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martini
March 2006 
a little late for drinx
Posted on Feb 19th, 2006
by 
chefmystic
chefmystic
it's a little late for drinx i suppose, seeing as it's sunday morning n' all. that is, unless you're charles bukowski or an imitator thereof. i was, however, asked if i knew of any good martinis by one of the reader/contributors here and since i was actually out for dinner and martinis last night, i feel obliged to divulge the height of temptation that mixology reveals by the gestalt of the following bevvy. very simple execution requiring only modest ingredients, yet providing results on the "fluffy" side of the street. this one's for you Cool One. may i present to you, the Chambord Royale:
one part cranberry juice
one part pineapple juice
one part chambord liquer (a black raspberry liquer, steeped in history - a la 1600's)
one part premier quality vodka*
*i personally prefer "Ketel One"; a dutch spirit which is distilled in single batches in large copper kettles, not continuously like the inferior high volume brands - think smirnoff, absolute, etc - which gives the end product a very consistent , crisp and unique character. again, you're going to feel this in the wallet, but you'll also know excactly why. if you don't perceive the difference through your olfactory and gustatory senses, well, you're an inexcusable heathen or cretin or both. (remember, i am a shameless, guilt-free, consumate food snob - that's my job.)
other decent options would be something Polish like Belvedere, Chopin and perhaps Luksusowa. i lived for an extended period of time in Poland during the height of a personal run of debauchery and feverish dissipation, and quaffed an extraordinary amount of their native distilled potato product, so i'm a little biased. this leads me not to being an expert by any means, but simply an educated drunkard on the matter.
need i mention that the fruit juices should somewhat fresh!?(please, at least not from concentrate.)
shake the above ingredients over a large quantity of ice, until a foamy texture is achieved. pour and garnish with fresh cranberries. quaff. you'll see that the challenge of the process is not in the making of the drink, but in trying to NOT finish it in less than four sips.
happy hour is here,
~chef
one part cranberry juice
one part pineapple juice
one part chambord liquer (a black raspberry liquer, steeped in history - a la 1600's)
one part premier quality vodka*
*i personally prefer "Ketel One"; a dutch spirit which is distilled in single batches in large copper kettles, not continuously like the inferior high volume brands - think smirnoff, absolute, etc - which gives the end product a very consistent , crisp and unique character. again, you're going to feel this in the wallet, but you'll also know excactly why. if you don't perceive the difference through your olfactory and gustatory senses, well, you're an inexcusable heathen or cretin or both. (remember, i am a shameless, guilt-free, consumate food snob - that's my job.)
other decent options would be something Polish like Belvedere, Chopin and perhaps Luksusowa. i lived for an extended period of time in Poland during the height of a personal run of debauchery and feverish dissipation, and quaffed an extraordinary amount of their native distilled potato product, so i'm a little biased. this leads me not to being an expert by any means, but simply an educated drunkard on the matter.
need i mention that the fruit juices should somewhat fresh!?(please, at least not from concentrate.)
shake the above ingredients over a large quantity of ice, until a foamy texture is achieved. pour and garnish with fresh cranberries. quaff. you'll see that the challenge of the process is not in the making of the drink, but in trying to NOT finish it in less than four sips.
happy hour is here,
~chef
Access: Public
Personally, I can’t drink anything as sweet as Chambord, but the liqueur makes a wonderful ingredient for sauces. I get the feeling you might prefer a little lighter fare than I usually make… but I do a Chambord glaze made with honey (you can use sugar, but since Chambord is made with honey, I like punching up those notes with a little more,) champagne vinegar, and rosemary that is to-die-for on lamb.
I tried Luksosowa a few times, since I had had very few experiences with real potato vodka (none of the bars I’ve worked in over the years had anything approaching a significant vodka selection.) I found it a bit on the harsh side, and since I drink (extraordinarily) dry martinis, I prefer a smoother finish. Ketel One’s not a bad choice, although in that price range I’ll usually reach for Stoli (just a taste preference.) If I want a real treat, I’ll buy Mor, and hide the bottle in my nightstand or something, so nobody steals it. *grin*
thanks! i’ll take note of this and try it out when i get the chance. but there’s this one Martini Mix that i really enjoyed when i was in Vancouver. it’s called “Kermit’s Third Leg.” i tried ordering it here in the U.S. but it’s not as good as the one i tasted along Robson Street. since you’re a fluffy Canadian, do you have the recipe of this kinky elixir by any chance? :)
i know not of this concoction, but i’ll do some homework and check it our for ya.
piece(s),
~e
I am bit of a vodka snob… it’s gotta be Belvedere or better…. been looking into organic vodka too… I’ve not yet tried, but hear great things about Rain Vodka. I’ve also researched organic raspberry liquor… but wondering if the quality in taste will be the same… I mean, Chambord, come on… Love it.
rommel,
do you recall which bar you were in that served you this “kermit” bevvy? i asked some bartenders in vegas about it, and they all thought that i was full-o-kaka and just trying to pull their leg. but, i have some friends in vancouver who might be able to help understand this paricular conundrum.
is it a martini or a “martini mix”? like a long island ice tea mix?
~e