You are correct, of course.  I overlooked the vodka, because perhaps, I
occasionaly partake of those as well.  I do like a hint of vermouth--pour
it in, roll it around, pour it out.  And, I prefer Tanqueray!

Boy are we going to get complaints from the purist listers now.  What on
earth does this have to do with museums, except that we probably imbibe
more than other professionals to relieve our stress.


------
Robert Handy
Brazoria County Historical Museum
100 East Cedar
Angleton, Texas  77515
(409) 864-1208
museum_bob
[log in to unmask]
http://www.bchm.org

----------
From:   Robert A. Baron[SMTP:[log in to unmask]]
Sent:   Tuesday, September 01, 1998 5:09 PM
To:     [log in to unmask]
Subject:        Re: Equity, and All That

At 10:43 AM 9/1/98 -0700, Olivia S. Anastasiadis wrote:

>Our webmaster doubles as a bartender at night.  Here are his formulas for
>margaritas and martinis.
[...]
>MARTINI:  Easy!
>
>Chill a Martini glass
>
>Shot of Vodka:  Serve only chilled (best if you keep the bottle in the
>freezer) Absolut or Stoli.
>
>couple drops of dry vermouth.
>
>Ring the glass with a twist of lemon (only the rind) and then drop it in.
>
>Add an olive if so desired.
>
>And use one of those "flared" martini glasses, they always look so
>exotic.   Cheers!

This, of course, is not a recipe for a real martini, but a vodka martini, a
pale and pallid proxy for a real martini.  Authentic martinis are based on
gin.  In addition, the vegetable component is either an olive OR a "twist"
(i.e. a lemon twist), not optionally both.

Here is Robert's Martini Recipe:
Cooled Martini Glass: (must hold apx 4 shots of fluid).
Wipe edges with "twist" (or drop in a pre-rinced olive).
Pour to brim with super cooled Bombay gin (from freezer) (Bombay Sapphire
is better). (Beefeater, if on a budget or away from civilization). Keep at
least three feet away from any *ermouth bottle.