Shaken not .........bought at the Butcher

Truth be told, I am not a devotee of Cocktails that border on appetizers.
I do not want my bourbon infused with bacon, (I know all about the smoky/sweet/savory thing) a salad in my glass, or something so thick you could turn the glass upside down and nothing would come out.
And while I like the exotic and unusual, I do have my limits.
I am not looking for my cocktail to be dessert. If I want an ice cream Sundae I will have one. I am not opposed to liquor poured over a frozen confection, but I do not want to have to use a spoon to imbibe my libation. 
  I prefer transparency over opacity. Light and lovely swilling over digesting one's drink.
Spirits and liqueurs are fine in cooking but not the reverse.
 I know this bucks all the trends but why not
Let a Cocktail be a Cocktail!
  
On that note, why note partake of that classic, iconic Cocktail,
the James Bond Vesper (Martini), 
as described in Ian Fleming's 1953 book,  
"Casino Royale" Chapter 7
Clear,Straight forward and strictly for Adults.
"A dry martini," he said. "One. In a deep champagne goblet."
"Oui, monsieur."
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel. Got it?"
I sure do, Mr. Bond!



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