Herbs and Cocktails in January - an explanation

Posted by Jacqueline Church Jan 16, 2009

This post on Aromatized wines and specifically, VYA Vermouth, is all about this long-neglected category of wines.

Martinis: what they are and ain't

I have always found one of the most enjoyable meals to be a simple martini followed by a rare to med-rare, dry-aged Delmonico. No less than my beloved Julia Child once attributed her longevity to red meat and gin. Need I say more? Okay, if you insist...

My uber-sophisticate friend Catherine and I established a tradition of celebrating new professional achievements with a steak dinner, leaving aside the places that ignore women or only treat them as decorative objects. Instead, we christened a few as favorites among the elegant, clubby steak houses in Boston. Grill 23 and Smith and Wollensky reign supreme. We know we are always going to be well (if sometimes over-) served. Likewise, we know we will always get both a perfect martini and a fabulous steak. And we will be no less respected than those two suits at the other end of the bar.

Again, a Manhattan is an acceptable substitution and Catherine's late father and my husband both master mixologists, helped us expand our horizons in this regard. Jim Cecil's trick was to add a splash of the cherry juice, Caleb refuses to give up his secret, but his are not to be trifled with either.

Martinis - the proper pre-dinner cocktail

Only a few make the list: a Martini, a Manhattan, a good Sherry or perhaps a glass of good Champagne.

A Martini should not be full of fruit, nor should it be chocolate. The current fad demanding all drinks in a Martini glass be called "Martinis" is simply a reflection of a relative lack of sophistication. So many young professionals striving to look cool at the networking social held at some swanky downtown venue.

The Kool-Aid generation came of drinking age coinciding with a huge over-production of Zinfandel. Serendipity and smart marketing took the surplus and created a new wine entirely aimed at the youthful drinkers whose palates ran toward the innocuous and vapid. A stroke of marketing genius gave these customers just what they wanted: White Zin.

It was that same palate that for years held captive our beloved Martinis. Now, thank heavens, true Martinis are back.

L'chaim!