“I like my martinis like I like my entendres… double.” – Thank you Monty.
Okay, I have been thinking about this a long time. If you are mildly thoughtful, and think of Lillet in place of Champagne, well then, yes, you will obviously find yourself aware that this was born from, and a nod to, The Vesper. But there’s other things going on here… a variation on either a Can-Can, which I believe to be a made up martini, or the Lola Martini, which is classified as a New Orleans Sour, both of which seem like wild variations of the French 75, which apparently won World War 1 for us. However, the idea of a Tom Collins glass is absolutely laughable. Really? You’re going to serve it in that? REALLLLlly? At any rate, this is a champagne cocktail crossed with a martini:
But in honor of the Vesper, I will relate why Mr. Bond and I share a profound similarity in our philosophy on aperitif:
“I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink’s my own invention. I’m going to patent it when I can think of a good name.”
Everything I cook is delicious, so the portions can be small.
But as for the liquids, we agree. I am delighted that this aperitif is the start of a wonderful evening… while never leaving you in the lurch. I have embedded a directive of post dinner digestif as part of this recipe. I also wanted to say that this recipe truly brings two worlds together, and I want to highlight how I am crossing the aisle, and creating compromise: there is both shaking and stirring in this cocktail.
1) Pour all vermouth into sink and remove bottles from house. Wash sink thoroughly. If possible, ask neighbors to temporarily store vermouth in basements or attics. Thank you Bill Devitt.
2) Recipe brand of alcohol chosen is classic, IE this recipe and blog will be understood in 200 years. If you need your small batch, local, organic, gluten free, artisinal, “did the alcohol have a free range to make other alcohol friends” type.. I dig ya. THE RECOMMENDED GIN IS ICELAND’S VOR, or The St. George Terroir with ingredients from Mt. Tamalpais like Bay Laurel and Sage. They say it’s an ode to the Golden State. I say it’s like running nude, backwards, through a snowy pine forest. But I am not making my own bitters, and I already went so far as to use the word “bespoke”. I particularly like Death’s Door Gin from Washington State, as well.
Uncle Fishbits Double Entendre, by Michael Hraba
4) About the extra liquid: Pour the shaken, delicious medley of white liquors into Coupe glass. Patiently stir. You will likely have about 2 oz extra of the shaken liquor. Immediately drink that while standing in the kitchen, prior to joining the other guests with distinguished cocktail in hand. You can always opt for a “a deep champagne goblet”.
5) Repeatedly taste.
6-41) The delights and enjoyments of friendly clime.
This is important for any evening. I tried to float Absinthe directly on this cocktail, and it made it a spectacular, almost pride inducing, failure. Just absolutely outstanding, singular, spectacular, failure. I wasn’t even upset. I was impressed (as they say). But it was some sort of odd chemical reaction, and I don’t mean the wormwood. Fusion? So now I am thinking this “Double Entendre” is an aperitif, wonderfully pregnant with digestif on the back end…. like a stoic doppelganger in your future; a form not like the Double Entendre, but born of it?
Like ethereal inebriating bookends to an otherwise delightful evening?
It will take repeated personal quality control tests to find the right timing on this. Check back for updates and changes that I will not relate but secretly alter.