A Martini thread?

AD720 · 08-25-2010, 05:24 PM

I have recently fallen bum over noggin for the Martini (I'm a brown liqueur guy - mostly scotch, some bourbon - and beer guy).

I found that really enjoy a dirty Vodka Martini.

I've been pouring a little bit (maybe a half jigger) of Martini & Rossi Martini Extra Dry into a chilled martini glass, spinning it around to coat the whole inside of the glass and then dumping it. I've been doing 3 Olives or Titos (the only other option in the house is Svedka) and a good bit of olive brine in a martini shaker then finishing it with a few Spanish olives. I also grabbed some blue cheese and have been stuffing the olives.

Here is the question for the serious Martini guys - is there an established ratio of Vodka (or gin) to olive brine? Should I be leaving the Vermouth in the glass? Is there a different Vermouth I should be using? Shaking vs. stirring? I'd love to hear some Martini tips.

The Poet · 08-25-2010, 05:44 PM

As for vermouth, the M&R X-Dry seems fine to me. What I do is pour it over the ice, then dump it out, so your glass-spinning method appears similiar, and suitable to my taste for a dry martini. As for olives, I feel that's all a matter of taste too. Me, I like two, but only the brine that soaks out of it. You do what pleases you. Blue cheese? Interesting. Not for me, but again, it's your drink.

Nota bene, at one other time somebody started a martini thread on here, and the "purists" avowed that the only drink which can be called a martini is made with gin. Hey, I'm with you, and prefer vodka, but be warned . . . you may catch flak.

Tripp · 08-25-2010, 05:45 PM

Personally, I'm an extra dry martini kind of guy. 2 or 3 olives, the Gin or Vodka goes straight from the freezer to the glass, and done.

For a regular Martini, you've got it right. I don't think a Martini should have more than the essence of vermouth. I like to shake the ice in a little vermouth, and then dump it before adding the gin/vodka to the shaker. IMO, theres no such thing as too much brine until you don't like it anymore. I usually add just a little splash if I feel like any more than whats already on the olives, but i've been to martini bars that add at least a jigger wort.

For the record, I don't believe in booze "bruising" and using a shaker is more fun.

Oh, also, I usually use jalapeno-stuffed olives... they're delicious!

AD720 · 08-25-2010, 05:50 PM

Quote:

Originally Posted by Tripp

IMO, theres no such thing as too much brine until you don't like it anymore.

Excellent - you are talking to the guy that drinks pickle-backs regularly so there is really no such thing as too much brine for me!

Tripp · 08-25-2010, 05:53 PM

Quote:

Originally Posted by AD720

Excellent - you are talking to the guy that drinks pickle-backs regularly so there is really no such thing as too much brine for me!

I can't say that thread didn't come to mind when I was saying that...

AD720 · 08-25-2010, 05:47 PM

Ha. Yea, I imagine there will be some gin purists. Fair enough, I'm cool with calling it a Vodka-tini or whatever. If it's good enough for Bond it's good enough for me...

galaga · 08-25-2010, 05:48 PM

MODS -- would you please change the title of this thread? It's about Vodka Martinis, not Martinis.....

Chill the glass. Put the vermouth in the shaker. Put the gin (or vodka) in the shaker and let it chill while you spear a couple, few olives from the jar that has been in the fridge. Put the olives in the martini glass. Shake the SH!T out of the contents of the shaker and pour into the glass. Very important part. Hold the full glass up to the setting sun to observe the ice crystals refracting the sun's rays and toast to another day. ENJOY.

Mr.Maduro · 08-25-2010, 09:29 PM

Quote:

Originally Posted by galaga

MODS -- would you please change the title of this thread? It's about Vodka Martinis, not Martinis.....

SvilleKid · 08-25-2010, 11:00 PM

I'm one of those purist that thinks it's only a Martini when it contains gin. However, I'm not a radical about it, to each his own!

