Thomas Arthur Schaefer
DRAWINGS PAINTINGS CORRESPONDENCES SERIALS PRINTS VOLUMES PHOTOGRAPHS SCULPTURES PERFORMANCES BLOG ABOUT CONTACT INSTAGRAM

Wednesday, September 07, 2005

All From A Little Allergy Pill

Not to much going on in Cherry Lipped land today, besides retarded apartment property managers. Nuff Said! (sorry for the Stan Lee'ism)

CLOSING COUNTDOWN: 41 DAYS

Just got off the phone with Steph prematurely, because the lines got crossed and we were entered into some sorted conversation with a girl and her man in prison. Strange shit for sure... it's funny and happens every now & again.
I'm sitting here tonight watch'n Jack Hills second film 'The Wasp Woman' and I must confess, it's pretty entertaining. While I sit and smile at the Hill'ness of the evening I'm sipping on a delicious 'Schaefer Gin Martini'. I got into a heated conversation earlier with Steph as to why I always explain to my bartenders how to prepare my martini.

Bombay Sapphire - splash of Dry Vermouth - splash of dirt - 2 olives

I begin by explaining to Steph that on too many occasions I've witnessed bartenders prepare me gin martinis without using any dry vermouth. She can not believe this and says that I must have been to some shitty bars. Unfortunately, I've had this happen at some of the nicer high-brow yuppie establishments in the ATL area. I don't go there of my own free will, but my job allows me these luxuries from time to time and so I must restate the facts. On too many occasions I have seen bartenders make a gin martini with nothing but gin and olive juice. It happens people... and it happens all to often, even when some true martini drinkers refuse to believe it. I'm here to tell the real martini drinkers in the ATL... watch out... 4 out of 5 times they will not use dry vermouth and I'm willing to test my theory with the first person who responds to this posts statement.
I will take you out and buy you 5 martinis and I guarantee they will not use dry vermouth in 4 of them. It's just a sad fact that I hate to admit, but god dammit it's true. I feel like Kevin McCarthy running down the highway in the original beginning of Invasion of the Body Snatchers... people refuse to believe what they don't want to hear. Won't you believe me!!!
Outside of drinking martinis tonight and such, I've crafted a double set of memorial correspondences to the late great Bob Denver. These postcards will mail Thursday and Friday. I have to new names to add to the correspondence list.

- GEIER
- NEWTON
- NOBLE


MAILING TRANSFERRAL
SEPTEMBER 7, 2005
—————
LUDWIG - KISS 02-B (postcard)

1 comment:

lindy_luna said...

[from some lame cigar afficiando site, but hey, it's right on the money]

The Perfect Dry Martini


To create the finest dry martini, you must take care in the ingredients used for the mixing and the presentation.
You begin with the finest of gins: Tanqueray Gin or Tanqueray Malacca or Bombay Sapphire Gins are considered the finest. Quality vermouth is a necessity, such as Noilly Prat Vermouth. The olive is important, it should be served cold and fresh from it's own container (I have found Los Olivos, Mamouth Olives to be consistently superior) . And, last but not least, you must have aged ice. Aged ice is ice that has been in a freezer for a minimum of 48 hours, undisturbed (aged ice is important as it melts at a much slower rate than fresh ice).

The mixing is an art and should be done with great presentation and the proper tools. This art is deeply etched in the history of gin martini making. The tools consist of a shaker or pitcher (metal or glass), a strainer, a long handle bar spoon, a plastic or ivory toothpick, a quality napkin and a quality stemware martini glass.

Place the gin and the shaker (or pitcher) in the freezer with the ice. The vermouth should refrigerated with the olives and kept cold. Once the shaker is very cold, fill half way with the aged ice. Remove the vermouth from the refrigerator and place one ounce of vermouth in the shaker. Shake well and then strain the vermouth from the shaker and discard (This will coat the ice with just right amount of vermouth for a dry martini). Return the shaker to the freezer. Remove the jar of olives from the refrigerator and place two on a plastic or ivory toothpick (wood imparts flavor and should not be used) and set aside. Remove the shaker and gin from the freezer and pour four ounces of gin into the shaker. Shake well for ten seconds and remove the frozen stemmed glass from the freezer and strain the contents of the shaker into the frozen glass. Serve immediately! Placed on a napkin, with the olive being set next to the glass, not in the glass (the olive should not be placed in the glass as it may impart a brine flavor to the gin.

The martini is best when it is very cold. The drink is designed to be drank within a short period of time. After a few minutes, it begins to warm and becomes "stronger" to drink.