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Martini Madness: How in the heck did that happen?

Okay, I stand here (actually I’m sitting right now) with my shame on full display for all to see.  Evidently I made a mistake and a pretty dumb one at that.  The recipe presented below was thought to be an actual bonafide one and yet it turns out that I may have inadvertently created a new one by not following the planned course of action.  How did this slip happen?  Well, let’s just say that I have been doing a lot of “research” into this little project and in all likelihood it stems from having either too much to look at recipe-wise, too many “sips” undertaken in the name of research or both.

Originally our goal was to do a drink that followed or built upon the Vesper … as we are doing here now.  There are several options and one that sounded interesting was the “Green Vesper,” a variant that involves subbing out the Lillet for absinthe.  As it turns out, I was also looking into a version of the Martini that subbed in green Chartreuse in place of dry vermouth for an ultra creative name called a “Green Martini.”  Therein is the problem … too much green for my feeble mind to grasp and I ended up essentially mixing up the two recipes. Having tried all three out post-learning of my mistake I believe the below hybrid is the better of all the options.

The Green Vesper (variant) below starts with the Vesper frame work and modifies things in the slightest, yet all so interesting way.  The drink posses an amazing light greenish hue that against sun light seems to glisten. Powerfully strong with herbal and botanicals on the nose, your senses are grabbed by their proverbial collar and compelled to sip. And sip and sip and sip away you will go.  While richly flavored this drink has a cool sensibility about it with all parts working perfectly well with one another.  While I completely enjoy the Vesper, I would much prefer to drink the below in its place.

Green Vesper (variant)
Recipe created and/or adapted by theSpeakista

•    3 measures of Gordon’s gin (Beefeater was used)
•    1 measure of vodka (Reyka Small Batch was used)
•    half a measure of Green Chartreuse
Garnish: lemon twist
Glass: cocktail coupe or glass
Tools: mixing glass, bar-spoon and julep strainer

Assembly: Stir with plenty of cracked and non-cracked ice for several minutes adding additional ice as needed. Strain the mixture into the serving glass, garnish and serve up.  

Onward and upward we press ahead on our exploration into the madness that is the Martini.  We turn our attention now to that not so humble supporting character dry vermouth and ask ourselves if there isn’t a different fortified wine out there to take its place?

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