Nick Eff (![[info]](http://p-stat.livejournal.com/img/userinfo.gif){kind=small} 2ce) wrote,@ 2008-05-07 21:20:00 |
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| Current music: | Otis Redding—Just One More Day |
| Entry tags: | food, mixology, nick is doing something impractical |
Those who dare
“You know,” said robertcalvin, “my favorite thing about martinis is the gin-soaked olives. If they sold jars full of them, I’d just get drunk on that.” “Shit yes,” said 2ce. Here are the lessons they subsequently learned:
- You can’t just use a martini’s worth of gin on nine or ten olives, even if you’re giving it two hours to soak. I’m not sure what the ideal ratio would be; one might be able to get five olives per martini. Maybe.
- Related to this, don’t add any olive brine, because you want the gin to be as concentrated as possible. Yes, I know you or one of your co-conspirators likes “dirty” martinis, but trust me, this one is going to be pretty filthy as-is.
- Go ahead and give it more time than you think it’ll need. They were markedly improved by the time we got to the last few.
- Use good olives. (Mine were kind of so-so.)
- It turns out that the failure mode isn’t as good as either plain olives or proper gin-soaked olives, so limit yourself to small batches until and unless you perfect this.
As you can tell, we had decidedly mixed success. Further experimentation will be necessary.
