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!

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.

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?)

Re: How to Make a Good Martini
 

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

Re: How to Make a Good Martini
 

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??? :pu

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

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 ...

Re: How to Make a Good Martini
 

Two is too many.
Three is just right. :)

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.

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.

Re: How to Make a Good Martini
 

Sounds good. But it ain't no martini. :)

Re: How to Make a Good 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.

Re: How to Make a Good Martini
 

james bond drinks vodka martinis lol

Re: How to Make a Good 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

Re: How to Make a Good Martini
 

right on

Re: How to Make a Good Martini
 

:r
keep tellin yourself that.

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

Re: How to Make a Good Martini
 

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.:)

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.

Re: How to Make a Good 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 :)

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.

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.:D