Quoting Michael Loo to Jim Weller <=-

This raw relish may have to much orange pith and peel in it
Title: Orange-Cranberry Relish

Supertasters need not apply, though; it had a little bitter
edge.

I like some bitter flavours, like Campari but am adverse to the
bitter elements in such things as rutabaga and citrus pith. Roslind
is a complete non-taster of the bitter taste in those two things.
She doesn't understand me at all when I speak of them.

I do save citrus peel by drying them, but only after slicing away
the pith in a similar motion to slicing the skin from a fish fillet.
I like the dried peels powdered as a spice, steeped in hot tea and reconstituted in boiling water with sugar or honey for home made
sweet and sour cocktail mix, syrups and bitters.

Commander's martini
1 oz sour mix
1/2 oz blue curacao
a twist

I would expect better from such a illustrious establishment. I guess
it's a sign of the times whereby even old school places feel the
pressure to bow to trendy fads and younger customers.

M's note: the restaurant offers 25c martinis and
martinilike substances with lunch

That's a real door buster of a lost leader unless gin is way less
than $6.50 a bottle in Louisiana.

This will instill a powerful stillness:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crystal purity
Categories: Beverages, Alcohol
Yield: 1 serving

2 1/2 oz Gin
1 ts Dry vermouth
1 Olive

Shake or mix gin and vermouth with ice, strain into martini glass.
Garnish with one olive.

SOURCE: "The Bartender's Bible" by Gary Regan

MMMMM




Cheers

Jim


... Some bars feel compelled to offer children's menus of sweet "martinis"

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