How to Make a Good Martini - Page 2

06-21-2009, 08:32 AM

Quote:

Originally Posted by dandaman

ARRID I prefer in & out w/vermouth & of course tanqueray." SALUTE " I agree Pete, vodka's is not a martini.

GreekGodX · 06-21-2009, 09:10 AM

Quote:

Originally Posted by adampc22

james bond drinks vodka martinis lol

If you go to the novels which IMO is the right way to experience Bond. He drinks the Vesper Martini.

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.

Whee · 06-21-2009, 04:35 PM

First of all, if it isn;t made with gin, it ain;t a martini!

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!

goalie204 · 06-22-2009, 06:48 AM

wrong

06-22-2009, 07:08 AM

Quote:

Originally Posted by pnoon

Experiment with the vermouth. Some folks believe having the bottle in the same room is plenty.

I prefer a splash.

I believe it was Winston Churchill who said "The perfect Martini is drinking a glass of cold Gin while staring at a bottle of Vermouth."

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.

The Poet · 06-22-2009, 03:22 PM

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.

06-22-2009, 04:39 PM

Beefeater or Bombay gin from the freezer, 2-3 large olives and about 4 drops of vermouth is my preference.

bigloo · 06-22-2009, 05:24 PM

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!

icehog3 · 11-10-2013, 02:32 AM

Scottw · 11-10-2013, 08:31 AM

That's awesome Tom!

pnoon · 11-10-2013, 08:33 AM

smokin5 · 11-10-2013, 12:08 PM

Now THAT made me laugh out loud!
Good one, Icehog.

Back on track, though, I've come up with an efficient way of
chilling martinis without getting into the whole "stirred vs. shaken"
controversy (

- 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!

galaga · 11-10-2013, 12:54 PM

Quote:

Originally Posted by icehog3

Nothing wrong with good whiskey Tommy

All I can say is

Ben Hill Griffin Stadium at Florida Field, Gainesville, Florida

Vanderbilt
Commodores
(5-4)

34

Florida
Gators
(4-5)

17

pnoon · 11-10-2013, 12:54 PM

galaga · 11-10-2013, 01:05 PM

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.

pnoon · 11-10-2013, 01:07 PM

Quote:

Originally Posted by galaga

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.

I like the way you think, Slappy.

smokin5 · 11-10-2013, 03:54 PM

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?

icehog3 · 11-10-2013, 04:52 PM

Quote:

Originally Posted by galaga

Nothing wrong with good whiskey Tommy

All I can say is

Ben Hill Griffin Stadium at Florida Field, Gainesville, Florida

Vanderbilt
Commodores
(5-4)

34

Florida
Gators
(4-5)

17

Yeah, we suck this year, Rick. Now my only hope for a happy ending is for Alabama to humiliate the Semiholes in the BCS game.

Quote:

Originally Posted by pnoon

Stay out of this, Buzzy, this is mine and Rick's thing. You and me can discuss Denver dismantling the Churgers if you like. Oh, yeah, and gin ranks right up there with IPAs...disgusting.

:

pnoon · 11-10-2013, 05:05 PM

Quote:

Originally Posted by icehog3

Stay out of this, Buzzy, this is mine and Rick's thing. You and me can discuss Denver dismantling the Churgers if you like. Oh, yeah, and gin ranks right up there with IPAs...disgusting.

:

San Diego Chokers are embarrassing.

Thank goodness for gin and IPAs

icehog3 · 11-10-2013, 05:07 PM

Quote:

Originally Posted by pnoon

San Diego Chokers are embarrassing.

Thank goodness for gin and IPAs

Yet I don't slap my knee at you.

And IPAs are awesome if you like sucking pinecones.

Don't even get me started on gin.

06-21-2009, 04:35 PM	#23
Whee formerly illinoishoosier Join Date: Oct 2008 First Name: Sean Location: Bishopville, SC Posts: 3,591 Trading: (17)	Re: How to Make a Good Martini First of all, if it isn;t made with gin, it ain;t a martini! 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! __________________ "Maybe I'm wrong, when they tell me they're right…..naaaaahhhhhh, I'm an asshooooooleeee"--Denis Leary

06-22-2009, 06:48 AM	#24
goalie204 Have My Own Room Join Date: Dec 2008 First Name: Myles Location: Winnipeg Posts: 1,659 Trading: (12)	Re: How to Make a Good Martini wrong

06-22-2009, 03:22 PM	#26
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 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.

06-22-2009, 04:39 PM	#27
nozero Guest Posts: n/a	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.

06-22-2009, 05:24 PM	#28
bigloo Crazy like a fox Join Date: Oct 2008 First Name: Lu Location: Rose City Posts: 905 Trading: (27)	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!

11-10-2013, 02:32 AM	#29
icehog3 Admiral Douchebag Join Date: Oct 2008 First Name: Tom Location: Clermont, Kentucky Posts: 71,295 Trading: (60)	Re: How to Make a Good Martini __________________ Thanks Dave, Julian, James, Kelly, Peter, Gerry, Dave, Mo, Frank, Týr and Mr. Mark!

11-10-2013, 08:31 AM	#30
Scottw Going Commando Join Date: Oct 2008 First Name: Scott Location: Sussex, NJ Posts: 2,815 Trading: (6)	Re: How to Make a Good Martini That's awesome Tom! __________________ "Ray when someone asks you if your a GOD you say yes."

11-10-2013, 08:33 AM	#31
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: How to Make a Good Martini __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

11-10-2013, 12:08 PM	#32
smokin5 Have My Own Room Join Date: Oct 2008 Location: On the Mountaintop - AZ Posts: 2,002 Trading: (69)	Re: How to Make a Good Martini Now THAT made me laugh out loud! Good one, Icehog. Back on track, though, I've come up with an efficient way of chilling martinis without getting into the whole "stirred vs. shaken" controversy (- 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! __________________ Pobody's Nerfect.

11-10-2013, 12:54 PM	#34
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: How to Make a Good Martini __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

11-10-2013, 01:05 PM	#35
galaga Just call me Slappy. Join Date: Oct 2008 Posts: 1,832 Trading: (3)	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. __________________ I may be easy, but I'm sure as hell ain't cheap....

11-10-2013, 03:54 PM	#37
smokin5 Have My Own Room Join Date: Oct 2008 Location: On the Mountaintop - AZ Posts: 2,002 Trading: (69)	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? __________________ Pobody's Nerfect.