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The martini service, maybe the best in the city, represents a bright contrast to the setting: the glass comes on a gold tray with an icy sidebar for the leftovers. It’s pure elegance.
A wet martini contains more vermouth; a 50-50 martini uses equal amounts of gin and vermouth. An upside-down or reverse martini has more vermouth than gin. [23] A dirty martini contains a splash of olive brine or olive juice and is typically garnished with an olive. [24] An extra dirty martini typically contains twice the amount of olive brine ...
The Martinez is a classic cocktail that is widely regarded as the direct precursor to the Martini. [1] [2] [3] It serves as the basis for many modern cocktails, and several different versions of the original exist. These are generally distinguished by the accompaniment of either Maraschino or Curacao, as well as differences in gin or bitters.
Ampelocissus martini is a species of climber or shrub in the Vitaceae family. Some sources use the spelling Ampelocissus martinii. [2] It is native to an area of Mainland Southeast Asia. The fruit are eaten by people and by several species of Pangasiidae shark catfish of the Mekong river.
We love a good, turbocharged cocktail and have sung the praises of the Grocer's Table and Fhima's Minneapolis' versions of the espresso martini. But just as shoulder pads go in and out of style ...
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Santiago was born in Manila, Philippines, on June 10, 1965, the third of six sons of an anesthesiologist.In 1972, when President Marcos declared martial law, the family immigrated to the United States. [2]
According to Demeterio, early Visayans made five different kinds of liquor namely; Tuba, Kabawaran, Pangasi, Intus, and Alak. [4]Tuba, as said before, is a liquor made by boring a hole into the heart of a coconut palm which is then stored in bamboo canes.5 Furthermore, this method was brought to Mexico by Philippine tripulantes that escaped from Spanish trading ships.