I have two sets of barware the collectable stuff to admire, and the working barware and reproductions.
MARTINI TOOTHPICKS CRACK
I also have noticed that glasses from the freezer crack much more easily. So if I want a twist that means go to the store.
MARTINI TOOTHPICKS SKIN
If a lemon sits around the skin starts to dry and get hard. My only issue with the lemon twist is that I have discovered that in order to cut a nice thin ribbon of zest, that is pliable and withstands twisting, you need to start with a really fresh lemon. To address a few subtopics I like a lemon twist sometimes too. The old codger (who is from the school of martini drinking where the contents of the drink are more important than either the type of glass, garnish or toothpick) My evening martini is served in an industrial strength, zig-zag stem glass which is available for about $2.95 when a replacement is needed. For that reason and that one should never place a crystal martini glass in the freezer, my collection of crystal is for display purposes only. Perhaps that's one of the reasons I'd rather a lemon twist (in addition to the heightening of the taste of the gin which the twist provides).Īlso, using metal picks in a crystal glass increases the chances of cracking the often expensive glass. A sword shaped plastic pick marginally eliminates the phenomenon as the curve of the hilt seems to remain affixed to the rim of the glass, at times.
A tad awkward and the added body heat on the glass from my hand serves to warm up the contents too quickly. I find it necessary to grip the glass by the bowl whist using my forefinger to hold the stick in place.
However, I've found when skewering the three olives or onions on whichever stick, it's inevitable that the pierced garnish rolls to the lip of the tilted glass making sipping of the liquid quite inconvenient. Consequently it is a non-factor for me as it's the imbued tastes of the residual olive brine or onion juice I'm interested in, not the construction of the holder. I've not found either plastic or wood to affect the taste of the martini/gibson. On the rare occasions I choose either olives or onions, I use whatever pick is within reach. Never do I place the lemon twist in the glass. Instead I twist it above the liquid to release the oils, then holding it gingerly, use the twisted rind to mix and circulate the drippings. I prefer a lemon twist with my martini, but never drop it into the poured drink. To put in in a nurshell, I am a "wooden-toothpick-man". Anyway, I won't refuse a drink presented with a metal pick. I own, but don't use several different fancy metal picks, since my crystal doesn't like them. They are aesthetically pleasing (to my eye) and work well. If the only pick available at a bar, restaurant or at a friends home is a pink plastic sword, I will opt for a lemon twist. But still I prefer to have one, because it secures the retention of the olive in the glass (so it won't drop into your mouth by accident on the last sip).Īs to the preferred picks: I don't use any plastic picks (neither swords nor anything else). I won't eat an unpitted olive, so I don't need a pick. Thus I want to have some kind of "handle" attached to it, so I can easily fish it out of the drink. When consuming a Martini with an olive, I always use a pick with a pitted olive and I will most of the time use one with an unpitted olive.Īs a matter of fact, I will eat a pickled onion or a pitted olive. When drinking a Gibson, I always use some kind of pick.
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