Shaken, not Stirred

As I have not seen an actual Martini forum, I thought I would start one. Some may quibble that a Martini is not roadfood, but I cannot recall exactly how many I have had for the road. Any thoughts on the fixings, proportions, lore, quotes, taboos concerning this most venerable of drinks are welcome. So, as Cole Porter said in his Two Babes in the Woods:

"They found that the fountain of youth,
Was a mixture of gin and vermouth."

Let the shaking begin.

Some good gin and a glance across the room at the vermouth bottle will do it for me, so long as there's an olive inside.

I keep my Vodka and Gin in the freezer, my glass in the freezer and I like 3 olives. Just a hint of Vermouth.

Most of the time I drink Canadian and the Martini's tend to get rough on me.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Sundancer7

I keep my Vodka and Gin in the freezer, my glass in the freezer and I like 3 olives. Just a hint of Vermouth.

Most of the time I drink Canadian and the Martini's tend to get rough on me.

Paul E. Smith
Knoxville, TN

I, too, keep the glasses and shaker (sterling silver is the best, but I have had to have mine relined) in the freezer. Naturally, the gin is there as well. Beefeater is an all-around, clean gin, but I especially like Plymouth, and I turn to Bombay Sapphire when I want something a bit more botanical. I have noticed of late that there is a spate of designer gins that are to my mind almost nothing like gin. I have recently tried Beefeater Wet (which tastes of pears), and Magellan from France. The latter is also much to aromatic for me, but, interestingly, has a blue tint from irises. I think the gin makers are trying to win over the flavored vodka crowd.

I don't keep the bottle in the freezer------it's too big! I've come to the conclusion that the best martini is made with Bombay Sapphire gin. I keep the vermouth (Martini and Rossi) in a mister and mist it over the gin and ice in my shaker. shaken withcubes of ice and poured into a nice cold glass. Olives tend to be either simple----stuffed with a pimento, but if I want a variety I will use one stuffed with garlic. I recently discovered an olive stuffed with blue cheese-----magnifico! I keep 3 different sizes of glasses-------my big ones will do for1 drink only, but wow!
I hadn't thought of keeping the shaker in the freezer-----mine goes there tonight! Thanks for the tip Grampy!
And to echo the words in another thread------just cuz it's in a martini glass doesn't make it a martini! There are certain drinks that stand out on there own and look nice in a martini glass----a Cosmopolitan comes to mind-----but making a frou-frou drink with all sorts of liquors and cream does not constitute anything close to a martini.
One other point-----it is important to use good gin. I can drink a house martini at a restaurant------but the smoothness and enjoyment isn't the same as if I can get one made the way I like it with Bombay Sapphire. Martinis are a great judge of the quality of a bar!

The best Martini I have had -- made by someone else, that is -- was in New York at Harry's Bar in the Sherry Netherlands hotel. It is the only real Harry's associated with the original in Venice. Their Martini is actually called a Montgomery because it’s a mix of ten parts gin to one part vermouth. It was named for a British general who wouldn’t go into battle without the same ratio of men against the enemy. The mixture is then stored in tiny tumblers in the freezer, so it never touches ice. Mind you, I do like the tiny crystal shards, but Harry's is na experience. They also serve a plate of unpitted olives on the side. I usually have three different unpitted olives for contrast: 2 French Picholine (slightly bitter) and a Greek cracked green (very meaty). Sometimes the former comes with a touch of olive oil, so bee sure to wash it off. Nothing worse than an oil slick on your 'tini.

The Bombay Sapphire or Tanquery reside in the freezer. Good olives are needed. I get a special selection from a store that specializes in things Spanish. Smoked fish goes well with martinis.
May I add to the list of drinks servable in a martini glass a well constucted Rob Roy.

Enjoy my Martini every day at fiveish. Gordons is my gin, but I'll drink and love any of the high enders whenever a gift comes in or we are feeling flush - or someone else is buying. I like my Martini about ten to one, STIRRED (BAh! Shame on shakers - I had thought only uncouth Limey secret agents are boorish enough to shake a delicate Martini) , an unstuffed green olive or two or three in a cold classic Martini glass (3 inch stem, 4 inch bowl, clear glass with no hint of color or decoration), and as Bernard DeVoto said in his classic Martini book, "The Hour," "stirred in about $10 worth of ice". A twist of lemon peel instead of the olive is OK, but it is dangerous in the wrong hands as it trends to relax the standards and pretty soon you have "saketini, chocolate, pear, avacado, ketchup. etc. "martinis" -UGH!

