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Thursday, November 13, 2008
Shaken, not Stirred
The Atlanta Journal-Constitution
NOW THAT’S A MARTINI: Buckhead Diner makes it easy to belly up to the bar.
Photo: Brant Sanderlin/AJC
I’m so in for Bond this weekend — I think our entire family is heading to see it. Before hand, I’m going to recommend a martini or two — and I hate to make my own drinks.
Even though Bond — whether played by Daniel Craig or Sean Connery — is hardly the sissy type, he does drink vodka martinis, which is bothersome. Martinis are made with gin, dahlinks! They’re made with gin, vermouth and either a twist of lemon or an olive — or in my case, lots of olives plus juice. I often like my lunch poured.
Bond, of course, has made the vodka martini a legend — though Ian Fleming’s first mention of it, in 1953’s Casino Royale, is a mixture of gin and vodka, plus Lillet. Here’s the passage from the book:
“Bond insisted on ordering Leither’s Haig-and-Haig ‘on the rocks’ and then he looked carefully at the barman.
‘A dry martini,’ he said. ‘One. In a deep champagne goblet.’
‘Oui, monsieur.’
‘Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?’
‘Certainly, monsieur.’ The barman seemed pleasant with the idea.
I’m pleasant with the idea, too. My favorite dirty martini is at Buckhead Diner, where it’s served up, ice cold and with the perfect mix of juice and gin. I’ve also been known to enjoy a good martini at Restaurant Eugene (where there is a wonderful selection of gin) and the bar at the C & S Oyster House. My gin? Hendricks, of course.
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