First...
Personally I really don't have a problem with you having used the word "martini". Certainly if that's what the bar that was serving it called it, you are just reporting that fact. Your recipe does sound very interesting with ageing the drink for several days to extract and blend the flavors. Don't let this utterly predictable "martini" argument detract from the fact that you presented a nice recipe. Last week we had the same argument on pomegranate martinis!
Who stole the kishkaCurly Sue I just copied this recipe from the Polkacide website: Blood Sausage aka "Kiszka" (as in "Who Stole the Kishka?"- the famous Walt Solek tune) shared by Doug Allison...
I'm sure they would... the same way some here have a problem with your use of the word "martini". I'd say something about searching for "authenticity", but that word has been hijacked too! ;-)
With regard to what consbreastutes "beer", I remember a very opinionated coworker of mine who lambasted American mbutt market beer as not being "beer". On an occbuttion where we were having a working "party" I brought in the beer, which consisted of a selection of American microbrews (and I'm not talking Sam Adams) and some Mexican beers. When confronted with this situation, my coworker was afraid to try the American microbrews (which were primarily darker beers) and would only try the Mexican beer that looked closest to those mbutt market American beers he detested... he choose Corona. He was looking for the least risky option... which is what American mbutt market beer is all about in my opinion.
Maybe if you mixed it in a "chickentail shaker" and served it in a "chickentail glbutt" and it was called a "Automatic Slims Pineapple chickentail", there wouldn't have been any problem at all.
Again, don't take this martini thing here too seriously... I'd swear we have this same argument here every week! ;-)
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