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Weekly Toast: A martini with a twist
This is an archived article that was published on sltrib.com in 2010, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Ever wonder if you're missing out on the newest wine, cocktail or micro-brewed beer? In this column, we ask a Utah expert for a recommendation. This week we talked to:

Cody Childers » A Phoenix native and veteran bartender, Childers has been at Le Bar Bohème at Easy Street Brasserie in Park City since October.

What's popular » A vodka martini, made with Belvedere, a Polish rye vodka, and garnished with blue cheese-stuffed Manzanilla olives.

How is it made » Take a chilled, dry martini glass, swirl Martini & Rossi vermouth around the glass and pour in the shaken vodka.

What makes it interesting » The blue cheese and olives marinate in the vodka until it's gone. There's just something about the creamy, tanginess of the cheese and brininess of the olives. You have to enjoy the olives at the end.

Cost » $10

Best food pairing » Oysters on the half shell.

Le Bar Bohème at Easy Street Brasserie , 201 Heber Ave. (in The Sky Lodge), Park City; 435-658-9425. Open daily, 7 a.m. to close. For more information, visit http://www.theskylodge.com" Target="_BLANK">http://www.theskylodge.com.

Got a beverage idea for Weekly Toast? E-mail food@sltrib.com" Target="_BLANK">food@sltrib.com.

Blue cheese adds tanginess to this variation on the vodka martini.
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