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Re: How to Make a Good Martini
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Re: How to Make a Good Martini
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3 parts Gin 1 Part Vodka Small Amount Kinet Lilet (a bitter dry Vermouth) Less vermouth makes it more dry. This happens to be my favorite way to make a Martini. I don't like having olives or lemon peel, and I'm not very particular on the vermouth. It has to be Tanqueray and Grey Goose. |
Re: How to Make a Good Martini
First of all, if it isn;t made with gin, it ain;t a martini!:fu
Bombay Sapphire is a good martini gin, Tanqueray works too, I like it for my G&T's though. Must have an odd number of olives, stiffed blue cheese olives rock! |
Re: How to Make a Good Martini
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Re: How to Make a Good Martini
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As for my Martini (I drink them rarely) but I like to put a splash of Dry Vermouth in the glass, turn it to coat the surface, and then pour the remainder out, then Shake a good gin (I prefer Plymoth, which is a different style of gin, very floral) with ice and pour in the glass, then garnish with a lemon peel (olives don't do it for me). An Alternative is a drink that I love called a Negroni, shake together equal parts Plymoth Gin, Sweet Vermouth, and Campari, pour in glass. Flame a twist of orange over the top, drop the peel in. Itls delicious. |
Re: How to Make a Good Martini
Don't care what you wanna call it, I choose vodka. If I want the gin experience, I'll just chew on some pine needles first.
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Re: How to Make a Good Martini
Beefeater or Bombay gin from the freezer, 2-3 large olives and about 4 drops of vermouth is my preference.
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Re: How to Make a Good Martini
Dirty Martini.
3 Parts Gin (I use local Oregon Gins, 12 bridges is exceptional and better then anything commerical IMHO as is Aviation). 1 Part M&R Vermouth Splash of olive juice (mayeb 1/4 to 1/2 part). Quick shake, 3 or 5 olives (always odd). Same with my Gibsons, substitute the word olive above for pickled onions. A GREAT Gibson is using those Italian "capa-something" onions which have a dash of balsomic in them. Dam, I need a 'tini! |
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Re: How to Make a Good Martini
That's awesome Tom!
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:tg
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Re: How to Make a Good Martini
Now THAT made me laugh out loud!
Good one, Icehog.:D Back on track, though, I've come up with an efficient way of chilling martinis without getting into the whole "stirred vs. shaken" controversy (:2- Stir it, don't shake it). I've filled a 1.75 liter bottle with my pre-mix of martini (3 oz gin to 1 oz dry vermouth, 2 drops bitters per serving, multiply by 14), and keep it in the freezer. Then, when a guest or I want a martini, I just take the bottle from the freezer, shake & pour. Ta-da! |
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All I can say is Ben Hill Griffin Stadium at Florida Field, Gainesville, Florida Vanderbilt Commodores (5-4) 34 Florida Gators (4-5) 17 |
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Re: How to Make a Good Martini
BTW
Whatever ratio of gin to vermouth you use. Put them in the shaker and let them sit for a time so they get cold. Condensation on the shaker is about the right length of time. Put ice in your glass so it gets cold. Shake the S.H.I.T. out of the shaker, enough to splinter the ice and then pour the contents into your emptied, cold glass. Hold the glass up to the setting sun so that the ice splinters are melted by the sunlight, thereby capturing the sunlight in the glass. Drink before the temperature of the martini gets too warm and the sunlight escapes. This ritual is optional for subsequent martinis, in case of emergencies and in Arizona. YMMV. :tu |
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Re: How to Make a Good Martini
Wait...wait...but do you stand on your left foot or
someone else's while you shake? And how much thrust of the hips while you do it? |
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Thank goodness for gin and IPAs |
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And IPAs are awesome if you like sucking pinecones. :pu Don't even get me started on gin. :lr |
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