But it is good company that makes the Martini especially delightful and as we age we lose those old friends and find ourselves more and more just the two of us enjoying the end of a day in the best company there ever is...

As the "hour" approaches -- and the rain drizzles outside -- I look forward to quoting Robert Benchley: "I must get out of these wet clothes and into a dry Martini."

Martini's or as known in this household "Olive soup" consist of Beefeater and a drop of vermouth. For special occasions Bombay Saphire and olives stuffed with almonds.

All you shakers! And not a contrite one in the bunch - and I've always held all of you in such high regard....Damn damn damn! And Olives stuffed with what??? Garlic??? God save us!

A Rob Roy is a delightful drink- best served in a heavy tumbler. I fear that Rumbelly has ruined his best Martini glasses...(sigh).

A Cosmopolitan is a pretty drink and a Martini glass flatters it - I suggest it be served in a champagne flute.

And, yes Grampy, it is a cold miserable rainy evening here in the Hudson Valley and iin just a moment I'll be doing just as you and Benchley suggest. CHEERS!

Seafarer:

Cheers from the Tennessee Valley. It is 5:45 and I am enjoyed my evening libation from my deck overlooking the Tennessee River. The temp is 68 degrees and getting dark pretty quick. Suppose to have heavy rain tomorrow. That give me something else to celebrate. That will be for tomorrow though.

My evening libation is Canadian which is Rye Whiskey. I like it on ice.

I occasionally do Martini's, but that is when I am with someone that I want to talk with and enjoy their company.

I have a bottle of Remy Martin Louis XVIII Grand Champagne Cognac that was given to me by a friend. I have a shot about once a year with a good Cuban Cigar that was also given to me by one of my Pharmaceutical friends from Argentina.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by seafarer john

All you shakers! And not a contrite one in the bunch - and I've always held all of you in such high regard....Damn damn damn! And Olives stuffed with what??? Garlic??? God save us!

How about 3 olives stuffed with JALAPENO, SJ?!

"Shake shake shake, shake shake shake, shake your 'tini, shake your 'tini. Awwww, shake shake shake..."

I expected a report from Bushie PDQ. I knew he could not stand by and let a topic like this fly. Now I am awaiting "The Mayors" thoughts.

Maybe good or Maybe bad, but I look forward to my 5:00PM opportunity to add to the events of the day. It is about over, but there is always tomorrow.

Paul E. Smith
Knoxville, TN

To all my non-shaking friends, is William Powell (as Nick Charles) ever wrong?

“The important thing is the rhythm. Always have rhythm in your shaking. Now a Manhattan you shake to fox trot time; a Bronx to two-step time. But a Martini, you always shake to waltz time."

And I think I do hear a waltz.

I posted this to another thread but here it is again!

Been a "Vodka Martini" advocate for many years and also agree that the original Martini was made with Gin, and not Vodka.

Also, getting tired of all these "flavored" variations. Tried some and not turned on with them. My favorite is a Xtra dry (which really means just the Vodka) Stoly Martini, UP, with a couple stuffed olives ON THE SIDE!

GRIPE TIME: Have you ever gone to one of these newer "Chain" Restaurants and ordered a Martini? I was at an Appleby's recently and ordered one on the rocks and the glass came back with barely enough Vodka in it to wet the ice cubes!! I called the waitress over and asked her for another one but "UP" this time! She came back, and I am not kidding, with a standard Martini glass, "V" shaped, that had about ONE OUNCE in the bottom.

I asked to see a manager and when he came over I asked him about this and he said that it was policy to only pour one ounce. (AND FOR $5). He actually asked me if I would like a "double" that I immediately declined. For $10 I would still have maybe a half a Martini. $20 for a real one?

I have my favorite places these days that POUR a Martini, a real one. Hey, they still get a lot of profit out of making it right and chances are that I will go back for many more!

Other favorites are Absolute, Finlandia, and the new Grey Goose is not all that bad. What do you think?

Don (Shaken not Stirred)

Hey, this is a "Roadfood" associated topic! We do discuss OLIVES eh?

