Amarula is the second best selling cream liqueur in the world and its fruit comes from the "elephant tree"



The cream liqueur that comes from South Africa and considered the second most sold in the world is called Amarula. It is made from the fruit of a wild tree native to Africa known as marula, very popular in Italy because of its African colonies. It is the result preferred by elephants, so your tree is also known as the elephant tree.

The process begins with the collection and selection of fruit, maceration, fermentation of the pulp, distillation, rest in American oak barrels for 12 months and later mixed with milk, which gives it that smooth, creamy consistency. His reputation as an aphrodisiac opened the doors to the world and turned it into an exotic and different alternative.

The Amarula is a versatile liquor can be combined with vodka, rum, juices, chocolate, coffee, ice cream or simply to achieve intense flavors.

CHOCOLATE MARTINI
Here is a recipe for this drink again to nosotros.Para prepare the chocolate martini Amarula need: 3 ounces of Amarula liqueur, 2 ounces vodka, 1 ounce crème de cacao and chocolate shavings. Cool the ingredients and the cup. Pour into a shaker with ice cubes, stir and serve in martini glasses, but first you have to brewing. To serve, sprinkle chocolate chips black and white

gave to fight osteoporosis

The tequila plant contains a compound that may be protective against osteoporosis, say scientists.

Agave to fight osteoporosis


"Agave plant (PHOTO: Mellado-IPN Erika)"

The agave, the plant which tequila is made, contains a compound that could help combat osteoporosis, say scientists in Mexico.

The researchers say that the substance, called fructan, helps the body absorb more calcium from foods which contribute to an improvement of bone tissue.

Scientists believe the finding could lead to the development of new foods rich in fructans that could have multiple health benefits.

The details of the investigation carried out by scientists from the National Polytechnic Institute in Guanajuato, Mexico, were presented at the annual conference of the American Chemical Society.

According to investigators, it was known that fructans, which are carbohydrates that are not digested and consisting of fructose molecules may have a beneficial impact on body processes.

"This results in improved health and reduced risk of many diseases," says Dr. Mercedes Lopez, who led the estuduio.

"Experimental studies show that fructans could have benefits for diabetes and obesity, to improve the immune system, reduce levels of disease-causing bacteria in the bowel, relieve constipation and reduce the risk of colon cancer," he adds.

In addition to the agave, other rich sources of fructans are artichokes, garlic, onions and chicory.

Bone Health

In the new study the researchers wanted to test the effect of agave fructans in the health and growth of bone tissue.

To test mice fed a standard diet and a diet supplemented with 10% agave fructans.

"Bone with osteoporosis"

They found that animals fed fructans were able to absorb more calcium from foods and discard less mineral in their faeces and also showed a 50% increase in the levels of osteocalcin, a protein associated with the formation of new bone.

"The results show that supplementation of a standard diet with agave fructans can prevent bone loss and improve bone formation," says Dr. Lopez.

"This indicates the importance of these compounds for the maintenance of bone health."

According to scientists, fructans can be used as nutritional supplements in many products and could even be used as a sugar substitute.

In countries like U.S. and fructans of chicory are used for the production of cereals, ice cream, baked goods and beverages.

And it is believed that the agave fructans may also have many applications, with the advantage that the agave grows in countries like Mexico, whose climate is not conducive to the cultivation of chicory.

Scientists emphasize, however, that the tequila-but comes from the same plant-not a source of fructans.

This is because the composition of these substances change and become alcohol when the agave is used for the production of tequila.

By: Jaime Cespedes Arians - Instituto de los Andes


The History of the Martini

The Silver Bullet, The most Sensual Cocktail

When you reach the fame must accept certain conditions, to comply with requirements and obligations, known facts and legends, evaluate disputes and dogmas. This is the case of the Martini, the most gourmet, sexy, subtle, beautiful, elegant, fashion, friendly, cool, Grooby, chic, in, gaga, mythical, full of glamor, good looks and we can mention a hundred other adjectives that have Records on file to refer to the King of Cocktails.


During the investigation we found many knowledgeable and experienced opinions, others whimsical and fanciful. Thoroughly analyzed the substance and the journey of this cocktail. We talked to many professional bartenders and "martinólogos" to separate the wheat from the chaff, ie vodka, gin, writing this history of the Martini.


