vandenberg
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Old fashion glass, fill with ice, pour generous amount of scotch, emit triple sec and margarita mix and voila, my favorite drink 
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Paulina
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Mango
\"Well behaved women rarely make history.\" Laurel Thatcher Ulrich
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Monia
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How do you make your own margarita mix?
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Dave
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| Quote: | Originally posted by Pompano
I have some Glenlivets at my disposal. |
Don't you dare! 
Please,PLEASE, if it has other ingrediants than what a margarita has...CALL IT SOMETHING ELSE!
It's difficult enough (re) educating bartenders about martinis.
(No as*hole, I don't want it made with vodka.)
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elizabeth
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I don't much mess with perfection...which means I drink my Jack Daniels straight...and don't add odd things to a margarita. My recipe for a margarita
does not include sugar, sugar syrup, or prepared mixes. I just use tequila, citronge, and fresh lime juice (preferably the small mexican or key lime)
and serve it on the rocks with a salted rim...una margarita sin sal es como un amor sin besos!!!
I do drink limeade with a shot of tequila and a little hit of citronge from time to time, but I don't consider it a form of margarita.
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Monia
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Thanks Pompano. That sounds like a good party punch recipe as well. Have you ever tried Sotol instead of Tequila?
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Marie-Rose
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I'm with you Eliz. and Pompano ... Jack Daniels with water on the side YES!!
My husband would rahter die than put anything other that a few drops of water in his Glenlivet !
My favorite martini in Baja is 1.5oz Tequila, 1/4 oz damiana, 1/4 oz triple sec or cointreau, 1oz sugar water and 3 limons squeezed. Shake over ice
and VOILA!!!
(those measurements are aprox. I have trouble measuring anything!!)
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DanO
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Vodka should, indeed, be kept in the freezer. However, don't think Grey Goose, think Chopin (made with potatoes, not grain). There's a Polish
restaurant in my town that serves an incredible cold shot of buffalo grass-infused potato vodka. Don't seem to be able to recall the brand name,
however . . . memory's a bit vague from that night. Maybe too much polka music.
Anyway, back on topic, for a margarita variation, try adding a tablespoon or two of freshly strained passion fruit nectar to the standard recipe of
three parts tequila (I like Orendain blanco for mixing, but Hornitos or better is good) to one or two parts fresh lime juice (depends on your taste)
and a splash or two of Cointreau/Controy. Shake well with ice in a martini shaker and strain into chilled martini glasses rimmed with salt. Passion
fruit are seasonal and can be hard to find, but since a little of the nectar goes a long way, you can make ice cubes out of it. Then, in the dead of
winter, pop a couple out to remind yourself what paradise tastes like.
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Reeljob
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Glenlivit..........OK, how about Dalwhinie?
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vandenberg
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POMPANO
For a turkey living in the far northern tundra, you sure seem to know a great deal about civilized societies greatest passtime, boozing it up. Run for
president and you'll have my vote. Of course I would have given it to a chimpanzee in the last election.
BTW, love your posts.!!
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Dave
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| Quote: | Originally posted by Pompano
Arrrgghhh..... A true Martini should be composed of nothing other than gin and vermouth. The only acceptable garnishes should be either olives, lemon
peels, or pearl onions. This will hold true until the Martini Inquisition.
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A martini always gets an olive. With an onion it's called a Gibson. I don't know about a twist.
Just found out that my favorite gin, (Genever) is no longer being imported.
Anyone going across the pond? 
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vandenberg
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Pompano
I was weened on that stuff!!
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Dave
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| Quote: | Originally posted by Pompano
Our daughter comes across the pond now and then. Christmas at the latest. I will ask her about the oulde Genever and could drop it off on our way
through Baja.
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WOW!
That would be the bestest Christmas ever!
THE BEST MARTINI (For the mixology challenged)
3 oz Genever (straight from the freezer)
2 Nicoise olives. (marinated in vermouth)
That's it! No mixing, stirring, shaking...just drinking.
(Formal wear optional)
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vandenberg
Elite Nomad
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BOKMA old genever ( oude jenever ), can't be beat
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PabloS
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I'll second that , have not seen Bokma for sale anywhere for years 
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Marinero
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Martini. Gin, of course. Glass in the freezer. Gin in the freezer (bombay sapphire is nice). Olive choices are personal preference. I like
standard ones and from time to time exotics like Jalepeno stuffe, garlic suffed or blu cheese stuffed.
Remove glass from freezer. Pour a bit of Vermouth in glass and swish around to coat the inside. Then pour in gin from freezer.. NO ICE
Favorite garnish....Viola! My Martini.
Bill
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kellychapman
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as far as the margarita rut.....I always like to add Damiana in my Margarita a little something I learned while in San Jose Del Cabo many years ago
and as far as martini's I like mine a little dirty......just add a touch of the juice of the green olive or with the gibson....some of the onion
juice....just seems to give them a bit more flavor.......yummmmy a nice dirty martinin sounds really good right now ......delicious...
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FARASHA
Senior Nomad
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| Quote: | Originally posted by Dave
| Quote: | Originally posted by Pompano
Arrrgghhh..... A true Martini should be composed of nothing other than gin and vermouth. The only acceptable garnishes should be either olives, lemon
peels, or pearl onions. This will hold true until the Martini Inquisition.
|
A martini always gets an olive. With an onion it's called a Gibson. I don't know about a twist.
Just found out that my favorite gin, (Genever) is no longer being imported.
Anyone going across the pond? |
DAVE:
With the new regulations for Handluggage - one would end up in troubles. And I daubt it, the bottle would survive in the checked in luggage. So -
you'll have to cross the pond yourself, and get a drink here!!! SORRY
4 U
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