The perfect Martini
 

Since I'm halfway through my second, I have to ask, why is it that the older I get, the more I appreciate this drink? 10 years ago I'd have sooner drank chilled dog spit. Now I'm becoming a conniseur. WTH???


What's your recipe for the prefect Martini?

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. Add a Santa Barbara Garlic Stuffed Olive or 2 and your set. I lean towards tekillia or a Vodka Martini over gin.

Enjoy your Saturday evening.

Perhaps I have a one-track mind, but this is what popped into my mind when I saw the title of this thread...

http://i5.photobucket.com/albums/y18...Martini935.jpg

Weve just started using Tanqueray No10- buts its hellsihly expensive. Single malt prices, but far suprior to Blue Spahire or Tanqeray. Id rather use Gordons or Vickers than those two, but I do enjoy them both more in a G&T.

Martini-
Crack ice, put in mixer, add Noilly Prat. I use less than a bottle capful for two+ measures of gin. (Standard recipe calls for 4/1 vermouth, so experiment.)

Remove your glasses from freezer storage, add a small quanity of fresh lemon skin (lemon to taste, this can really affect things). Shake gin no more than 10 secs, pour into the chilled glasses over lemon.

Some say the gin should not go cloudy from the cold, but we like martinis chilled, so cloudty the martini is. Crushed ice is essential to drop the temp quickly withou getting ice melt to dilute the gin.

Such a simple thing, so hardto get right. Enjoy.

I like a good dirty vodka martini made with Grey Goose or Belvedere and a anchovy-stuffed olive.

Dead simple.

Good vodka needs no vermouth. Shake Grey Goose or Belvedere in crushed ice. Pour over olives into chilled martini glass. A good martini should be cold enough to make a trouts butt pucker. Little splinters of ice floating on top are a must.

I like blue cheese in the olives. ( you have to do it yourself )
Splash of vermouth.

My nephew just "waves" the cap over the glass.

Might just have to make a run...mmmmmm.


KT

No such thing as a "vodka martini"...gotta have Gin. period. Over and out. (edit) Not that vodka is bad...just that it's not able to make a "real" martini, okay? :)

I beg to differ! The perfect martini to me, is made with Grey Goose Vodka or Belvedere and a splash of olive juice and plenty of fat olives! However, a good Captain and Coke goes a long way too! ;-)

My ex-wife's Martini:

A wedge of orange with the rind crushed in the bottom of a glass. "Frozen" vodka (Stolis or equiv) poured over crushed ice and shaken. Fill glass with crushed ice and pour vodka into glass.

She liked to call it a "weak" screwdriver.

Me? Bombay Blue Sapphire shaken with crushed ice in a chilled glass. No olive, just a twist of lemon. I have a spray bottle of Vermouth if one wants some.

Tastes change over time. I used to do shots of Jose Cuervo (white) with lime...These days, it's Cazadores Reposado.

My Perfect Margarita:

Fresh squeezed lime juice, with 1 part fresh orange juice to 4 parts lime juice.

Put crushed ice in a shaker

Mix in
2 shots cazadores
1 shot lime juice
1 shot Cointreau

Shake until the shaker frosts

Strain into a chilled, salted, martini glass and garnish with a lime wedge

Killer Margaritas - So smooth the girls like them, but deadly!

+1
and none of that fancy as stuff - make mine Gordons

Chilled glass, blue sapphire and ice in a shaker, pour, half a spray of vermouth from an atomiser over the top. Olives stuffed with chilli peppers and pickled onions on toothpicks.

Too bad you 're married....and me too!

and happilly married too!

Wow.

I feel good this morning, nice halo around everything.

I think this is where we ended up last night as the answer to the question. ALthough we DID have the bleu cheese stuffed olives rather than chili peppers/onions. Ended up eating them stright out of the deli container.

My bottle of Bombay is toast.

Thanks for the recipes.....

+2

and WTF is a chocolate martini? yeah I know what it is but it is NOT a martini.

Amen.

2 oz Gordons, 5:1 Noilly Prat (6:1 if Vya), dash orange bitters if you have them.

Frozen glass, room temp booze and shaker - gotta have dilution for proper balance.

Stir >30s over really, really cold ice - like out of the deep freeze cold - and let sit while retrieving glass.

Strain and add lemon or grapefruit twist over drink flexing/spritzing it over the surface first. Flame the spritzing oil if you fancy yourself a showman (see Degroff, Regan and contemporaries).

Consume smugly, extending pinky finger outward as the glass is brought upward.

mike
'78SC

Heh! Went to a "martini" bar in Denver in the late 90s. Five page menu of "martinis" and one dusty bottle of vermouth on the back bar. Still we returned as the female help all wore leather pants _very_ well. It seems ambiance trumped taste. mike '78SC

+3. I use Brokers or Plymouth gin, both very reasonably priced at about $25. The nose you get from the gin is really what makes it a martini. Vodka martinis are just vodka with an olive or two.

Beefeater on the rocks, nothing fancy but it does get you where you wanna go!!!