Sunday Silliness: A couple of takes on the Quarantini
A friend shared this image last week, and then I shared it on twitter, and I have subsequently seen mention here and there in various streams of cocktails called the Quarantini. I understand the urge, because many of us are staying home and dealing with any anxiety about our own health or the health of our loved ones, so coming up with a pandemic- or quarantine-themed cocktail seems like a fairly harmless way to pass the time. Well, maybe not entirely harmless: The rise of the quarantini! People whip up coronavirus-themed cocktails at home during the pandemic, prompting Emergen-C to warn that its products should not be ‘taken with alcohol’.
But assuming you aren’t mixing things that oughtn’t to be consumed at the same time, this can be fun. My husband, who used to be a bartender, shared this post about one bartender’s version of a Quarantini: The Quarantini! which does look tasty (not surprising coming from a bartender) and at least has a nice story to go with it. I object to this one a bit because it hits two of my pet peeves regarding cocktails:
- The first is that a good cocktail recipe should not be dependent on super-specific, branded ingredients. If you can’t make it without buying a specific brand of an uncommon alcohol, liqueur, or cordial, most people aren’t going to be able to make it.
- A true martini is a three ingredient drink: gin, vermouth, and a garnish (olive or a twist of lemon, traditionally). It has been argued that a martini is actually a four ingredient drink, because they taste best if served very cold, so if you consider temperature an ingredient, that is that. Regardless, the above recipe has eight ingredients (and is also recommended to be served chilled, so nine counting temperature) and that just isn’t a martini!
An important caveat to my first point: while it is true that I have specific gins that I will recommend if one if making a martini, as well as a favorite dry vermouth, those are recommendations, but the actual recipe. I have a number of favorite bourbons and ryes for making Manhattans or Old Fashioneds with, as well, but the specific brand isn’t part of the recipe, right?
Anyway, I find this recipe much more fun: Margaret and Helen introduce the COVID19 Quarantini. It’s strong enough to make you think Obama is still President and will knock you on your ass from 6 feet away. #SocialDistancing. And half of that is that is it always fun to read a new Margaret and Helen blog post. If you aren’t already a fan, you should check it out.
One part vermouth and 19 parts gin sounds insane, until you remember that a lot of people make their martinis by putting a little vermouth in the glass, swirling it around, then dumping it out and pouring the chilled gin into the glass. My typical recipe is closer to a 1 part vermouth, 9 parts gin, for example.
I’ll allow the vitamin C table garnish on the assumption that you are swallowing the tablet before you begin sipping the drink. If you want to get vitamin C into the cocktail itself, maybe a twist of lemon will be fine.
Edited to Add: It’s been pointed out to me that because Margaret and Helen often write in a distinctive style that one should not always take literally, that not everyone understands that when Helen says to serve this with hand sanitizer, she means that if you’re making a drink for someone else, you should use hand sanitizer since both you and the person you are making the drink for will be touching the surface of the glass. Not that you should put hand sanitizer into the drink.