SWA TPA From United States of America, joined Aug 2001, 1559 posts, RR: 35 Posted (10 years 10 months 1 week 1 day 8 hours ago) and read 16807 times:
Allright, my favorite topic, DRINKS!
I am busy now making some very yummy sour apple martinis. 1 part sour apple vodka, 1 part apple pucker. YUM. What the heck do they mean by part? Is a part anything to your liking? I am doing like 1 1/2oz and
1 1/2oz. Is that the idea? It taste great I am just curious. I think I will go make another and further ponder this situation.........
Aerorobnz From Rwanda, joined Feb 2001, 6911 posts, RR: 13
Reply 4, posted (10 years 10 months 1 week 1 day 5 hours ago) and read 16760 times:
I used shot glasses as the measurement until I bought myself a Jiggler bottle top like they use in a bar. those 'jiggler' tops that go into the top of the bottle equate to either a single shot or a double shots worth depending on the type of 'Jiggler'. They are actually really useful, and they make it easy to make a cocktail.
Cptkrell From United States of America, joined Sep 2001, 3220 posts, RR: 13
Reply 13, posted (10 years 10 months 6 days 9 hours ago) and read 16641 times:
Am I incorrect in remembering that the "Vodka Martini" was sort of invented by Ian Flemming when he was writing the James Bond novels? Back in the 1960's, an old mixologist told me there "was no such thing as a Vodka Martini...Martinis are mixed with Gin and just a residue of Vermouth". Is this true? Regards...Jack
Bobrayner From United Kingdom, joined Apr 2003, 2227 posts, RR: 7
Reply 14, posted (10 years 10 months 6 days 7 hours ago) and read 16638 times:
(Disclaimer: Am not a cocktail guru)
James Bond's original drink was:
"Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel"
A traditional martini wouldn't have any vodka, although I'm not sure how much vermouth you should be putting in there. Kina Lillett was apparently quite strongly flavoured (quinine?) so you'd only need a little. I think it's since changed names/labels/recipes, and the taste is more user-friendly?
Shaking it probably helps make the vermouth more manageable, as well as getting it colder (if you can palate a mix like that without chilling, you're probably used to drinking cheap vodka from the bottle, on street corners ).
James Bond usually drinks larger quantities of more exotic things in the books, whereas it's all toned down a bit in the films. I think he got a whole case of Bollinger RD on room service in "License to Kill" though!
DesertJets From United States of America, joined Feb 2000, 7737 posts, RR: 16
Reply 16, posted (10 years 10 months 6 days 7 hours ago) and read 16633 times:
With Gin it is imperative to go with top shelf stuff. I swear by Bombay Shaphire myself. I know some people are also fans of Tanquery and their premium line.
I just have bad memories of drinking grocery store brand gin, from a plastic 1.75L bottle nonetheless, back in my dorm dwelling days. Had an aftertaste in my mouth for a day and a half. Nasty, nasty, nasty stuff.
Of course Snoop Dogg swears by Seagrams Gin.
Stop drop and roll will not save you in hell. --- seen on a church marque in rural Virginia