ROYALE TREATMENT HOW TO BE SHAKEN, STIRRED THIS HOLIDAY SEASON.Byline: Natalie Haughton Food Editor James Bond loves his martinis and demands them ``shaken, not stirred "Shaken, not stirred" is a famous catch phrase of Ian Fleming's fictional British Secret Service agent, James Bond and his preference for how he wished his martini prepared. .'' His cocktail of choice has become as recognizable as his triple-digit pseudonym pseudonym (s  `dənĭm) [Gr.,=false name], name assumed, particularly by writers, to conceal identity. A writer's pseudonym is also referred to as a nom de plume (pen name). . You'll find Daniel Craig, the sixth and newest face of Bond, enjoying them in ``Casino Royale,'' the movie opening in theaters Friday. In the 21st Bond movie, 007 gets back to the basics with his favorite libation li·ba·tion n. 1. a. The pouring of a liquid offering as a religious ritual. b. The liquid so poured. 2. Informal a. A beverage, especially an intoxicating beverage. b. , the original Vesper martini made famous in Ian Fleming's 1952 novel of the same name. It's made with three measures of Gordon's gin Gordon's is a brand of gin produced in the United Kingdom and under license in New Zealand and several other former British territories, with the top markets for Gordon's being Great Britain, the US, Greece and Africa. It is owned by the multi-national alcohol company Diageo Plc. , one of vodka and half a measure of Kina ki·na n. pl. kina See Table at currency. [Indigenous word in Papua New Guinea.] Noun 1. Lillet (an aperitif aperitif (  ·perˈ· ), shaken over ice, then served with a thin slice of lemon peel. Although gin was always the quintessential ingredient in the martini, created in the mid- to late-1800s, notes Kim Haasarud, author of the new ``101 Martinis'' (Wiley; $15.95), it wasn't until the 20th century that vodka got into the mix. The martini in Sean Connery's hands in ``Dr. No'' in 1962 was made with vodka instead of gin -- and it changed the way martini drinkers mixed their cocktails. Vodka martinis (with the help of a huge campaign by Smirnoff Russian vodka) made a big splash Big Splash could refer to:
Sophisticated, sensual and evocative, martinis are both retro and hip. ``The martini has evolved into a liquid canvas, for creations both beautiful and delectable,'' says Haasarud. Nearly any ingredient can be used in today's exploding nouveau martinis, which have created a new cocktail culture. Today, rum, cognac, tequila, fresh fruit infusions, purees and juices are added to create such drinks as the Appletini, Cosmo Martini and Hawaiian Punch Hawaiian Punch is the name of a brand of fruit punch drinks (containing 5% fruit juice) owned by Dr Pepper/Seven Up, Inc. (DPSU). It was created in 1934 by A.W. Leo, Tom Yates, and Ralph Harrison as an ice cream topping; customers later discovered that it made an appealing drink Martini. At Spago in Beverly Hills Beverly Hills, city (1990 pop. 31,971), Los Angeles co., S Calif., completely surrounded by the city of Los Angeles; inc. 1914. The largely residential city is home to many motion-picture and television personalities. , vodka martinis account for nine out of 10 martini orders, notes George Pitsironis, the restaurant's sommelier and bar manager. ``Grey Goose is the most called-out and requested vodka brand. The majority of the martinis are served straight up -- with three olives for good luck.'' Pimiento-stuffed olives are the No. 1 choice, followed by blue cheese (Spago makes their own) and jalapeno-stuffed. More than two-thirds of customers are olive takers, as opposed to the less than one-third who are lemon-twist takers. Naturally infused fruit martinis, served straight up, are also favored by diners. When making flavored martinis, fresh ingredients are key, says Haasarud, adding that the basic formula goes out the window (many contain no vermouth vermouth (vərm th`), blend of white wines fortified with additional alcohol and flavored with aromatic herbs, spices, and roots. It contains up to 19% alcohol. ). ``We use infused vodkas -- mandarin blossom and keffir lime -- such as those made by Hangar One,'' says Pitsironis. ``If we do a sweet martini, we like to do it with