Don

quote:

Originally posted by oldfrt

Hey, this is a "Roadfood" associated topic! We do discuss OLIVES eh?

Don

Then there is the occasional onion -- of course, then it's a Gibson.

quote:

Originally posted by Grampy

To all my non-shaking friends, is William Powell (as Nick Charles) ever wrong?

“The important thing is the rhythm. Always have rhythm in your shaking. Now a Manhattan you shake to fox trot time; a Bronx to two-step time. But a Martini, you always shake to waltz time."

And I think I do hear a waltz.

quote:

Originally posted by Lone Star

quote:

Originally posted by Grampy

To all my non-shaking friends, is William Powell (as Nick Charles) ever wrong?

“The important thing is the rhythm. Always have rhythm in your shaking. Now a Manhattan you shake to fox trot time; a Bronx to two-step time. But a Martini, you always shake to waltz time."

And I think I do hear a waltz.

I always wondered how they could solve the crimes as they must have been smashed 24/7. I love those movies!

Here Astra!

If you remember in the movies, it was a "Martini", a good looking "woman", on a beach somewhere in the Carribean, an evening of "fun", and in the morning you solved all the crimes of the world!!

Ahhh, Could we ask for more?

After a couple of these "delights" and the same circumstances, we could all solve the World Problems. It has to be the Olives!

Don

Take the Quotation marks off of "Woman". There is only one!

Great thread and I am into my second one tonight.

Don

quote:

Originally posted by oldfrt

Take the Quotation marks off of "Woman". There is only one!

Great thread and I am into my second one tonight.

Don

The Woman? Not Irene Adler? What would Sherlock have been like if he had the 10-1 Martini instead of a 7% solution? Yes, two Martini's go down nicely. As it is said, the Martini is like a woman's breasts, one is not enough -- three are too many.

Oldfrt: That thing your are drinking is NOT A MARTINI! It is some pretender hiding in a Martini glass. I would hope that the evil person who first poured vodka in a Martini glass and called it a Martini would be suffering the pangs of Hell by now. What a lack of imagination! What poverty of ideas! Why couldn't she (it had to be a "cute young thing - female bartender") have invented a name for the thing? When a man first was inspired to put a tiny pickled onion in the Martini, he had the decency to give it a new name- "Gibson". It is not a Martini - it is a first cousin to a Martini - it is a GIBSON. A fine drink, but not a Martini, the classic, the very definition of the word cocktail.

I dont blame Oldfrt for this problem , he like milions of others is the victim of the feminization of the drinking class - the ruin of America's saloon culture - the reductionof the honorable profession of bartender to little more than a shop clerk dispensing notions.

I herewith offer the munificent prize of the price of a good bottle of Gin in your local liquor store to the Roadfooder who can come up with a fitting name for that atrocity currently knows as ,( ugh) the vodka martini (ugh). I will forward a check in the amount of $35 to
the winner of our contest. The contest to close on Pearl Harbor Day, December 7th, next. I beg that the Mayor Al Bowen draft another two Roadfooders to form a committee to choose the winner. If the Mayor will accede to my request I will forward the check to him to dispense to the winner who should be chosen withina a week after December 7th. I do this in the hope that we can correct the terrible wrong that has been done to the classic Martini by by giving that poor little bastard without a name a proper name all his own.

Cheers to All, John

Well, we can't discuss martinis without a quote from the brilliant Dorothy Parker, now, can we?

"I'll drink one martini,
Two at the most --
After three I'm under the table,
After four I'm under the host."

(My apologies to Miss Parker if I didn't get the quote exactly right)

Gotta love that girl!!

Bond , I belive drank vodka martinis , made with grain vodka, not potato, I think Absoult 100, Shaken not stired with a twist, A drop of M&R dry vermoth
NO olives , Up in in a martini glass,
Ive had em , Not bad

30 years ago. My boss and I were out with a salesman. We were drinking gin martinis with olives. I really enjoy olives marinated in gin so I would finish off the olives that came in the drink and then marinate some from the relish plate. The ones that came in the martini were stuffed and the ones in the relish tray weren't.

My boss looked over and noticed this pile of olive pits. His face went pale and he said "Oh my God, these olives have pits in them"?

My wife loves the olives from martinis so I have to order them with extra because she will steal them.

I like martinis but I am not a purist. Shaken, stirred, on the rocks, vodka. Just don't give me one of those fru fru things that genX calls a martini.

