I did a review of Mastro’s in Thousand Oaks a few months ago and recently had the pleasure of visiting their Costa Mesa facility. One would hope that the martini in Costa Mesa would be as fine as that in Thousand Oaks.
I am pleased to report that it was. This small Southern California chain of steak houses really does an exceptional job of constructing their Martinis. As in Thousand Oaks, the martini was well chilled, perfectly mixed, and served in a chilled stem. As before the shaker was left on the table so the Martini could be ‘topped off’.
Oh and the food and service were, as expected, outstanding.
The countdown continues unabated, only 30 days until National Gin Day. Time to start planning your festivities.
Check out our associated twitter feed for fun martini related posts: @Shk_Nt_Strrd
Toady is World Cocktail Day!
Why today? Accepted lore? Almost: the date coincides with the earliest use of the term “cocktail” in the May 13, 1806 edition of the The Balance and Columbian Repository. Therein the article defined a cocktail as ‘a stimulating liquor composed of spirits of any kind – sugar, water, and bitters.’
Though there may have been earlier references to the word ‘cocktail’, The Balance and Columbian Repository appears to be the first to define it as a drink.
I hope everyone will have a Martini, or other libation of your choice, to celebrate this special Day.
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I recently was in the neighborhood of Mr. V’s Bar and Grill. I had been in this bar many times in the pre-blog past. But my recent travels had not brought me in the vicinity. So this time I looked forward taking notes on their Martini.
First I should mention that Mr. V’s is located in a small strip mall tucked behind a gas station in a mostly residential part of suburbia. About as innocuous of a location as you could possibly find. You could easily drive right by it an miss it. Parking can be a problem, but they do offer free valet.
The decor is classic: lots of wood, tall booths with high backed seats, and real flowers at the table. A good place for a romantic date.
The food is excellent, the menu is extensive, the service is prompt and friendly. The bar itself is very well stocked with a good selection of cognacs.
But the Martini is what I came for and I was very pleased. The martini was large, cold, dry, and excellently shaken. Did I mention large. Poured to the rim in a very large chilled martini glass. This is not a place for dainty or wimpy stems. In fact one has to be very careful with the first sips so as not to spill.
Its a little out of the way and easy to miss, but it is worth a visit for the food and the martini. In fact, it’s worth a visit just for the martini.
Today, May 11, is the birthday of Franciscus Sylvius, a Dutch physician and the inventor of Gin.
At least by some accounts. He is often credited as the inventor of Gin in the mid 1600s. However, this is open to some debate. Jenever is reference in Philip Massinger’s play “The Duke of Milan”, 1623. Jenever is Dutch for Juniper so it appears that Genever would be a juniper flavored drink, à la Gin. Additionally, in 1606 the Dutch had already levied taxes on Jenever and similar liquors.
So who invented Gin? Does it really matter? Whether it was Mr. Sylvius or not, someone did and we should all be thankful. And May 11 seems as good a day as any to celebrate the birth of Gin.
Can a martini be too cold? A sacrilegious thought? Well, maybe…..
As is well known to my diligent readers, I make every effort to create a very cold, long lasting cold, martini.
But one of the many things that makes Gin superior to Vodka is the wonderful aromatics of the spirit. And as a drink get colder the aromatics are less intense. According to Alton Brown, Gin “starts to loose some of its aromatic qualities once it drops below 30”. Since most taste actually comes from your nose, losing the aromatics would make the taste of the drink less complex.
Can a martini be too cold? Actually, yes!
But I’m not too worried. I’ve never encountered a bar or restaurant martini that cold. Even at home with my freezer gin, freezer stored crystal stem, freezer ice, and refrigerated vermouth by the time I mix and shake the martini its above 30 degrees. But I think I’ll get a thermometer… just to check.
Check out @Shkn_Nt_Strrd on Twitter for general Gin, Martini, Bond-ish fun.
What makes a gin a gin? Juniperus Communis!
More specifically the berry of this particular species of Juniper. Yes, there are many species of “Juniper” trees: 52 or 67, depending on which Botanist you choose to believe. The berries of each species have different flavors, though of course they are mostly similar. But Juniperus Communis is the principal source of juniper flavoring for Gin.
Certainly this spice is not the only flavoring in your favorite Gin. Additional spices and botanicals may include citrus (lemon, orange peel, lime peel etc.), anise, licorice, cinnamon, almond, saffron, coriander, nutmeg, cassia, and other, more exotic and rare, spices. But all Gins have, or should have, a bit of Juniper.
Interestingly, the ‘berry’ is not really a berry. It is the female seed cone of this evergreen tree. This cone is very small with coalescing scales which fuse together to form a “berry”-like structure. The berries are usually blue, as with the Juniperus Communis. But other species of Juniper may have red-brown or orange berries.
So the next time you enjoy your Perfect Martini lift a toast to Juniperus Communis.