As you know, though I am, scientifically, a girl, I’ve never been the digging fruity cocktails/peach schnappsy kinda version. But that doesn’t mean I don’t let dapper bartenders mix me a cocktail or three. Being more sour than sweets just means I’m more likely to order myself up a classic martini than something with piña colada.
“Shaken, Not Stirred”
Guess what tomorrow is? Friday, yes, and not soon enough, either. But tomorrow’s not just any old plain Jane Friday. It’s Global James Bond Day. (Uh huh. It exists.) Which means mixing yourself a martini will make you the toast of the town. (The toast of my kind of town.)
“A dry martini,” he said. “One. In a deep champagne goblet.”
“Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”
“Certainly monsieur.” The barman seemed pleased with the idea.
“Gosh, that’s certainly a drink,” said Leiter.
Bond laughed. “When I’m… er… concentrating,” he explained, “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold, and very well-made. I hate small portions of anything, particularly when they taste bad. This drink’s my own invention. I’m going to patent it when I think of a good name.”
If you’re not going to your watering hole for your martinis because you need to stay home and watch reruns of James Bond on TV all night, then you need to know how to mix them right yourself.
We broke it down for you, kiddos:
Though feel free to swap out the lemon rind for a handful of olives — there’s nothing better than fishing boozy olives out of the dregs of your drink.
Watch a pro show you how it’s done, below.
How to Make the Perfect Martini: WSJ After Hours
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On the Sauce: I Can’t Open My Beer
On the Sauce: Top 7 Hangover Foods
On the Sauce: Kentucky Derby Mint Juleps
On the Sauce: A Jarful of Rotgut and Two Sheets to the Wind
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