1 2/3 fl gin
1/3 fl dry vermouth
Directions
Stir over ice in mixing glass and strain into cocktail glass. Garnish
with stuffed green olive.
Servings: 1 servings
Martini~ Dry (5-To-1) Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Cocktail; Drink; Martini
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into history, in fact as far back into recorded history as pharonic Egypt, and maybe further still. In practice though, generally, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered so far, according to experts in ancient history are some tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few scripts detailing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into appetizers, main course and afters, something that is very familiar to us today. He also describes how the cooks of Roman times were skilled in the use of many spices and herbs, including a few you will know such as thyme, mint and asafoetida. Later, there were some recipe books from the 1300s - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the spicy food that appears on menues today, but rather recipes for the types of food served to the rich and powerful of those days. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from Arab cuisine, such as coriander, basil and rosemary. These new foods and tastes led to an increase in cookery books, some of which still exist in private collections. For the centuries that followed, the rich and powerful families of Wesstern Europe competed to offer the best banquets, and because of this cooks and their recipes increased in prestige. However, it was during the nineteenth century the formal cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing popular recipes of the day. By the time we get to the 20th century, cookery publications are in great demand, due to higher levels of literacy, more free time and a general increase in wealth. |
We hope you enjoy this Martini~ Dry (5 To 1) recipe.
