Word: ginned
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Dates: during 1950-1959
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...interested in your piece on the latest violation to the martini (Oct. 19). In college (sophomore year) we added snow peas in direct ratio to the proportion of vermouth to gin. This fad died out and we had to use up the supply of snow peas in chow mein. ANDERSON KELLEY Philadelphia...
...gin-and-vermouth savant, I deplore the omission of the pickled button mushroom from your list of the variations used to enhance the martini...
Contrary to popular opinion, the ratio of gin to vermouth does not determine the strength or dryness of a martini. What most martini authorities seem to ignore is that chilling the drink on ice does more than make it cold: it cuts the strength of the gin with water. Try chilling your favorite martini formula in the freezer instead of using cracked ice. It'll be hard to get down. CHARLES F. BIRRELL Harrisburg...
...Dead had turned sour and turgid, and its author was drifting in a haze of liquor, seconal and marijuana. Mailer has stopped using "the minor drugs," he says (although he believes that after a few more years of suppression marijuana will be as widely used as was bootleg gin in the '203), but his book gives no sure sign that the wreck is under effective repair...
...purists have steadfastly held that a dry martini consists only of well-chilled gin and vermouth, served in a stemmed glass. Among them, the argument is about the proportion of gin to vermouth. Recipes range from 3 to 1 all the way to a good dry 14 to 1, with the trend strongly in favor of more gin and less vermouth. Riding this trend, the House of Schenley last week was busily promoting the driest martini so far. Called the "Naked Martini," it is simply a straight gin, cut to 80 proof to make it taste a little less fiery...