{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/612e552895f9ec00136d5a16/6387bd0c285bb60010269f37?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"The Martini (re-run)","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/612e552895f9ec00136d5a16/1630594720502-92dfe195fdc7691aa03fd690aa99d64c.jpeg?height=200","description":"<p>Are we in the midst of a bonafide Martini renaissance? What are the limits for garnishes, riffs, and ingredients? And when does a Martini cease to be a Martini? These are all questions we should keep top of mind as we revisit one of the earliest recordings of Cocktail College: The Martini, with John Clark-Ginnetti, owner of 116 Crown in New Haven. Tune in — or read below — to learn how to make John’s Martini, and don't forget to like, share, and subscribe!</p><p><br></p><p><strong>John Clark-Ginnetti's Martini</strong></p><p><br></p><p><strong>Ingredients</strong></p><p><br></p><ul><li>3 parts Plymouth Gin</li><li>2 parts Boissière Dry Vermouth</li><li>Garnish: Lemon peel</li></ul><p><br></p><p><strong>Directions</strong></p><p><br></p><ol><li>Add all ingredients to a mixing glass.</li><li>Add ice and stir until chilled.</li><li>Strain into a chilled Martini glass.</li><li>Garnish with a lemon peel.</li></ol><p><br></p>","author_name":"VinePair"}