Another martini story. On the Food Network, some hot shot bartender in New York (I think) was showing how he makes a dry martini. He put a dash of vermouth in the glass and swirled it around, dumped it, and added the gin. The Food Network host cooed that she had never seen that done before!

I watched a bartender make one that way in a motel bar in Knoxville, Iowa in the 70's. Knoxville is not exactly a cultural center. Great dirt track racing, though.

The James Bond Martini

The James Bond martini appears in his very first book (by Ian Fleming), Casino Royale. In chapter 7, we read:

"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?"

Lillet is a type of Vermouth that you can still find in many stores.

I went to Ralph Brennan's Jazz Kitchen in Downtown Disney last night. Now I'm confused------the two Tanqueray No. 10 Martinis I had there have given my beloved Bombay Sapphire a run for the money. Extremely smooth and very well made.With the oyster shooters and a Sazerac after------I don't need much more then that!

I too enjoy the occasional dry martini as well as a nice gin and tonic. I discovered many years ago that my head doesn't tolerate cheap gin. When I drink a lesser gin I get an awful headache very soon. So for the poorer years I had to abstain the majority of time.

Now that life is flush I can afford the occasional call martini. I usually order Tanqueray but after reading here I'll try Bombay Sapphire.

Any other recomendations on quality gin?

quote:

Originally posted by MikeSh

I too enjoy the occasional dry martini as well as a nice gin and tonic. I discovered many years ago that my head doesn't tolerate cheap gin. When I drink a lesser gin I get an awful headache very soon. So for the poorer years I had to abstain the majority of time.

Now that life is flush I can afford the occasional call martini. I usually order Tanqueray but after reading here I'll try Bombay Sapphire.

Any other recomendations on quality gin?

Beefeater is an old stand-by, very crisp and very clean for Martinis. I have had a penchant of late for Plymouth, a very traditional British gin made available here only a few years ago, but it is almost twice the price. Otherwise, I rotate and have Bombay Sapphire. On occasion, I do buy a bottle of Boodles, which is not as crisp as Beefeater, but not as floral as Tanqueray. And if you like that floral, or botanical side of Tanqueray, try Tanqueray 10. Otherwise, for a G&T, I keep a bottle of Gordon's in the freezer. Given my druthers (read, better wages) the choice for a G&T would be regular Bombay.

Label me a multi-tasker but I have always found that a swig of Grey Goose vodka accompanied by just a whiff of Martini & Rossi's Vermouth then someone shaking ME has always been my favorite Martini.

I hope I haven't stirred anyone up with this contribution.

quote:

Originally posted by i95

Label me a multi-tasker but I have always found that a swig of Grey Goose vodka accompanied by just a whiff of Martini & Rossi's Vermouth then someone shaking ME has always been my favorite Martini.

I hope I haven't stirred anyone up with this contribution.

Well, that's certainly a new twist.

BTW, I do like Boissière vermouth. Originally it came from France, but it now comes from Italy.

I am partial to Beefeater's gin, though Tangueray or Bombay Sapphire also do nicely. My method is a silver shaker, some ice in the shaker over which gin and a tiny splash of vermouth are slowly poured. Then a few rigorous, rhythmic shakes and into the freezer (along with the Martini glasses), for about 10 minutes or so. The Martini is then served "up" with a couple of olives thrown in. I allow about 2 ozs. of gin per drink, but the limit is one! A Friday night ritual at our house.

I like a good Cosmopolitan, too, but I wouldn't put it in the same league with a Martini.

Any one heard of a "Dirty Martini" I had one at a place called Dave and Busters in N.Y. state. They are made with vodka and a splash of olive juice. I think the olives are soaked in vermouth.

quote:

Originally posted by alesrus

Any one heard of a "Dirty Martini" I had one at a place called Dave and Busters in N.Y. State it is vodka with a splash of olive juice.

That's right, and there's not much else to it -- just a drop or two of olive brine. And the key is in the brine from the olives. Only use a little liquid from the best olives of your choice. Stay away from olive liquid that has a trace of olive oil. Also, if you use liquid from vermouth-laced olives, you will probably not need to add vermouth to the Martini. Cracked Greek olive brine strikes me as the best for a dirty Martini.

quote:

Originally posted by SharonTriv

I allow about 2 ozs. of gin per drink, but the limit is one! A Friday night ritual at our house.

