perfidy

This kind of thing sort of belongs better over at vodkapundit, but those dudes have been pretty weak recently so I shall pick up the slack.

ABC news is reporting on an Ohio company marketing a recipe for a sauerkraut martini. Ohhhh...kaaaaay. In truth, I'm sure that a K-Tini, as they have dubbed the concoction, is delicious. Good sauerkraut is phenomenal. But to think that anyone-- anyone-- is going to hit it big hawking partially digested cabbage as a suitable garnish for an ice-cold jigger of Hangar One or Belvedere is just dumb.

Personally I prefer my own recipe for the Filthy Martini. No sauerkraut, but plenty of bacteria. And it kind of looks like what the Department of Public Works calls "brown water":

5:1 excellent vodka
2:1 pepper vodka
1:1 dry vermouth
1:1 green olive juice
1:1 pickle brine from kosher-style lactose-fermented half-sours, lactobacilli alive and well.
Garnish with two green olives and a black olive and a teeny shot of pepper sauce.

Nummies!!