A classic. Like the Parthenon in ancient Greece or Leonardo's Mona Lisa, it never changes, right?
Wrong.
The Parthenon? The one we know today is a crumbling shadow of its former self. The Mona Lisa has undergone cleaning, revarnishing and "touching-up" at least seven times, from 1809 to the present day.
So it should have been no surprise that when I looked up Dave's original martini recipe from (gasp!) 2007, it turns out that he's adapted the recipe ever-so-slightly from those ancient (in blog years) days. Thus, in the interest of accuracy, journalistic integrity or whatever, I cannot in good conscience simply link to the old recipe, I must record the latest incarnation of this house classic.
Who says evolution is just a theory?
Dave's Classic Martini, Very Dry
Makes 1 martini
Splash of dry vermouth (around a teaspoon)
2 1/2 oz. gin (Plymouth is the current house fave)
Olives (your choice, but we're still fond of anchovy-stuffed Spanish olives)
Fill shaker 3/4 full of ice. Add vermouth, shake, then strain it out. Add the gin to the remaining ice. Shake six seconds or so and pour into chilled martini glasses. Add olives on a pick. Serve.
Posts
2 comments:
Where do you find your anchovy-stuffed olives? That sounds intriguing. Happy new year!
I know for sure my brother has them at his wine shop, Vino, on SE 28th & Ash. Pastaworks on Hawthorne is a good bet, too, as is City Market on NW 21st. Our favorite brand is Novia del Sol, but be warned: they're highly addictive!
Post a Comment