BusterStronghart@Gmail.com

To a Friend Getting Ready for Cancer Surgery:

Hal:Gross' remarks bring to mind the question of what to wear in the event that a last, final gathering of your friends is necessary after the operation..

I wouldn't want to come dressed in a manner that might offend; and yet I have no idea what is worn in Beverly Hills Adjacent these days -- or any days, for that matter, as my experience in such neighborhoods has been severely limited. I was thinking of a hound's tooth sport jacket, Would that be okay? Let me know.

But, allow me to digress, if you will: Martinis. I have been giving them a lot of thought since arriving in Florida, since, as you know, in summer those in the real know, drink only white, and Florida has no spring, fall or winter detectable to Northern sensitivities. It's always summer.

So I have been drinking martinis exclusively. It was only through your careful and generous instruction that I have come to consider myself to be an expert at Martini construction, but you remain the Master in my mind, as well as Chief of Protocol.

I have moved away from Vodka to Gin. Hendricks, to be specific. Its powerful juniper fragrance is the first of its pleasures, for even as the bottle is opened the martini experience begins. The juniper fragrance is like an appetizer leading to the forthcoming martini.

I use a previously frozen glass shaker filled with ice cubes. I usually pour two and half ounces of Hendricks and add a small amount of vermouth, only the driest, of course, but, to quote you, I am not afraid of vermouth, so I probably use more than most people would approve.

The glass jar is shaken furiously, so that small slivers of ice form. There are people who believe that shaking the shaker is vulgar--but why would it be called a "shaker" if not because it is made to be shaken. Anyway, I crave those ice slivers. I pour the very cold martini into a frozen martini glass. A single plain olive is added, sometimes two, if I am hungry.

Yes, I know of today's fad for "dirty" martinis....talk about "vulgar." I am astounded when I see that Gross and St Eve have both fallen for that fad. You may have noticed me slowly moving a seat or two away from them when they order it dirty. You must also have noticed the look of disapproval on the bartender's face when he takes their order. (By the way, do you know that the bartender at Henry's has taken to calling himself "Randy" in homage to you, the Master?)
I know that you have used spicy or pimento filled olives, but I believe that they, somehow, take away from the true martini experience. And what else is there, but Truth? And I prefer the martini to be a martini, not lunch.

Hoping to hear from you--before it's too late.

m