Word: vermouth
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...Vermouth is a tawny mixture of herbs and fermented grape juice whose origins are as murky as Louisiana Snake Oil.* Ancient Romans gulped vermouth as a surefire aphrodisiac, while as late as 1720, Frenchmen celebrated it as a preventive against plague. Last week, John L. Tribuno, head of Vermouth Industries of America, biggest domestic producer, announced that the ancient elixir was breaking all records in the U.S., but for a 20th century reason: the rise of the dry martini as the great U.S. national cocktail...
...item definitely not exportable is The Punch Revue, a collection of dry skits and songs which should leave even the most devout Anglophile gasping for more vermouth. The fraction of the show I understood was very funny, and Miss Binnie Hale's impressions of other actresses broke through the language barrier. With filmy dress and yellow sausage wig, Miss Hale succeeds in making even Marlene a little ludicrous...
...shaking"), the Instant cocktail ("two drinks and you have your hangover immediately") and the Do-It-Yourself cocktail ("two of them and no one can help you"). And he has, to date, topped all others in the dry Martini sweepstakes: he knows a bartender who puts the gin and vermouth bottles close together and "just lets the vermouth's shadow fall...
...move -about their own country and on record invasions of foreign shores. The travelers, according to reports from all our sources, are devoting themselves mostly to just plain fun, like the newlyweds motoring down the Loire Valley in a rented new bug-model Citroen, the bald Philadelphian sipping vermouth and eying the Italian beauties strolling along Rome's Via Veneto, or the middle-aged sportsmen playing at being matadors in Madrid's new bullfighting cafe...
...Last week she demonstrated paupiettes de veau Fontage and the unexpurgated chicken marengo (two small chickens are browned in sweet butter; a hen lobster is sautéed, then shelled; chickens and lobster are flamed in cognac, sprinkled with an aromatic sauce of tomatoes, mushrooms, shallots, tarragon and dry vermouth, garnished with fried eggs on croutons and slices of truffles). Chef Lucas makes it look easy, but any housewife ought to know better...