
| Message 11476 of 20656 in Recipe Exchange |
| Subject: | Re: Martini - Garnish? |
| From: | markusguitarest |
| Posted: | Sat Oct 30. 2004, 13:34 UTC |
| Followup to: | "Re: Martini - Garnish?" by Natrone (Sat Oct 30. 2004, 09:17 UTC) |
just adding my 2 cents... an other garnish is an ongion, but then you call it a gibson rather than a martini... obvously you'd add a dry garnish like olive or ongion to a dry martini but the lemon and crerry might be better w\ a wet martint/manhatin/robroy
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