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Discussion in 'Traditional Folders and Fixed Blades' started by Alnamvet68, Sep 9, 2015.
Kentucky and Canadian Rye with Port? Sounds interesting. Lovely knife.
Thanks for the info, Dylan (and great picture, btw). Rye + rye + port = one heck of a Manhattan base. Nice knife, too.
GT you have impeccable taste!
Breakfast of champions!
You're living the high life, Taylor!
Sometimes I just use an old pickle jar...
Thanks sir! @Prester John
Wainting my trip in Sardinia I remember last year summer
Here with my great friend the knife-maker Gigi Sechi .
By the way the Ichnusa, the local beer, is really delicious .
Had a pint of Stone IPA with lunch
Happy Father's Day gentlemen.
Didn't have vermouth, although the olives are "marinated with dry vermouth." A couple of my sons gifted me with the Tanqueray, so I felt compelled to make a martini. Or two.
I dont think Ive ever tried a martini...
Although I bought a sandwich the other day and asked for cured ham...when it arrived I found the guy had put chicken on my sandwich...I took it back to the counter and said...wait for this one.....,,
"bacon not bird.."
Geez I laughed
Well, I'm laughing too, Jon!
I think a lot of bartenders don't know how to make a proper martini. Usually get beer at bars/pubs--rarely get a proper serving of whisky, gin, vodka, etc. Need good gin, if course, and Tanqueray is the best. Noilly Prat is a good vermouth, but Martini & Rossi will do. Use dry vermouth. I use it sparingly, maybe 3 ounces of gin to half an ounce of vermouth. Some like more or less vermouth. Shake with ice in a cocktail shaker (some like to stir, but I don't think shaking "bruises" the gin, as some claim). Strain into a chilled cocktail glass and garnish with a large olive. Or three. Some prefer a twist of lemon, but I love my brine!
My evening.... Chivas 18yr, Torano, and my newly arrived ebony sheepfoot from England..