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You don't have to be a Bond
if you want to seduce a beautiful woman. What you need is fantasy...and a
little money. A beautiful carpet in purple and a delicious vodka cocktail
with caviar will be sufficient. After it your woman will be spontaneously.
The Hungry Eyes knows the 'every
trick in the book', so you just read it.
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There is nothing quite
so festive as caviar. Adored by Russian czars, feudal lords, and lovers of
fine food today, its combination of taste and texture is a unique food
experience. But there are some tricks to serving this delicious delicacy
properly.
"Fresh caviar should be served chilled," said Jim Gilmartin
of Petrossian Restaurant. "It arrives at the table chilled all the way
from the factory. We serve it with gold palettes ... primarily for
durability and elegance ... people often use bone, ivory, mother of pearl
... antler, the one implement that should not be used is silver, because
it causes a chemical reaction with the caviar and obscures the taste. When
we serve it, we serve it with toastpoints ... generally without the
condiments people use ... the onion, egg, etc. ... because it obscures the
flavor."
Besides disagreement over how to serve caviar, there is
plenty of debate over what to drink with it. Purists believe that vodka,
not champagne is the drink of choice.
"Vodka and caviar are the perfect complements for each
other," said Carolyn Panzer of Smirnoff UDV. "Food mavens agree that the
cool fresh taste of vodka cuts the salt of the caviar and cleanses the
palate. Now it's important to remember when you're having that shot of
vodka ... it has the same amount of alcohol as a 12 ounce can of beer, or
a five ounce glass of wine -- so sip responsibly."
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In the films, James Bond
prefers Smirnoff vodka and Bollinger champagne. In the novels, 007 drinks
everything from Löwenbräu beer to Jack Daniel’s whiskey.
The Vesper
from Casino Royal
Three measures of Gordon’s
gin
One measure of vodka (preferably
a Russian grain vodka)
Half a measure of Lillet
Blanc Shake very well until ice-cold. Pour in a deep champagne goblet, and
add a large thin slice of lemon-peel.
"Vodka
and caviar are the perfect complements for each other"
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