Results tagged martini from David Lebovitz

The Martini


Martini Cocktail recipe
A number of decades ago, I was lured away from gin by other liquors; namely whiskey, bourbon, and other non-clear libations. There were no martinis and no gin and tonics in my cocktail repertoire. Back in the day, I used to go out and have 3 or 4 martinis, and have a good time. Sometimes, someone at work would bring a bottle of Bombay Sapphire gin and we’d sit around the kitchen after our shifts ended, drinking cold martinis and eating leftover food from the evening service. (Actually, the line cooks only drank. After being around sugar, eggs, and butter all day, we pastry people gorged on anything that had vinegar, meat, or salt in it with our drinks.)

Martini Cocktail recipe

Other nights we’d go to places like the wacky Persian Aub Zam Zam where the owner would kick anybody out who: 1) Ordered anything other than a gin martini, and 2) Wanted to sit at a table. He thought, rightly, that you should only drink at the bar – and seated. To this day, I refuse to drink a cocktail standing up, and do whatever I can to sit at a bar when enjoying a cocktail. There was also a place in San Francisco called Bix, where martini glasses were upturned on a big silver tub of crushed ice, ready and waiting to be filled with ice-cold martinis that we liked as well.

Martini Cocktail recipe

I don’t remember exactly when I stopped drinking martinis but I do remember someone telling me that you shouldn’t drink gin if you ever plan on having plastic surgery because it does something to your skin. I know it sounds crazy, (that gin affects your skin, not that I would want to have plastic surgery…although I reserve the right to change my mind in the future) but that may have been a factor all the same. Another was that I started feeling not-so-great, and completely dehydrated, in the middle of the night after a couple of martinis – which is why I don’t drink much red wine anymore, because it has the same effect.

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The Hanky Panky

Hanky-Panky Cocktail

Ever since I made the decision to read more books (remember those?), I’ve been diving into some of the backlog of good reads around here. (Well, once I plowed through a formidable stack of New Yorkers…) Every conceivable space in my little office (slash/guest room) and kitchen has stacks and stacks of cookbooks, many of which are bookmarked, with recipes highlighted that I want to try.

I’ve been considering opening up a test kitchen, to get others to help out, because my enthusiasm is tempered only by my ability to cook and bake everything, and clean up, then share everything with folks far and wide. #stress

However there’s only one of me (which a number of people are probably happy about…), and so, so many of them – that for the time being, I’m just going to have to be content to get to all the books and recipes when I can. However when it comes to cocktails, all bets are off.

Hanky Panky Cocktail

And one book that I’ve been revisiting often is Vintage Spirits and Forgotten Cocktails by Ted Haigh (aka: Dr. Cocktail), a fun-filled cocktail book that focuses on long-lost libations.

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The Toronto Cocktail

Toronto Cocktail recipe

I was part of a whole generation of San Franciscans that were terrorized by Bruno, a cantankerous, older Persian man who had a bar in the Haight called Persian Aub Zam Zam. I’ve probably mentioned him before, but I recently went down that rabbit hole of the Internet where I found a few stories about him via a search for something else. Then…well, we all knows where that leads…

He believed that if you’re going to have a drink at a bar, you should have it at the actual bar. I don’t know why he had a few tables and chairs around the outskirts of the dark room, because anyone that came in and tried to take a seat at one would be yelled at by Bruno – “The tables are closed. Get the hell out of here!

Cocktail glasses

Am not sure if they were just for decoration or what, but he would also flip out on people if they ordered a foofy cocktail, such as a Cosmopolitan, a Screwdriver…or heck, anything that wasn’t a classic cocktail on his pre-approved list. If you wanted to stay on his good side, you’d order a Martini – one made with gin. An order for a Vodka Martini would get you tossed out. And in contrast to what some “experts” might advise, he didn’t shake or stir his (gin) Martinis, he “pounded” the $2.50 cocktail with a muddler, which resulted in an icy-cold drink, served (or course) in a classic Martini glass. And your change was always a shiny half-dollar coin snapped down on the bar after you paid.

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The Scofflaw

sofflaws

Most people probably don’t think of hard liquor when they think of France. But nowadays it’s hard to pass one of the many cafés in Paris which features les happy hours and not see a round of mojitos on just about every table. From the looks of things, they’ve become more popular than wine or beer. Unfortunately most are not very well made and as cocktail fans know – and even those of us that only occasionally imbibe – that there’s a definite art to making mixed drinks. And it’s curious that many of the world’s great spirits, such as Lillet and Noilly Pratt vermouth, are French. Yet few people in Paris know what they are and I recounted the mix-up that happened when I ordered a Lillet at a café in Paris in TSLIP.

cocktail glasseshomemade grenadine syrup

On the other end of the cocktail spectrum in Paris are places like the Hemingway Bar at The Ritz, famous for its Martini (as well as its hefty price!) and the myriad of excellent cocktail places that have sprung up in the last few years. Although my days of being able to drink four or five martinis and still be able the function the following day are in my past, with all the talk about the terrific cocktails being poured around Paris, I’ve been finding myself craving cocktails like I used to, albeit in more prudent quantities.

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Arriving in New York on the Queen Mary 2

QM2 deckchairs
portsidePimm's cup fruit

It’s been a couple of days since our ship landed (as opposed to my ship coming in) and arriving in New York City by ocean liner is a rather extraordinary experience. Even more astounding is that I actually was able to wake up at 4am to catch the underside of the Verrazano Bridge as we glided below it, then slowing crept up on the softly glowing statue of liberty and all of Manhattan as it was waking up.

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Aboard the Queen Mary 2

scone, jam, butter

I woke up this morning to the most spectacular sunrise I’ve ever seen. I would have loved to have shared it with you, but it was something like 4 in the morning and I could only stare at it through the curtains. My camera was likely somewhere, but I wasn’t all that keen on dealing with anything electronic at that hour. I just wanted to look at it.

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