Gourmet Traveller (Australia) - - Anatomy Of A Dish -

We’re not go­ing to tell any­one how to drink their Mar­ti­nis. You like it wet, made with vodka and 10 olives, or bone dry with two kinds of gin and a twist of grape­fruit peel in a tum­bler – find your joy. But it’s a fine idea to only serve as much Mar­tini at a time as your guest can com­fort­ably en­joy while it’s still cold. Smaller glasses (or smaller pours) and more of them are the move. Chilled glass­ware is worth the ex­tra ef­fort. Shak­ing and stir­ring, if they’re done with care and vigour, both pro­duce great re­sults. Fresh ver­mouth and olives are a help, as is a dash of or­ange bit­ters.

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