Party pooper!

Thanks Grampy. I must have been editing my post as you were typing yours. I will have to try it with the greek olives.

Bombay, or if I'm feeling rich, Sapphire. 10-1 to 8-1 with vermouth -- Straight gin is not a martini IMO. I stir, I usually have two olives and a piece of lemon peel. A non-oversize maritini glass is great. It's small enough that the drink is still cold at the end, and small enough that I get to enjoy making a second or third!

Johnny Walker Black on non-martini nights...

I am disappointed that there is no interest in giving a name to that poor little bastard made with Vodka. will no one own up to being its parent?

Mike Sh: for what it's worth: Cheap gin has mostly artificial flavoring- usually the Juniper is genuine. The chemicals in the artificial flavorings may have caused your headache. But, you should know that many of the botanicals used to flavor high end gins are toxic to humans - but probably not in the quantities found in our Martinis.
I personally thrive on cheap Gin , but I am happy to have a quality bottle whenever good fortune smiles on me.In any case I think death by Martini would not be a bad way to go.

Aelsrus: We experimented in our careless youth (read 1950s) ; with adding olive juice to our Martini. It was dirty - so we never did it again - it was a good drink ruined!

Bushie: Just what we'd expect from a Texan!

Love to all, CHEERS!

quote:

Originally posted by seafarer john

I am disappointed that there is no interest in giving a name to that poor little bastard made with Vodka.

I see that your rules do not state that there is only one name per contestant so I am entering several names and may think of more!


CHICKENLESS KIEV

KAMCHATKA ROT GUT

KREMLIN KOOL AID

FARTINI

CAFE AU YELTSIN

POUR US A BORIS

If more entrees are needed, I will put on my thinking cap!

I like POUR US A BORIS

quote:

Originally posted by seafarer john

I am disappointed that there is no interest in giving a name to that poor little bastard made with Vodka. will no one own up to being its parent?

We are assuming the inventor was Russian and not Polish. If the latter were true, I say we call the mix of spirits a Poletergeist.

Seafarer, the first thought I had was, "Well, if it's not a Martini, then it must be a Rossi!" I figured, however, that there was probably already a cocktail called a Rossi, and after a little research, it appears there is an obscure Italian "cocktail" called a Rossi.

So, considering that vodka came from Russia (I thought so, anyway), I submit that we call this drink a Russi.

Actually, since it seems that most people care little about Vermouth, why don't we call it what I do: Vodka on the Rocks.

Whoops! Silly me. We're not talking "on the rocks", are we? I guess that should be, Vodka, Shaken, not Stirred.

OK, there seems to be two "camps" here, the Martini Gang (Gin) and the Vodka lovers like myself. "Different strokes for different folks" as they say.

One edge for the Vodka folks is I can order a "STOLY UP" and leave out the other gangs' nomenclature of adding the word "Martini". Once I have said that, I get my drink faster as I do not have to answer all the follow up questions like "You want it dry"? "Olives"? "Do you want a specific Gin"?

Here we go:

STOLY UP
STOLY ROCKS
GREY GOOSE UP
GREY GOOSE ON THE ROCKS
etc.

99% of the bartenders, maids, servers, whatever is politically correct these days, will understand what you are looking for. After he/she/it gets back with your drink you can always as for some olives or just reach over the bar and grab some.

Just my 2 cents!

Don (1:1 ratio, Polish and Ukranian. STOLY UP with a potato in it!)

(I wonder if I could stuff a perogi with Stoly. Hmmm.)

Martinis = Sean Connery (shaken, not stirred)

Vodka martini? Call it a Non-Connery.

quote:

Originally posted by seafarer john

I am disappointed that there is no interest in giving a name to that poor little bastard made with Vodka. will no one own up to being its parent?

Playing historian for a moment, I see that apparently John Martin, president of Heublein and purchaser of the Smirnoff recipe in 1939, began a push for vodka drinks. He actually gave the vodka Martini a name: the Vodkatini, also known as the Silver Bullet. While that did not catch on, his Moscow Mule did (for those who remember it).

I'm delighted with all of your responses. Now all we need is for The Mayor to do his duty and get the judging panel in business. As soon as he does that my check will be on its way to him.

