The Martini

[Goodwatch]

One of my favourite drinks, next to the Gin-Tonic, is the Dry Martini. I've been experimenting with various recipes over the years and now I've began to settle for my own variation. 1/10 of Noilly Prat and 9/10 of Kettle One. And a drop of Angostura Bitter. The olive is there just for show so I mostly leave it out. And I don't pre-mix any more. I used to fill up a complete shaker with the mix and put that in the freezer. Don't do this! It will produce a brew that kicks like a mule and ruins the taste. In every Sub owner hides a Bond so I say cheers to you all!

I've ordered two bottles of Plymouth Dry Gin (landing next Monday) with two bottles of the Navy Strength on back-order. The weather is getting better and better over here so it becomes time for a Pink Gin. Or a fine Gin-Tonic. For some read-up on the Bond Martini, here's a link: http://007.atomicmartinis.com/index.html

[Jimbits76]

Congrats on sourcing the Plymouth Gin Frans....good stuff!!!!

J

[Goodwatch]

Originally Posted by Jimbits76

Congrats on sourcing the Plymouth Gin Frans....good stuff!!!!

J

And thanks to you I've found an alcohol monger that will fulfil my wildest dreams! He's located in Amsterdam and stocks a list of brands that will have me occupied for the next decade. From rare bourbon (the last 1980 pot still) to that Navy Strength. I was on the phone with him this morning to ask for the details to wire the money but he said that he would just put the bill in with the bottles! What a gentleman and what trust. I'm a customer for life!

[Jimbits76]

And thanks to you I've found an alcohol monger that will fulfil my wildest dreams! He's located in Amsterdam and stocks a list of brands that will have me occupied for the next decade. From rare bourbon (the last 1980 pot still) to that Navy Strength. I was on the phone with him this morning to ask for the details to wire the money but he said that he would just put the bill in with the bottles! What a gentleman and what trust. I'm a customer for life!

That is excellent news....let me know if he stocks Bols Orange Curacoa...I've run out and it's a bugger to find here in UK.

Can't Make J's Pimmsesque Fruit Cup without Bols O.C.

J

[toph]

Originally Posted by Jimbits76

That is excellent news....let me know if he stocks Bols Orange Curacoa...I've run out and it's a bugger to find here in UK.

Can't Make J's Pimmsesque Fruit Cup without Bols O.C.

J

See the blue one- its the same flavour- just blue.

[unclesallie]

just give me any old swill, and i'm happy.
best,
dan

[Jimbits76]

Chris

You mix the blue with the red vermouth and gin and it turns a horrid brown colour...nobody wants to drink that at a Garden Party on a hot English summer's day!

J

[Rockrolex]

My recipe, developed over decades of doing this:

Start with a chilled martini glass.

Pour in 3 oz Sapphire Blue.

Depending how dry you like, there are three versions:

Medium dry - 1/2 oz Martini & Rossi Dry White Vermouth

Dry - open the vermouth bottle and hold it above the glass for 3 seconds.

Extra dry - take the vermouth bottle into the next room, open the bottle, blow gently across the top for 3 seconds in the direction of the martini glass, and close the bottle tightly before re-entering the room where the martini glass is.

Enjoy.

[Goodwatch]

Originally Posted by Rockrolex

My recipe, developed over decades of doing this:

Start with a chilled martini glass.

Pour in 3 oz Sapphire Blue.

Depending how dry you like, there are three versions:

Medium dry - 1/2 oz Martini & Rossi Dry White Vermouth

Dry - open the vermouth bottle and hold it above the glass for 3 seconds.

Extra dry - take the vermouth bottle into the next room, open the bottle, blow gently across the top for 3 seconds in the direction of the martini glass, and close the bottle tightly before re-entering the room where the martini glass is.

Enjoy.

I'm awaiting delivery of Plymouth Dry and will try this with the dry French Vermouth. But your extra dry rendition is too generous. I usually just think about the vermouth, you actually open a bottle

[doc_colton]

I guess I'm lazy. Bottle of Stoli in the freezer for at least 6 hours. Martini glass equally cold. Pour vodka in glass, drop in one Sable and Rosenfeld Vermouth Tipsy Olive. They are packed in white vermouth.

http://www.sableandrosenfeld.com/

Their Tipsy Cocktail Onions are also nice for a change.

[DSJ]

A bit of Martini snobbery here:

A "martini" made with vodka is a Vodkatini
A "martini" made with vodka and gin is a Vodka Martini
A real martini is made with gin.

My favorite Martinis are made by me - my recipe is as follows:
1. 5 parts Bombay Sapphire Gin (kept in the freezer)
2. 1 part Noilly Prat dry vermouth (kept in the refrigerator)

Put the vermouth into the shaker and place the shaker in the freezer with the glasses for 20-30 minutes. Remove the glasses from the freezer and add either olives or twist (I prefer twist, my wife prefers olives - with the olives, I remove half the brine from the jar when I buy them and replace it with vermouth). Remove the chilled shaker containing the vermouth. Add the 5 parts gin. At this point the vermouth should crystalize when the gin is added giving it an interesting look. Add ice. Shake vigorously. Pour into glasses.

If Bombay Sapphire is not available, my other choices (in order of preference) are: Beefeater, Tanquaray, Bombay.

[doc_colton]

Snobbery, it's just a drink. I think we all get hung up in tradition versus what tastes good to the ultimate judge, the drinker. I agree and will try what you have posted although I disagree with the shaking vigoursly part. It only results in watering down the drink and makes it cloudy. Stirring is the only way to make a martini or it's many variations.

That's just my opinion, borne out by excessive experimentation.

[HYDROMAROC]

Next time, use Bombay Sapphire gin... I find that to be the BEST gin out there...

[DSJ]

Originally Posted by doc_colton

Snobbery, it's just a drink. I think we all get hung up in tradition versus what tastes good to the ultimate judge, the drinker. I agree and will try what you have posted although I disagree with the shaking vigoursly part. It only results in watering down the drink and makes it cloudy. Stirring is the only way to make a martini or it's many variations.

That's just my opinion, borne out by excessive experimentation.

My term "snobbery" was meant so no one takes me to seriously but I have spent many years making "my perfect martini" Insofar as watering down, there is little risk in my method, as the liquids are already at ice temperature. Many who have tried my martinis liken them to "jet or rocket fuel" as they are so concentrated, despite the aformentioned shaking!

[Paulie]

5 Parts Bombay Sapphire
1 Part Campari
Lime or Orange peel twist

I'm also fond of the Gin Rickey (a drink from the 1920's)
1 1/2 oz gin
juice of 1/2 lime
carbonated water
1 lime wedge