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Subject: Re: martini
From: apetail
Posted: Tue Feb 3. 2009, 17:10 UTC
Followup to: "Re: martini"  by summieone  (Tue Feb 3. 2009, 14:46 UTC)
> I think apetail's cynism relates to your statement about shaking or 
> not shaking.  Statements like that always make me cringe and take 
> away from the other pretty good statements you made.

My cynicism was mainly directed towards the quote 'understand what a Martini 
truly is before you start creating'. I believe that such statements lift the 
matter to a level which it doesn't really have. It is like stating 'understand 
what a perfect pour is before you start serving a glass of cola'. There may be 
some truth in that it may improve service but it is also only based on 
specific circumstances; namely the boutique style bars. It neglects the things 
which are important in the rest of the world. 

This kind of popular talk about a trendy and specialized drink culture (in 
which some highly skilled understanding of a simple drink like the Martini is 
needed) spreads like a virus on many internet fora and floods the minds of 
young bartenders who want to put more effort into improving their skills. It 
has it's own merits but at the same time it stigmatizes the rest of the 
bartending world which may be less sophisticated but is pleasurable and cosy 
in it's own way as well. These so called perfect Martinis which people have 
had at those remarkable and exceptional places are often not to be credited to 
some perfected Martini preparation or other physical product properties but 
instead are due to the atmosphere of the place. I call for more focus on good 
atmosphere and less single-minded nerdy focus on mix-:S-ology.

My hope (and expectation) is that the crisis will put mixologists and other 
people back on the dirty earth and have them experience the pleasures of basic 
things. Too bad that this will probably be executed in a pretentious way by 
many. The old fashioned medieval and crude but popular drinks of the tavern 
around the corner will become an item of marketing in the high fashion world. 
Will it be a necessity for simplicity and cheapness which results into 
unrefined drinks or will it be the act of some marketeers or culinary writers? 
I like to believe that the Martini is an unrefined drink and can be created in 
a pub by some 16 year old barkeeper just as well as by some very old and 
experienced five star hotel head bartender who served mr Bond himself.


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