Title: Orange-Cranberry Relish

Supertasters need not apply, though; it had a little bitter
edge.

I like some bitter flavours, like Campari but am adverse to the
bitter elements in such things as rutabaga and citrus pith. Roslind
is a complete non-taster of the bitter taste in those two things.
She doesn't understand me at all when I speak of them.

People have the widest range of reactions to
bitterness. There's that test of supertasterdom,
which is actually just a measure of sensitivity
to one or perhaps a small family of bitter
compounds. Whoever discovered it must have
decided that as he could taste it and his labmates
couldn't, he must be a superior being. Hence the
terminology "supertaster" rather than "person
with a neurotic fear of PTC."

I do save citrus peel by drying them, but only after slicing away
the pith in a similar motion to slicing the skin from a fish fillet.
I like the dried peels powdered as a spice, steeped in hot tea and reconstituted in boiling water with sugar or honey for home made
sweet and sour cocktail mix, syrups and bitters.

At one time I'd sliver tangerine peels and dry
and then freeze them, using them for Chineseoid
dishes up to a couple years later. The flavors
changed, first subtly, then majorly. Not having
anyplace to store them, I lost that habit long ago.

Commander's martini
1 oz sour mix
1/2 oz blue curacao
a twist

I would expect better from such a illustrious establishment. I guess
it's a sign of the times whereby even old school places feel the
pressure to bow to trendy fads and younger customers.

The regular martini was palatable. It might
have been with Carol or Lilli (if the former,
well over a decade ago) that we ordered an
array of all four for the photo opp. White,
aqua, pink, and green. The only melontini
and possibly the only cosmo I ever tried.

M's note: the restaurant offers 25c martinis and
martinilike substances with lunch

That's a real door buster of a lost leader unless gin is way less
than $6.50 a bottle in Louisiana.

I think it was Gordon's or Burnett's,
anyhow a light London-style gin, so not
quite that low but cheap enough.

This will instill a powerful stillness:
Title: Crystal purity
2 1/2 oz Gin
1 ts Dry vermouth
1 Olive
SOURCE: "The Bartender's Bible" by Gary Regan

I had this entertaining convo with a rather
attractive woman who works for one of the alcohol
conglomerates, Diageo I think, in which we
commiserated on how terrible some of the popular
brands are, including Tito's another of her
clients - we bonded on our dislike of the product,
and she noted that United, whose welcoming wings
we were being cradled within, had abandoned Tito's
in favor of Wheatley just within the last month
or two. I guinea-pigged it and ordered a Tito's
on the rocks, and the Chinese steward said, sure,
... oh, we've replaced it with Wheatley, would you
like to try that, and of course I said yes. It
wasn't bad - aromas of grain and solvent, rather
thick-textured, on the whole neutral with a
vague peppery-spicy note at the end. I gave her a
taste, and she agreed that it was inoffensive, for
a Sazerac product.

... Some bars feel compelled to offer children's menus of sweet "martinis"

Amend that to "most," and I'll agree.

Hot and dirty
cat: booze, martini
servings: 1

3 parts vodka
1/2 part olive juice
1/2 part peperoncini juice

Shake on ice and strain into a martini glass.
Garnish with 2 olives and a pepper on a spear

Alem Kurtovic, Sonsie, Boston
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