Drink of the Week

Vodka Mortini


1710 Wynkoop Street


Shaken, not stirred -- James Bond was on the money. Scientists at the University of Western Ontario have found that shaking a martini increases the antioxidant activity in the drink, which in turn reduces the drinker's risk of cataracts, strokes and cardiovascular diseases. And hey, I like antioxidants as much as the next guy, but what's more important is that shaking a vodka martini also improves its taste and texture, making it cloudy with tiny bubbles and small shards of ice. Seasoned gin-martini drinkers think that shaking "bruises" the booze, turning its taste sharp. But for vodka, cold is the key: Even a premium-vodka martini that isn't ice-cold tastes like lighter fluid. Only one problem: A well-shaken martini stays nice and icy cold in a glass for only so long. That's where Morton's comes in. As a 25th-anniversary gift for martini lovers everywhere, Morton's has come up with a cure for the common cold. The Vodka Mortini ($11), made with Level Vodka, dry vermouth and colossal olives hand-stuffed with blue cheese, comes in a stainless-steel martini glass that keeps cold long after a regular martini glass would go lukewarm. Not only is it a great innovation, but the look is exceptionally retro and shagadelic: 007 would be happy to drink a Cosmopolitan with Pussy Galore, a Gin Mortini with Plenty O'Toole, or a small-batch Manhattan with Dr. Goodhead.


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