NEWS
By Gwinn Owens | February 5, 2003
STROLLING INTO the lobby of the Meyerhoff in anticipation of a fulfilling evening of Dvorak and Richard Strauss, I was stopped in my tracks by what appeared before me: A "martini bar." Well enough, I suppose, for those who like their martinis after dinner. Then I looked at the menu: For a confirmed traditionalist who earns his living (or tries) by knowing the precise meanings of words, this was like a parody of the Apostles' Creed or of "The Star-Spangled Banner." For 100 years, the martini, the world's most sophisticated cocktail, composed of a measure of gin, plus French (dry)
FEATURES
By Rob Kasper | April 5, 2000
I AM NOT much of a martini maker, but if someone puts a perfectly made martini in my hand, I will happily sip the liquid and feast on the olives. "It takes the edge off," the martini makers say. Who am I to disagree? I have always associated a certain degree of edginess, tension and attitude with martini drinkers, at least when they are in their pre-imbibing state. My image of martini drinkers has been that they are smartly dressed world-beaters. They are tense types who, after downing their favorite elixir, become less tense, less driven and, in some instances, less dressed.
NEWS
By John E. McIntyre and The Baltimore Sun | May 3, 2013
I'm a big-tent person, you know. Live and let live, I always say. Milk of human kindness by the quart in every vein. No accounting for tastes, so let people enjoy their innocent pleasures. Life's too short, &c., &c. But my patience is sorely tried by an article at Westword in which one Jenn Wohletz, whom I take, from her vulgar but uninventive prose and untutored taste in drink, to be a young person, disparages the old-fashioned and the martini. The old-fashioned is a drink for Old People, she says, and it's a pain for the bartender to make, and "when anyone under the age of 65 orders one, they're only doing it to look cool and impress people.
FEATURES
By Rita Calvert and Rita Calvert,Contributing Writer | May 6, 1992
Don't dismiss orange juice as merely the breakfast beverage of choice. Imagine its vibrant juicy sweetness in a savory sauce. Married with a little spiciness, in this case, scallions and jalapeno chilies, and then enriched with cream and dry vermouth, orange juice makes a delectable sauce. Top a bed of pasta with the Valencia sauce, shrimp, fresh basil and crunchy pistachios and you have an irresistible entree prepared in less than 30 minutes.(For another meal one day, try orange juice as a replacement for part of the oil in a salad dressing or marinade.
NEWS
By THEO LIPPMAN JR | September 4, 1991
AT THE TEHRAN conference in 1943, President Franklin D. Roosevelt introduced Soviet Premier Joseph Stalin to the gin martini."How do you like it?" FDR asked."
TRAVEL
By Susan Spano and Susan Spano,Tribune Newspapers | November 15, 2009
ROME -- "Mescolati, non agitati" is Italian for "stirred, not shaken," but to me it means a good martini is hard to find here - and in a lot of other places, for that matter. I went looking for one on the last Sunday evening in August, the nadir of the year in Rome. It was hot even at 7 p.m., and everything was closed because Romans linger at the beach as long as they can before returning to town to face September. On the Via Veneto, prime martini territory given its Fellini-esque "La Dolce Vita" connections, lobby bars in the grand hotels were shut tight, and maitre d's in oversize suits beckoned me into sad, empty sidewalk cafes.