Post #160419 by Quince_at_Dannys on Fri, May 20, 2005 2:30 PM

What was with the James Bond thing, anyway? Is it because it's harder to slip a mickey into a drink that's being shaken?

Regarding the vodka/gin in freezer/not in freezer, I think there's an argument in favor of having both on hand. Certainly, I think it's important to start with normal temperature booze and REALLY cold ice to make a martini--after all, the melting of the ice imparts one of the most important ingredients in a martini--water. And if your ice is good and cold you'll get the frost on your pitcher that's so desireable. If a martini were just booze we'd all be sucking our drinks straight out of the bottle (which brings up another pet peeve of mine, the trendy dryness of today's martini's; use some fricken vermouth, otherwise you might as well sit in the corner with your lips around the mouth of a Beefeater bottle!)

However, it's nice to have some super cold vodka on hand for sipping or for making froofey martinis that have fruit juice in them.