How to Make a Good Martini

BlackDog · 06-20-2009, 02:16 PM

I don't recall that I've ever had a martini before, and I'm interested in trying some. I know that the measurements of vermouth to gin are critical. Would some of you be good enough to recommend your brands of gin and vermouth, and the ratio you use? Olive, onion, or twist? Thanks!

pnoon · 06-20-2009, 02:20 PM

Here's a good thread for gins.
http://www.cigarasylum.com/vb/showthread.php?t=157

I like my martinis about 5 to 1 (~ 1/2 capful per generous 2 shots of gin). Shaken vigorously and strained into a martini glass with 2 olives.

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

I prefer a splash.

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?)

BigCat · 06-20-2009, 03:01 PM

Quote:

Originally Posted by pnoon

I like my martinis about 5 to 1 (~ 1/2 capful per generous 2 shots of gin). Shaken vigorously and strained into a martini glass with 2 olives.

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

I prefer a splash.

My thoughts exactly! Well, except for the olive part - I prefer a twist of lemon.

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.

HawkEye19 · 06-20-2009, 07:32 PM

I saw a recipe one time where is was a half shot of dry and a half shot of sweet vermouth. Pour into your shaker, shake and pour vermouth out. Then add gin (*shudder* vodka). Makes a right tasty martini.

goalie204 · 06-20-2009, 07:32 PM

I use vodka in my martinis, not gin. I shake the vodka with lots of CRUSHED ice, and I don't put olive juice, and a use a squirt bottle to spritz a TINY amount of vermouth onto the glass, then i pour the shaken vodka into the glass, and squeeze a tiny amount of lemon peel in it. MMMMM vodka.

pnoon · 06-20-2009, 08:01 PM

Quote:

Originally Posted by goalie204

I use vodka in my martinis, not gin. I shake the vodka with lots of CRUSHED ice, and I don't put olive juice, and a use a squirt bottle to spritz a TINY amount of vermouth onto the glass, then i pour the shaken vodka into the glass, and squeeze a tiny amount of lemon peel in it. MMMMM vodka.

Sounds good. But it ain't no martini.

TheTraveler · 06-20-2009, 08:55 PM

Quote:

Originally Posted by HawkEye19

I saw a recipe one time where is was a half shot of dry and a half shot of sweet vermouth. Pour into your shaker, shake and pour vermouth out. Then add gin (*shudder* vodka). Makes a right tasty martini.

I actually like a martini with this mix of vermouths ... but leave the vermouth in. It ends up being 1 oz vermouth to 2 oz gin. Pretty nice.

I tried an "old school" martini - equal parts vermouth and gin - but that was a bit too much vermouth for my taste. Give that a try though, you might like it.

06-20-2009, 09:26 PM

Quote:

Originally Posted by pnoon

Sounds good. But it ain't no martini.

james bond drinks vodka martinis lol

goalie204 · 06-20-2009, 10:24 PM

Quote:

Originally Posted by pnoon

Sounds good. But it ain't no martini.

a vodka martini, is still a martini. It's just one made with vodka.

A cuban cigar is still a cigar. It's just one made with cuban tobacco, in cuba. etc

06-20-2009, 10:27 PM

Quote:

Originally Posted by goalie204

a vodka martini, is still a martini. It's just one made with vodka.

A cuban cigar is still a cigar. It's just one made with cuban tobacco, in cuba. etc

right on

pnoon · 06-20-2009, 10:38 PM

Quote:

Originally Posted by goalie204

a vodka martini, is still a martini. It's just one made with vodka.

A cuban cigar is still a cigar. It's just one made with cuban tobacco, in cuba. etc

keep tellin yourself that.

I guess if I chill lemonade and pour it in a martini glass, I can call it a lemonade martini.

smokin5 · 06-20-2009, 11:03 PM

Quote:

Originally Posted by goalie204

a vodka martini, is still a martini. It's just one made with vodka.

Nonsense!!!
An analogy, if you please:
If you mix gin, vermouth & an olive, its called a Martini.
If you mix gin, vermouth & an onion, its called a Gibson.

Now, I ask you, if merely changing the garnish of this concoction changes the name of the drink, how in the H3LL can you change the main ingredient and call it the same thing?!! Answer: You can't.

A mix of vodka, vermouth & an olive (or twist of lemon, if you prefer) is NOT called a Martini, it is called a Kangaroo. Now stop calling a daffodil a rose.

Thank you.

smokin5 · 06-20-2009, 11:10 PM

Oh, nearly forgot!!

