Sorry, I missed it in your recipe, but reading it again I see it. In general though, my point still stands. I can't recall how many conversations I have listened to between a couple of self proclaimed cocktail snobs (I am not refering to this conversation) where the 2 will argue endlessly regarding what makes the "perfect," "classic" Martini and I would say that only 1 in 15 or 20 of those conversations includes any mention of bitters. I fully agree that one should drink what one likes whether it is made in the "classic" style or some modern abomination, as you so eloquently put it RPM, but I do think that people are missing out when they don't take the time to try a cocktail made as it should be, by a bartender that knows what they are doing. A great example of that is the Old Fashioned drank here in Wisconsin. First off it is made with Brandy instead of whiskey, then, here in Wisconsin, most bartenders can't be bothered with separately adding bitters and the sugar either in granulated form or as simple syrup, so they often make a really poor premix of bitters and simple syrup that tastes horrible. Next you have the choice of it being sweet (sprite or sierra mist or something like that), sour (sour mix) or seltzer or pres (short for presbytrian-1/2 selter 1/2 sweet). The large tumbler that it is made in is then filled with this mixer. The final desecration is the garnish which can range from the standard orange and cherry to olives, pickled onions, mushrooms, etc. It's no wonder I rarely drink these anymore. I can't find a bartender that makes a good one here in Wisconsin. |