Wednesday, September 14, 2011

A Martini is Like a Steak.

It's totally true. Everyone likes their steak done differently. Me... I'm not much of a steak fan. I don't always eat steak, but when I do, it's cooked well done. And if I get to choose the cut, it's a filet mignon. I don't think that makes me a steak snob. I'm just not a bleeding T-bone kind of girl :)

But I digress. And yes, in this case, filet mignon is a digression. I'm here to talk about how I like my martini. Obviously. 


It's funny that I'm blogging about martinis right now, because I have recently declared that whisky season is officially upon us. I was sitting here sipping my Glenfiddich on the rocks... I don't mind drinking it neat, but I like the chill that the ice gives it. In a rare move, I decided to go ahead and pour myself a second dram. And then I realized that I'm out of ice, so I have to drink this one neat. That's when I started thinking about the different ways in which people enjoy their spirits, and I thought of the legendary martini - my favourite cocktail.

Truthfully, I may not be a steak snob, but I do think I'm a bit of a martini snob. I don't bother with all of those crazy martini flavours you can get these days.... appletini, crantini... etc.  I'm sure they're really tasty and everything, but I guess I'm just a martini purist. 

Here's how I take my martini:

Gin. Never vodka. Vodka has it's time and place... and it is not in My Martini.
Vermouth. Dry, and just a little.
Dirty. Put motherfucking loads of olive juice in it.
Straight Up. Chill it up with a little ice, but then kindly remove the ice from my drink, k thanx.
Olive garnish. In fact, throw about six olives in my glass if you want to make me really, really happy.

When it arrives in my hand, it should be slightly chilly, super smooth, and full of savoury, salty, olivey goodness. Pure effing heaven.

Now please excuse me while I get back to my... whisky.

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