Blog Comments

Thank you for the blog link Tee, it was very good! I started all good things late in life. Did not try sushi until I was near 40. Did not try martinis until I was near 50. But I have been cookng since before 20 and see the martini as a meal. The sum of the parts make it great.

And, FWIW, you cannot call anything in a martini glass a martini unless it has gin. Maybe vodka is an exception. But nothing else!

I will look for the Cocchi Americano, but am quite sure I have not seen it in Atlanta yet.

Cheers!

Dan

Originally Posted by Dan R

@Tee - I had looked up Lillet Blanc and read what is now offered is not what was offered in the (Connery) Bond days. What have you read?

@Gabe - Enjoy in good health!

I read the same thing, but there's a vermouth called Cocchi Americano, which is meant to taste the way Kina Lillet used to taste. Either way, I don't drink Martinis as often as I used to in my twenties, when I walked around thinking I was a cross between Bond and a '40s noir detective.
Of course, I pretty much haven't changed, chum.

Here's my idea of a Dry Martini;

http://teeritz.blogspot.com.au/2013/...ording-to.html

@Tee - I had looked up Lillet Blanc and read what is now offered is not what was offered in the (Connery) Bond days. What have you read?

@Gabe - Enjoy in good health!

Olive stuffer added to the Amazon cart, Dan. Thanks, and sorry Tee!

Oh guys, guys! The ONLY thing a Martini Olive should have in it is a (wooden) toothpick. Noilly Prat is my choice of vermouth also, but the Bond fan in me is hankering to try Lillet Blanc.
Interesting write-up, Dan, and as you know, there are as many Dry Martini recipes as there are Martini drinkers.
Cheers!

Thanks. I have more than once said (on a low-carb diet) that I would lose weight if I just drank the martinis and ate no olives. LOL!

Seriously, for under $10 and an Amazon account, you can fill a good olive with better fillings. Here is my olive stuffer.

The sky is the limit with this thing.

Cheers!

Dan

I'm not a martini man, but it wouldn't take much convincing to get me to try your creation. The olive/anchovy/parmesan combo sounds very tasty!

Nice post, Dan!