Martini’s are my weakness sometimes. My first martini was with my dear friend
Sue. Yes, Sue is guilty of introducing
me to this classic cocktail, that sometimes just really hits the spot.
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| Martini Riserva |
Then the second one gives you the complete
attitude adjustment you needed for making it in the first place. That said, let’s talk about what makes a
great martini shall we?
Back to the first martini’s with Sue. She used to make it with vodka, if I’m not
mistaken we used Skye, Stoli or Absolute Vodka and the usual Martini Dry
Vermouth. Glasses well chilled with ice
first, then we had this spray vermouth thing that we used sometimes, but
usually just a capful of vermouth. In the ice filled classic stainless steel
shaker, and like a good Bond Girl, shaken, not stirred.
Olives on the special shell tipped toothpicks and that was
it. Great memories. Great Martini’s, thanks Sue!
Recently I had to fulfill a minimum order with one of my
wine reps and I came across this special vermouth called Riserva Carlo Alberto in the catalogue. I asked my wine guy what it was like?
Naturally he didn’t know, but he said that certain bartenders swear by it and think
it’s great. I said ok, I’ll take one red
and one dry (white). With a cold winter
ahead, maybe no vacation, for sure some Manhattan’s and Martini’s to look
forward to would be exciting.
I have to say that this vermouth makes for a completely
different cocktail. Completely!
I have switched from vodka to gin because I’m crazy about
Hendrick’s Gin and that together with the Vermouth are out of this world.
I haven’t made a Manhattan yet, but I made a Negroni and it
was quite good too.
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| my Negroni Riserva |
The Campari covers
the vermouth, so you can’t quite taste it as much as you can in the Martini.
It’s not cheap though so I’m trying to make it last. It cost’s more than double of what regular
Martini Vermouth costs.
Always something new to discover.
