Complaining about the Snain rightfully brought me 3 days in a row of 90+ degree heat! What better way is there to cool off than with a refreshing vodka gimlet.
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The Vodka Gangsta Gimlet
Step 1: Find the right glass, not too big, not a martini glass.
Step 2: Fill glass almost completely with crushed ice.
**Smashing flatish, big ice cubes with the back of a spoon in your hand with confidence ("tha-whack!") works best - something about the hand skin cells just makes the drink.
Step 3: Fill glass almost to the bottom of the top layer of ice with vodka, do not cover the ice, make sure there's a little room left (though not much).
Step 4: Skewer a few olives on an olive pick and add a teaspoon or two of olive juice if you like them dirrrrty (I do).
Step 5: Add just a little Rose's Lime Juice. As my Dad says: "You can always add more, if you need it, but you can't take it out!"
Step 6: Stir contents with your olive pick and taste to determine if vodka to Rose's ratio is appropriate.
**If you're a big boy or girl your drink should only have the slightest green tint, if it's glowing green then baby, you aren't ready for this.
Step 1: Find the right glass, not too big, not a martini glass.
Step 2: Fill glass almost completely with crushed ice.
**Smashing flatish, big ice cubes with the back of a spoon in your hand with confidence ("tha-whack!") works best - something about the hand skin cells just makes the drink.
Step 3: Fill glass almost to the bottom of the top layer of ice with vodka, do not cover the ice, make sure there's a little room left (though not much).
Step 4: Skewer a few olives on an olive pick and add a teaspoon or two of olive juice if you like them dirrrrty (I do).
Step 5: Add just a little Rose's Lime Juice. As my Dad says: "You can always add more, if you need it, but you can't take it out!"
Step 6: Stir contents with your olive pick and taste to determine if vodka to Rose's ratio is appropriate.
**If you're a big boy or girl your drink should only have the slightest green tint, if it's glowing green then baby, you aren't ready for this.
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Why is it that describing this drink is as easy as explaining how to make a peanut butter & jelly sandwich, yet rarely in the history of the world has a bartender made one correctly?
