The classic martini

Yield: 1 Servings

Measure Ingredient
10 Parts dry gin (tanquery of Lod Genever Dutch Gin)
1 Part dry French vermouth (Lillet)
Orange bitters
Lemon peel
2 ounces Hennessy VS cognac
½ teaspoon Lemon juice
Twist of lemon peel
4 Parts vodka (up to 5)
1 Parts sake (up to 2)
Cucumber slices
10 Parts dry gin
1 Part dry French vermouth
Orange bitters
Lemon peel
Fresh jalapeno peppers, sedded, deveined and cut into strands.
3 ounces Russian vodka (or anything with a Russian sounding name)
1 ounce Dry vermouth
Twist of lemon peel

HENNESSY MARTINI:

SAKETINI

CAJUN MARTINI

JAMES BOND MARTINI

Shake gin, vermouth and orange bitters (1 dash per drink) in curshed ice.

Strain into pre-frozen martini glasses whose lips (??) have been moistened with lemon peel.

(If there are olives handy, eat them while making the cocktail. Under no circumstances put them into the drink ) The paper then goes on to suggest variations: Hennessy Martini: Stir cognac and lemon juice together gently. Let settle.

Strain into chilled martini glass. Garnish with lemon peel.

Saketini: Mis vodka and sake in jug with ice. STrain into glass and garnish (ugh)

Cajun Martini: Shake gin, vermouth and orange bitters ( 1 dash per drink) in crushed ice. Strain into pre-frozen glasses whose lips (who writes this stuff) have been moistened with lemon peel. Add strand of jalapeno to each drink (with this little I can't imagine it would have much impact) James Bond Martini: it says:Okay, okay. If pressed you can use vodka to make martinis, but this is considered vulgar (sez you - my comment) and should be discouraged. (Bronz cheer - mine) It continues :If you can't remember the method by now, you've had too many already.

Too ruddy early in the morning to be thinking about this kind of thing.

Renata - He was white and shaken, like a dry martini (Right Ho, Jeeves) Posted to FOODWINE Digest 21 Jan 97 by Renata Gocht <GOCHT@...> on Jan 22, 1997.

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