Shaken, not Stirred!

Not too long ago, I purchased a lovely-shaped martini snifter, hoping to master the art of creating the perfect, or at least delicious, gin martini. I've got the recipe nearly perfected, but I was much disappointed in the particular snifter. It leaks.....and, this is not good! Especially when part of the joy of the martini experience is its civility!

And so, my imperfect, uncivilized snifter will be going back to whence it came, in preference of another (yet to be found....the right shape for the right price).

Meanwhile, I was looking into the history of cocktail making in the 18th Century, and found some interesting facts.

Though the cocktail is generally considered American, it can be traced back to 18th Century London. Though fermented beverages had been around for years, it was in the 17th Century that people started drinking fermented spirits yielded from a healthy grain harvest druing the reign of William of Orange. He reduced taxes on distillation, and the rest is history. Unfortunately, gin drinking was curtailed in 1751, when duty was imposed.

By the 18th Century, the mixing of various spirits was in full force, with the inclusion of rum from the Indies, porter was commonly used in London, Guinness first brewed in Dublin in 1759. Vermouth was invented in Italy in the 1700's and Bourbon whiskey first distilled in 1789. Combinations of these were tried, as well as introduced into punch, an 18th Century favorite in Britian and Europe as well as the American Colonies.

Now, just for fun, I offer the recipe for the newest cocktail concocted by James Bond in the recent Casino Royale, the "Vesper". Here are his exact words:

"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."

As soon as I get my new snifter, I will be off and running, shaking and not stirring, with the Vesper as well the classic version. A good thing never goes out of style!