I have Hendrick's but usually drink is straight, not as a martini, since it has a distinctive flavor that I don't associate with martinis (but, again, personal preference rules!!). I favor swirling the M & R in the glass, then tossing the excess. I prefer "dirty" martinis over clean, and enjoy a number of different olive garnishes, as the mood strikes.

And I wholeheartedly endorse the recommendation to hold the glass to the sun, make a toast, and enjoy!!!

pnoon · 08-25-2010, 06:06 PM

Quote:

Originally Posted by AD720

I have recently fallen bum over noggin for the Martini (I'm a brown liqueur guy - mostly scotch, some bourbon - and beer guy).

I found that really enjoy a dirty Vodka Martini.

I've been pouring a little bit (maybe a half jigger) of Martini & Rossi Martini Extra Dry into a chilled martini glass, spinning it around to coat the whole inside of the glass and then dumping it. I've been doing 3 Olives or Titos (the only other option in the house is Svedka) and a good bit of olive brine in a martini shaker then finishing it with a few Spanish olives. I also grabbed some blue cheese and have been stuffing the olives.

Here is the question for the serious Martini guys - is there an established ratio of Vodka (or gin) to olive brine? Should I be leaving the Vermouth in the glass? Is there a different Vermouth I should be using? Shaking vs. stirring? I'd love to hear some Martini tips.

A four word question should clear it up for you.
"Cello on or off?"

It's all a matter of preference/taste. Experiment and decide for yourself what YOU like best.

No flak from me but . . . .

Quote:

Originally Posted by galaga

Chill the glass. Put the vermouth in the shaker. Put the gin (or vodka) in the shaker and let it chill while you spear a couple, few olives from the jar that has been in the fridge. Put the olives in the martini glass. Shake the SH!T out of the contents of the shaker and pour into the glass. Very important part. Hold the full glass up to the setting sun to observe the ice crystals refracting the sun's rays and toast to another day. ENJOY.

AD720 · 08-25-2010, 06:14 PM

Thanks all. And Rick and Peter you are 100% right, it's all about taking a moment to reflect.

So I followed everyone's advice for Martini number 2. I put plenty of ice in the shaker and poured some Vermouth over it, then shook it a bit and dumped it into the chilled glass, swirled it then dumped it. I then poured the vodka and the brine into the shaker over the vermouth infused ice and shook the living bejesus out of it then poured it over the olives (this time I did provolone stuffed olives from DiBruno Brothers

). Wow. Wow. Wow.

pnoon · 08-25-2010, 06:27 PM

Quote:

Originally Posted by AD720

Thanks all. And Rick and Peter you are 100% right, it's all about taking a moment to reflect.

So I followed everyone's advice for Martini number 2. I put plenty of ice in the shaker and poured some Vermouth over it, then shook it a bit and dumped it into the chilled glass, swirled it then dumped it. I then poured the vodka and the brine into the shaker over the vermouth infused ice and shook the living bejesus out of it then poured it over the olives (this time I did provolone stuffed olives from DiBruno Brothers

). Wow. Wow. Wow.

Well done, Grasshopper.

icehog3 · 08-25-2010, 06:31 PM

Quote:

Originally Posted by AD720

Here is the question for the serious Martini guys - is there an established ratio of Vodka (or gin) to olive brine?

Jeff, my favorite ratio is 100% - 0%.

08-25-2010, 06:35 PM

I usually take the Gin (Hendrinks usually) and the chilled cocktail glasses, add 1/2 a measure of Vermouth in each cocktail glass, swirl it around and toss it. Add Gin and a few blue cheese stuffed olives.

Voila.

yourchoice · 08-25-2010, 08:47 PM

I love a good martini. I prefer gin...vodka is one spirit I don't care for much at all... and find I like a 5 to 1 ratio of gin to vermouth. Prepared just as Rick described. Awesome.

