they respond well to a little hot and a little sweet....I sauté them with honey and hot sauce or chili flake.....or I'll do lime juice, cilantro and some hot sauce

Daughter works at an upscale bar in a downtown Nashville snobby hotel. Head bartender, she told me the olives should be one or three, never an even number.........tradition.
Prefer sippin Bourbon myself.

Rich

You're not missing anything.

Does she brew her own vermouth and sell it for 17 bucks a drop in her designer martinis? :)

Give this man an Alcohol Enema

I hear it is very efficient

I enjoy the ritual of making a drink. For us “Let’s have Martinis,” makes it an event.
I have a hard drinking friend who does shots of Scotch while I enjoy my Martinis with olives. We were at a bar when the bartender came by. My friend said, “I’ll have another McCallans and my friend here will have another salad.” LOL!

The Martini. Such a simple thing, so much to go wrong.

Also, there is no vodka in a martini.

Sure there's vodka - it's just juniper/citrus/coriander flavored vodka.

What about caraway and dill flavored vodka (akavit)?

I've made an akavit martini garnished with a sliver of pickled herring. Maybe a wee splash of dry sherry. The clear-juice pickled herring of course, the creamed herring would make the drink disgusting...

Over.
 

I’m a traditionalist too. To me a Martini is Gin, Dry Vermouth, ice, and Olives. Red described how to put them together. No fish, mutton, boiled beef, root crops, or legumes involved

Agree. IME- and Ive put the body in- the least important ingrediant is the gin. Any good gin will do, we keep coming back to plain old Gordons. Vermouth however, type and proportion (using more these days, rather than less- Noilly Pratt or Lillet) botanical olive (using "dirty" olive water) or lemon peel- and all important temperature.

The Martini is an enigma, a journey. No. Its a pilgrimage.

Pickled fish in alcohol? http://forums.pelicanparts.com/suppo...s/pukeface.gif

I'm trying to get it to be the new trend. If it does, and I wrote a book on it I could be a hundredaire at least.

But seriously - look at all of the fat-washed stuff the really cool kids are doing. Bacon this, duck that, clarified milk punches. There seems to be a place for savory in a cocktail.

Maybe you could even use an olive, but that might be a step too far. Yelch, to me it clashes with the citric and botanical nature of the gin.

(I like olives and I like gin, but like mint and peanut butter they're better kept apart)

Gordons is a fine gin - and if you get it by the handle it won't break. The fine print on the label claims the Queen's good with it too. You're not getting that with your Sipsmith or whatever.

More vermouth is good because it uses it up and makes you get fresh. I also use it in place of dry sherry in lots of recipes on the stove just to keep the volume moving. The herbals work well with lots of dishes. I think people don't like vermouth because they've only had stuff from that dusty year-old bottle on the bottom shelf of some bar.

For sheer lowbrow simplicity and joy I really love a 2:1 to 3:1 Gordons:Roses Lime gimlet - - as long as the Roses is super fresh. Served up, or if you have an ice crusher, it's awesome as a slushie. If the lime's another skanky dusty bottle of brown sludge from the back bar I'll just have a beer please...

Not a bacon fan as it is too greasy/oily. No duck for me because those are my pets. I drink milk once in a while.

I like my alcohol straight, not mixed. No soda, no fruit, no fish. Definitely no veges!

To be honest... I think a real martini is one of the revoltingest drinks around.

However a vodka martin is a whole different beast. More the sort of drink you would serve up to some young ladies if you were planning a naked in the hot tub sort of an evening. Particularly if you intended it to be shaken not stirred.

^^

Like THIS?

http://forums.pelicanparts.com/uploa...1614776555.jpg

To me it's the gin. I ALWAYS use Tanqueray gin and Martini and Rossi vermouth. You chill the glass VERY cold while icing down the gin. When everything is good and cold pour a little vermouth in the glass, swirl it to coat the glass, toss out the excess. Stab two olives with a toothpick, lift them out of the jar liquid carefully, so as to keep as much of the pickling juice on them as possible. Drop them in the glass, pour in the gin, and head to the hot tub.

Gin --Martini
Rye --Manhattan

Those aren't cat eye balls, but your course looks correct. ;)