Origins.



1. Dr. Franciscus de la Boe. In 1500, experiments performed at the Faculty of Medicine of the University of Leiden, Netherlands, its aim is to obtain a medicinal elixir. Juniper and used to perform well distill the juice of berries macerated in brandy. Soon the "Gin" Dr. Boe achieved international acceptance as a medicine and liquor. It's called "gin" for membership of the term "juniper."

2. The Lenape. Gin in 1608 and is in America and stars in this story. The famous explorer Henry Hudson serves gin to the natives in the island he has discovered. They get excited and the meeting becomes a joyful celebration. The next day, the Lenape, recovering from drunkenness, christened the place as "Manhachtanienk." Translated expresses the concept of "the island of drinkers." With time and natural evolution only be called Manhattan. And if you make a more personal interpretation, the project on time and with a clear trend of gourmet elegance, Manhattan would mean, in the spirit of the Lenape, the "island of those who take Martini."

3. The mixtures in Europe. The gin, brandy cold and strong with a great personality, she gained the acceptance of the drinkers. Its major customers are men tanned. For market development and sophistication, is associated with liquor to provide basically soft, aroma and flavor. One of the successful combination of gin, internationally, is the "Negroni" in Italy, where he meets the vermouth. The original formula contains four parts gin to one part sweet vermouth. To add a touch bitter Campari and adornment used a thin spiral of orange, so good ice cream.

4. Italian origin. It successfully mixes gin and vermouth in Italy and there shines the mark "Martini & Rossi" for the herbal liqueur. It is quite natural that the two beverages prepared cocktail is called Martini, and contraction in reference to one of its specific ingredients.

5. The Muse. We found a muse English, blonde, flat, thin, ethereal, with tremendous inner strength, like a torrent. How is it called? For nothing less than "Cocktail" and worked as a bartender at the bar of the Hotel Savoy in London. His creativity to mix spirits and liqueurs raised its preparations to the category of art. I found everything, made everything, then it is natural that when you cross the "pond" to go to America to lead the hot rods of the best jazz era, carried in their suitcases its unique formula mixture, the Martini.

6. The Martini & Henry rifle. Many claim that the Martini English adopted the name, from the first drop (ie, from the first kick), famous rifle used by the British army and was characterized by its strong recoil and accuracy. The Martini is a cocktail strong, powerful, deterrent, with a sharp, clean, accurate, faultless as a silver bullet fired by a rifle Martini. & Henry.

7. The mining of Martinez. Another legend about the origin of the Martini relates that in the late nineteenth century, in July Richelieu bar in the town of Martinez, California, a miner offered a rich reward in gold for the best cocktail. Of course, he would be the only jury. It was three days and nights on full assessment and the winner in their opinion was a mixture of three parts gin and one part red vermouth with an olive in it. After recovering from alcohol saturation and in consensus with his guests called it "Martinez" in honor of the people.

8. Professor. Is the nickname of Jerry Thomas, one of the most emblematic bartenders history of American bars. Has reached the highest level of fame in the 1880s, in the bustling dining room of Hotel Occidental San Francisco. Thomas gives lecture on cocktails, knows all the secrets for successfully blending spirits, liqueurs and juices. His creativity has no limits. So do not be left out of their creations for the first, last, best, the quintessential cocktail, we refer to Martini. Followers of this theory are the scholars versed in the work of "Professor". In the 1887 edition of the book of recipes for Thomas, it appears the Martinez cocktail formula: Vermouth, Gin Old Tom, a few drops of bitters and maraschino.

9. The beautiful San Francisco claiming paternity. An anonymous bartender had a habit of making his creations a name associated with the person who had made the cocktail. One day, a completely satisfied customer happy with their canteen went through the effects of a mixture of gin with vermouth. The bartender knew only that the customer is smiling his way to the town of Martinez. When asked what he had prepared to make you as happy, the bartender replied, "Martinez", which pronounced in English sounds "Martini." Soon comes the story to the people of Martinez, a small community of San Francisco Bay. Its working inhabitants lay claim paternity of the combined and every year in spring festivals held in honor of his Dry Martini.