pure fruit syrups and juices, not flavored vodka.'' Haasarud also opts for pear-lavender, candied can·died adj. Permeated, covered, encrusted, or cooked with sugar: candied sweet potatoes. candied Adjective coated with or cooked in sugar: ginger, black truffle truffle (trŭf`əl) [Fr.], subterranean edible fungus that forms a mutually beneficial (symbiotic) relationship with the roots of certain trees and plants. The part of the fungus used as food is the ascoma, the fruiting body of the fungus. and honey-grapefruit vodkas from Los Angeles' Modern Spirits. At Kate Mantilini in Woodland Hills, classic vodka martinis and Cosmopolitans, made with vodka, triple sec, cranberry and lime juices, are the top sellers, says bartender Josh Roman. About 90 percent of all martinis ordered are vodka-based -- including apple, lemon drop lemon drop n. A small, hard, lemon-flavored candy. Noun 1. lemon drop - a hard candy with lemon flavor and a yellow color and (usually) the shape of a lemon , orange, peach, watermelon watermelon, plant (Citrullus vulgaris) of the family Curcurbitaceae (gourd family) native to Africa and introduced to America by Africans transported as slaves. Watermelons are now extensively cultivated in the United States and are popular also in S Russia. and chocolate espresso. The secret to good martinis, which range from $10 to $12 each at the restaurant, is to make them as cold as possible and serve in frozen martini glasses, points out Roman. He vigorously shakes ice cubes with 4 ounces of vodka and strains into a glass. No vermouth is required (for a dry martini) with today's premium-quality vodkas, he adds. ``It's not the base spirit that defines the martini, but the glassware -- a V-shaped martini glass (ranging from 4 to 9 ounces) on a thin stem, adds Haasarud, a Marina del Rey-based beverage consultant and owner of Liquid Architecture. A combination of factors, including a balance of high-quality ingredients and flavors you like, makes the perfect martini. ``A vodka martini is treated differently than gin,'' she points out. ``Shake the dickens (to a count of 15) out of 2 ounces of vodka, half an ounce of vermouth and ice cubes, then strain into a chilled martini glass. When shaking a vodka martini, I am doing three things to it (referred to as bruising) -- making it very, very cold; diluting it about 23 to 24 percent with water (from the ice); and aerating it. The martini will be cloudy when first served.'' For the gin martini variation (you don't want to dilute it as much, to avoid losing the natural flavors in the gin, or get it as cold or bruised), stir the same ingredients (gin in place of vodka) with ice in a cocktail shaker, then strain into a martini glass. For a holiday cocktail party this year, pair martinis with hors d'oeuvres, advises San Diego-based cookbook author Diane Phillips, known as the Diva of Do-Ahead. ``Less is more.'' Offer just one classic martini, a couple of high-quality brands of liquor, and present a garnish bar with a variety of stuffed olives -- blue cheese, anchovy anchovy: see herring. anchovy Any of more than 100 species of schooling saltwater fishes (family Engraulidae) related to the herring. Anchovies are distinguished by a large mouth, almost always extending behind the eye, and by a pointed snout. , garlic -- in addition to cocktail onions, hot peppers, and twists of lemon and lime. When it comes to the appetizers, Phillips believes in keeping the buffet spread simple but delicious -- with all of the choices served cold or at room temperature. So gather some friends together and raise a toast in celebration of ``Casino Royale'' -- and all those fabulous martinis Bond popularized. Natalie Haughton, (818) 713-3692 natalie.haughton@dailynews.com CLASSIC MARTINI Strip of lemon peel (optional) 2 1/2 ounces premium gin OR vodka Splash of vermouth (optional) 3 speared olives (optional) For a proper lemon twist, rub lemon peel, yellow-side down (not the pith pith, in botany, core of the stem of most plants. Pith is composed of large, loosely packed food-storage cells. As the stem grows older the pith usually dries out, and in some it disintegrates and the stem becomes hollow. ), around the