We conclude our three part cocktail series with the king of all cocktails, shaken, not stirred, the classic martini.
According to the IBA (International Bartenders Association) the martini is found in literature as early as the 1860's but gained popularity during prohibition, ironically enough. There are numerous recipes for the ratio of gin to vermouth but IBA specifies approximately 2oz. of gin or vodka to every 1/2 oz. of vermouth with either an olive or a twist of lemon. A dry martini has less vermouth and a wet martini has more.
Thursday, January 26, 2012
A lot of the fun of having cocktails out, apart from the social atmosphere, is watching bartenders perform their magic tricks. But for all the elaborate liqueurs, tinctures and slight of hand that comes with professionally made cocktails, you can still create impressive drinks at home with only a handful of ingredients and a few easy tricks. Just mix a simple recipe with a great garnish and a fun rim and raise your glass for a toast. Cheers!
Wednesday, January 25, 2012
Tuesday, January 24, 2012
When the holidays are over and it's just cold and dreary and bleak (can you tell we don't like winter?), how nice it is to come home to a hot bowl of comforting food. Soups and stews, abandoned in the warm months, now seem the ideal foods. One version of these one-pot delights is the Stroganoff. Normally made with rich cream, this lighter version is still wonderful but a little easier on the arteries.
Monday, January 16, 2012
160-24 Willets Point Boulevard, Queens, NY 11357, 718-281-4210
Last Sunday, Brian and I drove to his mother's house in Queens to take her out to lunch. There aren't a lot of options near her home but she'd found this place a few months back. We hadn't made reservations so, given that Sunday post-church lunch places tend to be crowded, we were prepared for a wait. But, we walked into an almost empty restaurant. Hmm...
Labels: On the Road
Tuesday, January 10, 2012
Mashed potatoes, again? Sure, we all love them. Especially when they're laden with lots of artery blocking butter and cream. Or, my personal favorite, gobs of yummy gravy. But still, they can get kind of boring. How about sprucing them up once in a while by pairing them with their sweet and nutritious cousins?
Labels: Side Dishes