Ingredients
1 1/2 oz gin
1/2 oz dry vermouth
1 green olive
1 cracked ice
Directions
Fill a mixing glass with ice. Pour in gin and dry vermouth. Stir (or
shake) and strain into a martini glass. Garnish with an olive.
Recipe by: Joe Robertson
Servings: 1 servings
Martini From Joe Robertson Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Cocktail; Drink; Martini
The History of Recipes
We can follow the history of `recipes` back into distant history, certainly as far back into recorded history as ancient Egypt, and quite possibly further than that. In practice though, sadly, these early records were just basic pictorial instructions for meal preparation.
In fact, the oldest recipe found, according to food historians is a collection of ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman cooks were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like basil, mint and asafoetida. Later, there are a couple of recipe books which appeared in the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian curry that is served today, but rather descriptions of the types of food eaten by the upper classes of the period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the East, including coriander, parsley, basil and rosemary. These new culinary innovations caused a torrent in recipe books, the majority of which still exist in academic collections. For the centuries that followed, the wealthy families of Wesstern Europe competed to serve the most exotic meals, and as a result the best cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe publications are highly popular mostly as a result of increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Martini From Joe Robertson recipe.
