The Drunken Botanist: The Plants that Create the World's Great Drinks by Amy Stewart

Author:Amy Stewart [Stewart, Amy]
Language: eng
Format: epub, pdf
Tags: Non-Fiction
ISBN: 9781616200466
Publisher: Algonquin Books
Published: 2013-03-19T07:00:00+00:00

COMMON GIN INGREDIENTS

Angelica root

Bay leaf

Cardamom

Citrus peel

Coriander

Cubeb

Fennel

Ginger

Grains of paradise

Juniper berry

Lavender

Orris root

THE CLASSIC MARTINI

The old joke that a martini should be mixed with nothing more than a rumor about vermouth is best ignored. Bartenders who put a splash of vermouth in a glass, swirl it around, and toss it out before filling the glass with gin are not mixing a drink; they’re simply selling you a glass of gin. Vermouth is a type of wine, and as long as it is fresh, recently opened, and refrigerated, it is an excellent mixer. A dusty bottle of vermouth opened months ago should be tossed out.

A martini should be a small drink served cold in a small glass. Some bars pour as much as four or five ounces of straight gin in an enormous cocktail glass, leaving drinkers to contend with warm, undiluted gin, which is not a cocktail.

1½ ounces gin

½ ounce dry white vermouth

Olive or lemon peel

Shake the gin and vermouth vigorously over ice. Strain and pour into a cocktail glass. Garnish with the olive.

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