Quote:
Originally Posted by stuartj
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.
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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.