Attention resinguy: A Pork Martini for HOGs

[Guyon]

Why Pork?

The pork Martini serves many needs on many levels! In these pomo days, when old formulas are reborn with futile twists for our fickle, fin-de-siècle tastes, the meat cocktail stands out above wobbly, cranberry-tainted attempts at bar trendiness. When one abandons the olive garnish for that of a pork-rind wedge, the pork Martini merges the flavors of the working class with that of wealthier ones, bridging social strata. It has the humanitarian goal of bettering the nutrition of alcoholics, offering protein for those who prefer their lunches liquid: since meat digests longer, it will both inebriate and offer nutrients for longer periods! It will open new markets to pork consumption, adding American jobs to every level of the meat-industrial complex. And, finally, it looks really weird.

Source: http://www.echonyc.com/~jkarpf/home/martini.html

 

[Guyon]

Few more martini sites:

http://www.swankmartini.com/martini_recipes.htm

http://cocktails.about.com/od/cocktailrecipes/a/flvr_mrtnis.htm

http://members.aol.com/zigystar/lobby/index.html

http://www.rodclark.com/martini.htm

 

[book'em]

It looks disgusting:barf:

 

[Guyon]

It looks disgusting:barf:

Maybe you prefer sliced pork?

Or cubed pork?

 

[book'em]

There now, the sliced pork looks delicious.

 

[Guyon]

There now, the sliced pork looks delicious.

I knew one of them was going to tempt you.

 

[Guyon]

No one can say any longer that my only contribution to this board has been Tito's vodka.

(And that really wasn't mine in the first place. I just linked to the home site.)

 

[thatmguy]

Man, Tito's in on the radio around here now...

Gonna hafta try it...

 

[resinguy]

OMG. :foot:

Then again, maybe it's genetic. My Polish grandfather ran a meat market and sausage shop in the "Little Warsaw" neighborhood of Cleveland, so my Mom grew up eating pickled pigs feet in jelly and other such Eastern European 'delicasies". Not me.

Maybe if I get a nice plate of Lexington barbecue, and pour some Vodka over it?

The research proceeds apace. 2 oz Tito's, 1 Tsp vermouth, 3 olives is pretty good....

 

[Guyon]

Maybe if I get a nice plate of Lexington barbecue, and pour some Vodka over it?

I don't think you can go wrong with just vodka shots on the side. :thumbup:

 

[Tony G]

Are you working your way up or down on the vermouth. If working down keep going you may like it more. :thumbupn the three olives

OMG. :foot:

Then again, maybe it's genetic. My Polish grandfather ran a meat market and sausage shop in the "Little Warsaw" neighborhood of Cleveland, so my Mom grew up eating pickled pigs feet in jelly and other such Eastern European 'delicasies". Not me.

Maybe if I get a nice plate of Lexington barbecue, and pour some Vodka over it?

The research proceeds apace. 2 oz Tito's, 1 Tsp vermouth, 3 olives is pretty good....