The ‘Martini’ is a cocktail made with Gin and Dry Vermouth, usually garnished with an olive . The amounts of each vary greatly, depending on local, or personal preferences. A 4 : 1 ratio was quite popular in times gone by. Now… ‘just a whisper’ is what my guests want… Also originally stirred, many like their martinis shaken now. This one is served with a twist. Probably the most notable cocktail of modern culture, it has it’s origins in clouded in obscurity. Many, many stories abound about the true origin of this fine cocktail. Cheers!
The cocktail known as ‘The Aviation’ was first created in the early 1900s at the Wallick Hotel of New York, by a gentleman named Hugo Ensslin. Mr. Ensslin first published this recipe in his own book, called ‘Recipes for Mixed Drinks, in 1916. The creme de violet adds a slight sky blue color which perhaps inspired the name of this drink, in honor of the new aviation industry, just starting to emerge at this early time. A robust cocktail, not for the faint of heart. Wildly popular in it’s day. Cheers!
This is savory and briny concoction because the baby pearl white bar onions are marinated in pickle brine. You either love it or you don’t! This one in not for the novice drinker. Approach with caution! Cheers! Gin, Dry Vermouth & Pearl Onions…
This is a personal favorite of mine as well as a signature Drink Chef creation. You’ll not see this one anywhere else. Obviously a take on the classic gin gibson, which gets baby white pickled bar onions as a garnish. My take is to saute these little gems in butter until the outside of gets brown & crispy. Stay thirsty my friends!