Ingredients
2 1/2 oz gin
1 tsp dry vermouth
1 olive
Directions
Shake or mix gin and vermouth with ice, strain into martini glass.
Garnish with olive. Serves 1.
VARIATION: Dirty Martini - Pour some olive juice and particles into
martini.
Per serving: 188 calories, 1 grams fat (5 percent fat from calories),
0 milligrams cholesterol, 0 grams protein, 95 grams carbohydrate, 2
milligrams sodium.
SOURCE: "The Bartender's Bible" by Gary Regan (Harpercollins, 1991).
Recipe appeared in the August 21 edition of the Raleigh News &
Observer. Format in Meal- Master by Karen Adler SPXB77A@Prodigy.com.
Servings: 1 serving
Classic Martini Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Cocktail; Drink; Martini
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into ancient history, in fact as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, generally, these old cook books were just primitive pictorial recipes for food preparation.
In fact, the most ancient recipe discovered, according to historians is a series of ancient tablets in Sumerian which show the baking 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 blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius wrote a few documents which described recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. This early Roman chef tells us how the early Romans made use of many different herbs and spices, including a few that are still present in modern kitchens like thyme, rue and asafoetida. Later on, we find a couple of interesting cookery books dating from the 1300s ; one book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are not about the spicy food that is popular today, but instead recipes for the types of food on the menues of the rich people of the period. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices such as parsley and basil. The introduction of these new herbs and spices prompted a torrent in manuscripts on cookery, many of which are kept safe in private collections. For the next few years, the powerful and wealthy tried to serve the best banquets, and consequentially chefs and their recipe collections were much in demand. Even so, it wasn`t until the nineteenth century that cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, cook books were increasing in popularity due to better eduction, increased leisure time and having more money. |
We hope you enjoy this Classic Martini recipe.