Andrew, fool around with the ratios and see what you prefer. Some like 3 to 1, some 5 to 1, some 1 to 0, it's all personal preference. I like mine with olives, but too much olive flavor takes away from the martini for me.

The good thing with gin, relative to some of the brown spirits we both like

, is it is a relatively affordable spirit. Even some of the best (my favorite is Hendricks) can be had for less than $40 (even less than $30 on line). Vodka? I have no idea. Cheers!

AlohaStyle · 08-25-2010, 09:27 PM

I love me some Hendricks Gin dirty martinis, if not Hendricks, then the occasional Bombay Saphire. I usually add just a dash of vermouth, a dash of olive juice and a couple shots of gin. Let it sit on ice in the shaker for a few minutes then pour over 3 giant garlic stuffed olives.

Do yourself a favor and buy the Tasso Giant olives... I originally bought them at Costco and fell in love. Costco then only got the jalapeno stuffed olives so I tried many other brands at other stores. They didn't cut it so I bought directly from Tassos. I highly recommend them!

http://www.tassos.com/index.php/olives.html

AD720 · 08-26-2010, 05:30 PM

Alright, followed the same recipe as my second last night and I'm in business.

I'm not a huge gin fan. As a matter of fact I can barely palate it after an evening of way too many Tom Collins a few years ago. BUT I do have some gin in the bar for guests - Tanqueray. Is that a good gin for martinis (if I was feeling brave and wanted to give it a shot)?

galaga · 08-26-2010, 05:35 PM

Quote:

Originally Posted by AD720

Alright, followed the same recipe as my second last night and I'm in business.

I'm not a huge gin fan. As a matter of fact I can barely palate it after an evening of way too many Tom Collins a few years ago. BUT I do have some gin in the bar for guests - Tanqueray. Is that a good gin for martinis (if I was feeling brave and wanted to give it a shot)?

Sure, give it a shot. You might leave the Vermouth in your shaker. Start with a small one...

pnoon · 08-26-2010, 05:54 PM

Quote:

Originally Posted by AD720

Alright, followed the same recipe as my second last night and I'm in business.

I'm not a huge gin fan. As a matter of fact I can barely palate it after an evening of way too many Tom Collins a few years ago. BUT I do have some gin in the bar for guests - Tanqueray. Is that a good gin for martinis (if I was feeling brave and wanted to give it a shot)?

Tanqueray is a decent enough gin for a martini.
Not my favorite but not crap.

captain53 · 08-26-2010, 08:20 PM

Leave the Vermouth at the store (IMHO) - use 1 part quality olive juice and 3 parts Grey Goose (and again IMHO) there is no suitable substitute for Grey Goose it is the very finest. Shake with crushed ice and strain into a cold glass adding a dagger with 3 large olives...... for a little "flare" use jalepeno stuffed olives! Wonderful!

Nearly died from a Gin Overdose 30 years ago and I don't touch the stuff so it is Vodka Martinis only for me!

08-25-2010, 05:24 PM	#1
AD720 I'm nuts for the place Join Date: Oct 2008 First Name: Andrew Location: The City of BOTL-erly Love Posts: 2,684 Trading: (73)	A Martini thread? I have recently fallen bum over noggin for the Martini (I'm a brown liqueur guy - mostly scotch, some bourbon - and beer guy). I found that really enjoy a dirty Vodka Martini. I've been pouring a little bit (maybe a half jigger) of Martini & Rossi Martini Extra Dry into a chilled martini glass, spinning it around to coat the whole inside of the glass and then dumping it. I've been doing 3 Olives or Titos (the only other option in the house is Svedka) and a good bit of olive brine in a martini shaker then finishing it with a few Spanish olives. I also grabbed some blue cheese and have been stuffing the olives. Here is the question for the serious Martini guys - is there an established ratio of Vodka (or gin) to olive brine? Should I be leaving the Vermouth in the glass? Is there a different Vermouth I should be using? Shaking vs. stirring? I'd love to hear some Martini tips. __________________

