Martiny

Bertini I, Martini G and Luchinat C 1994 Relaxation, background, and t neory Handbook of Electron Spin Resonance (ed C Poole and H Farach (New York American Institute of Physics) oh 3, pp 51-77... 

L. L. Chang and K. Ploog, eds., MolecularBeam Epitaxy andHeterostructures, Martinys Nijboff, Dordrecht, The Netbedands, 1985. 

M. S. Kurzer, J. W. Lampe, M. C. Martini and H. Adlei creutz, Cancer Epidemiol. Biomark. Prev.,... 

A. Breton, M. Dusser, B. Gaillard-Martinie, B. Guillot, N. Millet and G. Prensier, FEMS Microbiol. Lett., 1993, 82, 1. 

Owing to its use as a vermin-killer and to its importance in toxicology, a great deal of attention has been given to methods for the isolation of strychnine from biological materials and the detection of minute quantities. For critical reviews of such methods see Ainsworth Mitchell, Steyn,ii Ward and Munch. A microchemical method for the differentiation of str3 chnine and brucine has been described by Martini. i... 

Ostryoderis chevalieri Dunn. An alkaloid, C15H33O3N, [a]j) — 75°, has been recorded by Balansard and Martini. Bull. sci. pharmacol., 1939, 46, 268.)... 

Reading, MA Benjamin/Cummings Publishing Company. Martini, F. M. (1998). Fundamentals of Anatomy Se Physiology, 4th ed. Upper Saddle River, NJ Prentice-Hall. 

A martini, weighing about 5.0 oz (142 g), contains 30.0% by mass of alcohol. About 15% of the alcohol in the martini passes directly into the bloodstream (7.0 L for an adult). Estimate the concentration of alcohol in the blood (g/cm3) of a person who drinks two martinis before dinner. (A concentration of 0.0010 g/cm3 or more is frequently considered indicative of intoxication in a normal adult.)... 

Why cocktails Why now Probably a couple of reasons. They ve had their heydays before, in the late nineteenth century, the early twentieth century, mid-century, and with the retrospective revivals of the 1980s and 1990s, when lounge culture and cocktail culture synonymously changed the way many people socialized. Cocktail drinking became a young, urban style of life unto itself—a martini culture that transcended gin and vermouth. 

And it was no longer an issue of reviving the classics, though they held strong. The martini is unlikely to be dethroned. But it was joined on the dais by the cosmopolitan, what one observer, Nicole Beland, called the girlie martini, in deference to its popularity with the single women of Sex and the City, the HBO television show, and Sex s national Sunday-nightly sisterhood. 

The revivals gained a second wind as younger drinkers discovered classics like the sidecar and the French 75 and the Cuban mojito. And the martini multiplied into unrecognizability tini became as familiar a suffix to the newest generation of drinkers as .com. And cocktail Websites, like The Great Plate or Drinkboj or Cocktail Times, were suddenly as ubiquitous as bars. 

And the bartender s vocabulary of ingredients widened substantially as Asian spirits like sake and shochu became bases for creating cocktails, and fruits and herbs like calamansi and shiso were employed as juices and embellishments. Even the martini met its match, with variations like the Bo Flai, a sophisticatedly subtle sake-tini served at Riingo, an American Japanese restaurant opened by a celebrated New York chef, Marcus Samuelsson (himself an Ethiopian Swede). 

And me I m just here to drink. This is a drinker s guide to drinking—cocktails and the people who love them, the people who make them, the people who invent them and the people who push the buttons behind the scene, from hip-hop musicians, who can elevate a brand s recognition like a high-five, to industry figures like Michel Roux of Absolut vodka, who decided that gin s problem was that it wasn t blue. He s trying to fix that. If you want to know how to make the perfect martini, ask John Conti (page 163), not me. He knows. 

Shake all the ingredients, except the Champagne, in a tall shaker filled with ice. Strain and pour into a cold martini glass. Top to the brim with Champagne. Garnish with flamed orange twist. (Hold a lighted match briefly to the twist to release its oil.)... 

Mix, it appears, wanted nothing less than a signature drink. When you ve got more stars than a movie, you don t rest on how many cosmopolitans you sell, I m guessing. The restaurant s bar, which employed Thierry Hernandez, and now Xavier Herit, from the Hotel Plaza Adienee in Paris, tried a truffle martini—truffle juice sprayed onto die glass in place of vermouth, with orange vodka. For an idea so potent, it was a nondescript drink. The truffles used were... 

West 17th Street tomorrow, has a novel four-step approach to serving cocktails—you order any drink on the menu in a shot, martini, highball, or pitcher size. 

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