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The Buñuel martini




Source of Recipe


the web


Recipe Introduction


Luis Buñuel, the late Spanish surrealist director, made many of my favorite movies: Un Chien Andalou, L'Age D'or, Los Olvidados, The Exterminating Angel, Simon of the Desert, The Criminal Life of Archibaldo de la Cruz, Nazarin, The Discreet Charm of the Bourgeoisie, That Obscure Object of Desire, and so on.
1. Chill glasses, gin, and shaker the day before.

2. Make sure ice is cold (at least minus-20 degrees centigrade).

3. Fill shaker with ice and pour in a few drops of Noilly Prat vermouth and half a demitasse spoon of Angustora Bitters.

4. Shake and drain, so that the only vermouth and bitters remaining is what coats the inside of the shaker and the ice.

5. Add gin. Any English gin will do, but I recommend Bombay or Tanqueray, depending on your taste.

6. Shake and pour into glass. Don't forget the olive.

7. Sip carefully. Buñuel martinis have been known to cause hallucinations and fits of manic well-being.

NOTES: A true Buñuel martini must have an olive. (He's Spanish, after all.) If you add a cocktail onion, then I guess it's a Buñuel Gibson. A twist of lemon makes it... well, it's still a martini, just not a Buñuel. And always remember: There is no such thing as a "vodka martini." Substituting vodka for gin makes your drink a "Vodkatini." It is not a martini, any more than vodka and sweet vermouth can be called a Manhattan.