0710 August 2010.pdf - Pacific San Diego Magazine
0710 August 2010.pdf - Pacific San Diego Magazine
0710 August 2010.pdf - Pacific San Diego Magazine
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
e crazy<br />
{taste} dining out cocktail<br />
drink crazy<br />
What’s Shaken<br />
I THOUGHT IT WAS THE MARTINI, BUT IT MAY HAVE BEEN ME<br />
By dave good / photo by brevin blach<br />
I<br />
was sitting in a bar downtown a few years ago, and my date ordered one of those black martinis. They<br />
were all the rage back then. It was a pretty thing to look at: pearlescent, not quite black but close<br />
enough, and served in traditional martini stemware, frosted and sophisticated.<br />
“I’ve never had a martini,” she said, taking a delicate sip.<br />
“You still haven’t,” I said. Maybe I spoke too soon.<br />
Shaken or stirred, the classic martini is a simple, no-frills cocktail: a measure of good gin and a<br />
dash of vermouth mixed in a shaker full of cracked ice, then strained and served in a martini glass<br />
with either an olive or a lemon peel garnish. Created in the ‘30s, it eventually grew to include a vodka<br />
variation with a pearl onion garnish, but little else.<br />
Richard Nixon hated marijuana, but he loved his martinis as much as the fictional James Bond does<br />
and the very real Dorothy Parker did. Parker, the witty New Yorker writer who died in 1967, was such a<br />
fan that she even wrote a little poem in celebration of her favorite quaff:<br />
I like to have a martini,<br />
Two at the most.<br />
After three I’m under the table,<br />
After four I’m under the host.<br />
Imported from the French Riviera<br />
available on<br />
LionsWinesCellar.com<br />
This was the stuff of the fabled three-martini-lunches. Soon enough, the drink became the<br />
quintessential sophisticate drink, and having one in hand was a mark of cultural distinction. When a new<br />
crop of “specialty” and “fruity” martinis came along years later, they were disdained by purists, of which I<br />
thought I was one—until now.<br />
This evening, Wellington Steak and Martini lounge bartender Colin Killroy has made me a Cucumber<br />
Goose martini: muddled lime, cucumber, eucalyptus infused syrup and cracked ice with Grey Goose vodka.<br />
“I call it a spa treatment in a glass,” says Wellington manager Javier Rios.<br />
He isn’t kidding. Opened two days before last Christmas by Red Door owner Rick Liberan, Wellington<br />
offers 18 martini variations, all just $7.50 during the 5 to 6 p.m. daily happy hour. As I take another sip from<br />
my Cucumber Goose, I begin to realize that it’s me, not the martini, that has been shackled by tradition.<br />
Now if I could just find the woman with the black martini and tell her I had it all wrong…<br />
The Wellington Steak and Martini Lounge<br />
729 W. Washington Street, Hillcrest<br />
thewellingtonsd.com