10. The Ferry. At the height of gold rush many miners and adventurers across the bay, one of Martinez in California, some from San Francisco. As a palliative to the heat and cold, as an elixir for solitude and company, drank plenty of gin. Someone to take the heat, he added vermouth and fashionable flavor, bitter, bitter of Angostura, who used it for everything. Thus was born the Martinez cocktail, a California-blooded.

11. From New York, we present another classic version. The head bartender at the Knickerbocker Hotel, Martin di Arma di Taggia, in 1911, in its creative phase, there would be mixed half gin and half vermouth with a few drops of orange. Then, count, cooled his formula and drink served in a triangular ice. This drink, in time, would have resulted in the current stylish image with an olive in it. The name of the preparation was placed in honor of the bartender Martin. Some also point out in this place the oilman John D. intervention Rockefeller, as a mentor for Martini. Apparently this common alcoholic marking "habituate" the good bars in the Big Apple.

12. The French Connection. Now we change the nationality of the barkeep, this time is French. Also called Martin, used Noilly-Prat vermouth made in Marseille. It is also located in New York, in another hotel, the Kilmanac. The professional bar has to meet his client's richest and most famous: the billionaire Rockefeller. Inspired by the customer, portrays him, serve his creation, you get full approval. He gently calling back the Dry Martini and not "Ginrock" as proposed. Existence since 1992 in New York City a monolith where this story. The recipe: ½ cup of London Dry Gin ½ French vermouth, bitter orange strokes, twist of lemon peel and added an olive green. The harsh Rockefeller left 25 cent tip and a handshake.

13. The Hoffman House. In every community there characters and New York minute scholars. Papers in hand, as indisputable proof, we indicate that the bar where he first made this famous cocktail was that of the Hoffman House Tavern friendly.

14. New Orleans. No one doubts that this Creole city is very special for many reasons. It is so hot that they needed something to let them "cool", then the Martini was invented only for generating popular and spontaneous. Remember it is the only city where it is allowed and encouraged to drink it in the streets. Then you can enjoy the driest Martinis in the middle of the street and of course listening to the happy tunes of the formidable black music of Louisiana.

For BBC World, BBC World - There are worse hangovers and bad hangovers

A study says the day after excessive intake of alcohol is worse if you drank whiskey vodka.

There are worse hangovers and bad hangovers


"Bottles of Scotch Whisky"

As scientific research reveals an American whiskey produced a worse hangover than drinking vodka.

The reason could be that the number of "fellows" "toxic substances that are created during the fermentation process of alcohol-containing the first drink is higher than in the second," said Damaris Rohsenow, who led the research at Brown University , Rhode Island.

But although the hangover may be worse, Rohsenow clarified that "there was a worse performance (in the post-weaning) after drinking whiskey after drinking vodka."

The study, which also monitored the sleep patterns in volunteers, also found that sleep disturbances were worse in one of the two cases.

Methodology

The 95 volunteers in research, all healthy alcohol drinkers, had a night of "acclimatization" before drinking whiskey or vodka the next night.

All were given enough alcohol to put them above the legal limit for driving.


"Man holding a glass of alcohol "

On the third night were given a drink "placebo" containing no alcohol.

On each occasion, they were asked how they felt the next day and was tested how well they could focus on specific tasks.

Volunteers who drank whiskey reported many more symptoms of hangover, such as nausea, headaches, thirst and fatigue, compared with those who drank vodka.

However, the overall performance in tasks that required concentration was approximately the same in both groups.

Chemical trail

Chris Sorek, executive director of the nonprofit organization Drinkaware, said social drinkers should be aware that no alcoholic beverages has eliminated the risks of having a hangover.

While exceeding the recommended daily limits could mean hangover the next day, he said, in the long term, regular excessive alcohol consumption may increase the risk of cancer or liver disease.

The expert from the British Heart Foundation, Ellen Mason, reminded the BBC that "heavy drinking increases blood pressure, which in turn can cause a stroke.

It also increases the risk of certain cancers, and may cause damage to the brain, pancreas and liver. "

BBC Mundo.com - All rights reserved. No kind of reproduction without permission in writing from the BBC.

