And you, Cherry Cheesecake Martini<\/a>.<\/p>\n And you, Reese’s Peanut Butter Cup Martini<\/a>.<\/p>\n And you (of course), Pumpkin Pie Spice-tini<\/a>.<\/p>\n Most of the examples of the breed are simply liquid alcoholic desserts, designed for drinkers who don’t want even a hint of dry anything in their glass. The popularity of these pretend-Martinis was spurred during the 1990s by the famous Appletini<\/a>, a perfectly acceptable drink that deserved better than the cutesy name it was given.<\/p>\n Look, I’ve got nothing against sweet cocktails. And if you want to put an Almond Joy or a marshmallow or a whole pineapple in your drink, by all means, bombs away. But please don’t call it a Martini. I wholeheartedly subscribe to Justine Sterling’s rigorous taxonomy for classification of a faux-tini<\/a>\u2014that is, if it contains fruit, is blue or pink or any color other than clear or light yellow, is opaque, contains syrup of any kind, has a sugared rim, or has more than four ingredients, then it’s an imposter.<\/p>\n At the very least, a non-tini drink deserves a non-tini title. If you want a good example\u2014one that, not coincidentally, would make a perfect Sunday Special<\/a> for this spring equinox weekend\u2014then look no further than the Through the Garden.<\/p>\n The Through the Garden is deceptively simple. It consists of gin, Lillet Blanc, and a few dashes of celery bitters, garnished with a celery spear. Lesser mixologists might have dubbed it the Celery-tini. Instead, Kelpe and Keefer gave us an entirely memorable and appropriate appellation for a refreshing, innovative cocktail.<\/p>\n Sadly, the Red Feather swatch book is no more, and Kelpe has moved on to higher pursuits. But you can still stroll Through the Garden.<\/p>\n Maybe even dance a little.<\/p>\n Spring is here.<\/p>\n Courtesy of Kevin Kelpe and Shana Keefer<\/p>\n 2 3\/4 ounces Plymouth Gin Combine all ingredients over ice and stir until liquid volume is increased by 25 to 30 percent. Strain into a chilled cocktail glass. Garnish with thin-sliced celery spears.<\/p>\n UPDATE (4\/3\/2021):<\/strong> I’ve recently learned that a Martini made by substituting Lillet Blanc for vermouth is commonly called a Vesper<\/a>, invented by author Ian Fleming in the James Bond novel Casino Royale<\/em>. Which would make the Through the Garden a variation on a variation. Just don’t do what Bond did, though: make the foundation of the cocktail both gin and vodka. If you prefer the taste of vodka, go with it, or find a gin with a softer edge (New Amsterdam and Bombay Sapphire are among those often recommended<\/a> for gin haters).<\/p>\n","protected":false},"excerpt":{"rendered":"![\"\"](\"https:\/\/cuisinestupide.com\/wp-content\/uploads\/2014\/02\/IMG_0279-300x225.jpg\")
<\/a>I’ve previously sung the praises of the old Red Feather Lounge Drink Menu<\/em><\/a>, created by Kevin Kelpe for the iconic Boise cocktail bar in the early 2000s. Innovative both in form and content, the menu (which, as a product of Kelpe’s graphic arts background, takes the form of a deck of Pantone color swatches held together with a brass brad) contains full, detailed recipes for both traditional cocktails as well as many created by Kelpe and his talented bartending staff. Of those originals, the Through the Garden, co-invented with Shana Keefer, is among the most notable.<\/p>\n
\n![\"\"](\"https:\/\/cuisinestupide.com\/wp-content\/uploads\/2021\/03\/P3170031-300x225.jpg\")
<\/a><\/p>\nThrough the Garden<\/h3>\n
\n1\/4 ounce Lillet Blanc
\n2 dashes of celery bitters (we like Fee Brothers<\/a>)
\nCelery spears for garnish<\/p>\n