| michael
salcman
In England, the Perfect Martini requires keeping a bottle
of gin and a martini glass in the freezer. If at all possible,
use Bombay Sapphire Gin and Martini and Rossi extra dry vermouth
for the fixings. Once chilled, remove the glass from the fridge
and pour dry vermouth at room temperature down the sides of
the glass, spill it out, and replace the glass in the freezer
until the vermouth sticks to the surface of the glass. Remove
the glass from the freezer a second time and fill it with
ice-cold gin. Peel a length of lemon skin and rub it across
the lip of the glass, squeeze the peel and drop it into the
martini; olives are never used in a Perfect Martini. Alternatively,
employ the Salcman household method, one based on modern technology.
First pour the iced gin into a frosted martini glass and squirt
10 to 15 drops of vermouth to taste from a commercially available
atomizer similar to a perfume bottle. Proceed with the lemon
peel as above. Winston Churchill had his own variant of the
Perfect Martini. In an effort not to dilute the iced gin,
he advocated pouring it into an iced glass and then carefully
tiptoeing across the room from the bottle of vermouth!
With best wishes and Cheers,
Michael
Read
Michael Salcman's poems in the latest issue. Subscribe today.
is a physician, brain scientist, and essayist on the visual
arts. He is chairman of the department of neurosurgery at
the University of Maryland and president of the Contemporary
Museum in Baltimore. Recent poems have appeared in such magazines
as Harvard Review, Raritan, River Styx, Southern Poetry
Review and The New York Quarterly. He has also
published three chapbooks and a forthcoming collection, The
Clock Made of Confetti.
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