>>22044922 However you like it. Me, personally? I like having some actual fucking vermouth in it, and not that cute "Glance at the bottle" or "put a thimble of it in". I aim for 2 to 1 or even 1 to 1 with my gin. In fact, I usually do the later simply cause it takes less thinking and a few martinis in, I ain't doing much of it.
And, I like it dirty. Filthier than a paris hooker. Lots of olive brine. Keep a jar of just the brine, just for this. Also throw in a few olives to chew on once the glass is dry
>>22045109 >I like having some actual fucking vermouth in it, and not that cute "Glance at the bottle" or "put a thimble of it in". Respeck knuckles on this. Although I only like my vodka martinis dirty, I don't care for gin and olive together.
>>22044922 is martini the most bastardized drink of all time? how did we get from "harmoneous blend of gin and vermouth" to "just vodka in a big glass"
>>22045617 >is martini the most bastardized drink of all time? No, that's the zombie or Mai Tai with recipes that are basically just Bacardi, pineapple juice and artficial grenadine.
>>22044922 Like following a recipe? There's not really a standard recipe, and there are several accepted variations within the standard gin-vermouth-orangebitters framework. I like most of my martini-esque drinks to be 2-1-2. double of spirits, single of vermouth/amaro/etc., 2 dashes bitters, with an expressed twist of citrus - usually lemon for vermouths.
Again, not "correct", as this might as well be a beans in chili thread, but my go to is: - 60mL Hendricks, Roku, or Ungava - 30mL Dolin dry or 15mL each Dolin dry and blanc (or Lillet Blanc) - 2 dashes orange bitters Stirred with cracked ice until the shaker's freezing cold and strained into a suitable wide-mouthed glass (coupe, martini) - twist of lemon, squeezed into the drink and rubbed around the rim.
>>22044922 I think it's an atrocious drink unless you drink it very dirty. I've had some real fancy gins in my time but by itself I cant say I enjoy the usual high gin-to-vermouth splits and increasing the vermouth amount doesnt result in a particularly interesting drink either.
Dirty I do fancy it, but I do add a lot of brine. I've never had blue cheese filled plives with it, will give it a go.
>>22045840 i love both blue cheese and olives, but i bought a jar and the blue cheese wasn't really detectable except for being slimy. maybe if they were stuffed into the olive right before so they retain texture and maybe more pungent
Correct, see: >>22044931 Personally: Two shots of vodka with a lemon twist. Neat. Chase it with water. I then eat a jar of olives. A polite sage for not contributing greatly to the thread.
the martini has changed enough over the years it's entirely up to you to decide and virtually everyone will have different preferences. which also makes it a terrible drink to order at a bar unless you know and like their version, know your exact preferences and can let the bartender know, or just want a glass of vodka but want to pretend its something more. personally I like a pretty wet martini of 1:2 or 1:3 dry vermouth to gin. though sometimes I mix it up with a vodka martini with the same ratios
>>22044922 Back in the bartending days, it fucking cracked me up when people ordered a vodka martini, no vermouth. That's not a martini, retard. It's just shaken (or stirred) cold vodka. Gin, vermouth, an olive or two, and maybe a bit of olive brine. That's a martini.
>>22044922 3 measures gin, one measure vodka, one half measure kina lillet/lillet blanc. This of course is the Vesper martini straight from Ian Fleming in the novel and recreated in the film Casino Royale, and although martini purists probably don't consider it as such, but I got one at the Vesper bar in Vegas and it's indeed very good. The bartender said this, "This is why James Bond was an alcoholic" as he set down my first and I think I finished my second within ten minutes.
>>22045083 This, I worked at a high end private club in Canada (served Kevin O'Leary and, Gov general, former prime ministers etc) and what I was told on my first day is when people ask for a Martine, but the booze in the glass and wave the bottle of vermouth over it never pouring it in unless specifically asked.
>>22051222 Also if you want the drink to be stronger and not diluted by the ice, you can freeze the gin beforehand and build the cocktail in the glass. Again the glass needs to be chilled in the refrigerator or freezer, and the vermouth should be refrigerated as well (don't put it in the freezer). Stir it with the lemon peel.
>>22044922 gherkins > olives anchovy stuffed green olive is aight tho dry > sweet vermouth if it doesn't smell like overpriced paint thinner it's not a martini