By: Jaime Cespedes Arians - Instituto de los Andes

The World Journey Martini


15. In Barcelona. The history and the possibility of controversy continue traveling around the world. For example, Salvador Sostres described and praised in his book "Living in Barcelona run by a local special Javier of the wheels, called" Dry Martini ", which he says is one of the most successful bars in Spain. Of course, the company specializes in Martini. This elegant possibility was initiated in the mother country, in June 1978 by an excellent professional named Pedro Carbonell.


16. In Lima. The fashion for drinking this cocktail in Peru became popular only in the last decade of last century, almost exclusively by elegant women between 30 and 40. Acculturate and drink a mixture of gourmet wave, ie the presence of vodka and fruit liqueurs. The favorites are the Apple Martini and Cosmopolitan. Before the consumption of the classic Dry Martini was reserved to a small group of connoisseurs, especially among members of the American colonies and England. The most famous Dry Martini is served in the 1960s, the "Grill Bolivar, the most elegant bar in Lima. It was natural to go in evening dress to listen to the band of Chano Scotty with his beautiful vocalist Nadia Milton and of course enjoy the driest of Martinis in the South Pacific coast.


17. In Copenhagen. The beautiful bar of the Radisson hotel became famous for in his letter announcing the world's most expensive appetizer, the "Royal Cocktail." Only the very rich are not frowned when paying the bill. In a thin glass presents the drink containing champagne and basically other secret ingredients, served with Iranian caviar. When diversifying its menu and after thorough market research, it was decided that Royal height could only be a super-dry Martini. Strived, compared and now say they also have the best Martini in Europe.


18. In Venice. An especially romantic terrace are of the most luxurious Hotel Gritti. Situated opposite the church of the Salute and close to the Plaza de San Marcos. When was "discovered" by Ernest Hemingway, adapted and scored an absolutely comfortable and spend whole afternoons musing and talking about pleasure, while enjoying memorable Martinis.


19. In London. Specialists say that the best Martini is served in the bar of Lansborough. As a "cathedral" of the cocktail, exhibited a very elegant architecture, with fine wood paneled walls. As a monument to the warmth of friendship, stands in the center of a huge fireplace. The service is impeccable, quiet, refined, quick and say they always have behind the bar to a "guru" among his professional qualities has the power to prepare the best Dry Martini England.

When did your newsworthy about pisco? Under what conditions?

Six years ago while working at a newspaper, my friend Guillermo Thorndike summoned me to the relaunch of a magazine's food and wine. The owner was his niece Mariana Rossel del Campo. William, as we all know, in addition to writer and journalist, was a great greediness and published a book critical of Peruvian cuisine. The proposal excited because I do a magazine is always an exciting adventure, where you can translate your concerns in greater depth journalism, but also, in this case because it was an emerging issue, quasi-virgin. The proposal was essentially launching a wine magazine with some touches of food and other drinks, but on the way to restructure it, I stumbled into a new world that lay behind many experiences that I experienced. For example, our friend, the great photographer Carlos "El Chino" Dominguez is itself a soul brother of Julio Vidal Rivadeneyra, the pisco Rivadeneyra, who invited us to see the heights of Pacaran and pisco. I am passionate about the story since childhood and I found that Pisco was a thread of over 400 years of Peruvians. On the other hand, the club had pioneered Dionysos the tours to the wineries pisco. So we knew from the first issues that the magazine could not only wine, which was an urgent need to give voice, expression, research, space, face to pisco and its makers. As the I learned, both groups are engaged in a close relationship, a mutual enchantment later became a commitment that goes beyond professional.
You always liked the pisco?

Not always, because they did not know him thoroughly. I remember some adolescents experience some pisco, that I left a pleasant memory. Eighties, the worst times of pisco. But I always kept a bucolic image of chilcano, because my father was a great chilcanero. That stayed with me forever and, therefore, from college days, where we had to order a drink, I opted for the chilcano. At that time did not matter if it was with a ginger ale or white soda. And journalism, never missed a chilcano in the gatherings of those in the old edition closures.

How did you began to like?

Pisco itself, pure, I started to like when I started to travel to the wineries and from pisco, especially my first pisco Congress back in Moquegua. Like I said, I knew all there behind him, its history, its traditions, the people. We undertook lengthy trips to the vineyards, cellars, to see how national born spirits, staying weeks and by all reports that I might occur, not just large, but, above all, small. I made friends with many pisco, wise people, young and old, that opens the heart when you know you go to them with sincerity and to learn, and Manuelito Bernales, the Cholo Matias, Mocho Moquegua or chaucato Mejía. Pepe also pisco Moquillaza scholars, for example. I never cease to ask, I read everything I can about pisco. Testing and testing, as loving you.