08-25-2010, 05:44 PM	#2
The Poet Il megglior fabbro Join Date: Jun 2009 First Name: Thomas Location: Hickory, NC Posts: 8,420 Trading: (2)	Re: A Martini thread? As for vermouth, the M&R X-Dry seems fine to me. What I do is pour it over the ice, then dump it out, so your glass-spinning method appears similiar, and suitable to my taste for a dry martini. As for olives, I feel that's all a matter of taste too. Me, I like two, but only the brine that soaks out of it. You do what pleases you. Blue cheese? Interesting. Not for me, but again, it's your drink. Nota bene, at one other time somebody started a martini thread on here, and the "purists" avowed that the only drink which can be called a martini is made with gin. Hey, I'm with you, and prefer vodka, but be warned . . . you may catch flak.

08-25-2010, 05:45 PM	#3
Tripp Pepin Ho of the NorthWest Join Date: Oct 2008 First Name: Tripp Location: Portland, OR Posts: 487 Trading: (5)	Re: A Martini thread? Personally, I'm an extra dry martini kind of guy. 2 or 3 olives, the Gin or Vodka goes straight from the freezer to the glass, and done. For a regular Martini, you've got it right. I don't think a Martini should have more than the essence of vermouth. I like to shake the ice in a little vermouth, and then dump it before adding the gin/vodka to the shaker. IMO, theres no such thing as too much brine until you don't like it anymore. I usually add just a little splash if I feel like any more than whats already on the olives, but i've been to martini bars that add at least a jigger wort. For the record, I don't believe in booze "bruising" and using a shaker is more fun. Oh, also, I usually use jalapeno-stuffed olives... they're delicious! __________________ Make sure you visit the chat! Newcomers welcome. Pete_Johnson: Tripp get the ** out of here with that bull** Benchmade. C'mon Son!

08-25-2010, 05:47 PM	#6
AD720 I'm nuts for the place Join Date: Oct 2008 First Name: Andrew Location: The City of BOTL-erly Love Posts: 2,684 Trading: (73)	Re: A Martini thread? Ha. Yea, I imagine there will be some gin purists. Fair enough, I'm cool with calling it a Vodka-tini or whatever. If it's good enough for Bond it's good enough for me... __________________

08-25-2010, 05:48 PM	#7
galaga Just call me Slappy. Join Date: Oct 2008 Posts: 1,832 Trading: (3)	Re: A Martini thread? MODS -- would you please change the title of this thread? It's about Vodka Martinis, not Martinis..... Chill the glass. Put the vermouth in the shaker. Put the gin (or vodka) in the shaker and let it chill while you spear a couple, few olives from the jar that has been in the fridge. Put the olives in the martini glass. Shake the SH!T out of the contents of the shaker and pour into the glass. Very important part. Hold the full glass up to the setting sun to observe the ice crystals refracting the sun's rays and toast to another day. ENJOY. __________________ I may be easy, but I'm sure as hell ain't cheap....

08-25-2010, 11:00 PM	#9
SvilleKid Yes I am a Pirate Join Date: Oct 2008 Location: 33°46′08″N 86°28′16″W / 33.76895°N 86.471037°W Posts: 2,776 Trading: (52)	Re: A Martini thread? I'm one of those purist that thinks it's only a Martini when it contains gin. However, I'm not a radical about it, to each his own! I have Hendrick's but usually drink is straight, not as a martini, since it has a distinctive flavor that I don't associate with martinis (but, again, personal preference rules!!). I favor swirling the M & R in the glass, then tossing the excess. I prefer "dirty" martinis over clean, and enjoy a number of different olive garnishes, as the mood strikes. And I wholeheartedly endorse the recommendation to hold the glass to the sun, make a toast, and enjoy!!! __________________ Ceilin' fan it stirs the air, Cigar smoke does swirl. The fragrance on the pillow case, and he thinks about the girl. Thanks, JB, 1975.

