Servillius
08/15/2009, 10:05 PM
Lets be honest here, vodka is all fresh and new and like any other fresh and new thing you throw in a tank, probably just going to rot and ruin something. Chivas on the other hand has been aged for at least 12 years, you ain't seen cured till you see whiskey cured. Aged in oak barrels nonetheless. Or forget the Chivas, how about we go for some of that 16 year old Laphroig. Thats some good peaty stuff, it sure makes me happy. And its made out of like 1000 year old peat. What's more like a good, solid deep sand bed than a good Scottish peat bog. Hell, Laphroig is probably like God's way of supplying fish-keepers with the essence of deepsandbededness. Or some sort of bededness, thats usually where I wake up the next morning... usually.
Ok you're saying, this is silly David. None of these have anything to do with salt water. True, too true, but no reason to give up. When I hear salt water, I think pickling liquid. Now what finer pickling liquid is there than the good strong olive juice in a perfect dirty dry martini? Gin. Gin is what we were meant to be throwing in our tanks... with a bit of vermouth... and, err, does anyone know if the pimento is reef safe, or do I take it out before I make my little round green live rock display?
Ok, I admit I did read the bottle while I was mixing the previous martini. Something about 1000's of herbs and spices in that gin. Could be any one of those is copper and I'd never know it, not until I sleep it off anyway. Also, nobody in their right mind trusts that vermouth stuff. But so what, martini's are effete 1950's silliness anyway. We can do better, we have salt, we have a really big glass... gimme tequila and a can of minute maid concentrated lemon. Can you say margarita?
Oh fine, all the sugar may be overkill. I have fresh fish, I have seaweed... can we at least get a bottle of sake over here and talk this out?
Ok you're saying, this is silly David. None of these have anything to do with salt water. True, too true, but no reason to give up. When I hear salt water, I think pickling liquid. Now what finer pickling liquid is there than the good strong olive juice in a perfect dirty dry martini? Gin. Gin is what we were meant to be throwing in our tanks... with a bit of vermouth... and, err, does anyone know if the pimento is reef safe, or do I take it out before I make my little round green live rock display?
Ok, I admit I did read the bottle while I was mixing the previous martini. Something about 1000's of herbs and spices in that gin. Could be any one of those is copper and I'd never know it, not until I sleep it off anyway. Also, nobody in their right mind trusts that vermouth stuff. But so what, martini's are effete 1950's silliness anyway. We can do better, we have salt, we have a really big glass... gimme tequila and a can of minute maid concentrated lemon. Can you say margarita?
Oh fine, all the sugar may be overkill. I have fresh fish, I have seaweed... can we at least get a bottle of sake over here and talk this out?