Me, her and the Martini = an American marriage

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Me, her and the Martini = an American marriage As a husband of a gifted cook you have a hard time, nobody knows that better than me. Although, after more than twenty years, I still rely on the cooking instructions on the Miracoli pack, I eat dishes almost every night on which TV chefs would build a lucrative career. I now know that there is no Mett animal and sleepwalking can distinguish the cut of Rump, Porterhouse and Filet steak. Exotic vegetables, roots and other parts of plants, which I would have classified as inedible wood, I meet confident today. "Jerusalem artichoke, my ugly friend, you're good at camouflage, but it does not help you. You are eaten! "

So everything is wonderful? Not at all, because anyone who once watched the making of a Parmesan basket knows the voice, which asks nagously: "And what are you giving back? What is your contribution? "Everyone has to decide that by nature, so the answer for me was: alcohol. And not as Krötenpfuhler Kannisterschnecke, but in its highest form, as a cocktail, long drink, aperitif, digestif, sundowner, pickmeup or shooter. Like an alchemist I collect ingredients and recipes, always in search of the perfect drink for every occasion. And when my beloved cook sings louder in the evenings and creeps into the bathroom in the mornings (rarely), I know: I'll never produce a perfect risotto wave, but my marguerites have their own magic.

The martini – how was your day, darling?

The cook loves martinis and I can only agree with her: no other drink makes you slip so elegantly into the evening. A friend called the tripartite relationship between me, her and the martini "an American marriage" – and he's right: when you look at the glass with the olive in it, you immediately think of Frank Sinatra, Sammy Davis Jr. and Doris Day, their stressed out Rock Hudson receives home with a martini. I accepted the shrug of Doris Day in this constellation. What I can not accept, however, is the trend towards more and more "dry" martinis. A martini without a certain amount of wormwood is just ice-cold gin. This may have its own appeal, but in the long run does not benefit the will to live. Contrary to the standard recipes, I would define "dry" as follows:

Dry martini
5 cl of gin
2 cl dry vermouth
Garnish with olive

But even a 4: 3 ratio finds many friends, even among sworn Super Dry drinkers. You just can not tell them before. In addition, it is very interesting:

Perfect martini
6 cl of gin
1 cl dry vermouth
1 cl sweet vermouth
Garnish with lemon zest (no olive)

By the way, Franklin D. Roosevelt, American President from 1933 to 1945, was one of the most dedicated and worst mixologists. Probably World War II could have ended a year or two earlier if Mr. President did not always associate his staff with absurdly cold and too strong martinis put out of action. His specialties also included an extremely dry martini, which he also enriched with a few splashes of absinthe. I will try this recipe in retirement when a working language center is no longer required. But with another variant, Roosevelt has created a real classic:

Dirty Martini
5 cl of gin
2 cl dry vermouth
Splash of lake from the olive glass
Garnish with olive

If you're not working on the BND, CIA, or MI6, prepare a martini in the following way: Put all the ingredients in a large glass, gently stir with ice cubes, and strain into a martini glass. The famous "shaking" has the following effects: 1. the drink becomes cloudy, 2. it becomes even colder and 3. the gin is "bruised" (struck), the aldehydes contained react with oxygen and this leads to a more biting "Taste.

Since the ingredients in a martini can not hide behind juices or the like, the quality of the spirits is crucial. Gin is currently "in" and is offered in a wide variety of qualities and price ranges. But with Bombay Sapphire, Hendrick's, Tanqueray or Finsbury Silver Platinum you will definitely get very drinkable results. Instead of the very popular London gin, you should also try Plymouth gin, which has a much "earthier" character and was the favorite of Winston Churchill. For dry wormwood Noilly Prat is always to be preferred, as a sweet vermouth for the perfect martini is for example Cinzano Bianco. The olive should be green, with stone and in brine (not oil), for paprika fillings there are prints. That the martini is a very alcoholic cocktail, can be quickly identified by the limited list of ingredients. Instead of the usual warnings so in the end a poem by Dorothy Parker:

I like to drink martinis,
but two are served enough,
After three I'm lying under the table
and four under the host.

Me, her and the Martini = an American marriage

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