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H I G H A N D D R Y
Drown the horrible reality of
April's income tax deadline with a martini that's
as dry as your bank account.
glass built by Bob Blumer | the SURREAL gOURMET
PHOTO BY DICK KAISER
for those of you kids too young to remember, a classic martini is made from 2 ounces gin, or vodka, and a splash of dry vermouth. (These days, the word martini has been bastardized to include almost any concoction that is mixed in a shaker and strained into a martini glass.) The classic martini's dryness is defined by the amount of vermouth added. The less vermouth, the drier the drink. Serious martini drinkers are very specific about their desired degree of dryness. As a point of reference, "dry" equals approximately 1/4 ounce, "extra dry" constitutes a few drops, and when someone orders an "extra, extra dry" martini, they are essentially requesting gin or vodka straight from the bottle (just what most doctors prescribe for post-tax trauma).
Bartenders and martini aficionados often attempted to outdo each other with novel approaches in their quest to serve up the "driest" concoction possible. Here are some of the most creative methods I have observed.
and the winner is . . .
THE CLASSIC MARTINI
1. Chill martini glasses in the freezer, or simply fill with ice cubes and water, and let rest for 1 minute.
"I like to have a martini
-- Dorothy Parker
For another perspective on the art, history and folklore of the classic
martini, I highly recommend "The Martini" by Barnaby Conrad III (Chronicle
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