(no subject)
Feb. 12th, 2009 11:43 pmI decided to try a bastardized version of the James Bond martini.
The traditional recipe calls for 3 parts gin, 2 parts vodka, 1 part Kina Lillet, and a twist of lemon.
Problem #1: they don't make Kina Lillet anymore. You can get Lillet Blanc, but Kina had quinine in it, and Blanc does not.
Problem #2: we don't have any Lillet Blanc, either, and the liquor store was closed.
Solution: Lillet is sort of like a dry vermouth. We have dry vermouth. Quinine is bitter (it's what makes tonic water so terrible to drink straight, but also so wonderful to drink with gin in it). We have bitters.
What I made: 5 parts gin, 1 part vermouth (mixed dry and sweet, because it turns out somebody consolidated both our types of vermouth into one bottle), a splash of Angostura bitters.
It tastes delicious. It's bittersweet, evocative of suave nightlife and tuxedos and leather upholstery and an inevitable cigarette.
It tastes like knowing the girl you're about to kiss will either be dead, or trying to cause you to be, by the end of the night.
The traditional recipe calls for 3 parts gin, 2 parts vodka, 1 part Kina Lillet, and a twist of lemon.
Problem #1: they don't make Kina Lillet anymore. You can get Lillet Blanc, but Kina had quinine in it, and Blanc does not.
Problem #2: we don't have any Lillet Blanc, either, and the liquor store was closed.
Solution: Lillet is sort of like a dry vermouth. We have dry vermouth. Quinine is bitter (it's what makes tonic water so terrible to drink straight, but also so wonderful to drink with gin in it). We have bitters.
What I made: 5 parts gin, 1 part vermouth (mixed dry and sweet, because it turns out somebody consolidated both our types of vermouth into one bottle), a splash of Angostura bitters.
It tastes delicious. It's bittersweet, evocative of suave nightlife and tuxedos and leather upholstery and an inevitable cigarette.
It tastes like knowing the girl you're about to kiss will either be dead, or trying to cause you to be, by the end of the night.