Move, Veuve.

There's a new girl in town and her name is Rose. She's bubbly and likes to party.

I had this on New Year's and it's my new favorite. Super yum. Try adding a sugar cube with a few drops of bitters and 1 oz. of Grand Marnier (to 3 oz. champagne) in a sugar-rimmed glass. Buzz and sugar buzz.

How to Drink Campari.

It took me years to love Campari and now I do (must be all those dead taste buds...).

You may remember my winter drink with Campari, the Negroni, from this post. But for summer it's Campari and soda on ice (equal parts for me) or fill a glass with ice, add about half Campari and fill with Pellegrino Aranciata.

Mmmmm-mmmmm. Good and good for you.

Rethinking the Martini.

I am not alone in thinking today's martini is a travesty. Gin (or, forbid, vodka) on the rocks, strained, is not a martini. It's not even a cocktail. The person responsible for the idea of merely waving the vermouth bottle over the glass should be whacked on the head with it. Some attribute it to alcoholics like Hemingway who wanted their liquor strong. Others blame Prohibition and the lack of availability of vermouth and bitters.

James Bond's author, Ian Fleming, is credited with responsibility for the gin-bruising act of shaking, not stirring the cocktail (shaken is referred to as a Bradford). However, according to the Washington Post, one British study pops up every so often extolling the health benefits of a martini shaken, not stirred. Good and good for you - who knew?

While there's disagreement over the origin of its name (some believe Martini came from the brand of vermouth [Martini & Rossi used to be called Martini], while some believe the cocktail was created and named for a customer at the Occidental Hotel in San Francisco on his way to Martinez, Calif.), most agree that the Martinez and the first martinis originally consisted of sweet vermouth and Old Tom gin with a dash of bitters.

The proportion of sweet vermouth to gin (4:1) changed over the years, eventually ending up with a 2 or 3:1 ratio in favor of gin. City folks began to favor adding dry vermouth instead of sweet for a more sophisticated flavor and thus the dry martini was born.

Another ingredient that is overlooked today is water. You shouldn't really freeze the liquor and glasses and shakers - the ice needs to melt slightly into the drink to smooth it out. I still prefer a chilled glass.

Also, the martini is always made with gin - Hendrick's, Plymouth, Tanqueray, Bombay Sapphire and G'Vine Nouaison are good ones; Hayman's Distillers has resurrected Old Tom for the nostalgic. There are also higher end vermouths such as Noilly Prat and Dolin to try. If you prefer vodka as I do, you will be asking for a vodka martini. And you will need to get comfortable telling pompous martini purists to shut their pie holes. Now for the recipes:


The Perfect Martini

2 1/2 oz. gin (or vodka)
1/2 oz. dry vermouth
1/2 oz. sweet vermouth
1-2 dashes aromatic bitters (optional)

Shake or stir with ice and strain into chilled glass. Run lemon peel around rim and twist into drink.


Classic Martini

1 1/2 oz. gin or vodka
1/2 oz. dry vermouth

Pour into ice-filled glass or shaker. Stir until very cold. Pour into chilled glass. Add olive.

I like to add a little olive juice (about 1/2-1 tsp.) for a dirty martini, depending on the size of the glass*. I use vodka and my preference is Stoli (I know, Stoli is so 80s) and I like to remove the pimento from Queen olives and stuff them with blue cheese. I have also found my personal preference in ratio is 2 1/2 parts vodka to 1/2 part vermouth, stirred and then shaken. Take that, 007.

The Post recommends trying a martini using Old Tom gin and sweet vermouth with a dash of bitters.

For some good recipes (including flavored martinis), click here. For all kinds of classic recipes, including the Classic Martini, the Martinez and Martinis Circa 1888 and 1900, go here to Drinkboy.

*Do not even get me started on the obscene size of today's cocktail glasses. That's an entirely different post.

Champagne Wishes and Caviar Dreams.

I fought the crowds the day after Christmas to get these saucer champagnes (on sale) for tonight. One of my all-time favorite cocktails is this Champagne-Grand Marnier Cocktail. I stole it from P.F. Chang's which is a lousy restaurant but their cocktails kick ass.

I always use Veuve Clicquot because I like it and it's what I tend to have on hand. But any brut should work. You can try it with Prosecco but that may be too sweet due to sugar content. Perhaps just remove the cube.

Champagne-Grand Marnier Cocktail

sugar cube
2-3 drops bitters
1 oz. Grand Marnier
3 oz. chilled champagne

First, rim a flute or saucer champagne glass with sugar (sanding or fine sugar is best) - run a half lemon or orange around the glass and dip in sugar. Put sugar cube in glass and add bitters. Next add Grand Marnier and top with chilled champagne. Delish! But it packs a punch so be warned. I have made up some of my best songs after a couple of these cocktails. And a particularly memorable phone call.

A variation on this cocktail is to use 1/2 oz. cognac and 1/2 oz. Grand Marnier.

I used to order champagne cocktails when I was young and I didn't know what to order. It's perfect for a night like tonight. Another favorite that I discovered this summer an elegant old classic, The Negroni.

The Negroni

1 oz. good gin
1 oz. sweet vermouth
1 oz. Campari

Stir with ice and strain into a chilled cocktail glass 3/4 filled with cracked ice. Add a splash of soda water if desired. Garnish with a half slice of orange.

I actually prefer to make it like a martini - shaken with ice until it's very cold and strained into a martini glass, without the soda, garnished with orange peel. If you like Campari and gin, you will love this.

What's your favorite cocktail recipe?

Be Safe. Don't Drink and Drive.