edge of a chilled martini glass. Twist and drop into the glass. Combine the gin or vodka and vermouth in a cocktail shaker filled with ice. Shake and strain into the chilled martini glass. If you didn't use the lemon twist for garnish, then garnish with olives, if desired. Makes 1 serving From ``101 Martinis,'' by Kim Haasarud. VESPER (JAMES BOND) MARTINI The cocktail described by James Bond in the novel ``Casino Royale'': ``Three measures of Gordon's (gin), one of vodka, and a half-measure of Kina Lillet (aka Lillet Blanc, a type of wine made with fruit, brandy and herbs -- not as bitter as vermouth). Shake it very well until it's ice cold, then add a large thin slice of lemon peel.'' NOTE: Lillet Blanc, an aperitif, is available at Beverages & More locations in Canoga Park, Van Nuys, Valencia, Thousand Oaks Thousand Oaks, residential city (1990 pop. 104,352), Ventura co., S Calif., in a farm area; inc. 1964. Avocados, citrus, vegetables, strawberries, and nursery products are grown. (and other locations); and Wally's in West Los Angeles
From ``101 Martinis,'' by Kim Haasarud. CRAN-TINIS 1 cup (8 ounces) cranberry juice Noun 1. cranberry juice - the juice of cranberries (always diluted and sweetened) fruit crush, fruit juice - drink produced by squeezing or crushing fruit 1/2 cup (4 ounces) citrus OR plain vodka 1/4 cup (2 ounces) Triple Sec OR orange juice 1 teaspoon fresh lime juice Fresh cranberries, if desired Lime slices, if desired Fill a martini shaker or a 3-cup covered container half full with ice. Add all ingredients except cranberries and lime slices; cover and shake. Pour into martini or tall-stemmed glasses, straining the ice. Garnish glasses with fresh cranberries and lime slices on picks. Makes 4 servings, about 1/2 cup EACH From ``Betty Crocker Betty Crocker, an invented persona and mascot, is a brand name and trademark of American food company General Mills. The name was first developed by the Washburn Crosby Company in 1921 as a way to give a personalized response to consumer product questions. Christmas Cookbook.'' HERBED herbed adj. Flavored with herbs: herbed vinaigrette. GOAT CHEESE BITES 1 tablespoon fresh thyme leaves 1 tablespoon fresh flat-leaf parsley Noun 1. flat-leaf parsley - a variety of parsley having flat leaves Italian parsley, Petroselinum crispum neapolitanum parsley, Petroselinum crispum - annual or perennial herb with aromatic leaves 1 tablespoon fresh tarragon tarragon (târ`əgŏn), perennial aromatic Old World herb (Artemisia dracunculus) of the family Asteraceae (aster family), of the same genus as wormwood and sagebrush. 1 tablespoon fresh mint 1 (8-ounce) log soft fresh goat cheese 1 baguette 2 tablespoons extra-virgin olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. 1/2 cup oil-packed sun-dried tomatoes 1/2 cup fresh basil leaves Combine thyme, parsley, tarragon and mint leaves on a cutting board and chop them finely together. Unwrap log of goat cheese and roll it in the chopped herbs, pressing the herbs to adhere. Cut baguette into thin slices and drizzle them with a little extra-virgin olive oil. Gently press slices into a muffin cup so that they form a boat-like shape. Bake in a preheated 350- degree oven 5 to 7 minutes. They should be lightly browned and crisp. Let baguette slices cool in muffin tins. Top each baguette slice with a thin slice of herbed goat cheese. Top with a sun-dried tomato and garnish with fresh basil leaves. Makes 16 to 20 From ``Tyler's Ultimate: Brilliant Simple Food to Make Anytime,'' by Tyler Florence. VODKA MARTINI As preferred by James Bond in the films. 