Bits & Bites: The real Martini? In.

I generally don't like cocktail snobbery (who cares if someone "orders" incorrectly? To each her own), but a few sage words written by a "Martini Classicist" in the NYT (click here) today gave me reason to pause and re-consider my blatant irreverence for the original, unadulterated martini.

Definition a la Merriam Webster: mar•ti•ni• n : a cocktail made of gin and dry vermouth

And so, as an eager-to-reform member of the “generation lobotomized by vodka,” I'd like to re-visit my penchant for a martini after an official gin tasting extravaganza. Will I be able to detect hints of cardamom, cinnamon, lemon peel in these gins? Who knows. In fact, I may not end up liking any of them, but I'll try it before I knock it...
I prefer ordering my beloved dirty martini Ketel with a splash of olive juice on the rocks anyways!

Any one else game for some gin tasting?

Cocktail of the Hour: The Green Tini

Last Wednesday a bunch of friends got together for a little mid-week dinner party. It was a good old-fashioned potluck and the food was fantastic. Grill master Xan served up perfectly-cooked herbed chicken, Julia and Adam made excellent use of the cast-iron pan with a delectable dish of stuffed tomatoes over polenta, and I whipped up a cold orzo salad with feta, olives and a lemony-vinaigrette. Throw in toasted pita, hummus and tzatziki courtesy of Krissy Wall, and it was a serious Mediterranean spread.

But I think I have to hand the Luckiest Pot-of-the-Evening award to the biggest green tea enthusiast in Silver Lake: Grant Saltarelli. We all know how much he loves his green tea (some one get this kid sponsored!), but he really proved himself a mixologist-in-the-making with this brilliant signature cocktail: the Grant Green Tini. And the boy's got heart. He hand-measured, shook, and poured each one for each guest, and—after one sip—wanted to make sure it was just right. I know talent when I see it. Or something like that. So I sat him down for the full recipe and a few insider tips:

1 batch of brewed green tea (white tea also works well)
Honey
Stoli Citron Vodka
Cointreau
Ice
Martini Shaker

Brew the batch of green tea in advance. Brew it stronger than you would if you were just drinking it by itself, but not too long. You want the flavor to stand up against the citrus vodka, which can be overwhelming. Sweeten the tea with a little honey; let cool. In a martini shaker, mix 2 parts Citron Vodka with 1 part Cointreau. Add 60 mL of tea, and shake over ice. Strain into a chilled martini glass. Serve immediately. If it's too strong, add some tea.

Advice for future Green Tini Makers:
"Follow these guidelines, but suit yourself," says the Boy. "Make a batch, and see where you want to take it; adjust the ingredient amounts accordingly. And—most importantly—when shaking the shaker, shake it really hard and pour quickly!" As far as the type of Vodka goes...
"Stoli is great, but if you want some T & A to impress the ladies, go with Grey Goose Citron." G.S.

Cheers!

Operation Leftovers: It's Cocktail Hour Somewhere

The art of improv in the kitchen is most rewarding when the goal is to use up remaining ingredients and/or leftovers. Waste not, want not, right? That's the driving force behind my "Operation Leftovers" mission. These assignments come in all sorts of dishes and meals, and I feel, given my utter appreciation for cocktail hour, that it is most fitting to launch Operation Leftovers with a happy hour version. To be used on this surprisingly warm, Los Angeles evening: 5 very, very ripe tangerines, 1 bottle of club soda, and about 9 oz of Stoli Vodka left over from last weekend's brunch.

Friday night's kick back with the girls was dreamy— Tangerine Dreamy—and the mood was low-key casual with sneakers (got my vans on), and led to B.B.Q burgers, potato chips, and a splash of Jane Fonda-inspired dance party moves: Mickey Avalon style.

Tangerine Dream
(Full disclosure: I did not have candied ginger on-hand, but group consensus was that it would have made an excellent garnish to the hint of ginger in the simple syrup.)

5 Tangerines, juiced
1/2 Vanilla bean
1/2 teaspoon minced ginger
2 Tablespoons sugar
9 Oz Vodka
6 Oz Club Soda
*Pre-purchased crystallized (candied) ginger, crushed, to garnish
Tangerine wheels, to garnish

*optional

Makes 4.

In a saucepan over medium-high heat, combine tangerine juice, sugar, ginger and the content of the vanilla bean (scraped well), and stir constantly until the mixture thickens, similar to a simple syrup, about 15 minutes. Set aside and allow to cool completely. (This can be done two days ahead of time.)

Place the crushed crystallized ginger on a small plate. Coat the rim of a martini glass with the cooled syrup, and place over ginger, pressing gently, to garnish the glass. Set glasses in a freezer to chill. In a large martini shaker filled with ice, mix together vodka, soda and simple syrup. (This can be done in batches, divide evenly into four). Carefully pour into chilled glasses and garnish with tangerine wheel. Serve immediately!