"Dirty Marfini | Crafted Pour"

"Ad/ Nothing is more exciting to me than new bitters. The subtle differences they add to a cocktail can take it in so many directions, and using them judiciously can accomplish something that changing the other ingredients cannot. This set of Bitter Truth is incredible: Peach, Chocolate, Olive, Cucumber and Tonic. Wow! Of course, I knew I’d have to make something I’ve never posted before, a classic cocktail that I eschew in favor of almost any other: the Martini. Do I dislike Martinis? Absolutely not, they’re incredible cocktails and an excersise in restraint when making additions or substitutions, and I’ve enjoyed a range of them from extra dry to equal parts, though I do enjoy a 4:1 - 5:1 ratio. No, it’s because of how difficult I find shooting a chilled glass to be. I don’t chill glassware anymore, strictly and specifically because I hate the photography variable of condensation. It’s tough to control, and I can’t stand the rush it puts on me when I’m trying to get a good shot. But to introduce some amazing, vegetal bitters, I did the right thing here and chilled the mixing glass, the Nick and Nora, and prepared for the quickest shoot of my life so I could enjoy this sip the only true way: antarctically cold. It went well, and this variation is actually a touch similar to Isreal Morales’s Prince Kurigan (celery infused gin, fino, and apricot) and D&C’s Normandy Martini with the use of Fino, but this is dirty and a lot different; it was amazing. Celery, cucumber and olive bitters combine to bring salinity and flavor in a way only this template allow while pulling the angelica root from the gin and the herbs from the fino and vermouth. The olives in the glass bring their classic dirty flair and after a ‘quick’ 50 pictures, I dumped the warm one out (lets be real, it wasn’t gonna make it) and I enjoyed the icy, delightfully smooth classic", "undefined", "Dirty Marfini",

"Ingredients"

Dirty Marfini By , May 8, 2009 Ad/ Nothing is more exciting to me than new bitters. The subtle differences they add to a cocktail can take it in so many directions, and using them judiciously can accomplish something that changing the other ingredients cannot. This set of Bitter Truth is incredible: Peach, Chocolate, Olive, Cucumber and Tonic. Wow! Of course, I knew I’d have to make something I’ve never posted before, a classic cocktail that I eschew in favor of almost any other: the Martini. Do I dislike Martinis? Absolutely not, they’re incredible cocktails and an excersise in restraint when making additions or substitutions, and I’ve enjoyed a range of them from extra dry to equal parts, though I do enjoy a 4:1 - 5:1 ratio. No, it’s because of how difficult I find shooting a chilled glass to be. I don’t chill glassware anymore, strictly and specifically because I hate the photography variable of condensation. It’s tough to control, and I can’t stand the rush it puts on me when I’m trying to get a good shot. But to introduce some amazing, vegetal bitters, I did the right thing here and chilled the mixing glass, the Nick and Nora, and prepared for the quickest shoot of my life so I could enjoy this sip the only true way: antarctically cold. It went well, and this variation is actually a touch similar to Isreal Morales’s Prince Kurigan (celery infused gin, fino, and apricot) and D&C’s Normandy Martini with the use of Fino, but this is dirty and a lot different; it was amazing. Celery, cucumber and olive bitters combine to bring salinity and flavor in a way only this template allow while pulling the angelica root from the gin and the herbs from the fino and vermouth. The olives in the glass bring their classic dirty flair and after a ‘quick’ 50 pictures, I dumped the warm one out (lets be real, it wasn’t gonna make it) and I enjoyed the icy, delightfully smooth classic Ad/ Nothing is more exciting to me than new bitters. The subtle differences they add to a cocktail can take it in so many directions, and using them judiciously can accomplish something that changing the other ingredients cannot. This set of Bitter Truth is incredible: Peach, Chocolate, Olive, Cucumber and Tonic. Wow! Of course, I knew I’d have to make something I’ve never posted before, a classic cocktail that I eschew in favor of almost any other: the Martini. Do I dislike Martinis? Absolutely not, they’re incredible cocktails and an excersise in restraint when making additions or substitutions, and I’ve enjoyed a range of them from extra dry to equal parts, though I do enjoy a 4:1 - 5:1 ratio. No, it’s because of how difficult I find shooting a chilled glass to be. I don’t chill glassware anymore, strictly and specifically because I hate the photography variable of condensation. It’s tough to control, and I can’t stand the rush it puts on me when I’m trying to get a good shot. But to introduce some amazing, vegetal bitters, I did the right thing here and chilled the mixing glass, the Nick and Nora, and prepared for the quickest shoot of my life so I could enjoy this sip the only true way: antarctically cold. It went well, and this variation is actually a touch similar to Isreal Morales’s Prince Kurigan (celery infused gin, fino, and apricot) and D&C’s Normandy Martini with the use of Fino, but this is dirty and a lot different; it was amazing. Celery, cucumber and olive bitters combine to bring salinity and flavor in a way only this template allow while pulling the angelica root from the gin and the herbs from the fino and vermouth. The olives in the glass bring their classic dirty flair and after a ‘quick’ 50 pictures, I dumped the warm one out (lets be real, it wasn’t gonna make it) and I enjoyed the icy, delightfully smooth classic Ingredients: - Plymouth Gin - Fino Sherry Instructions: Add all ingredients to a mixing glass with ice and stir to chill, at least 30 seconds. Strain into a chilled Nick and Nora glass. Garnish with 3 olives. Originals,Signatures,Spirit Forward,Bitters,Gin,Martini,Stirred