How to Make a Good Martini

The Poet · 06-20-2009, 02:23 PM

Pour the vermouth into the pitcher, over rocks. Pour the vermouth OUT of the pitcher, leaving in the rocks. Add the gin/vodka, but make it a good one - no cheepo only fit for mixing. Shake/stir slightly, so not to bruise the martini - i.e., melt too much ice that waters down the cocktail. I prefer olives - at least two. Sip, don't chug. Repeat as required.

Stock dry vermouth is fine - don't waste money on better. Spend that on Tanqueray or better gin (Sapphire?), Absolut or better vodka (Gray Goose?)

mmblz · 06-20-2009, 03:27 PM

Quote:

Originally Posted by The Poet

Stock dry vermouth is fine - don't waste money on better. Spend that on Tanqueray or better gin (Sapphire?), Absolut or better vodka (Gray Goose?)

Stock vermouth CAN be fine - Martini & Rossi, the most common type, is. However, I've also been to stores that only have Gallo Vermouth - which has an entirely different flavor (much worse for a martini, IMHO).

Absolut, for a martini???

Gin: North Shore, Hendricks, Bombay Sapphire, Plymouth, Bulldog, Beefeater

Vodka (can hardly remember, I stopped drinking it a while back): Armadale, Youri Dolgorouki, Xellent, Turi, Belvedere

qwerty1500 · 06-20-2009, 04:10 PM

Shaken ... it's an art ... you don't want melted water it it ... but get it COLD ... I often shake it, pour it and stick the martini in the freezer for a few minutes.

Two olives ... not flavored olives ... get the big ones

Don't be afraid of the vermouth (otherwise it's just cold gin) ... at least a splash if not a touch more ... this is very much a matter of personal taste. I second the Martini and Rossi vermouth ... the fresher the better. And, don't skimp on getting GOOD gin ... Bombay (regular ... don't care for the Sapphire for some reason) is my favorite ... maybe some Tanqueray 10.

Remember ... one is not enough ...

pnoon · 06-20-2009, 07:29 PM

Quote:

Originally Posted by qwerty1500

Shaken ... it's an art ... you don't want melted water it it ... but get it COLD ... I often shake it, pour it and stick the martini in the freezer for a few minutes.

Two olives ... not flavored olives ... get the big ones

Don't be afraid of the vermouth (otherwise it's just cold gin) ... at least a splash if not a touch more ... this is very much a matter of personal taste. I second the Martini and Rossi vermouth ... the fresher the better. And, don't skimp on getting GOOD gin ... Bombay (regular ... don't care for the Sapphire for some reason) is my favorite ... maybe some Tanqueray 10.

Remember ... one is not enough ...

Two is too many.
Three is just right.

06-20-2009, 02:23 PM	#1
The Poet Il megglior fabbro Join Date: Jun 2009 First Name: Thomas Location: Hickory, NC Posts: 8,420 Trading: (2)	Re: How to Make a Good Martini Pour the vermouth into the pitcher, over rocks. Pour the vermouth OUT of the pitcher, leaving in the rocks. Add the gin/vodka, but make it a good one - no cheepo only fit for mixing. Shake/stir slightly, so not to bruise the martini - i.e., melt too much ice that waters down the cocktail. I prefer olives - at least two. Sip, don't chug. Repeat as required. Stock dry vermouth is fine - don't waste money on better. Spend that on Tanqueray or better gin (Sapphire?), Absolut or better vodka (Gray Goose?)

06-20-2009, 04:10 PM	#3
qwerty1500 Good thing I'm normal Join Date: Oct 2008 Location: One Particular Harbor Posts: 607 Trading: (0)	Re: How to Make a Good Martini Shaken ... it's an art ... you don't want melted water it it ... but get it COLD ... I often shake it, pour it and stick the martini in the freezer for a few minutes. Two olives ... not flavored olives ... get the big ones Don't be afraid of the vermouth (otherwise it's just cold gin) ... at least a splash if not a touch more ... this is very much a matter of personal taste. I second the Martini and Rossi vermouth ... the fresher the better. And, don't skimp on getting GOOD gin ... Bombay (regular ... don't care for the Sapphire for some reason) is my favorite ... maybe some Tanqueray 10. Remember ... one is not enough ...