I’ve been thinking, outside of the hours of 3:28pm on Fridays thru 11:00am on Sundays, Wednesdays is my favorite day out of the week. L&L have a half a day and it’s a great reset for our family. It’s also one “guaranteed” day I can usually sit down and write. Of course I type that, and yesterday it just wasn’t going to happen. Since DST (my arch-nemesis) arrived, I have been suffering from insomnia, and I crashed right after the boys, so yesterday isn’t the finest example of the “guaranteed” blogging day. Let me get back to what I was saying about Wednesday. After Friday night, all day Saturday and half of Sunday, Wednesday is my favorite day of the week. It so turns out that Wednesday is the best day for at home happy hour. And while I don’t love the alliteration of Woozy Wednesday, from henceforth (or until we all can come up with something better) Wednesdays shall be known as Woozy Wednesday.
Up this week is the classic Sapphire Martini. If you are kind enough to follow me on social media – you saw this pic yesterday afternoon.
I was having a mini meltdown when I discovered the bottle on the left didn’t have enough gin for a martini, but suddenly, like bright light, hope glistened, and I remembered my older brother, Josh, bringing a brand new bottle to a dinner party I hosted last month, and we never opened it. God Bless him and his gin delivery service.
I often field the question – “How did you and Chef meet?” The truth, I worked for him and his parents when I was in college. I thank Andrew and Katie for getting jobs there in high school because there is no way Chef and I would have ever met. The point, I learned to bartend from my father-in-law and Katie. And I will be honest, it’s a life skill people. It’s right up there with knowing how to swim, knowing how to drive a clutch, knowing how to mix a drink.
So here goes…
First, any cocktail served up traditionally goes in a martini glass. It has to (should) be chilled. (Don’t have martini glasses, the red solo cup will never you let down or give you up.)
If you have a cocktail shaker, you can mix in there. I used a pint glass. 1)It’s how I learned. 2) You guys can see in it. 3) That means jack today because I mixed and forgot to take a picture.
One glass or shaker filled with ice. Add a dash of dry vermouth, add a 7 – 8 count of Sapphire. Got it? Yeah, that’s cheating, but before you know it you can follow that, and be good to go.
I realized I don’t own a martini spoon, but guess what? You don’t need it. (Technically a pro needs one, but people we are just trying to cure hump day blues. Plus, you could go Bond and just shake, but not my style.)
Use the spoon, spin around the glass a time or two. Good. To. Go.
Strain your chillin’ martini glass. I got carried away with these drink garnishes I picked up at TJ’s. Man, that place is on point.
Pour away.
Done. And done.
Add a garlic stuffed olive. Drink up.
PS – Chat with me about what you want to learn to make or a fave cocktail you want to recreate. I am here for you.
Sapphire Martini
Chilled martini glass
Olives for garnish
2 oz Bombay Sapphire
1 oz Martini & Rossi Dry Vermouth
Combine over ice, and strain into a chilled martini glass.
Thanks, great article.