Ceci n'est pas une martini.

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A French friend once told me a martini could only be called so if it consists of vodka or gin, and vermouth. Anything more than that, she said, is not a martini. As Margritte pointed out in the late 1920's, we would be lying if we called something that may not be, fact. This is a collection of my very own original creations.
Call them what you like.

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Soy-Basil Martini

Vodka
Soy sauce
Fresh basil
Fresh cracked black pepper


Begin by cracking fresh black pepper onto a shallow plate. I like to have large pieces of pepper so I use a coarse setting. Wet the rim of your glass with your finger and coat the rim of the glass with the pepper.

Start by pouring chilled vodka into a shaker. Add a few dashes of soy sauce (about a tbsp.). Bruise the basil in the palms of your hands and add it to the mix. -South End roof deck-grown basil is best, but I supposed regular garden or store bought will do. Add ice. Shake away.A friend told me this smelled and tasted like a steak marinade. This is definitely high on the adventure scale. Think of it as a marinade for your liver.


A friend told me this smelled and tasted like a steak marinade. This is definitely high on the adventure scale. Think of it as a marinade for your liver.