What do you like the pisco?

That pisco is a true reflection of their authors, and extraordinary people of the five regions could only make pisco pisco extraordinary. I like his nobility, his sincere and friendly, strong and stately, cheerful and devilish. As you drink plenty of sensations gives you refer to the pure states of nature, takes you out to the vineyards, their magic evenings sunburst, its sunrises enthusiastic.

Do you like pure or in some kind of cocktail?

The pure pisco is ineffable, each grape pisco is a different peak. When you close your eyes, palate and is a unique feeling, final. I like that. But in the cocktail bar also offers extreme versatility, provided that no abuse of sweetness and let him speak with personality.

Which of the pisco-based cocktails is your favorite?

Definitely, chilcano. For many reasons. Pisco shines more, especially the better quality. Each grape is expressed in its unique personality. As it is dulcet, you have to take too many doses to be offside. It is modern and versatile because you can use all the varieties of cigars, Scholes and green grape. If you have a bottle of pisco, you can develop anywhere on the planet. Because it reminds me of my father and my great friend, the late William Thorndike, with whom we used to make us a fabulous Chilcano Torontel grape. Then the captain, a male and elegant cocktail, a baron of the past with which it is dangerous to be fun and partying.

Taking into account that Dionysus is a wine magazine, how much space devoted to pisco?

Dionysus has taken the flag of pisco as their own and I would say that devotes one third and even more of its contents. Review the issues and see that even many covers are of pisco. We, for example, the only national who traveled to Cañete, Chincha and Ica to make a report and photographic record of the ravages of the earthquake of 2007 in the holds of these regions, less than a week occurred and delivering aid. The photographic evidence of this report are invaluable. We interviewed almost all the country pisco. I remember the story I did a lot to the Women's Pisco. We have never failed to meet a national congress, a national competition. It says a lot.

Why Dionysus considers it important to devote space to Pisco?

Identity is the word. If we were in Chile and Argentina, one could understand that a spirit has only a discrete section in a wine magazine, but in Peru, where Pisco is part of our identity, had to occupy a leading place.

What are you most attracted the attention of the world of pisco?

That beyond bland chauvinism and jingoism, beyond the tendency to believe that we are the center of the world and the mother of Tarzan, the guy is truly one of the finest drinks and nobles of the planet, and the Peruvians have not discovered at all.

We know you did a few years ago Pisco Guide Dionysus. Tell us about the experience.

The idea of a guide pisco originated in one of the trips I took with photographer Eric harmful. I told him the idea and decided to make William. First started working a guide that was to be called "The routes of pisco", together with Julio Vidal Rivadeneyra, but the project had crystallized well and was truncated, although we had visited Cañete and Ica. I performed all research in the introductions to each region pisco. Then we talked with the owners of Dionysus and I pitched him the project. Our idea was to start with a guide who successfully carry out a kind of register of national pisco production, a record as complete as possible, without assessment or ratings. In a second edition we can take care of starting with the comments and a third would begin with the scores. Dionysus accepted and started work. They were responsible for the commercial and logistical support, we research and editing, with an entire team. I myself traveled to several regions and many wineries. I did all Arequipa, Moquegua and Tacna. It was a fascinating experience, a marathon of wine, a bath with jets of pisco reality of the country.

How did the idea of organizing a Chilcano Week?

It comes from several years ago. As I say, I am chilcanero by inheritance and conviction. So as I got to know our reality pisco, seen from inside and outside, felt the need to turn around the promotion of our pisco, and talking for several years with friends like Ricardo Carpio, Pepe Moquillaza, Laura Israel with my girlfriend, Alina Santos, we were realizing that the road was the chilcano. In December I decided to do a special with the theme, I organized a gathering and there came the conviction that we should take immediate action. Days later, Alina and I presented the draft to these friends and said "we do!". We were inspired in part on the format of the anchovy week, but then made changes and adjustments that are designed to overwhelm the least possible pisco producer, the restaurateur and the consumer, the whole chain gain, is entered in this virtuous circle in which the pisco offers a rebate, the restorer offered a promotion, the consumer consumes more fuel. Then, the pisco sells more and the restorer as well and everyone is happy.

