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<\/a>On any number of occasions when I’ve been with McKean at the stroke of happy hour \u2014 five o\u2019clock sharp here on the West Coast of the USA \u2014 I\u2019ve seen him consume a martini that I\u2019d never encountered before I met him. He most often creates these himself because drinking establishments that possess the requisite ingredients are few and far between.<\/p>\nThe first time I saw one I was shocked at the lime green color and the peculiar object floating in it. These days I\u2019ve grown accustomed to their appearance and indeed to their taste, as I\u2019ve had a few, although nowhere near as many as McKean who seems never to get intoxicated by them, even after two or three have slid down his throat.<\/p>\n
Enough build up. Let me give you the recipe and explain McKean\u2019s process as I\u2019ve witnessed it on many an evening:<\/p>\n
1. Put one-half jigger of chilled Green River Soda into a martini glass.<\/p>\n
2. Cut a fresh lime in quarters and squeeze the juice of one quarter into a martini shaker, squeezing the be-juices out of it, as McKean says. Discard the rind.<\/p>\n
3. Add two shots of Rangpur lime gin to the shaker.<\/p>\n
4. Add a lot of ice to the shaker and shake for quite a while.<\/p>\n
5. Strain the gin and juice into the waiting Green River.<\/p>\n
6. Garnish with a mini Cornichon pickle.<\/p>\n
7. Enjoy your drink while listening to other people asking, \u201cWhat the hell is in that?\u201d<\/p>\n
McKean tells me he used to buy the key ingredient, Green River Soda, at his local grocery, but lately that source has dried up and he\u2019s been forced to have it shipped in cases from Chicago, ordering it via the internet.<\/p>\n
-Fin Morton<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Dr Peyton McKean’s private recipe for the incredible Green Weenie Martini is revealed. Continue reading