Well, in fairness I’m sure the rims are wiped clean, and the detergent that is typically used is so caustic a solvent that I don’t think anything biological can survive–the stuff dissolves lipstick, and you know how hard that it to remove–but I hypothesize that the base of the bowl of a martini glass doesn’t necessarily receive the treatment that the rim does, and the syrupy stuff in sweet cocktails dries out and doesn’t always get washed out properly if the bartender is in a hurry.
But next time I’ll make sure to specify “on the rocks”, just to be certain.
You’d be surprised what sodium hydroxide (I assume thats what you are talking about) won’ remove/destroy, even at higher concentrations than the dishwasher normnally uses. I would not trust anything that had not been scrubbed. Simply exposing the glass to the cleaning solution is almost never sufficient.
2 parts gin to one part vermouth. Shake with ice and pour. Add an olive.
I prefer beefeater gin. The vermouth is Noilly Prat. The olive has blue cheese in it. I just had one and it was yummy.
I don’t care for Saphire at all. I love my cocktail glasses. They keep the drink cold and look so pretty, and remind me to pay attention to the drink and not move around so much. Yes, shaking dilutes the drink more but you get the lovely slivers of ice and we keep the gin in the freezer so it balances out.
Hush. I don’t want to hear that. I’d rather hear Stranger’s opinion that the stuff they “clean” the glasses in is strong enough to kill anything.
Would it be too strange to start traveling with my own glass? Yes? Oh, well.
I’ve never seen those, but they sound great. Had a martini last night, as a matter of fact, and I’m thinking those would have been a lovely addition. I express no opinion on your choice of alcohol.
If by “thousands of them,” you mean “so many that I habitually set my martini glass on the top of my head,” I’m not surprised that you don’t recall them spilling.
If you mean that you actually never have spilled on off the top of your head, I’ve just got to marvel at how magnificent your posture must be.
Well, the stuff will eat the nail polish right off of nails. I have a hard time seeing how any bacteria could survive, although it seems like sloe gin residue is a nearly insoluable barrier; they probably use it to contain molecular acid. Anyway, the detergent should break down any buggies. It probably won’t touch prions (the infectious proteins that cause spongiform encephalopothies like vCJD), but that’s only a problem if someone has been having BRAINS! cocktails. I’d avoid the undead clubs for that reason.
You could do it as part of cultivating your Howard Hughes-esque obsessive/compulsive persona in an effort to convince people that you are a brilliant but slightly unhinged legal genius. It’ll be our secret that you don’t wear tissue boxes on your feet and pee into milk bottles at home.
I find your post intriguing and would like your opinion on the oft-overlooked Gibson which, in my opinion, reigns as the world’s most sophisticated drink[sup]tm[/sup] now that the vulgarians have had their sport with our once-chaste cocktail.
While this seems like fool proof advice, there is always an exception. Twin Citians will know this is a true story.
There is a downtown Minneapolis bar called the News Room. It’s a reasonably nice place. As you’d guess, their motif is newspapers. They’ve got everything from the walls to the menus done up with newspaper headlines. For reasons unknown to modern man (or maybe just to me), their bar however is in the appearance of an olde time schooner. About 90% of the people sitting at the bar, simply drink their drinks and wonder what an old sailing ship is doing in the middle of a newsroom. The last 10% are forced to sit at the very front of the ship.
Sadly, on my first and last visit to the News Room, I was one of the 10%. My friend orders a beer, and I order a martini (a real one), up. The bartender mixes up my martini, sets the glass in front of me, and proceeds to strain the drink into my glass. As I’m sure he intended, he had measured the drink perfectly, and I would have gotten a completely full glass of gin…if…the sides of those olde time sailing vessels didn’t slope upward as they reached the front of the ship.
Yes folks, the bar slopes upward. I sadly watched my lovely Citadelle gin spill over the sides of its angular container and run down the bar…quickly to be soaked up by the paper bar napkin resting under my friends beer. Such a senseless loss.
A Gibson is a delight but you must have good cocktail onions that are nice and crunchy not those horrible mushy things you find in most bars trying to pass themselves off as cocktail onions. I prefer these.
I don’t want to get into a debate per se, but recently there was a thread from someone who was aghast that they were at a cocktail party and the hostess was pestering them about not having a drink. So I googled up definitions for both cocktail, and cocktail party. Most of what I found was a cocktail is an alcoholic drink, and a cocktail party is a get together where alcoholic drinks are served.
It has been said that SDMB is dominated by American participants. Reading this far into the thread, it appears to be the case.
Just try Europe (especially France), and ask for a Martini. All you get is a small portion of sweet vermouth (generally, Martini and Rossi brand) with one piece of ice in a slim glass.
Now, if you ask for an Americano there, you’ll get the same drink mixed with a few drops of Compari, plus chunks of fresh oranges and lemon.
If you want gin, vodka or anything else in your Martini while in Europe, you need to specifically ask for it. In that case, the bartender says: “You must be American”.
I think you’ve probably frequented the places where I’ve gotten these disappointing lemondrops. I got that wonderful first one at the Blue Lagoon from the short little guy. The disappointing ones span the bars of Santa Cruz and beyond…
Debaser, I am a klutz. I don’t frequent nice bars. And I don’t order martinis.
