It is warm out. And with the warmth, comes my return to my herbaceous master, yes, I speak of Gin. Tell me what you think of this idea. I’ve got a very large bottle of Vermouth, more Vermouth than I would drink in a lifetime as I typically enjoy my martini’s so dry that I instruct the bartender to vigorously shake the gin in the ice, set down the shaker, walk to the far end of the bar, and in a breathless whisper utter “vermouth”. That’s it. That’s the extent of the exposure I want my martini to have with vermouth. So you see, this large bottle will last quite a while and I need to think of ways to use it up.
My thought is this. What if I grab several lemons and begin slicing lemon twists, then, I take these twists and place them in a container of vermouth. What if I then place the lemon-twist-vermouth-bath in my freezer and, as the occasion dictates, garnish my summer martinis with vermouth-soaked, semi-frozen lemon twists? Will this be wonderful? It raises a few questions:
• Does Vermouth freeze solid? Science seems to suggest it will not
• If adding these lemon twists, will I need to add my whisper of vermouth as well? Or will the vermouth-drenched lemon carry enough vermouth for my martini?
• Will the lemon twist release more Vermouth as it sits in my drink and thaws? Thus regulating my vermouth-intake like an uncrushed Oxycontin tablet?
• The whisper of vermouth is typically added in the shaker to ensure a homogenous distribution throughout the martini. Will the localization of vermouth around the frozen lemon-twist prove to be a deleterious heterogeneity to my gin goodness?
These are the questions I ask myself. Trial one is in the freezer.