?Everybody knows the Martinez, right?? asks Dave Wondrich before his demonstration. Open before him is one-time Esquire Magazine drinks writer, David Laskin?s, Wine and Liquor Handbook published in 1984.
?Gin. Vermouth. Stirred. A little splash of liqueur. A very elegant drink. The beginning of the martini, et cetera,? he says.
Jeff ?Beachbum? Berry listens intently. Wondrich looks down at Laskin?s recipe very closely and begins building it.
?First, we put into the blender cracked ice…?
A Beuchert?s Saloon employee pours bright orange syrup into a glass, adds ice, and pulls the handle to a soda fountain draft releasing a stream of carbonated water. The result is a house-made orange crush soda.
?It?s very creamy,? said Rachael Lopez, 24, a patron at Beuchert?s. Her husband, Ben Berkow, 26, enjoyed the smooth taste and the subtle vanilla flavor he got.
This new Capitol Hill restaurant recently installed three soda fountain draft arms originally assembled by the Liquid Carbonic Manufacturing Company and dated somewhere between the late 1880s and the mid 1910s.