Martini Photo: Brenda C. Hill

Since I will be heading back to Peggy Sue’s Diner on California’s old Route 66 this month, here is a martini by Jonathan Goodall in her honor. For those of you who remember the still popular song  (number 3 in 1957) by Buddy Holly and The Crickets, it was originally called Cindy Lou.

Peggy Sue’s Martini
Ingredients:
2-1/2 fl oz gin
1/2 fl oz sweet vermouth
1/2 fl oz Dubonnet
1/2 fl oz Pernod
1 lemon twist garnish
Method:
Shake all ingredients with ice and strain into a chilled martini glass.
Garnish with a lemon twist

Manhattan Photo by Brenda C. Hill

Tips:

Some times I alter this recipe by switching the sweet vermouth for dry and adding olives.
When at Peggy Sue’s, I order a cheeseburger and shake.
My favorite martini books are by Jonathan Goodall, called Martini, with 500 recipes.
The other is by  Barnaby Conrad the third, The Martini, with a fascinating history.
Maralyn I met him at his Dad’s Santa Barbara Writer’s Conference.
My neighbors hosted a retro cocktail party this month. We sipped Manhattans and martinis, then, savored deviled eggs and pigs in a blanket. Instead of a new twist we had fun with old trends, while listening to golden oldies.
Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.