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 believe it is a step up from the previous ramshackle rustic look. The food was good and service was fine. Reportedly they have live music some nights.
The Martini was good but not special. Well shaken but with warm ice leaving it a bit watered down, moderate volume, and modestly chilled glass. So Padri earns a rating of only one martini.
They have an interesting take on chilled stemware, except they don’t use ‘stems’. The Martini glasses are prepped in an ice filled trough on the counter top. The glass was probably colder than if the bartender had filled it with ice water, but I think this is mostly a marketing effort: good visual affect, moderate performance.
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 certainly transmits heat to the glass and then the drink. So physics tells me to hold the base with just a finger and thumb. That provides the longest heat transfer path to the Martini.
But by design Martini stems are very top heavy and I’d then be concerned about spilling!
Holding the stem between the bowl and base seems to be a good compromise between stability and heat input. As long as you’re just using a couple of fingers.
For me, discretion is the better part of valor, I’ll take the warming from my finger tips to ensure I don’t loose any of the drink.
Old English Gin awarded The Worlds Best Gin 2015 by the Drinks Report
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. 😀
Found this on the web …. all I can say is ‘WOW’. Pilgrimage Worthy.
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 to excellent Martinis.
But they are. The Martini was exceptional. A very large portion perfectly mixed and served well chilled in a nice stem fresh out of the freezer. The barkeep was professional, pleasant, and attentive. Absolutely perfect.
One very nice element to a Mastro Martini is that you get a full shaker’s worth of Martini. The barkeep will fill your stem and leave you with the shaker to refill your glass as you see fit. I got another 2/3 of a glass out of the shaker.
Now I’m looking forward to trying some of the other Mastro’s locations….
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 agree with everything he wrote, but its fun to read. And he certainly has the credentials to offer an opinion.