Who participates in it?

In this first edition, nearly 100 participating restaurants in five cities, including Asia, 16 brands of pisco, and have supported us restaurateurs, chefs, producers and broadcasters pisco friends. The support of Hans Hillburg in Cusco was spectacular, he organized and circulated around there.

Who sponsors?

Pisco Viejo Tonel offered us a sponsorship and gave it to us even though we told him we could not put your logo on the chart because they wanted the event to become no pisco exclusive. It found that the idea is to open, not close by commercial interests. Point to them. Sponsor: City Sightseeing Turibus the inaugural tour, Concepts to the broadcast and print campaign, Grambs posters, Lima View with part of logistics, Additive and Hair Studio for the production of graphics and Dionysus with its network of contacts. We relied on an extraordinary opening: Larcomar, Mangos, Piscobar, Hotel Country Club, Antigua Taberna Queirolo, Spades, which offered Chilcano and snacks to the guests, artists, chefs, pisco and newspapers. Also ginger ale Picadilly. And how can we forget the support of the models and Gonzalo Frech Leslie Bejarano. So many friends and businesses that were chilcano T-shirt with a generous spirit.

What results Chilcano Week had sales of establishments that offered?

Extraordinary, exceptional. According to the data we have collected, not yet complete, I can tell you in the order of one thousand percent, on average. The Country Club, for example, according to the actual Roberto Melendez, sold in that week the amount of Chilcano who normally sell in a year! Ricardo Carpio Piscobar same, about a thousand Chilcano weeks and had to be extended for several more days due to demand. Cachiche Witch now offers not only pisco sour in your letter, but also Chilcano that its sales rose from zero percent to 500 percent. And so on. But the impact was even greater, because we have records of all piscos that were sold with ginger ale to consume homes and other facilities.

Where have you taken the best chilcano?

At home, in the PiscoBar and Country. My chilcano is bravazo.

You tell us a little about variations chilcano? What is your favorite? Why?

The extraordinary thing about this drink is that you can drink it with all varieties of pisco, as I mentioned. Eight of the eight pure varietal grape pisco, more green Scholes and musts from each grape. Everyone who asked his favorite, and that ad infinitum if you think about brands, regions and valleys pisco, and macerated in all possible on the basis of pisco. But the basic formula is: two ounces of brandy in a tall glass, ice, ginger ale, chilled to complete, a slice of lemon and a few drops of Angostura bitters. Some say this is the formula "Ica", because there's another variation of chilcano wearing a splash of lemon juice, and adding yet another sugar. The squeeze of lemon as I can be accepted with some macerated to balance. But the syrup should be banned from chilcano rubber, for two reasons: it can hide a bad pisco (in fact, that is the purpose for which many people use) and subtracted from the chilcano this feature to take one after another without much havoc and no hangover. Gum syrup is responsible for many headaches and many Creoles, so must be avoided. My favorite, in any case, is the style chilcano "Ica.

What kind of piqueo we recommend to accompany the chilcano?

From a sausage, mate infallible, until a few potatoes or yucca sauce or ocopa huancaína with ceviche, with cause, stuffed with kebabs. I imagine with some grilled octopus. To me once a molle chilcano called me a chicharroncito. And we have to try a hot pepper stuffed with a mash of chilcano rocoto. Very powerful.

By: Jaime Cespedes Arians - Instituto de los Andes
The Martini and Famous.
1. Winston Churchill. (1874-1965) Great British statesman, unmistakable figure, we remember him with his cigar, and a classic hat is one of the major figures in twentieth century history. But what interests us here is his great love of Martini. By his own definition he was an expert and described enthusiastically preparing your recipe. His secret was well chilled gin with glasses. Carefully picked olives and had about a bottle of the best dry vermouth. After serving gin and garnish with olives staring at the bottle of vermouth that was fine next to her martini glass, was concentrated for a moment and then was ready your Dry Martini. It is said that General Patton (1885-1945) had the same habit, only to turn his eyes upon Italy, unlike Churchill who was looking to France.
2. Franklin D. Roosevelt. (1882-1945) Born in Hyde Park, New York, became one of the most beloved presidents in a very difficult time for the United States. I had to face the absurd American Prohibition, which lasted from January 16, 1920 until mid 1933 when President Roosevelt repealed. The entire country festival the repeal and the President publicly provided with a Martini. Later it became known as a bartender, the chief of state was quite informal since it adds to their Martinis a touch of anise in some cases and in others a shot of orange juice. Roosevelt, the historic meeting in Tehran, during the Second World War in 1943, Stalin offered a martini that he prepared. The Russian hierarch comment was: "Okay, I like it, but it is something cold and hard on the stomach."

