Bar Review: Padri, Agoura Hills, CA

I recently visited Pardi in Agoura Hills.  The place has a new owner(s) and they remodeled the bar area.  The new decor is sort of a cross between country roadside farmhouse and LA Chic.  I like the new feel and … Continue reading

What’s the best way to hold the Martini?

What’s the best way to hold the stem to retain maximum Martini coldness? I use two fingers at the rim.  Is it better to hold the base?  Or the stem itself? Having my fingers on the rim of the bowl … Continue reading

Congratulations to Old English Gin

Old English Gin awarded The Worlds Best Gin 2015 by the Drinks Report  … Continue reading

Conde Nast Awesome Distillery List

I recently ran across this interesting list of awesome distilleries that you should visit.  At the top of the list was Bombay Sapphire’s Laverstoke Mill.  Sounds like a Road Trip.  😀  

Guinness World Record for most Stocked Gin

Found this on the web …. all I can say is ‘WOW’.  Pilgrimage Worthy.   … Continue reading

Bar Review: Mastro’s Thousand Oaks

Not to long ago I was in Thousand Oaks and stopped in at Mastro’s.  I’ve been there several times, but never to specifically review their Martini. Mastro’s is known for their steaks and excellent service.  But that doesn’t necessarily correlate … Continue reading

Sir Roger Moore’s Opinion on a Perfect Martini

I found Sir Roger Moore’s thoughts on his Perfect Martini at his twitter feed: @sirrogermoore .  For those not on Twitter, here is the article and link:  How to make a dry martini the Roger Moore way  I don’t … Continue reading

007 moment – Vesper Thoughts

The Vesper was first described in Ian Flemings 1953 “Casino Royale” as:  “Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon … Continue reading

Twitter: @Shkn_Nt_Strrd

Don’t forget to check out @shkn_nt_stirred.   There are many gin and martini related posts there.  Plus a few of my favorite restaurants.  😉  

Thoughts on Stemware, Part Two

A few more rambling thoughts on “cold” stemware……. We know that smaller things warm up quickly and larger object warm up more slowly. Specifically objects with larger thermal masses warm up more slowly. Usually, but not always, thermal mass correlates … Continue reading