Do All Hotel Bars Suck??

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OK, maybe I should ask ‘do all business hotel’s bars suck?’

I’m sure there are divine resorts out there somewhere on a moonlit beach that serve awesome never-to-be-forgotten martinis.    And exquisite penthouse bars topping luxury hotels in the cosmopolitan centers of the world that serve flaming ice cold martinis in giant stein sized stems.  You know, the places with Astons parked outside, topless Victoria Secret models lounging at the pools, and where cognac or champagne ads are perpetually being filmed.

Most of us mere mortals do not stay at these places on business or even family vacations. No, most of us business travelers are not CEOs, CFOs, CTOs, or C ‘pick a title’ Os.  We are are the road warriors that do real work for our companies.

We end up at the Hampton/Courtyard/Ramada/Howard Johnson/Four Points.  And if they have a bar, they just suck.   But what do you after 8 hours of flying in two, or more, aluminum cans and you finally get to the hotel at 9:47pm??  Go out looking for a decent bar??

You grimace, sigh heavily, and go down to the local hotel bar and order a drink.   Then you pray.  Pray that the local beer slinger knows what a martini is.   Pray that the local concept of a DRY martini is not a 2 to 1 ratio!!!  In either direction.  O.o  Pray that they know the difference between a twist and a slice, or worse a wedge, of lemon.

YES, I have experienced each of these disgraces to the noble Martini.   And many more.  I’ve previously detailed some of these experiences of my Martini pet peeves which you can see in my previous post, ingeniously named Martini Making Pet Peeves.

This is why I try very hard to stay at the local big city hotels when I travel, much to my boss’s amusement.  Even if I have to drive an hour into ‘the sticks’ to get to my meeting.  In the city I have a much better chance to find a good bar that knows how to make a good Martini.

Driving an hour to work in the morning is better than an evening with a bad martini!  If I just had an Aston it would be two hours!

Bar Review: Kendall’s Brasserie & Bar, Los Angeles, CA

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I think I have a new favorite Martini Bar!

Not long ago I was in Downtown Los Angeles looking for a place to stop in and quench my thirst.  I wasn’t really looking for a high end restaurant, more of a neighborhood bar.   However, I did end up at a very nice restaurant, stopping at Kendall’s Brasserie & Bar and I’m very glad I did.

I am familiar with Kendall’s having eaten there several times over the years before various events a that the Los Angeles Music Center.  Kendall’s is located on the ground floor below the Dorothy Chandler Pavilion.

I did not eat a meal at my recent visit though I can attest that their food has, in the past, always been excellent.  I have no reason to doubt that it remains so.

But I did have a Martini, in fact a couple.  I have to admit that I did not order my usual Bombay Sapphire as my ‘control’ drink.  I was impressed with the number and selection of gins they had.  So, not wanting to drink to the point of oblivion and still wanting to try some of these gins, I skipped the Sapphire.   Instead I tried the “Perry’s Tot Navy Strength” and “Dorothy Parker” from the New York Distilling Company.

They were both very good, thought I especially liked the Perry’s Tot.  As its ‘navy strength’ (114 proof) it is bold!  The taste is predominantly Juniper but with some nice citrus notes and a bit of sweetness to round it out.  Excellent for a Martini or even a G&T, if your’re so inclined.

The Dorothy Parker was more delicate.  There is still Juniper dominating the flavor but with a lot more floral elements and a touch of spice.  An excellent Martini if one prefers a more floral taste.

Not wanting to stumble around LA, I only had those two Martinis.  I will definitely return to try some of the other gin options that are available.  For that reason Kendall’s gets two Martini stems.  Martini Glass UprightMartini Glass Upright

 

For Selection Kendall’s earns an A:
Their collection of gins on the day I visited included the following:  New York Distilling Company’s “Perry’s Tot” Navy Strength and “Dorothy Parker”, Beefeater 24, Bombay, Bombay Sapphire, Plymouth, Aviation, Oxley, St. George Terroir, Tanqueray Malacca, Ford’s, Edinburgh, & Martin Miller.  Their collection does change periodically.

Their web site is:
www.patinagroup.com/kendalls-brasserie-and-bar

Random Martini Quote of the Day

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“Let us candidly admit that there are shameful blemishes on the American past, of which the worst by far is rum.  Nevertheless, we have improved man’s lot and enriched his civilization with rye, bourbon, and the Martini cocktail.  In all history has any other nation done so much?”
Bernard De Voto (1897-1955)

 

For more fun Martini quotes check out the appropriately titled “Martini Quotes” page, or click the link: Martini Quotes.

If you like these posts and want to be notified by email when they come in, please subscribe to the blog…. over on the left column.     😉

 

 

Random Martini Quote of the Day

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Rain Cloud

“I must get out of these wet clothes and into a dry Martini…”

 

This is one of my favorite quotes and one 0f the most well known world wide.  Apparently is it also one of the most often utilized because it has been attributed, at one time or another, to all of the following:    Mae West, Clark Gable, Robert Benchley, Charles Woolcott, Billy Wilder, Charles Butterworth, and Alexander Woolcott!!

 

For more fun Martini quotes check out the appropriately titled “Martini Quotes” page, or click the link: Martini Quotes.

If you like these posts and want to be notified by email when they come in, please subscribe to the blog…. over on the left.  😉

Friday Funny

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Summer is a perfect time for a chilled Martini.

A man walked into a bar and ordered a Martini.  Before drinking it he carefully removes the olive and places it in a jar.  Then he ordered another martini and did the same thing.  After an hour, when he was full of martinis and the jar was full of olives, he slowly stood to leave.

