Martini Vermouth Quotes

There is something about a Martini, Ere the dining and dancing begin, And to tell you the truth, It is not the vermouth-- I think that perhaps it's the gin." --Ogden Nash

The widow of Michael Reardon was a full‐breasted woman in her late thirties. She had dark hair and green eyes, and an Irish nose spattered with a clichéful of freckles. She had a face for merry‐go‐rounds and roller coaster rides, a face that could split in laughter and girlish glee when water was splashed on her at the seashore. She was a girl who could get drunk sniffing the vermouth cork before it was passed over a martini. She was a girl who went to church on Sundays, a girl who’d belonged to the Newman Club when she was younger, a girl who was a virgin two days after Mike

Suzanne said. “And then she goes in the kitchen and makes herself a martini in an iced-tea glass and she thinks I don’t know. She eats the olives on the side. By the handful.” “Whenever you see her eating olives,” Carrie said, “you can be about one hundred percent positive that there’s gin in her glass.” “What happens when the gin runs low?” I asked. “And the vermouth and olives?” “Well, I go to the liquor store, of course!” Suzanne said. “We just don’t discuss it.” “No! Of course not!” I said. Weren’t they merely doing their part to live up to our hard-earned reputation as eccentric southerners? And of course, the more wine we consumed, the more we revealed about ourselves. Going through Kathryn’s clothes, papers, and books had once again been profoundly unnerving. We were all just wrung out. “You know what was really strange?” Carrie said. “What?” Suzanne said. “Seeing what she read,” Carrie said. “I’d bet you a tooth that I’ve read all the same fiction authors that she did. Ann Patchett, Anne Tyler, Anne Rivers Siddons, Anna Quindlen—all the Anns. But we never talked about books. Not even once.” “Well, she played her cards close,” Suzanne said. “But she read lots of people. She always had a book with her.” “Didn’t

After dinner, Sammie Franklin and he got into an argument about vermouths. Sammie said the drier the vermouth, the more one had to put into a martini, although he admitted he was not a martini drinker. Bruno said he was not a martini drinker either, but he knew better than that. The argument went on even after his grandmother said good night and left them. They were on the upstairs terrace in the dark, his mother in the glider and he and Sammie standing by the parapet. Bruno ran down to the bar for the ingredients to prove his point. They both made martinis and tasted them, and though it was clear Bruno was right, Sammie kept holding out, and chuckling as if he didn't quite mean what he said either, which Bruni found insufferable

I sense a wisp of wistful vermouth in your happiness martini.

A joke I used to know said that if you were planning a trip into the deepest wilderness you should pack a bottle of gin and a bottle of vermouth, and never open them unless and until you became hopelessly lost. Then, wherever you were, when you took your two bottles out of your kit bag, someone would come over the horizon and tell you how to make a better martini.

Before dinner each night the two leaders, Hopkins, and various other members of the president’s official family gathered for cocktails in the Red Room. Roosevelt sat by a tray of bottles and mixed the cocktails himself. This was a cherished part of the president’s daily routine, his “children’s hour,” as he sometimes called it, when he let the day’s tensions and stresses slip away. “He loved the ceremony of making the drinks,” said Churchill’s daughter Mary Soames; “it was rather like, ‘Look, I can do it.’ It was formidable. And you knew you were supposed to just hand him your glass, and not reach for anything else. It was a lovely performance.” Roosevelt did not take drink orders, but improvised new and eccentric concoctions, variations on the whiskey sour, Tom Collins, or old-fashioned. The drinks he identified as “martinis” were mixed with too much vermouth, and sometimes contaminated with foreign ingredients such as fruit juice or rum. Churchill, who preferred straight whiskey or brandy, accepted Roosevelt’s mysterious potions gracefully and usually drank them without complaint, though Alistair Cooke reported that the prime minister sometimes took them into the bathroom and poured them down the sink.

There is something about a martini, A tingle remarkably pleasant; A yellow, a mellow martini; I wish I had one at present. There is something about a martini Ere the dining and dancing begin, And to tell you the truth, It is not the vermouth— I think that perhaps it’s the gin.

Gran handed me her now warm Coke, and I took a sip, almost gagging at the sweet taste. “I don’t know how you drink that stuff, considering that your cocktail of choice is a martini that’s been shown a picture of vermouth.

as a generalization, drinks containing eggs; fruit juices; cream liqueurs, such as Baileys; or dairy products (cream, half-and-half, or milk) should be shaken, while clear drinks, such as the classic Martini or Manhattan, are usually stirred. It’s fairly easy to determine why some drinks should be shaken: It’s far easier, for instance, to thoroughly combine a spirit with heavy cream or a fruit juice by shaking rather than stirring, whereas the Martini and the Manhattan, made with a spirit and vermouth, are easily mixed when stirred.