My idea of a great Martini calls for a 3:1 mix of gin to dry vermouth, 2 drops of Angostura bitters, & 2 large olives. Preferred gin is Tanqueray or Bombay Sapphire. Preferred vermouth is Martini & Rossi, but I'm not picky.
STIR the mix with ice (shaking just dilutes it). If you've never tried the bitters, I highly recommend it. If you want to mix the vermouth 1/2 dry & 1/2 sweet, that works, too. But don't just give me a 'breath' of vermouth. That's just cold gin.

goalie204 · 06-21-2009, 05:46 AM

Quote:

Originally Posted by pnoon

keep tellin yourself that.

I guess if I chill lemonade and pour it in a martini glass, I can call it a lemonade martini.

They have all those already. "apple martini, crantini, lychee martini, chocotini" - whether they're blasphemous or not...really? who gives a sh1t, people drink what they enjoy, does it truly matter what they want to label something? Not in the least.

vodka martini is classic like it's gin counterpart, and is in most cocktail books.
http://www.drinkoftheweek.com/special/martini.htm
http://cocktails.suite101.com/articl..._vodka_martini

That's all from me, as I don't really care about the semantics anymore

06-21-2009, 05:55 AM

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

GWN · 06-21-2009, 07:18 AM

+1 for vodka martinis (or whatever you wanna call 'em).
I also dig jalepeno-stuffed olives in mine, five of em, but I'm usually pretty hungry after work.

06-20-2009, 02:16 PM	#1
BlackDog Gonna make you groove... Join Date: Oct 2008 First Name: Warren Location: Minneapolis, MN Posts: 2,468 Trading: (19)	How to Make a Good Martini I don't recall that I've ever had a martini before, and I'm interested in trying some. I know that the measurements of vermouth to gin are critical. Would some of you be good enough to recommend your brands of gin and vermouth, and the ratio you use? Olive, onion, or twist? Thanks! __________________ "We live in the good of this."

06-20-2009, 02:20 PM	#2
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: How to Make a Good Martini Here's a good thread for gins. http://www.cigarasylum.com/vb/showthread.php?t=157 I like my martinis about 5 to 1 (~ 1/2 capful per generous 2 shots of gin). Shaken vigorously and strained into a martini glass with 2 olives. Experiment with the vermouth. Some folks believe having the bottle in the same room is plenty. I prefer a splash. __________________ 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

06-20-2009, 02:23 PM	#3
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	#6
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 ...

06-20-2009, 07:32 PM	#8
HawkEye19 Still Watching My Back Join Date: Oct 2008 First Name: Jason Location: Woodbury, MN Posts: 81 Trading: (6)	Re: How to Make a Good Martini I saw a recipe one time where is was a half shot of dry and a half shot of sweet vermouth. Pour into your shaker, shake and pour vermouth out. Then add gin (shudder vodka). Makes a right tasty martini.

06-20-2009, 07:32 PM	#9
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 I use vodka in my martinis, not gin. I shake the vodka with lots of CRUSHED ice, and I don't put olive juice, and a use a squirt bottle to spritz a TINY amount of vermouth onto the glass, then i pour the shaken vodka into the glass, and squeeze a tiny amount of lemon peel in it. MMMMM vodka.

06-20-2009, 11:10 PM	#17
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 Oh, nearly forgot!! My idea of a great Martini calls for a 3:1 mix of gin to dry vermouth, 2 drops of Angostura bitters, & 2 large olives. Preferred gin is Tanqueray or Bombay Sapphire. Preferred vermouth is Martini & Rossi, but I'm not picky. STIR the mix with ice (shaking just dilutes it). If you've never tried the bitters, I highly recommend it. If you want to mix the vermouth 1/2 dry & 1/2 sweet, that works, too. But don't just give me a 'breath' of vermouth. That's just cold gin. __________________ Pobody's Nerfect.

06-21-2009, 05:55 AM	#19
dandaman Guest Posts: n/a	Re: How to Make a Good Martini ARID I prefer in & out w/vermouth & of course tanqueray." SALUTE " I agree Pete, vodka's is not a martini.

06-21-2009, 07:18 AM	#20
GWN Snow City Join Date: Oct 2008 First Name: Jeff Location: Barrie, Ontario Posts: 898 Trading: (10)	Re: How to Make a Good Martini +1 for vodka martinis (or whatever you wanna call 'em). I also dig jalepeno-stuffed olives in mine, five of em, but I'm usually pretty hungry after work. __________________