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When I enter a new cocktail, I am always tempted to order a Dry Martini but I hesitate again and again and is more likely a Manhattan or an Old Fashioned take to check. most expensive champagne General knowledge and quality of the bar off The latter may be less likely to mess up, I think personally. If you do something wrong with a Dry Martini, he is really bad and poor Dry Martini is sacrilege. What could go wrong to drink that consists of two ingredients? The answer is a surprising amount. Saturday most expensive champagne we decided to test (De Milano, Keizersplein, most expensive champagne Aalst). New champagne and cocktail bar in the neighborhood Although located in an old stately mansion with plenty of potential, they still had some bad development ball in decor. What lounge stands for rest, relaxation and a stately but homely atmosphere, this was quite kitschy, the carnivalesque (what a city like Aalst might not be so out of place). Gold, black and blue were the garish primary colors with a high gloss black tile floor. Golden banks impossibly high backs were against the walls. A huge advertising poster Martini Brut framed with a baroque gold frame, covered almost an entire wall. At that time I had to run away. After much hesitation worrying about the terribly limited cocktail menu, I decided most expensive champagne to go anyway. The Dry Martini Probably because they had Angostura bitters put in the ingredients and although unusual I do this occasionally with my house martinis for extra flavor key and the beautiful "golden" color of the drink will get. The order was recorded and I decided not to ask in terms of preferences, because it will get really "à la façon du chef" themselves. From my seat I could see the subsequent horror that took place more or less follow. Behind the bar The Bombay Sapphire was drowned in the Martini Bianco (not even Martini extra dry), the mixing cup was plopped on the shaker and it was shaken in a way that a normal person just checks if there is some milk in the bottle three times. I hate shaken martinis, I'm not James Bond. Then, the mixing cup was removed and the stuff was poured into a martini glass, in which the bartender her fingers used instead of a strainer in order to keep the ice. Against At that moment I reached for my mobile phone and typed as fast as I could get a message to a friend who I had invited to ensure that he would come here. Meanwhile, I saw how the Mai Tai my girlfriend was killed most expensive champagne with Amaretto, Grand Marnier and grenadine. Sight. No lime After a few minutes the drinks reached our table. most expensive champagne It drifted 5 things in my glass that do not belong in a Dry Martini. Three of them were ice, probably escaped the delicate hands of the lady behind the bar. The other two things were black straws, half cut. In sight, no olive or lemon zest even under or next to the glass. Crestfallen, I stared at the watery brew. It stared back sad. No golden color, so I assume they were the Angostura forgotten. My friend knocked some mockingly on my shoulder, "Come on honey, most expensive champagne drink it, you've paid for it." Reluctantly I put the brew to my lips. I tasted some Martini Bianco and water. The Mai Tai tasted like juice with grenadine.
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