Text 5937, 112 rader
Skriven 2011-01-17 21:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Drinkies
================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> I have never liked the typical gin/vermouth martini.  I'd
 DS> prefer my gin in bitter lemon, or in a Tom Collins

Also perfectly respectable uses for gin.

 DS> chocolate martini and an egg nog martini

*sputter* Those may be tasty drinks but they are NOT martinis, even
if they are served in a V shaped cocktail glass! A martini is gin
and vermouth, period. You can make it sweet or dry or in between,
vary the ratios, serve it shaken or stirred, with crushed ice or on
the rocks, vary the garnish (green olive, pickled onion or lemon
twist... there are no others) but it must be gin and vermouth and
nothing else. (OK maybe vodka, just maybe.)

There is no end and no definitive answer to the running debate on
beans in chili or tomatoes in clam chowder but calling those things
martinis is like calling a salmon and mustard dish chili! [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Morning Glory Cocktail 
Categories: Alcohol, Beverages
  Servings: 1

      1 oz rye whiskey
      1 oz VSOP cognac
    1/2 ts sugar or 
      1 ts simple syrup
    1/2 ts curacao or Grand Marnier
      2 ds bitters (Boker's or
           Angostura)
      1 ds absinthe (or Pernod or
           pastis)
      1 oz chilled club soda, to taste
           (or, what the hell,
           champagne)
           Strip of lemon zest, for
           garnish

A hangover helper: the hair of the dog has long been considered an
effective means of treating this kind of self-inflicted wound. In
Imbibe!, David Wondrich makes the case that the primordial versions
of the cocktail were developed with the aim of finding a better
hangover remedy in what he calls the age before aspirin, Advil, or
morphine, an age without Alka-Seltzer, Pepto-Bismol, or Starbucks'
bottled Frappucino. 

The Morning Glory Cocktail bears the hallmarks of a typical
cocktail, circa 1870s and 1880s: its form is quite simple, with a
strong base of spirit (in this case, a whammo combination of equal
parts cognac and whiskey), a little sugar for softening, a trace of
curacao for flavor and a dash or two of bitters for medicinal
purposes, along with a lacing of an ingredient that, during the
1880s and 1890s, was sprinkled liberally into drinks both for its
ethereal flavor as well as its alleged properties as a nervine:
absinthe. Splash some soda water on top to help with rehydration and
to help the whole mix go down easy, and you've got a drink that's
potent yet soothing.

It's strong enough in both flavor and kick to knock your average
Bloody Mary to the curb.

A couple of notes on preparation: early versions of this drink
called for Boker's Bitters, which have been out of circulation for
the better part of a century, but very recently Scottish bartender
Adam Elmegirab began reproducing these based on the original 19th
century recipe; his version of Boker's Bitters can be purchased in
well-stocked specialty stores, and online at cocktailkingdom.com. If
you don't have Boker's, go with Angostura. 

And, as a morning drink, the Morning Glory was originally softened
with a good pour of club soda, perhaps an ounce or two; if you're
concerned about diluting the drink too much, feel free to cut this
measure back to just a splash (it helps lighten the body of the
drink, so it's a good idea not to eliminate it entirely), or, as
Wondrich notes: "If you're like me, you'll have an anarchic little
voice in your head that suggests substituting champagne for the
seltzer. Listen to it at your peril." As I can personally attest,
it's a very delicious peril, indeed.

Here's an 1887 version of a morning fog cutter, from that year's
edition of Jerry Thomas' Bar-Tender's Guide: the Morning Glory
Cocktail.

Special equipment: Mixing glass, bar spoon, strainer

Ingredientsserves 1, active time 2 minutes, total time 2 minutes

Combine all ingredients except club soda and lemon zest in a mixing
glass and fill with ice. Stir well until chilled, about 30 seconds.
Strain into a chilled cocktail glass or small highball glass. Top
with club soda; twist lemon zest over drink and use as garnish.

Posted by Paul Clarke

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... A marriage like martinis and olives or biscuits and gravy

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)