With the advent of the Bombay Sapphire Gin, I also introduced a new way of chilling the Martini glasses to perfection:
I looked up that technique from a pro barkeeper demonstrating the preparation of a Martini Dry on the Bombay Sapphire website itself. Unfortunately I can’t link to the exact page, mainly because some weird law forces commercial websites featuring alcohol or tobacco to verify the visitors’ age. Which is done by entering your birth-date. It’s a fool-proof system really.
Now, here’s the important bit: did the Martini actually taste better that way? Well, technically, it didn’t. But drinking a Martini is a lot, A LOT about the manner of preparation. The drink itself? Not that important. Which means, the more elaborate the method of preparation, the better the drink. And in that light, yes, the taste was fantastic!
And here we are, part ten of my, I dare say, infamous Martini Chronicles.
As with all anniversaries, something special and exciting was in order, and well, here it is:
Yes, it’s the famous Bombay Sapphire Gin, recommended to me by Max in a comment to the very first installment. Now, since it was my first taste of Bombay Gin, I decided to prepare a classic 2:1 mix, for no other ingredient than Vermouth should diminish the sensation of this Gin of Gins. And while I can’t say I tasted each and every ingredient written out in detail on the Gin’s bottle, I did taste the difference to the rather cheap Gin I had used for all the previous Martinis.
And as proof that all that alcohol is not dulling our senses the slightest bit, my girlfriend noticed that the good people at the Bombay Sapphire Gin factory fucked up the spelling of their most important ingredient, right there on the bottle:
How’s that for fantastic?
Come back tomorrow when I’ll post the results of a revolutionary new chilling technique for our Martini glasses!
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