I love martinis—stirred, not shaken—with olives, please! Something about the drink is so tangy and, boy, does it do the trick fast. But as much as I enjoy martinis, I almost never order them. Why? Because I have a vendetta against martini glasses. I mean, glasses are supposed to contain liquid, right? So why has one been designed with angled sides that allows for maximum sloshing with the simplest of movements? Whenever I have a martini glass in my hand, I end up cupping the cone in my palm and hanging on for dear life. Sometimes, I swear I don’t absorb the conversations I’m having because I’m so focused on not spilling. And usually, I do anyway.
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Tony Conigliaro based the No. 5 Champagne Cocktail on a famous perfume from a Parisian fashion house, which you should have guessed by now. He came up with the concept for the cocktail after realizing that the perfume-making process is similar to the way cocktails are made. First, he studied how that particular Chanel perfume is made. Then, he realized a sugar cube in the champagne was the perfect way to bring the notes to the top of the drink. It took two years-worth of trial and error to develop the cocktail, which was sampled at “The Bar with No Name” launch in Angel Islington, London. The No. 5 Champagne Cocktail is served in a wide-brim, bespoke flute to allow extra room for the bubbles to release. Conigliaro is the ambassador for French brand Merlet fruit liqueurs, and he knows his stuff when it comes to cocktails. He told Dazed Digital that the biggest cocktail myth is that martinis should be “shaken, not stirred.” Contrary to James Bonds’ tastes, he says, a martini will be too soggy if it’s shaken, instead of smooth and silky which is a result of stirring. Keep reading »