
*Old Junipero- assertive evergreen, micro-gin from Anchor Steam

MOOSEBURGER! and DRINK!

[mistah willies]

^ ^ ^


What lovely gins await this here Drunkard bastard. Many shores await, indeed.



So, if one would permit, allow this virGin to describe his indoctrination into the isle of Saint Martini.

Collect your army. My lady; she likes the vodka Martini, very dirty, less Vermouth. She also enjoys the red wine instead of the whites, godbless her. Earthy, full bodied, and spicy.

Hey, chill the skinny whites, and let the reds breathe, ain't that right?


*Ahem*

Armament:






Always be sure to spill your ice all over the counter from a fresh bag. This is what you do to make certain that you are properly lubed up for the task at hand.





Now, before you call Judgement upon this poor first taster, let me tell you mistah man that I did not know if I would truly ever enjoy a Martini. I did not purchase them specific glasses for such a mighty drink.


All we had were them wine goblets.





She and her sistahs enjoyed them vodka Martinis, and one thing I should tell you is that from hearing many times said on this board: Do Not Bruise The Gin.


So, I shook the voddies for them chicks, then dumped out the ice and rinsed the glass shaker with filtered tap water (Pur) and grabbed my own frosty, crystal chalice from the freezer, and poured in a bit of extra dry vermouth.


Swirl, and chug, leave the glass with a frosty rinse coating.


(Fight them Drys with the Dry, it confuses them.)


Big Hispanishical olive in the glass, and then, this:


Pour the gin over the ice in the shaker, about three ounces.

Cap it and show it love like on a first date. Slow moves, no tossing, no shaking.

Ease her out of her garment onto the bed of olive and then a couple kisses from the olive brine.


The flavor of a Martini is a dance with a fine Lady, in the woods of Maine, across the orange carpet of pine needles, atop the black, earthy soil, with an ocean breeze from the rocky coast nearby.




And then, them Injun chicks wanted their voddie Martinis like a magarita: over ice.


I did this as well. That makes me Tribal.






Then it was time to cook, and drink some more.


But keep the drinks away from them moose steaks. Always speak well of the animal who gave up his life so that you can eat. Put tobacco on the ground after you have sent him on his path. Say a prayer in your own language for his safe passage. Drop him with a single shot, do not wound him and chase him for miles, or he will have pain, and his flesh will taste gamey.







No need for cross-contamination, correct. Drink while you thaw the moose and the greens: fiddleheads form the banks of the mighty Penoby River, amen.





Cut your moose up into NY Strips.





Grill them bad boys. (Hand rubbed sea salt and fresh-cracked pepper, and canola oil to moisten up the lean, vegan, free-roaming Maine beef.) Seasoned salt is best with fiddleheads, but will burn oddly on grilled, seared meat.






Damned tender and tasty.


It was a good day.


Martini?

I say Hell Yes.


Thank you, ya damned fine and mighty Drunkards of this here board for your guidance and inspiration.


Amen.





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