Comments on: Frozen Vodka on the Vertical; The Demise of the Ice Cube http://www.after5catalog.com/cocktailblog/frozen-vodka-on-the-vertical-the-demise-of-the-ice-cube/2007/06/07/ Lots of fun information and anecdotes on barware, martinis, drinking, entertaining and trends in the world of the cocktail. Wed, 07 Jan 2009 06:50:50 +0000 http://wordpress.org/?v=2.2 By: Eric States http://www.after5catalog.com/cocktailblog/frozen-vodka-on-the-vertical-the-demise-of-the-ice-cube/2007/06/07/#comment-26 Eric States Fri, 09 Nov 2007 23:13:31 +0000 http://www.after5catalog.com/cocktailblog/frozen-vodka-on-the-vertical-the-demise-of-the-ice-cube/2007/06/07/#comment-26 Dave, The water in the vodka trick is something i tried to pull on my parents for years. At the time putting your booze in the freezer was not a practice. Maybe it was the limited room in those old ice boxes. (Dataing myself here) Being heavily into their vodka, with them mostly gin, they could almost tell by the look off the booze before even tasting it that I had rained on their parade. It was fun. As far as the watered down vodka in the freezer goes, yes that will have an effect on raising the temperature that the vodka will, shall we say congeal, but if your fridge is cold enough, around -8 degrees, your booze will get syrupy. If you like a very strong martini than this is the way to go. But sometimes it’s a bit too powerful. I even thought about making a mix with water for the sole purpose of creating a longer lasting drink. So yeah my tricks on my parents are coming back to bite me but the vodka that I drink today is more potent than theirs was. Qualifying as a martini; If you use the classic martini glass and pour vodka into it without adding any vermouth than yes it’s a martini. As long as there is a bottle of vermouth some ware within 2 mile radius. That's close enough to call it a martini. Dave,

The water in the vodka trick is something i tried to pull on my parents for years. At the time putting your booze in the freezer was not a practice. Maybe it was the limited room in those old ice boxes. (Dataing myself here) Being heavily into their vodka, with them mostly gin, they could almost tell by the look off the booze before even tasting it that I had rained on their parade. It was fun.
As far as the watered down vodka in the freezer goes, yes that will have an effect on raising the temperature that the vodka will, shall we say congeal, but if your fridge is cold enough, around -8 degrees, your booze will get syrupy. If you like a very strong martini than this is the way to go. But sometimes it’s a bit too powerful. I even thought about making a mix with water for the sole purpose of creating a longer lasting drink. So yeah my tricks on my parents are coming back to bite me but the vodka that I drink today is more potent than theirs was.

Qualifying as a martini;
If you use the classic martini glass and pour vodka into it without adding any vermouth than yes it’s a martini. As long as there is a bottle of vermouth some ware within 2 mile radius. That’s close enough to call it a martini.

]]> By: dave http://www.after5catalog.com/cocktailblog/frozen-vodka-on-the-vertical-the-demise-of-the-ice-cube/2007/06/07/#comment-25 dave Thu, 08 Nov 2007 07:19:53 +0000 http://www.after5catalog.com/cocktailblog/frozen-vodka-on-the-vertical-the-demise-of-the-ice-cube/2007/06/07/#comment-25 Several Questions from a vodka/martini regular looking to become a connoisseurr....I had a bottle of goose in the freezer which got thick after about 3 days, was the freezer really cold, or did my roommate dillute my booze? Also, I've been calling my drink of choice as of the past 3 years a very dirty martini on the rocks..given the fact that it comes in a rocks glass as I prefer, and has no, I repeat NO vermouth, does it still qualify as a martini? Also, I work at a restaurant now, where both owners claim that Absolute is God's gift to vodka...I think that it is highly inferior to other brands, ie. Grey Goose would be my first, Kettle One a close second, and Titto's out of Texas a third tied with Stoli....Tito's is certainly the best bang for the buck...does this reflect a difference of opinion, or does this reflect my preference for alchohol that doesn't taste like anything...or does this reflect this foodies damaged/inferior palate, in my years as a martini drinker, I've come to enjoy the vodka's that taste the lease like anything else...easiest to drink straight or on ice, have the least after taste, etc. if there is a definative book of reference for the quality of different premium vodka's, I'd be very interested to read it, but the only info I can find on quality comes from my tounge, or "an international panel of taste testers" that seems to make it's way onto every magazine add that I read...Why is there no good info about premium vodka's as there is about Boudreaux...is it that vodka is relatively cheap and takes no time to make...what gives thanks Dave Several Questions from a vodka/martini regular looking to become a connoisseurr….I had a bottle of goose in the freezer which got thick after about 3 days, was the freezer really cold, or did my roommate dillute my booze? Also, I’ve been calling my drink of choice as of the past 3 years a very dirty martini on the rocks..given the fact that it comes in a rocks glass as I prefer, and has no, I repeat NO vermouth, does it still qualify as a martini? Also, I work at a restaurant now, where both owners claim that Absolute is God’s gift to vodka…I think that it is highly inferior to other brands, ie. Grey Goose would be my first, Kettle One a close second, and Titto’s out of Texas a third tied with Stoli….Tito’s is certainly the best bang for the buck…does this reflect a difference of opinion, or does this reflect my preference for alchohol that doesn’t taste like anything…or does this reflect this foodies damaged/inferior palate, in my years as a martini drinker, I’ve come to enjoy the vodka’s that taste the lease like anything else…easiest to drink straight or on ice, have the least after taste, etc. if there is a definative book of reference for the quality of different premium vodka’s, I’d be very interested to read it, but the only info I can find on quality comes from my tounge, or “an international panel of taste testers” that seems to make it’s way onto every magazine add that I read…Why is there no good info about premium vodka’s as there is about Boudreaux…is it that vodka is relatively cheap and takes no time to make…what gives

thanks

Dave

]]> By: MissHapp http://www.after5catalog.com/cocktailblog/frozen-vodka-on-the-vertical-the-demise-of-the-ice-cube/2007/06/07/#comment-3 MissHapp Fri, 08 Jun 2007 20:43:49 +0000 http://www.after5catalog.com/cocktailblog/frozen-vodka-on-the-vertical-the-demise-of-the-ice-cube/2007/06/07/#comment-3 The freezer trick is a good one, vodka should be a staple of the freezer, right under ice cubes (and hey, if they are cranberry or even olive juice ice cubes you can't go wrong). You should try it with Rain Vodka...One of the smoothest I have tried. The freezer trick is a good one, vodka should be a staple of the freezer, right under ice cubes (and hey, if they are cranberry or even olive juice ice cubes you can’t go wrong). You should try it with Rain Vodka…One of the smoothest I have tried.

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