Monday, May 07, 2007

Ginger-Lime Martini

Martinis have been in fashion for awhile, and I see they continue be in the sights of sophisticated food critics. Yet now there seems to be a return of the argument, led by Eric Asimov and others at the New York Times,
that Gin martinis are it, and it’s a generation ‘lobotomized by vodka’ who thinks different. My my. These people are not wrong, I'd say; just drunk and stupid.
Yes, its true, Gins can be infused with flavors, more organically than Vodkas, but surly, the relative cleanness of a vodka’s taste, is a virtue.
For it can be infused right at the bar, when you mix your cocktail!
Today, since we had Thai food already ordered in, and ready in the fridge, I didn’t have to focus on cooking. So I made a ginger-lime martini, balanced with a splash of tabasco and sugar. My vodka was Absolute, since I’m out of Grey Goose, and my ginger was grated and put in the blender with ice cubes.
It was quite refreshing.
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Gloria said...

Recipe, please? Our martini of choice is Bombay Sapphire, straight up, no vermouth, with a twist, but I might like to try this. I had a fabulous cilantro martini in a NY Indian restaurant a year or so ago. This looks like a cousin to it.

Pradeep Jeganathan said...

I didn't write it down that time, mores the pity. I think it was a few gratings of ginger in the shaker and may be a dash sugar, Tabasco and squeeze of lime. Let me re do it some time -- and update you?

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