And I Can Cook, Too

Friday, August 10, 2007

July 26, 2007

Martini Madness

It was “adult kids night out” in Cape May. My mom and dad took charge of their grandchildren, and the sibs, spouses, and I were off for dinner. We went to the Martini Grill, famous for its drinks but chosen for the Lemongrass Crab Soup. We were seated, and sister Megan promptly asked for the drink menu. “We’ve left the children at home.” she excitedly told the waiter. “Congratulations!” he replied, “I hate children!” We took a good long look at the martini list and promptly decided to drink our way though it. We started with a Red Door, with pomegranate juice, The Hunk, with pineapple liquor, a Dirty, with blue cheese stuffed olives (causing sister Megan to shout “My taste buds have instantaneously matured!”), a Blue Lagoon, with Blue Curacao, and a Tickle My Pickle, complete with a pickle. While we sipped, our tapas arrived – above mentioned soup, escargots on portabella mushrooms, lobster mac and cheese, charred asparagus with beet salad, steamer clams in white wine, yum, yum, yum. It was all delicious, but what impressed us the most was the pickle.

Tickle My Pickle

1-1/2 oz. Top Shelf Vodka
Splash Dry Vermouth
Baby Gherkin or Baby Dill Pickle

Fill both a cocktail shaker and a martini glass with ice. In the cocktail shaker, add the vodka, and stir to completely chill. Dump the ice out of the martini glass. Add the splash of vermouth to the glass, and swirl. Dump the vermouth out of the glass and into the sink. Drain the chilled vodka into the glass. Make a cut into the end of the pickle. Spear the pickle onto the martini glass in a manner that allows the pickle to jut out toward the drinker. Make a crack to the server about adding cocktail onions on either side of the pickle and just being done with it and giggle as he pretends

a) to be mortified beyond repair and,
b) not to have heard that one before

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