Gordons is our standard as well. Frankly, we find the subtleties of more exotic gins are better appreciated in a G&T (A new thread for tonics and botanicals?.....Everyone should have a jar of juniper berries shouldn't they?)

You're right about dilution- i was partially confusing with temperature, in that- when you crush the ice, good sized pieces are still desirable to provide mass that wont just melt away or produce a gin slushy, with increased surface area to cool the mix quickly - 10 secs in the shaker. I use the highly scientific method of a tea towel and rolling pin to deal with ice cubes. The fine crushed ice goes in the sink. Ive always thought if the mix comes out cloudy, its too long in the shaker and "bruised"- but we like Martinis very cold- a factor that seems, i thought from experience, to make using really exotic gins in a Martini pointless....

Im now contemplating Java's article pointing to shaking rather than what Ive always thought- temperature

I'll try stirring and see if I can tell a difference. Good gin may be wasted on me.

it would be interesting to get a good bartender to make it exactly the same except one shaken and one stirred.

i'm with you. my taste-buds are less scalpel, more AXE.

Be careful which one you decide to drink first. Your cognitive ability to evaluate the second one is likely to be fairly impaired.

I never understood the three martini lunch. After three martinis, I'd be napping on the floor, getting in people's way.

Now you are talking me!
Stemless martini glass.
Vodka or gin.
Wet and dirty!
Hot pepper stuffed olives or just regular ones with the pit still in.
Everything lives in the freezer other than the vermouth.

i'll eat a cheeto to cleanse the palatte. you know, for science.

i'll order two at once. then take a sip from each, then let the hot chick next to me have the rest of one.

three martini would have me singing karaoke.

I'm probably going to hell for this, and as a martini traditionalist I should have to buy my own ticket.

But

Last night I was looking in the fridge for the olives and came across a jar of pepperoncinis. In a moment of weakness ... yes. I did it.... It wasn't really so bad.

http://forums.pelicanparts.com/uploa...1587754005.jpg

Traditional martini etiquette requires an unbruised Tater Tot. But a cheeto or a mouthfull of Doritos and Oreos would do in a pinch. Science, don't ya know...

Shall we discuss Gibsons now?

whats a Gibson?

For the contemporary man on the move; just grab the gin bottle and hoist a mouthful down the throat and you are on your way.

Replace the olive with a cocktail onion. Surprisingly big change in flavor.

I'll lower the bar a bit more.

Gimlet. Not one of those fancy modern pinkie-out kind. The traditional...

2:1 with Roses Lime - it does need to be "fresh" Roses though. Not skanky shelf-rot.

Though for the fancy, a daiquiri-like (2:1:1) sour with gin in place of rum is mighty tasty!

I like Gin. Everyone has to learn a least something from their parents, but just about all the above advice would be so much more palatable if vodka was swapped in instead of the gin.

i ordered a pair of martini glasses. just trying two and will get more if they are nice enough.

i went old school and decided on a non traditional glass in the Nick and Nora style.

i'll hit up the liquor store for proper gin and vermouth later, when the stem ware gets here.

Nick and Nora style... I had to look that up....

I prefer the stemless. Stacks easily in the freezer and less likely to knock the 2nd or 3rd one over.

but your hand will warm the drink!

I'm anti social and the drink is sitting beside me. :D