I envy Brugger for having seen Alton Brown while she was in Michigan
this past week. I've found him a font of great ideas and wit. But I tried his
fucking martini, and I don't know what the hell, man. Orange bitters? Really?
Dude.
Alton Brown's Martini Recipe
Now, if you're not a drinker, this is not going to be your speed. But if you are... read on.
Me, I generally like my martini shaken, not stirred, not because of any 007 fetish, but because I prefer the drink aerated and very cold. I generally favor gin over vodka, although I'll do either/or, depending on mood (sometimes I'll do a 2:1 gin/vodka mix). Stirring leaves a slick, rather oily mouthfeel, and as a rule, it's never adequately chilled for my palate. Personally, I want the martini cloudy, aerated, and very dirty, with the heat of a habanero or ghost pepper dumped into it. I like mine more savory (hot peppers, olives) than fruity (lemon, orange, bitters). Unlike James Bond, I prefer an herbal vermouth to a citrusy Kina Lillet.
If you're feeling brave, try this: Damned Rodan's Dirty Firetini Recipe
