quote:

Originally posted by V-Tail:

quote:

Originally posted by architect:
Martinis are made with Gin. There are drinks made with Vodka, but a Martini is not one of them!

Troof!

Agree 100%. When I order a martini when out to eat I always specify they use Gin. If it's Vodka I will know it because most people say you can't smell Vodka but I can and the smell nauseates me.

I frost the glasses in the freezer. We use Bombay Sapphire gin and an extra dry vermouth. The classic recipe is two parts gin to one part dry vermouth. Shake in a shaker with ice and strain into the glass-there should be little ice crystals floating on top. For a dirty martini add one part olive juice.

I like three blue cheese stuffed olives on a spear. I keep running out of olives before I run out of olive juice. I count the olives as my salad to go with my prime rib.

Two martinis are good, but never twee martoonis.

"Martini's are like boobies. One is not enough and three is too many"

The thing with vermouth is that it is essential in a martini. Nothing wrong with chilled gin, but don't call it a martini. Same with Manhattans (sweet or red vermouth). Don't call a glass of bourbon with a cherry a Manhattan.

The most common mistake with vermouth is using one that does not taste great. IMO, Noilly Prat and Martini & Rossi are very sub par. My standard test is if one can sip and enjoy a certain vermouth, then it is qualified to go into a drink. I use Vya Extra Dry and Whisper Dry for my martinis. Cost 15 bucks a bottle compared to 6 bucks for Noilly Prat. Store vermouth in the fridge, buy small bottles instead of 750mls.



I also use Carpano Antica sweet vermouth for other drinks like Manhattans, Negronis, etc. 10 times better than Noilly Prat, yet same pricing as the Vya.

Apart from the ingredients, it's important to follow the proper protocol for the best result.

Ice should be in a separate container made from spring water. Gin (never vodka) must always be kept in the refrigerator and not taken out until you're ready. Glasses, bird bath, must be kept in the freezer until just before you pour. The shaker should also be in the freezer ahead of time.

Dry vermouth is ok but just enough so that you can't detect it. 12 to 1 works for us.

Now, remove shaker, gin and ice from freezer. Pour gin and vermouth into shaker and add ice. Shake a few times, allow to sit for 3 minutes, then (and only then) remove glasses and pour. Have fresh lemon peels ready and twist the peels, making sure you get only the oil and not the juice into the glass. Approximately 4 or 5 drops is sufficient. Then use the peel to put a thin film of oil on the rim.

Drop olives of your choice into the glasses. Blue cheese or jalapeños make great stuffing.

Last, but no means least, do not allow yourself or your guests to cradle the glass in their hands. Hold glass only by the stem. In fact that rule needs to be clear before any are served. Anyone caught doing that forfeits his/her drink. They clearly are Neanderthals not worthy of your labors.

Now sit back and enjoy the elixir of the gods.

quote:

Originally posted by oddball:
I also use Carpano Antica sweet vermouth for other drinks like Manhattans, Negronis, etc. 10 times better than Noilly Prat, yet same pricing as the Vya.[/url]

Negronis! NOW we're talkin'!

Pastene makes garlic stuffed olives... Put those in a dirty martini.. OMG!

quote:

Originally posted by 229DAK:

quote:

Originally posted by oddball:
I also use Carpano Antica sweet vermouth for other drinks like Manhattans, Negronis, etc. 10 times better than Noilly Prat, yet same pricing as the Vya.[/url]

Negronis! NOW we're talkin'!

If you like Negronis, this time of year give a Boulevardier a try. Basically make a Negroni but use rye or bourbon instead of gin.

quote:

Originally posted by Riley:
What’s a good gin to use?

I like Beefeater. Traditional, junipery.

Anybody tried a Charles Dickens martini? It can have an olive or twist.

I take a half ounce of vermouth, swirl it in each martini glass, then pour it into the shaker over the ice. Add 3oz of Cold River vodka (I can't do gin, even a sip would give me a hangover like headache that lasts for hours while making me ill) and olive juice to taste (bit over a half ounce for us). Shake, pour, add 2 large stuffed olives and enjoy.

quote:

Originally posted by egregore:
Anybody tried a Charles Dickens martini? It can have an olive or twist.

Heh, heh. Not bad.

quote:

Originally posted by oddball:
The most common mistake with vermouth is using one that does not taste great. IMO, Noilly Prat and Martini & Rossi are very sub par. My standard test is if one can sip and enjoy a certain vermouth, then it is qualified to go into a drink. I use Vya Extra Dry and Whisper Dry for my martinis. Cost 15 bucks a bottle compared to 6 bucks for Noilly Prat. Store vermouth in the fridge, buy small bottles instead of 750mls.

Great info. Thanks. Been using Martini & Rossi and that's maybe the reason we hate the Vermouth in them. Only use a minimal amount. I'll see if I can find some Vya.

quote:

Originally posted by XinTX:

quote:

Originally posted by oddball:
The most common mistake with vermouth is using one that does not taste great. IMO, Noilly Prat and Martini & Rossi are very sub par. My standard test is if one can sip and enjoy a certain vermouth, then it is qualified to go into a drink. I use Vya Extra Dry and Whisper Dry for my martinis. Cost 15 bucks a bottle compared to 6 bucks for Noilly Prat. Store vermouth in the fridge, buy small bottles instead of 750mls.

Great info. Thanks. Been using Martini & Rossi and that's maybe the reason we hate the Vermouth in them. Only use a minimal amount. I'll see if I can find some Vya.

Dolin is a great alternative to Vya.