Quote:
Originally posted by DByers
My father in-law says that I make him the best Martini. Blue Saphire Gin is his choice. I chill a Martini glass with ice and pour just a little exta dry Vermouth over the ice and let it sit. I pour the gin into a shaker with ice. Shake gently for 10 seconds. Swirl the Martini glass that still has the ice and Vermouth to coat the sides of the glass. Dump the ice and any liquid. Pour the gin into the glass.
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you've just described *exactly* how i have mine, except i use "hendrick's" or "daresbury's" gin for martinis and only use sapphire for g&t's....
i don't buy all that stuff ab having the drink 'look' in the direction of france, or waiving vermouth near it... it was meant to go together and according to preferences some people like more or less of it in their martini...
if you don't like it then why not just have some gin on the rocks? or chill the gin but pour it into a different (but stemmed) glass... surely it's not the glass that makes a martini.... to me this means that it's about how it is served, using a stemmed glass to keep the temp low is one aspect... another part of how it is served includes a hint (taste) of vermouth, otherwise why would it always be mentioned alongside?....
yeah i know... classicaly boring...
+1 on the tiny shards of ice crystals floating when 'just served', along with tiny specs of citrus oil from the spray when twisting the 'twist'....