As he was getting to his feet, he bartender asked him what that was all about?  The man turned to him and said “my wife just sent me out for a jar of olives”.

 

For more fun Martini jokes check out the appropriately titled “Martini Jokes” page, or click the link: Martini Jokes.

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Shaken, Stirred, or Smashed???

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Not long ago while on travel I stopped in at a fine restaurant for a ‘nite cap’ on my way ‘home’, i.e., the current hotel.  I ordered my usual dry Sapphire martini.

The bartender took a stem from the freezer and placed in on the bar.  Next he took a metal shaker, put ice in it, and then poured in the gin.  Finally instead of putting the top on the shaker he took out a long stirring spoon.  At this point I thought he was going to stir the drink.  Not a problem, I always let the local barkeep make the Martini at his discretion.  At least the first one.  😉

To my amusement and surprise he proceed to pound the ice with the spoon.  Sort of like a muddler with mint for a Mojito, but with much more enthusiasm.

When he served the martini I jokingly asked if that was considered “Shaken or Stirred”.  He smiled and responded with “Well, more like smashed or crushed”.  He went on to explain that this establishment liked to serve their Martinis with a thin layer of crushed ice on the surface of the drink and this was the best way to achieve that effect.  I think he referred to it as the ‘ice rink’ style.

Personally I don’t mind a few ice chips floating in the martini.  Not sure about a full layer of chips though.   And I think you could easily do that with vigorously shaking the Martini as well.  Having said that, the Martini was excellent.

Random Martini Quote of the Day

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I’m not talking a cup of cheap gin splashed over an ice cube. I’m talking satin, fire and ice; Fred Astaire in a glass; surgical cleanliness, insight, comfort; redemption and absolution. I’m talking MARTINI

 

Those of you with good memory may wonder if this is a repeat.  It is, way back in June this was the very first Random Martini Quote for the Day.  This is one of my very favorite Martini Quotes.

For more fun Martini quotes check out the appropriately titled “Martini Quotes” page, or click the link: Martini Quotes.

If you like these posts and want to be notified by email when they come in, please subscribe to the blog…. over on the left column.     😉

The Perfect Martini Process, V1.0

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Since this blog has existed I’ve advocated and supported the concept that your Perfect Martini is just that, yours.  My Perfect Martini is mine.  And the two may not be identical.   What is important is that we find that which works for each of us.

Having said that, I thought it time to share what I believe works best for me.  Interestingly over the course of the last year researching for this blog and writing about Martinis and Martini preparation my taste has ‘evolved’.  My preference has moved a bit drier and I’m garnishing with a twist much more often.  Lime if available.

Anyway, here is my process.  Note that I say ‘process’, not recipe.  The recipe is pretty simple:  3 ounces of chilled Bombay Sapphire Gin, a capful of Vermouth, and a twist.  But it is the process of putting that together that really makes the Perfect Martini.

The process starts with advanced preparation.  Put the bottle of Gin and your Martini stem in the freezer and the vermouth in the refrigerator.   IF you use a massive shaker, that should go in the freezer too.  This should be done well before you need to prepare the Martini.  (I just leave my gin in the freezer and vermouth in the fridge permanently.)

Then make the twist.  I always prepare the twist before the martini so that the martini doesn’t wait, and get warm, if I make the twist at the end of the process.  No, the twist will not wilt or dry out in the 90 seconds you make the Martini…. it will be just fine waiting for its grand entry at the end of the process.   This goes for olives, if you prefer them…. spear them before the martini.

Finally we start making the Martini proper.  Fill the shaker with about a cup of cold ice.   (See Cold Ice Please! for comments and description of “Cold Ice”).  Take the cap off the Vermouth bottle, fill it with Vermouth and put that in the shaker with the cold ice.  Swirl or shake the Vermouth and ice briefly and then drain the Vermouth.  Keep the ice, of course.

Next put 3 ounces of Bombay Sapphire Gin into the shaker.  (That’s 6 tablespoons or a 3/8 cup if you don’t have a jigger.)  Shake the shaker vigorously for about 10 seconds.   10 seconds is all you need to chill the liquid, any more and your just working your biceps, triceps, and delts.

Now, quickly remove the Martini stem from the freezer and pour the Martini from the shaker into the Stem.  Take the twist and lightly run the rind around the edge of the stem, squeeze a bit of the oils into the liquid, and drop it gently into the Martini.

Finally take the Martini out to the porch, sit comfortable, look at the sunset over the beach, and enjoy the Perfect Martini.

 

Random Martini Quote of the Day

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“I’d like a dry martini, Mr. Quoc, a very dry martini.  A very dry, arid, barren, desiccated, veritable dust-bowl of a martini.  I want a martin that could be declared a disaster area.  Mix me just such a martini.”
Hawkeye Pierce.

 

For more fun Martini quotes check out the appropriately titled “Martini Quotes” page, or click the link: Martini Quotes.

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Random Martini Quote of the Day

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See, in mixing the important thing is the rhythm.  Always have a rhythm in your shaking.  Now a Manhattan, you shake to fox-trot time, a Bronx to two-step time.  But a Martini, you always shake to waltz time.
Nick Charles, The Thin Man

 

For more fun Martini quotes check out the appropriately titled “Martini Quotes” page, or click the link: Martini Quotes.

If you like these posts and want to be notified by email when they come in, please subscribe to the blog…. over on the left column.     😉