4 measures vodka 1 measure dry vermouth Shake vodka and vermouth with ice. Do not stir. (Shaking gives the misty effect and extra chill preferred by Bond.) Add a green olive. Garnish with a thin slice of lemon peel. Serve in a cocktail glass. From http://members.tripodcom/istiyak_khan/rules/drink.html. TEX-MEX Tex-Mex adj. Of or characterized by a blend of Mexican and southwest U.S. cultural elements: Tex-Mex music; Tex-Mex food. [Tex(as) + Mex(ican). LAYERED DIP 1 (15-ounce) can black beans, drained and rinsed 2 tablespoons chunky-style salsa Shredded lettuce, for serving plate 1 1/2 cups sour cream 1 cup guacamole 1 cup shredded Cheddar cheese 1 small tomato, seeded and chopped 2 medium green onions, chopped Sliced ripe olives or chopped fresh cilantro, for garnish Tortilla chips In small bowl, mix beans and salsa. Line a 12- or 13-inch serving plate with shredded lettuce; spoon bean mixture atop into a 10-inch circle. Spoon sour cream over beans, leaving about a 1-inch border of beans around edge. Spread guacamole over sour cream, leaving a border of sour cream showing. Sprinkle cheese, tomato and green onions over guacamole. Serve immediately or cover with plastic wrap and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. up to 6 hours. Garnish with olives or cilantro. Serve with tortilla chips. Makes 32 servings From ``Betty Crocker Easy Everyday Vegetarian: Meatless Main Dishes You'll Love!'' APPLE MARTINI 2 ounces apple juice OR apple cider 1 1/2 ounces citrus vodka 1 ounce Berentzen's Apple Liqueur liqueur (lĭkûr`), strong alcoholic beverage made of almost neutral spirits, flavored with herb mixtures, fruits, or other materials, and usually sweetened. The name derives from the Latin word to melt. (apple brandy OR apple schnapps schnapps n. pl. schnapps Any of various strong dry liquors, such as a strong Dutch gin. [German Schnaps, mouthful, schnapps, from Low German snaps, from can also be used) 1 ounce green apple puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. , optional (for a more robust martini) Splash of lemon juice Green apple wedge for garnish Combine apple juice, vodka, apple liqueur, apple puree, if using, and lemon juice in a cocktail shaker filled with ice and shake vigorously. Strain into a chilled martini glass. Garnish with an apple wedge. Makes 1 serving From ``101 Martinis,'' by Kim Haasarud. VERY DIRTY MARTINI The traditional dirty martini is made with just a splash of olive juice, but the majority of people who like dirty martinis like them very dirty. If you don't feel like buying a whole jar of olives just for the olive juice, you can buy bottled olive juice from DirtySue.com. 2 1/2 ounces premium vodka or gin 1 ounce olive juice 3 speared green olives Combine vodka and olive juice in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled martini glass. Garnish with speared olives. (By the way, it's bad luck to serve a martini with less than 3 olives.) Makes 1 serving From ``101 Martinis,'' by Kim Haasarud. SAVORY PECANS 2 cups pecan halves 2 medium green onions, chopped (2 tablespoons) 2 tablespoons butter, melted 1 tablespoon soy sauce 1/4 teaspoon ground red pepper (cayenne) In a small bowl, mix together all ingredients. Spread pecans in a single layer in an ungreased 15x10x1-inch jellyroll pan. Bake, uncovered, in a preheated 300-degree oven, about 10 minutes or until pecans are toasted. Serve warm, or cool completely. Store in an airtight container at room temperature up to 3 weeks. Makes 16 servings, 2 tablespoons EACH CHINESE-SPICED PECANS: Omit ground red pepper. Stir in 2 teaspoons five-spice powder and 1/2 teaspoon ground ginger. TEX-MEX PECANS: Omit soy sauce and ground red pepper. Stir in 1 tablespoon Worcestershire sauce, 2 teaspoons chili powder, 1/4 teaspoon garlic salt and 1/4 teaspoon onion powder. From ``Betty Crocker Christmas Cookbook.'' ROYALE FLUSH 1 ounce Russian or premium vodka 1/2 ounce Grand Marnier liqueur 2 ounces cranberry juice Shake vodka, liqueur and cranberry juice well with ice and pour into a chilled martini glass. Garnish with a lime twist. Makes 1 serving From Smirnoff Vodka CAPTION(S): 7 photos Photo: (1 -- cover -- color) From dry to dirty to 007 the classic martini makes a comeback From Beefeater Gin (2 -- color) VESPER (JAMES BOND) MARTINI From Smirnoff Vodka (3 -- color) HERBED GOAT CHEESE BITES Photo by Petrina Tinslay from ``Tyler's Ultimate: Brilliant Simple Food to Make Anytime,'' Clarkson Potter/Publishers (4 -- color) SAVORY PECANS From ``Betty Crocker Christmas Cookbook,'' Wiley Publishing Inc. (5 -- color) APPLE MARTINI (6 -- color) CLASSIC GIN MARTINI Photo by Alexandra Grablewski from ``101 Martinis,'' John Wiley & Sons Inc. (7 -- color) CLASSIC MARTINI From Grey Goose Vodka |
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