At least in New Jersey, it is. Speaking as a person who paid $10.00 for an espresso martini last night, this article resonated with me:
Where Do Cocktail Prices Come From?
link via Maggie’s Farm, always my first read of the day
And I had that espresso martini in a burger joint in Bumville, NJ not in a swanky Manhattan lounge. I used my unofficial and uncredentialed but avidly pursued status as a Booze Detector to determine that there was precious little actual booze in the thing, if any at all.
That’s what I get for veering from my usual practice of ordering drinks made from nothing except booze and ice. Here’s last night’s photo of the boozeless $10.00 concoction.
We continue to go to that place because:
- Sami thinks they have the best burgers in NJ
- They make a Sweet Rob Roy on the rocks exactly as it should be and they do it without needing an explanation from us.
- It’s on our drive home from Philadelphia
Lesson learned. From now on, it’s an extra dry gin martini straight up in the approximate vicinity of a big green olive speared on a plastic cocktail stirrer. Maybe a bottled beer once in a while.
“Tipsy Onions are bathed and packaged in French Vermouth.”
I feel somewhat the traitor to the glorious concoction. I’ve lately taken to using a Tipsy Onion which I know pushes the thing into Gibson territory but I don’t care. I don’t mind being bathed in vermouth every once in a while. But not as a regular thing.
Here’s an National Review article that gives a whole new meaning to the term “getting borked” . I like to think that in my own little way, I honor the man on the occasional evening at 5pm.
Respectfully disagree about the stemmed glass, though. Vintage sherbet glasses are the way to go.
actual little pink sherbet glass of Suzette
Not only do I not participate at Facebook, I avoid even going there unless there’s some life altering reason to do so. Today, such an occasion presented itself: I found out that the Vlasic Stork has a Facebook page.
And it’s funny. It’s kind of an on-line support group for people who like to drink pickle juice. I admit that there have been times that once the pickles were gone, I’ve re-used the juice by sticking suitable vegetables [carrots, cucumbers, cauliflower, peppers] into the jar. I’m not that much into outright drinking pickle juice, this is an idea I can get behind:
List of possible applications:
- Bloody Marys
- Dirty Martinis
- Tumbler Full of Gin On The Pickle Rocks
I’m tagging this in 101 Views of My Deck because as soon s it gets warm again – only 5 short months away – I’m going to be out there with the pickle juice ice cubes.
UPDATE: Pickle Cocktails. Thank you, Shecky.
… but then I realized that I had misread it.