Beverages and Blades - Traditional of Course

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Kentucky and Canadian Rye with Port? Sounds interesting. Lovely knife.

 

Thanks for the info, Dylan (and great picture, btw). Rye + rye + port = one heck of a Manhattan base. Nice knife, too.
- Stuart

 

GT you have impeccable taste!

 

This morn’n....



Last even’n......

 

Breakfast of champions!

 

@Prester John

 

You're living the high life, Taylor!
Gorgeous knives.

 

Sometimes I just use an old pickle jar...

 

Thanks sir! @Prester John

 

Wainting my trip in Sardinia I remember last year summer
Here with my great friend the knife-maker Gigi Sechi .



By the way the Ichnusa, the local beer, is really delicious .

Â

 

Had a pint of Stone IPA with lunch

 

Happy Father's Day gentlemen.

 

Didn't have vermouth, although the olives are "marinated with dry vermouth." A couple of my sons gifted me with the Tanqueray, so I felt compelled to make a martini. Or two.
Cheers!

 

I dont think Ive ever tried a martini...
Although I bought a sandwich the other day and asked for cured ham...when it arrived I found the guy had put chicken on my sandwich...I took it back to the counter and said...wait for this one.....,,
"bacon not bird.."
Geez I laughed

 

Well, I'm laughing too, Jon!

I think a lot of bartenders don't know how to make a proper martini. Usually get beer at bars/pubs--rarely get a proper serving of whisky, gin, vodka, etc. Need good gin, if course, and Tanqueray is the best. Noilly Prat is a good vermouth, but Martini & Rossi will do. Use dry vermouth. I use it sparingly, maybe 3 ounces of gin to half an ounce of vermouth. Some like more or less vermouth. Shake with ice in a cocktail shaker (some like to stir, but I don't think shaking "bruises" the gin, as some claim). Strain into a chilled cocktail glass and garnish with a large olive. Or three. Some prefer a twist of lemon, but I love my brine!

 

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My evening.... Chivas 18yr, Torano, and my newly arrived ebony sheepfoot from England..