Tell me if this is a good idea...
It is warm out. And with the warmth, comes my return to my herbaceous master, yes, I speak of Gin. Tell me what you think of this idea. I’ve got a very large bottle of Vermouth, more Vermouth than I would drink in a lifetime as I typically enjoy my martini’s so dry that I instruct the bartender to vigorously shake the gin in the ice, set down the shaker, walk to the far end of the bar, and in a breathless whisper utter “vermouth”. That’s it. That’s the extent of the exposure I want my martini to have with vermouth. So you see, this large bottle will last quite a while and I need to think of ways to use it up.
My thought is this. What if I grab several lemons and begin slicing lemon twists, then, I take these twists and place them in a container of vermouth. What if I then place the lemon-twist-vermouth-bath in my freezer and, as the occasion dictates, garnish my summer martinis with vermouth-soaked, semi-frozen lemon twists? Will this be wonderful? It raises a few questions:
• Does Vermouth freeze solid? Science seems to suggest it will not
• If adding these lemon twists, will I need to add my whisper of vermouth as well? Or will the vermouth-drenched lemon carry enough vermouth for my martini?
• Will the lemon twist release more Vermouth as it sits in my drink and thaws? Thus regulating my vermouth-intake like an uncrushed Oxycontin tablet?
• The whisper of vermouth is typically added in the shaker to ensure a homogenous distribution throughout the martini. Will the localization of vermouth around the frozen lemon-twist prove to be a deleterious heterogeneity to my gin goodness?
These are the questions I ask myself. Trial one is in the freezer.
Interestingly, Vermouth freezes to near slushy consistency. I only have lime-twisted gin currently so true science will have to wait until I have a more neutral-tasting gin to conduct further experiments.
The lemon twists coated with vermouth-icee do seem wonderful.
I look forward to a report on your success. My guess (based on nothing but the hot air in my head) is that the lemons will soak up way too much vermouth for your taste (a taste I share). Also, I think the lemon twists may get mushy when they thaw.
In our house, we marinate the chicken in the vermouth, but make the martinis in the kitchen so the idea of the vermouth gets into the glasses.