Talk:Martini: Difference between revisions

Latest revision as of 07:24, 17 July 2009

Citable Version ^[?]

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Definition: Cocktail made of gin and dry white vermouth. [d] [e]

Checklist and Archives

Workgroup category: Food Science [Editors asked to check categories]
Talk Archive: none	English language variant: American English

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intro setion - btwn 4:1 - 8:1 gin:vermouth.

other sources tak about the fall in the ratio to todays popular ratio of almost no vermouth. Tom Kelly 13:24, 17 July 2009 (UTC)

@@ Line 1: / Line 1: @@
-{{checklist
+{{subpages}}
-|                 abc = Martini
-|                cat1 = Food Science
+== references to put in article ==
-|                cat2 =
-|                cat3 =
+*http://query.nytimes.com/gst/fullpage.html?res=9D0CE0DE173BF936A1575BC0A967958260&sec=&spon=&pagewanted=1 NYT article of 1991
-|           cat_check = y
-|              status = 2
+*http://www.nytimes.com/2007/10/31/dining/31cock.html?pagewanted=2&_r=2&ref=dining&adxnnlx=1194119415-/az5kfoMSQSnP%20tdcvsGig 2007 NYT article
-|         underlinked = y
-|             cleanup = y
+== google book ==
-|                  by = [[User:Rilson Versuri|Versuri]] 06:50, 15 June 2007 (CDT)
-}}
+http://books.google.com/books?id=AWfQ2OY1tYoC&lpg=PR15&dq=martini%20recipe%20history&client=firefox-a&pg=PR28
+intro setion - btwn 4:1 - 8:1 gin:vermouth.
+other sources tak about the fall in the ratio to todays popular ratio of almost no vermouth. [[User:Tom Kelly|Tom Kelly]] 13:24, 17 July 2009 (UTC)