Kentucky Derby Party Invitation

[GCC Consulting]

> -----Original Message-----
> From: 
> filepro-list-bounces+gccconsulting=comcast.net at lists.celestial
> .com 
> [mailto:filepro-list-bounces+gccconsulting=comcast.net at lists.c
> elestial.com] On Behalf Of Bill Campbell
> Sent: Sunday, April 15, 2007 4:23 PM
> To: filepro-list at lists.celestial.com
> Subject: Re: Kentucky Derby Party Invitation
> 
> On Sun, Apr 15, 2007, Jean-Pierre A. Radley wrote:
> >Bob Stockler propounded (on Sun, Apr 15, 2007 at 02:48:57PM -0400):
> >| Mike Schwartz wrote (on Sun, Apr 15, 2007 at 01:31:09PM -0500):
> >| 
> >| |      (top post)  I don't know where to get any mint 
> sprigs here in 
> >| | Northern Wisconsin and I would probably try to make my 
> Mint Julep 
> >| | with rye whiskey, anyway, but I've just "penciled in" the first 
> >| | "official" on-line party for the filePro room on my PDA...
> >| | 
> >| |      (Isn't there usually sugar or syrup or something 
> else added to 
> >| | a Mint
> >| | Julep???)
> >| 
> >| Yeah, a lotta people put some powdered sugar or simple syrup in 
> >| their's.
> >| 
> >| Actually, you can leave out the mint andi/or sweetener and 
> still call 
> >| it a Mint Julep or whatever you like.
> >
> >Well, that reminds me of nothing so much as people who put 
> only gin and 
> >ice in a glass, and still have the chutzpah to call it a martini.
> 
> True.  One has to whisper the work Vermouth over the glass.
> Actually the way my father taught me to make martinis when I 
> was about 10 was to swish a bit of vermouth in a jigger, pour 
> it out, then add the gin (and he tried in vain to keep me 
> from eating all the cocktail onions :-).
> 


My daughter, who was a bar tender at one point, used to pass the bottle over
the glass, to Bless the martini.

A mark pointed out, this would be a very dry Gin martini.

At least it is a real martini, not what the bars are calling all those new
fangled drinks they can classify any other way.

Richard