[A]s a generalization, drinks containing eggs; fruit juices; cream liqueurs, such as Baileys; or dairy products (cream, half-and-half, or milk) should be shaken, while clear drinks, such as the classic Martini or Manhattan, are usually stirred. It’s fairly easy to determine why some drinks should be shaken: It’s far easier, for instance, to thoroughly combine a spirit with heavy cream or a fruit juice by shaking rather than stirring, whereas the Martini and the Manhattan, made with a spirit and vermouth, are easily mixed when stirred.

There can be no doubt that vermouth changed the face of mixed drinks in the twentieth century. The Manhattan, the Martini, and the Rob Roy might be considered to be the Triple Crown of cocktails, and you can’t make one of them without vermouth.

Embury was the first true cocktailian of the modern age, and he took time to analyze the components of a cocktail, breaking them down into a base (usually a spirit, it must be at least 50 percent of the drink); a modifying, smoothing, or aromatizing agent, such as vermouth, bitters, fruit juice, sugar, cream, or eggs; and “additional special flavoring and coloring ingredients,” which he defined as liqueurs and nonalcoholic fruit syrups. Embury taught us that the Ramos Gin Fizz must be shaken for at least five minutes in order to achieve the proper silky consistency, suggested that Peychaud’s bitters be used in the Rob Roy, and noted that “for cocktails, such as the Side Car, a three-star cognac is entirely adequate, although a ten-year-old cognac will produce a better drink.” In the second edition of his book, Embury mentioned that he had been criticized for omitting two drinks from his original work: the Bloody Mary, which he described as “strictly vile,” and the Moscow Mule, as “merely mediocre.” On the subject of Martinis, he explained that although most cocktail books call for the drink to be made with one-third to one-half vermouth, “quite recently, in violent protest of this wishy-washy type of cocktail, there has sprung up the vermouth-rinse method of making Martinis.” He describes a drink made from chilled gin in a cocktail glass coated in vermouth. Embury didn’t approve of either version, and went on to say that a ratio of seven parts gin to one part vermouth was his personal favorite. While Embury was taking his drinking seriously, many Americans were quaffing Martinis by the pitcher, and Playboy magazine commissioned cocktail maven Thomas Mario and, later, Emanuel Greenberg to deliver cocktail news to a nation of people who drank for fun, and did it on a regular basis. Esquire magazine issued its Handbook for Hosts as early as 1949, detailing drinks such as the Sloe Gin Fizz, the Pan American, the “I Died Game, Boys” Mixture, and the Ginsicle—gin with fruit juice or simple syrup poured over chipped ice in a champagne glass. A cartoon in the book depicts a frustrated bartender mopping his fevered brow and exclaiming, “She ordered it because it had a cute name.” The world of cocktails was tilting slightly on its axis, and liquor companies lobbied long and hard to get into the act. In the fifties, Southern Comfort convinced us to make Comfort Manhattans and Comfort Old-Fashioneds by issuing a booklet: How to Make the 32 Most Popular Drinks. By the seventies, when the Comfort Manhattan had become the Improved Manhattan, they were bringing us Happy Hour Mixology Plus a Primer of Happy Hour Astrology, presumably so we would have something to talk about at bars: “Oh, you’re a Virgo—discriminating, keenly analytical, exacting, and often a perfectionist. Wanna drink?

Bond went into the lobby bar to gather his thoughts and ordered a vodka martini, explaining to the barman the best way to achieve the effect of vermouth without diluting the vodka too much. Ice in the shaker, add a slurp of vermouth, pour out the vermouth, add the vodka, shake well, strain into a chilled glass, add a slice of lemon peel, no pith.

It had started so well. The night after I wrote my first-ever blog entry, I made Bifteck Sauté au Beurre and Artichauts au Naturel- the first recipes in the meat and vegetable chapters of MtAoFC, respectively. The steak I merely fried in a skillet with butter and oil- butter and oil because not only did I not have the beef suet that was the other option, I didn't even know what beef but was. Then I just made a quick sauce out of the juices from the pan, some vermouth we'd had sitting around the house forever because Eric had discovered that drinking vermouth, even in martinis, made him sick, and a bit more butter. The artichokes I simply trimmed- chopping off the stalks and cutting the sharp pointy tops off all the leaves with a pair of scissors- before boiling them in salted water until tender. I served the artichokes with some Beurre au Citron, which I made by boiling down lemon juice with salt and pepper, then beating in a stick of butter. Three recipes altogether, in just over an hour.