“We’ve been flaying our enemies for a thousand years. The flayed man is on our banners!”
~ Ramsey Bolton
The battle for Winterfell begins with the "Battle of the Bastards" episode this Sunday. When you have a battle in the Land of Ice and Fire, where the weapons are pretty much up close and personal, there's going to be a lot of smashing going on so I thought a smash style cocktail would be fairly appropriate. (If you're not too sure what a smash style cocktail, buy my book The Zen of Cocktails, you'll find the definition in the Categories Schmategories chapter.)
I also like the idea of a Smash cocktail because I dearly want to see Jon Snow and his Wildling army defeat and smash the living hell out of Ramsay Bolton. It's time for one less bastard in Westeros ... and it had better be Ramsey.
Jon Snow (good bastard) Ramsey Bolton (bad bastard)
Since this is for Winterfell I decided that, despite it being summer, a more winter-ish fruit and herb would be appropriate for this cocktail. However, since it is summer, it also had to be cool and refreshing which a Smash, with its mound of crushed ice, definitely is.
The Wolves Will Come Again
3 Ounces Bourbon
2 Tablespoons Sauteed Apples
1 - 2 Tablespoons Tarragon Apple Butter Syrup
1-1/2 Teaspoons Tarragon Vinegar
Garnish: Apple wedges, Dusting Dried Tarragon
Tools: Muddler, Cocktail shaker
Glass: Old Fashioned
Muddle the sauteed apples, apple tarragon butter syrup and tarragon vinegar in the bottom of the cocktail shaker.
Add the ice cubes to your cocktail shaker, pour in the bourbon and shake until chilled.
Pour into a chilled old fashioned glass, pile in the crushed ice, top off with a splash of soda.
Add your apple garnish, a few extra sauteed apples, a dusting of some dried tarragon leaves and serve.
SAUTEED APPLES & TARRAGON APPLE BUTTER SYRUP
This recipe creates both the sauteed apples and the Tarragon Apple Butter Syrup.
For each cocktail saute half a cubed red delicious apple in 1 tablespoon of butter, 2 tablespoons of brown sugar, a splash of bourbon and 1/2 teaspoon of dried tarragon. Cook on medium until the apples are softened and the sauce has reached a syrup consistency. Cool to room temperature before adding to your cocktail.
“My father told me big men fall just as quick as little ones, if you put a sword through their hearts.”
There is an aura of mystery that surrounds the birth of the Martini. I suppose that is fitting for a drink that has become associated with the likes of James Bond, spy extraordinaire, as well as other notables such as Frank Sinatra, Ernest Hemingway, F. Scott Fitzgerald, Alfred Hitchcock, Franklin Delano Roosevelt, and Winston Churchill.
Some say the martini originated in a saloon in the late 1800's in Martinez, California. There is a "Martinez" recipe in a bartending book from 1887 (The Bon Vivant's Companion by Jerry Thomas - but with a Maraschino cherry instead of an olive and a dash of orange bitters instead of a lemon twist. Some claim the name "martini" came from the Martini and Henry rifle used by the British army in the late 1800s - supposedly because both had "a strong kick". The first official mention of the word Martini appears in the New and Improved Illustrated Bartending Manual in 1888.
The martini was considered THE cocktail in the days of Prohibition - probably because of the "bathtub gin" of the era. It gained great popularity and élan during the days of the "Rat Pack" and fell into oblivion during the health conscious days of the 70s and 80s. The resurgence of the martini in today's chi chi bistros is due in part to the return of glamour and sophistication and the development of "designer" martinis that have little in common with the original drink.
EVOLUTION OF THE MARTINI
Probably the first true "martini" was concocted around 1911 at the Knickerbocker Hotel of New York by Martini de Arma di Taggia, who was head bartender at the time. He combined 1 part London Gin, 1 part Noilly Prat Vermouth and orange bitters, chilled over ice and then strained into a chilled glass. No one is really sure who added the olive - I like to think it was a hungry customer who decided to grab an olive or two and tossed one in the mouth and one in the drink for later.
Often referred to as the "Silver Bullet" (because of this quote by William Emerson, Jr.: "and when that first martini hits the liver like a silver bullet, there is a sigh of contentment that can be heard in Dubuque"), the current recipe for a classic martini is five parts gin to one part vermouth. A Dry Martin reduces the vermouth, depending on the taste preferences, from just a splash to simply coating the inside of the glass. It is said the Winston Churchill's idea of a dry martini was to look at the bottle of vermouth from across the room! The Classic Martini is most often served with an olive as garnish, but a softer version is served with a twist of lemon rind.
Current tastes prefer vodka instead of gin, though purists claim this is not a classic martini but a Vodkatini or a Kangaroo. In most upscale cocktail lounges these days you will find what I call "designer martinis" in a variety of recipes from the ground breaking Appletini to the downright decadence of dessert martinis like my Chocolate Martinis. For the glamorati of today if you serve it in a martini glass it's a martini. Fine by me, because it was the elegant and sophisticated martini glass that really began my own martini obsession.
INTERESTING MARTINI FACTS
"Shaken, Not Stirred", the movie version of 007's supposedly favorite way to have his martini mixed, would not give you a classic "Martini" but a "Bradford" where a cocktail of gin and vermouth is shaken then poured into a martini glass not strained so that small shards of ice float in it.
Though this oft repeated pop culture phrase has been the culprit of many a badly abused classic martini, it is not through any fault of the impeccable Mr. Bond, James Bond. In the books our favorite spy is actually ordering a "Vesper" (named after a Bond Girl) and not a martini.
Shaking the martini as opposed to stirring is said to "bruise" the gin, thereby sharpening it's taste and many argue this dulls the taste of the vermouth - possibly another way to create a "dry" martini. Either way, a Gin Martini is best stirred, not shaken and a Vodka Martini is best shaken, strained and served ice cold - like revenge.
For you health nuts, here's an interesting fact: A shaken martini is more healthy for you. Evidently, shaking the martini produces significantly higher antioxidant properties than a stirred one.
History of the Martini Glass Design
A study in form over function.
The martini glass, correctly called a cocktail glass, is a subset of bar glasses designed for specific purposes. Though the glass design may look arbitrary and somewhat of a balance challenge, there is a true function to this elegant and unique drinking vessel.
In a cocktail glass the long stem is a design element that will keep the martini cold without the addition of ice which would water down the drink. It also allows for holding the cocktail without allowing the heat of the hand to warm the drink.
There is a tale that the wide mouth was designed to allow for quicker dumping of the “illegal” alcohol in the event of a raid on the speakeasy during the Prohibition era, though it’s more likely that the wide brim was a design element that allows for surface tension which enhances the natural bouquet of the juniper berries in the gin.
A traditional martini (cocktail) glass was originally designed to hold a three to four ounce cocktail. When martini glasses were invented a martini was nearly all gin, then vodka, with just a splash or so of vermouth and maybe some orange bitters. These days the designer martinis require larger capacity because of the addition of juices and mixers. It’s not uncommon to see martini glasses that will serve a six or even eight ounce cocktail.
Martini (cocktail) glasses now come in all sizes and shapes and decorations. There are hand blown glasses with imaginative stems, etched crystal glasses and fun, colorful hand painted glasses available today. There are “inverted” glasses and even martini bowls without the stems that come nestled in a larger fishbowl shape you can fill with ice. I even have a giant martini glass that I use for chips, flowers and even party favors on my buffet table – but the one common design element is that distinctive conical bowl with the wide mouth.