DukesHotelBar1

Elixrr visits head bartender Alessandro Palazzi at the world famous Dukes Hotel Bar to discuss his use of micro distilled spirits, like Sacred Spirits, in Duke's famous personalized cocktails and martinis.

[@interqward1]

I think people like Alessandro Palazzi and Dukes are, regardless of any other matter, very generous in the way they respond to the virtually never-ending demands on their time in today's internet world. Excellent, and thanks.

[@kevinconrad6156]

I went there in 1998. They have a world famous port collection as well and that is what I had. It was great. Pretty sure Mr, Palazzi served me.

[@butopiatoo]

Sounds yummy

[@TheBR1987]

But doesn't very dry means no vermouth?
I love the bar very elegant

[@honestabe6344]

“Bone dry” is no vermouth. “Very dry” calls for the carpet cleaning technique he showcases here.

[@butopiatoo]

Interesting. Wondering where you can get this gin

[@trojanthegreat]

ahahah hes a very good salesman

[@xepphamvlog]

Hay lắm em ơi anh thích lắm mình giao lưu qua lại nghe em

[@retribution999]

Its just gin with lemon. I don't want his hands all over my lemon like that! The carpet must reek of booze!

[@srmacd9407]

Hustler

[@JoeyRhubarb]

Hopefully you've become less ignorant since 3 years ago. 🤣

[@marcusjuniusbrutus1859]

That's an over-pour of gin, not a martini. If you coat the glass, it's with bitters; from there, it's 2.5 gin to .5 vermouth and lemon twist. Duke's putting on a show doesn't make it correct. The recipe I cite is a dry martini.

[@Barley_runner]

And a 5:1 ratio isn’t an overpour? 😂

[@marcusjuniusbrutus1859]

@@Barley_runner No it's not smart guy. But if you knew what you were talking about, you would have called out the bitters. Most just coat the glass with vermouth and the remainder gin. Vermouth was used when it was bathtub gin and needed to be cut. Dingleberry.

[@JoeyRhubarb]

@@Barley_runner 5:1 is pretty standard.

[@Barley_runner]

I was making fun of the math, dingleberry 😂