Brand?
Thank you! And check out what I found online: https://bottlebarn.com/products/unico-yuzu-sweet-vermouth-750ml?variant=51800360911218&country=US¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&srsltid=AfmBOooLZH-ADB2b6AkVZ77F8LY8VfuXQh9brpLnw5c4kkOarK5-puWHvd4&gQT=1
Streamline the process!
Compared two classic recipes tonight, both 3:1 … Bombay red cap and Dolin vs. Tanqueray and Noilly Prat. Completely different drinks, both delicious. The richer taste of NP tames the assertive juniper of Tanq. The softness of the Dolin lets the few secondary botanicals of Bombay peek through.
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Yuzu question here - a little OT but has anyone tried fever-tree sparkling lime with yuzu? If you have, is it a good mixer?
I have not! I don’t often buy soda. But I’ll keep an eye out for it.
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Fun read.
1000 martinis a night??!
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I found that improbable as well. But many it includes room service or something?
Yeah probably included as well. Though was also thinking, it’s just say 350 people ordering 3 martinis a night. Spread out over 8 hours, from 5pm to 2am. Must be a goldmine for business… 
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Outrageous prices.
I wonder what they charge on a plain old Tanq and NP. Drink prices are going to be relegated to expense account drinking soon, if they aren’t already. I get a handle of Tanq for about $34 and a bottle of NP around $10. That is a heck of a profit margin for thirty seconds of shaking and plunking an olive into the glass!
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On another menu, you can see that they charge $21 for a shot of Tito’s. Tito’s! That’s what a bottle costs.
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Ahem. Stirring, please.
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At my house, yes. At most bars, even fancy schmancy ones, sadly no.
That’s just silly.
