Shaking and moving...


I'm a Bartender since 1995. In Germany was where I start shaking, in a summer job that last six months. Big summer, ha! Then moved back to my hometown, Lisbon-Portugal. And I started working at nightclubs. Lisbon was considered the worlds nightlife capital in the 90's, was crazy. After three years, love took me to Brazil and the shaking kept going at a nightclub in Sao Paulo. In the year 2000, When the love was over after to many caipirinhas, I bought my ticket to Miami and started shaking with the salsa ritmo, hay, hay, hay... Very hot, believe me. Yes, the music and the dancing, together with the mojitos, made me shake like never before. After some nightclubs I worked in fine dining, where my high-end cocktails shined and my passion for wine began. Eight years in Miami were great and I did the South Beach Bartending School where all the Big Boys, celebrity Bartenders are instructors. And many wine seminars, courses and the most fun part, wine tastings. Was a great experience. I got some new moves and shakes and at the same time a refined taste for wine. Well, New York was the next stop. Meatpacking District and then at Financial District, were the places where I had my NY experience for almost two years. Then I found love again and a transfer to Washington D.C. was necessary.



What can I say? I'm very passionate...


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Wednesday, July 14, 2010

Mediterranean Martini


A variation of the Classic Vodka Martini. The Mediterranean Martini is a must for the Martini Lovers.


 Ingredients:
 3 1/2 oz. Grey Goose
Splash of dry vermouth
3 Basil  leaves
Lemon peels

Preparation: In a Shaker with ice, join the vodka, smash the basil leaves to release the oils and put in the lemons peels.
Your martini glass should be already with ice and water to chill the glass.
Shake the goods for 20 seconds.
Through the ice in the glass away and splash a dash of vermouth into the bottom of the glass.
Strain the drink into the glass and garnish it with a fresh basil leave and lemon peels.
Skewer some olives filled with goat cheese and serve it.

Voila...



by Lusitano

Posted by The Shaker at 12:16 PM
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