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.

Chillie Mangtini

Chiliie Mangtini
Originally uploaded by pradeep jeganathan.

I made what I think is a kinda cool drink today. I’m calling it a Chillie Mangtini.

This is how it goes:

100 ml vodka (I used Absolut. I’d have used Gray Goose if I had it)
50 ml dry vermouth
50 ml mango juice
½ tea spoon (and that’s a little spoon) Chinese chillie paste (I used Dad’s)
4 cubes ice

Blend in a mixer for a min., until the ice is totally crushed, and garnish with a dried chillie when serving.
It was really good, with nice kick.
Be warned, if you are not used to hot stuff, go easy on the chillie paste.

Martini, in light

Martini, in light
Originally uploaded by pradeep jeganathan.

That vodka martini, again. Lots of people like this one; me too!

Vodka Martini, dry with olives

Vodka Martini, dry with olives
Originally uploaded by pradeep jeganathan.

Yep. I'm trying non-flash night food photography.
Well okay drink.
I love vodka martinis. Has any one tried one with a green chilli, instead of olives?