Great glaze. I put in a dollop of corn syrup to make it shiny. It gets hard in the fridge, so don't refrigerate if you are using it the same day. Tasty on ice cream too...REAL tasty.

Reviewed On: Jul. 15, 2002

That Shaggy sure knows his drinks! This cocktail is a little sweet from the vermouth, but it packs a punch with all that liquor! The cherry makes a nice presentation, but I usually leave it out.

Reviewed On: Jun. 3, 2002

Everybody has their own opinion on what they consider a "perfect" martini. I'm actually not that picky as long as it's not too watered-down. I would call this recipe very nearly perfect. I usually swirl my martini (in the shaker) until my fingers start to freeze, which might be a little less than 30 seconds. If there is any left in the shaker, I pour it into a spare glass, so it doesn't get too watered-down with melting ice. Lately, I've been using anchovy-stuffed olives which I find quite delightful.

Reviewed On: Jun. 3, 2002