The basic requirement of making martini |
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Written by Administrator
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Saturday, 31 March 2007 |
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There is no feasible way of making a martini without finding out these basic requirements. So the next time you are working the dispense bar, and a waitress orders a ‘dry martini’, ensure you send her back to the customer to find out exactly how the customer wishes to have it.
Adding vermouth; now here is a process that has many different techniques and styles. To be honest, this one area where as I mentioned earlier, as long as the correct amount of vermouth is added for the customers requirements, and its not shaken, I could not care less how it happens. Use an atomiser and spray it into the glass, wash the glass, stir and coat the ice. Take your pick. |
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Last Updated ( Saturday, 31 March 2007 )
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