Ha, ha, ha.  As for myself, I am going on vacation soon, so I'll be
stopping the mail shortly.  But I am headed to the cradle of
civilization, so ouzo is gonna be de rigueur.

O
Olivia S. Anastasiadis, Curator
Richard Nixon Library & Birthplace
18001 Yorba Linda Boulevard
Yorba Linda, CA  92886
(714) 993-5075 ext. 224; fax (714) 528-0544; e-mail:  [log in to unmask]

On Tue, 1 Sep 1998 17:13:30 -0500 "Robert T. Handy" <[log in to unmask]>
writes:
>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.
>

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