A Proper "Classic" Martini - SippitySup

Ingredients

• 2 ounce gin (tanqueray, bombay sapphire, beefeater or plymouth)
• ½ ounce dry vermouth (noilly prat)
• olives to taste
• lemon twist (optional)
• 1 dash orange-bitters
• OysterCulture 6 /13/2010 @ 7:33 pm Love escabeche and love Rick Bayless, this recipe just has the makings of something amazing. Can’t wait to try! Reply
• jgreghenry 6 /21/2010 @ 6:36 pm It was good! GREG Reply
• Andrea @ Fork Fingers Chopsticks 6 /9/2010 @ 11:15 am Waiting a whole night to eat this dish will be the hardest part. Great post. The canela adds a lovely dimension. Reply
• Linn @ Swedish Home Cooking 6 /7/2010 @ 11:52 am Pan seared snapper doesn’t sound bad. Mm. Not at all. You just made me hungry. Reply
• kat 6 /7/2010 @ 9:24 am Oh, this sounds like a good one totry! Reply
• A Little Yumminess 6 /7/2010 @ 7:38 am on Top 9 to you as well. Just got back from Spain and this is inspiring. Reply
• Stella 6 /7/2010 @ 7:04 am Pretty Greg! I love the way you set things up right (smile). This escabeche sounds so good too-love the ingredients. Reply
• Pierre 6 /6/2010 @ 11:17 pm salut greg J ‘adore ta world cuisine pleine de soleil !!! Il fait beau à Paris la ville est superbe !!! Pierre Reply
• Nick @ Macheesmo 6 /6/2010 @ 6:37 pm Where the heck do you find a fish-shaped plate?! It’s so whimsical and fun. Great recipe and PLATE ! You should add that business to your opensky shop. Reply
• Lynne@CookandBeMerry 6 /6/2010 @ 4:37 pm Totally on my ‘I have to try this’ list. You did such an awesome job! I met you at Camp B and it is really fun to look around your website. Cheers! Reply
• Jenn AKA The Leftover Queen 6 /6/2010 @ 1:19 pm This looks so nice and refreshing Greg! I love the fish plate too! So cute! Reply
• Alta 6 /5/2010 @ 5:16 pm Wow, what a lovely dish, and perfect for a hot day. (It’s really close to 100 degrees today!) Yum. Reply
• sarah 6 /5/2010 @ 9:39 am Beautiful dish, saved this one for a future dinner party! Reply