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| Syrah grape + African blue basil + Sea salted grapefruit |
Building the perfect gin martini
requires a stoic gentle dexterity.
And I must admit, that while I’m a purist (no vodka & no applejack)
I’m also a divergent martini iconoclast.
Simple prep method – lightly frozen, neither shaken nor stirred (bruises
the gin), a host of garnishes filling the glass & no vermouth. I’m a fan of the old gag that you
merely reflect wistfully on Antonio Benedetto Carpano, the inventor of vermouth
in 19th century Turin Italy, while you craft your gin martinis. A whisper of reminiscence to perfume
the air.
Gin is like wine, the herbs that
dance around the juniper vary, and thus the subtly of flavors. Explore the varietals.
Here’s the method I prefer. Into an impeccably clean glass vessel
w/ a tight fitting lid, pour enough gin for your martini event. Place into the freezer for up to an hour
or so, but not much longer. Into
that same, clean and odor free freezer place your martini glasses as well.
Let’s do return to the older style
martini glass. First, they are much more elegant than the auto funnel form we find in a 20 buck concoction of liquid propane. A martini over 2
ounces is obscene. We no longer
drink like madmen, but still enjoy the possibility of a second or third
libation in civilized company. Plus,
the journey from frozen to cool happens in just a few minutes, and a martini
should never be guzzled.
Ponder your garnish. I go big, often three or four flavors. Personally, and I’m sure that some will
strongly disagree, I like a fully loaded glass. But then, I’ve never met a fruit, herb or vegetable I didn’t
like. Never muddle. The goal is not to impart strong
flavors to the martini, but to infuse the garnish w/ the taste of the gin. Gin laced cucumbers, chilis, grapes,
tomatoes, olives, citrus, pickles & preserved delights complete the
experience. From the origin w/ the
pimento stuffed olive, a gin martini is an activity of both eating and drinking.
 |
| Classic gin martini w/ Sicilian green & Moroccan black olive + Pickled red chile + Moroccan preserved lemon |
GIN MARTINI QUOTATIONS
"Would you like an olive? Auntie Mame says olives take up so much
room in such a little glass."
Patrick Dennis
“I like to have a martini, two at the very most –After three I’m under the table, After four, I’m under my host.”
Dorothy Parker
Why don't you get out of that wet coat and into a dry martini?
Martinis are the only American invention as perfect as a sonnet.”
H. L. Mencken
Patrick Dennis
“I like to have a martini, two at the very most –After three I’m under the table, After four, I’m under my host.”
Dorothy Parker
 |
| Cucumber + Basil + Cherry tomato + Sicilian green olive |
Robert Benchley
Martinis are the only American invention as perfect as a sonnet.”
H. L. Mencken
“I never go jogging, it makes me spill my martini.”
George Burns
George Burns
Eating Healthy & Delicious is a Win Win Win
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Eat, Live & Party Well
Blog post by Chef Mark Cleveland
Avanti is the longstanding leader in organic,
sustainable, local, flavorful cuisine in Orange County, CA.
Meaning 'forward' in Italian, Avanti Natural is a
culinary philosophy that integrates the best of traditional European and Asian
healthful eating with the latest nutritional information for optimum health.
Our successful restaurant Avanti Café was located on
17th St in Costa Mesa from 2005 through 2014. Follow us on social media to see what
is new and in store for Avanti in our culinary futures.
At Avanti Natural, we believe that you don't have to
sacrifice taste to eat healthy; you can Eat Well & Live Well
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