Also, no limit on responses - make all you want.

Vodkatini??? That man should have been drowned in olive juice!

I already like FARTINI, but, NEW RULE . "TINI" absolutely cannot be
a part of the winning name for the little bastard. (No pun intended on ABSOLUT)

I also like the play on BORIS, and I like RUSSI, But I'm not part of the selection committee, so my vote dont count!

I'll beg off the proper name for the nonce, but how about the dirty olive version as "A Vulgar Boatman"?

How about the "Babushka Buster"?

A few random observations:

We like Tanqueray #10 at my place

Martinis are made with gin and dry vermouth and an olive or two

An olive may be stuffed with jalapeño

Martinis have no sugar or color

Vodka and vermouth constitute what we [temporarily] will call a vodka martini

"Gin is the only alcoholic beverage of which price can be used to gauge quality." Dunno who said it, but it seems true

A martini can be too dry

I was told that the Gibson is named for a British diplomat (early 20th-century?) who hosted many parties but wanted always to be on his toes. He therefore instructed his bartender to serve him plain water, placing a onion in it so he could identify it. Having said that, a Gibson around my house is made with gin.

Me? Wild Turkey or Oban with a splash of soda and a bit of ice.

Well after a very ****ty night at work I made a rare stop at a local waterin hole Wed morning. After having been in this thread I wanted to try Bombay Sapphire but alas they "only" had Tanqueray for the good stuff. So I made do with a shot on the rocks, a ham&cheese omellete with toast and then a Tanqueray&tonic for dessert.

Many years ago, June of 1984, when I first went to working graveyard I refused to drink in the mornings after work. Rationale then was that only drunks drink at 8AM. After about a year I realized that 8am to me is what 5pm is to you'al, so I will imbibe occasionally.

MikeS.

quote:

Originally posted by Lone Star

quote:

Originally posted by SharonTriv

I allow about 2 ozs. of gin per drink, but the limit is one! A Friday night ritual at our house.

Party pooper!

LoneStar--

Did I neglect to say that we follow up that one Martini by opening a good bottle of wine?

[quoteI was told that the Gibson is named for a British diplomat (early 20th-century?) who hosted many parties but wanted always to be on his toes. He therefore instructed his bartender to serve him plain water, placing a onion in it so he could identify it. Having said that, a Gibson around my house is made with gin.



The first Gibson appeared around 1930, named for the American cartoonist Charles Dana Gibson of "Gibson Girl" fame. The "why" has two variations: 1. Players Bar in NYC ran out of olives, and bartender Charley Connolly substituted two tiny white onions. 2. Gibson was on deadline and did not want to get too tipsy. He secretly asked that a different garnish be put in his Martini glasses of plain water, so they would not be confused with the real Martinis brought to the table.

quote:

Originally posted by Grampy

The first Gibson appeared around 1930, named for the American cartoonist Charles Dana Gibson of "Gibson Girl" fame. The "why" has two variations: 1. Players Bar in NYC ran out of olives, and bartender Charley Connolly substituted two tiny white onions. 2. Gibson was on deadline and did not want to get too tipsy. He secretly asked that a different garnish be put in his Martini glasses of plain water, so they would not be confused with the real Martinis brought to the table.

Many thanks. I'll pass it on to my source.

Love that "Vulgar Boatman" - perfect - too bad I'll never be able to walk up to a bar and order one - it's just something this Martini
Puritan can't do. But I encourage all of you might do so to do it- it ought to catch on in no time

Agree with Grampy on the origin of "Gibson", but had never before heard the part about it being a subterfuge. Just what kind of a wimpy fake was that Charles Dana Gibson? (always beware of guys with three last names).

quote:

Just what kind of a wimpy fake was that Charles Dana Gibson? (always beware of guys with three last names).

Especially guys with three last names that could also be three first or middle names. I thought that sort of thing was reserved for college presidents and assassins.

quote:

Vodka martini? Call it a Non-Connery.

It's settled then...we call it a 003.5...not quite good enough be a 007.

Seafarer, I made myself a couple of "Russis" tonight using Tanqueray Sterling Vodka, about 4 to 1. You'll be disappointed in me, but I had some "Blair's Death Garden" giardiniera (originally recommended to me by a former poster on this site), and I floated a big piece of pickled cauliflower in there.

As you said before, "G-d Save Us"!