
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.
2 comments:
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.
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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