08-25-2010, 06:14 PM	#11
AD720 I'm nuts for the place Join Date: Oct 2008 First Name: Andrew Location: The City of BOTL-erly Love Posts: 2,684 Trading: (73)	Re: A Martini thread? Thanks all. And Rick and Peter you are 100% right, it's all about taking a moment to reflect. So I followed everyone's advice for Martini number 2. I put plenty of ice in the shaker and poured some Vermouth over it, then shook it a bit and dumped it into the chilled glass, swirled it then dumped it. I then poured the vodka and the brine into the shaker over the vermouth infused ice and shook the living bejesus out of it then poured it over the olives (this time I did provolone stuffed olives from DiBruno Brothers ). Wow. Wow. Wow. __________________

08-25-2010, 06:35 PM	#14
Darrell Guest Posts: n/a	Re: A Martini thread? I usually take the Gin (Hendrinks usually) and the chilled cocktail glasses, add 1/2 a measure of Vermouth in each cocktail glass, swirl it around and toss it. Add Gin and a few blue cheese stuffed olives. Voila.

08-25-2010, 08:47 PM	#15
yourchoice Down the stretch Join Date: Oct 2008 First Name: Joel Location: South Jersey Posts: 4,091 Trading: (36)	Re: A Martini thread? I love a good martini. I prefer gin...vodka is one spirit I don't care for much at all... and find I like a 5 to 1 ratio of gin to vermouth. Prepared just as Rick described. Awesome. Andrew, fool around with the ratios and see what you prefer. Some like 3 to 1, some 5 to 1, some 1 to 0, it's all personal preference. I like mine with olives, but too much olive flavor takes away from the martini for me. The good thing with gin, relative to some of the brown spirits we both like , is it is a relatively affordable spirit. Even some of the best (my favorite is Hendricks) can be had for less than $40 (even less than $30 on line). Vodka? I have no idea. Cheers!

08-25-2010, 09:27 PM	#16
AlohaStyle Have My Own Room Join Date: Sep 2009 First Name: Ryan Location: WA Posts: 1,168 Trading: (40)	Re: A Martini thread? I love me some Hendricks Gin dirty martinis, if not Hendricks, then the occasional Bombay Saphire. I usually add just a dash of vermouth, a dash of olive juice and a couple shots of gin. Let it sit on ice in the shaker for a few minutes then pour over 3 giant garlic stuffed olives. Do yourself a favor and buy the Tasso Giant olives... I originally bought them at Costco and fell in love. Costco then only got the jalapeno stuffed olives so I tried many other brands at other stores. They didn't cut it so I bought directly from Tassos. I highly recommend them! http://www.tassos.com/index.php/olives.html

08-26-2010, 05:30 PM	#17
AD720 I'm nuts for the place Join Date: Oct 2008 First Name: Andrew Location: The City of BOTL-erly Love Posts: 2,684 Trading: (73)	Re: A Martini thread? Alright, followed the same recipe as my second last night and I'm in business. I'm not a huge gin fan. As a matter of fact I can barely palate it after an evening of way too many Tom Collins a few years ago. BUT I do have some gin in the bar for guests - Tanqueray. Is that a good gin for martinis (if I was feeling brave and wanted to give it a shot)? __________________

08-26-2010, 08:20 PM	#20
captain53 Have My Own Room Join Date: Jul 2009 First Name: Dave Location: Lake of the Ozarks & Austin, TX Posts: 1,333 Trading: (3)	Re: A Martini thread? Leave the Vermouth at the store (IMHO) - use 1 part quality olive juice and 3 parts Grey Goose (and again IMHO) there is no suitable substitute for Grey Goose it is the very finest. Shake with crushed ice and strain into a cold glass adding a dagger with 3 large olives...... for a little "flare" use jalepeno stuffed olives! Wonderful! Nearly died from a Gin Overdose 30 years ago and I don't touch the stuff so it is Vodka Martinis only for me!