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!
How to Make a Good Martini?
- Thread starter blackdog1101
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I think the Martini is a highly individualized drink. It depends a lot on your taste and preference.
I like Bombay Sapphire for the gin and Martini & Rossi for the vermouth.
Start with about a 5 to 1 ratio of gin to vermouth and adjust from there.
Put the gin and vermouth in a large glass with ice and stir until cold and strain into a glass. My preference is 2 oz of gin and about 5 drops of vermouth.
Try the olive first and then lemon peel. Remove the pulp of the lemon and use only the rind. Twist it a bit first to release the oils and drop it in.
I drink mine straight up (neat) with no ice but many like them on the rocks. Try it "neat" first.
I like Bombay Sapphire for the gin and Martini & Rossi for the vermouth.
Start with about a 5 to 1 ratio of gin to vermouth and adjust from there.
Put the gin and vermouth in a large glass with ice and stir until cold and strain into a glass. My preference is 2 oz of gin and about 5 drops of vermouth.
Try the olive first and then lemon peel. Remove the pulp of the lemon and use only the rind. Twist it a bit first to release the oils and drop it in.
I drink mine straight up (neat) with no ice but many like them on the rocks. Try it "neat" first.
I like Beefeater, Noilly Pratt 4 to 1. Stir 100 times on ice. Strain into chilled glass. Twist of lemon.
I used to do the rinse the mixing glass with vermouth add gin (2oz). add ice stir 100 times strain into chilled glass and add a twist of lemon. Milder gins worked better in method (like Tanq Ten).
I also like olives before.
I now like the bigger flavor of Beefeater and the citrus of the peel.
I used to do the rinse the mixing glass with vermouth add gin (2oz). add ice stir 100 times strain into chilled glass and add a twist of lemon. Milder gins worked better in method (like Tanq Ten).
I also like olives before.
I now like the bigger flavor of Beefeater and the citrus of the peel.
You should use a martini glass, with a long stem. The glass should be chilled to start with, either keep in in the freezer, or stir crushed ice and water together in the glass until it is good and cold.
Use the highest quality gin. Beefeater or Bombay is good. I use about a 4:1 ratio of gin to vermouth, shaken with ice in a cocktail shaker. Strain over the olive in the chilled glass.
Hold the glass by the stem to avoid warming the mix. Enjoy.
Use the highest quality gin. Beefeater or Bombay is good. I use about a 4:1 ratio of gin to vermouth, shaken with ice in a cocktail shaker. Strain over the olive in the chilled glass.
Hold the glass by the stem to avoid warming the mix. Enjoy.
I just sort of hold the bottle of vermouth near the vodka and threaten the martini that I'll open it. That dries it enough for my taste.
Vermouth is wonderful in clam chowder, but like Jennifer Paterson (one of the Two Fat Ladies) says, I love having vermouth around for cooking, as I am not tempted to drink it.
Vermouth is wonderful in clam chowder, but like Jennifer Paterson (one of the Two Fat Ladies) says, I love having vermouth around for cooking, as I am not tempted to drink it.
The martini has been one of my goto drinks since I was old enough to drink in the early 70s so I know a bit about this one. (my other goto drink is a gin and tonic so I also know a lot about gin!)
First of all if you use an onion it is not a martini, it is a gibson. (although a twist is permissible with the olive if you like the lemon flavor).
If you don't use gin it's not a martini. Since gin is the predominant flavor use a top shelf gin. This is not the drink to cut corners on!
If you don't use Plymouth or Beefeater you haven't used gin...you should be able to taste the juniper. If you don't like the taste of juniper then drink vodka but don't call it a martini! Tanqueray is barely gin! Bombay is acceptable.
If you want it dry then use a dry vermouth instead of the sweet vermouth that is usually used but don't leave out the vermouth or it's not a martini, just a glass of gin with an olive in it!
The debate of shaken or stirred...shaking gives the drink a 'sharper and bitter' overtone. I guess that is what they mean by 'bruising the gin' I prefer it stirred. If you have fantasies of being James Bond then by all means shake your martini! In any case it should be strained and served neat (no ice in the glass).
The formula for the perfect martini...this really depends on how dry you like it, how dry your vermouth is and which gin you use so, IMHO, there is some latitude here. A good starting point is the classic 4:1 mix of gin to vermouth. This is definitely a case of YMMV. With a good quality gin and vermouth you will end up with a very good cocktail in most cases
Finally, IMHO, the martini is the perfect before dinner drink. It does not fill you up, it sharpens the appetite, and it goes great with just about any kind of hors· d'oeuvre.
First of all if you use an onion it is not a martini, it is a gibson. (although a twist is permissible with the olive if you like the lemon flavor).
If you don't use gin it's not a martini. Since gin is the predominant flavor use a top shelf gin. This is not the drink to cut corners on!
If you don't use Plymouth or Beefeater you haven't used gin...you should be able to taste the juniper. If you don't like the taste of juniper then drink vodka but don't call it a martini! Tanqueray is barely gin! Bombay is acceptable.
If you want it dry then use a dry vermouth instead of the sweet vermouth that is usually used but don't leave out the vermouth or it's not a martini, just a glass of gin with an olive in it!
The debate of shaken or stirred...shaking gives the drink a 'sharper and bitter' overtone. I guess that is what they mean by 'bruising the gin' I prefer it stirred. If you have fantasies of being James Bond then by all means shake your martini! In any case it should be strained and served neat (no ice in the glass).
The formula for the perfect martini...this really depends on how dry you like it, how dry your vermouth is and which gin you use so, IMHO, there is some latitude here. A good starting point is the classic 4:1 mix of gin to vermouth. This is definitely a case of YMMV. With a good quality gin and vermouth you will end up with a very good cocktail in most cases
Finally, IMHO, the martini is the perfect before dinner drink. It does not fill you up, it sharpens the appetite, and it goes great with just about any kind of hors· d'oeuvre.
The martini while being so highly individualized, is so incredibly easy to make your own. Two ingredients, with dozens of possible brand combinations, and whatever ratio works best for you. I'd go with Noilly Prat dry vermouth, stay away from Fernet, some "James Bond" types insist on Lillet. But these are all better than the usual M&R or Gallo found in most grocery stores. The gin... a good basic "milder" gin to begin with is Tanqueray, as Scotto found out recently. 4:1 is a good place to start out, but I like just the barest coating of vermouth on my ice. Keep in mind that the gin/vermoth ratio is a flavor thing, not so much a strength thing.
Once you've figured out the basics, come back and search for gin threads here. There are some good recommendations on higher-end gins once you decide what sort of qualities are most appealing to you
Once you've figured out the basics, come back and search for gin threads here. There are some good recommendations on higher-end gins once you decide what sort of qualities are most appealing to you
