Thursday, August 7, 2014


Original oil on panel, 12" x 12".

First of all, I owe a big Thank You to our friends Richard and Kate Vander Wende. They graciously hosted Martini and Vesper night. I was a bit nervous about testing these recipes, since I have never particularly enjoyed martinis. But now all that has changed.

Here's how Richard did it: he chose the gin well (Sun Gun Club Gin). He set a bottle of vermouth on the counter, shook the gin with ice, poured it into glasses, and garnished with a delicious Picholine olive. Perfection. We did try a version where vermouth actually went into the glasses at about a 10:1 gin to vermouth ratio. It was slightly different, but no one could really see the point.

There are those who say that a Martini must contain vermouth to qualify as a Martini. But there are many creative ways to handle this… Richard's proximity method is one. You might also hold up the bottle of vermouth so that light shines through it onto the drink, look at the vermouth from across the room, or just catch its reflection in the shaker as I've done here. 

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