3. Cole Porter. (1891-1964) was born in Peru, but not in the Andean nation, but in a city of that name of the state of Indiana. It is one of the greatest composers of all time, its successes are legion. For the Martini has chosen an appropriate background music, classic, unforgettable, we're talking about jazz and blues. This great creator wrote beautiful songs very appropriate for the ritual of the bar, like "Make It Another Old-fashion, Please", "Say It With Gin", "Absinthe Drip," "Cocktail Time" or "Drink, Drink, Drink . And if you want to add a special cherry or olive, the melody of exquisite interpret Porter Julie London.

4. William Faulkner. (1897-1962) American writer born in New Albany, is of paramount importance in world literature. He became famous in 1929 when he wrote the novel The Sound and the Fury. " Then comes a rush of success until 1949 won the Nobel Prize for Literature. "A Fable" is one of his last novel, was published in 1954 and she won the Pulitzer prize. He loved martinis and whiskey sours that eventually kill him, but was unable to write without a few drinks: "When the first Martini drink I feel bigger, wiser and higher. When I drink the second, I feel superlative. When I take some more, and nothing can stop me. "

5. Bernard de Voto. (1897-1955) Renowned American writer and journalist. For excellent historical essay "Across the Wide Missouri" won the Pulitzer Prize in 1948. Good martini-drinking, like any writer who is appreciated, coined a famous phrase: "This cocktail is the supreme American gift to world culture." In another of his odes to good drinking says: "You can not keep a martini in the refrigerator more than maintain a kiss. The proper union of gin and vermouth is a great and sudden glory, is one of the happiest marriages in Earth and one of the shortest. " At these words we can only enjoy certain rules and a lot of respect for the ceremony. For example, martinis are not taken to be disheveled, sweaty or slippers.
6. Joseph Pla. (1897-1981) Spanish writer and journalist, was born in the town of Palafrugell Girona on March 8, 1897 and died in Llofriu Mas Pla, 23 April 1981. On one occasion said that was part "of a small tribe Catalan, whose landscape and people helped forge his character. So, with his unique perspective, he left behind a Catalan representation of reality and became a real reference point of the culture of his time. His complete works published by the Editorial Destino, a collection of 45 full volumes. It is to us especially interesting Pla cookbook, "He who menjat hem" (1972). More production. impossible. Joseph Pla was a big fan of the Martini, which was considered an authority. Undoubtedly the "Maestro" have to believe everything.


7. Humphrey Bogart. (1899-1957) was born into a prominent family of New York. His father was Forest Bogart, Manhattan doctor and his mother, Maud Humphrey, a brilliant painter. Both alcoholics. From his cradle explains its name and its genes for drinking. He scored his first hit film in "The Petrified Forest" (1936), Archie Mayer, playing the gangster Duke Mantee, martini drinker, drink indispensable for any mob boss. But they were two productions of the flagship history Martini: "The Maltese Falcon (1941), John Huston, which played the explosive-drinking detective Sam Spade, and of course the eternal" Casablanca (1942) of M Curtis. He was awarded the Oscar for her role in "The African Queen" (1951) by John Huston. He married in 1946 to actress Lauren Bacall with whom he had two children. He died on January 14, 1957 of throat cancer in Los Angeles, California. Are attributed to dozens of phrases related to drinking and drink, but we stayed with his supposed last words, the deathbed: "I should not change from Scotch to Martinis." If there is a paradise, in it we imagine the great Bogie sitting at Rick's Café bar holding a double martini in his right hand, listening to the tune of Sam the piano and recalling Paris.