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Old 08-02-2016, 08:53 PM
Ukulele Ike Ukulele Ike is offline
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No olives?!? What goes in the Martini, then?

I don't care for lemon peel. If I want boozy lemonade, I'll make a Tom Collins.

No green olives in the fridge tonight. No pickled onions for a Gibson.

So I made a big dollop of iced gin with a splash of vermouth and dropped a piparra in the bottom of the glass. That's a small mild Basque pepper pickled in vinegar. It was EXCELLENT. I may dub it the "Ukulele Ike."

What other pickled things have you put in your Martinis when no olives were available? Or WOULD you?

I wouldn't use a kosher half-sour; it would displace too much gin.
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Old 08-02-2016, 08:55 PM
The Other Waldo Pepper The Other Waldo Pepper is online now
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I've never tried 'em, but my father swears by pickled pearl onions.
  #3  
Old 08-02-2016, 09:10 PM
TriPolar TriPolar is offline
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Best bet is a vodka martini, hold the vermouth and the garnish.
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Old 08-02-2016, 09:25 PM
Ukulele Ike Ukulele Ike is offline
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Thanks for nothing, buddies.

I said "no pickled onions," and cold vodka in a glass is a drink only fit for a pig of a Krushchev. Unless I have a spread of good caviare and pickled mushrooms.
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Old 08-02-2016, 09:34 PM
teela brown teela brown is offline
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I'll bet one of those little French cornichons would go well. They're pretty tiny, too, so they won't take up too much room.
  #6  
Old 08-02-2016, 09:36 PM
madmonk28 madmonk28 is offline
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Cold vodka is not a martini, it's cold vodka is for people who don't like booze. Try a pickled jalapeño or cherry pepper.
  #7  
Old 08-02-2016, 09:39 PM
Little Nemo Little Nemo is online now
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Wouldn't be a problem around here. I'd just run over to the local Walmart (which is open twenty-four hours a day) and buy a jar of olives.

This is what you get for choosing to live in a small town that doesn't offer the conveniences of modern living.
  #8  
Old 08-02-2016, 10:22 PM
standingwave standingwave is online now
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No olives?! Where are you, Korea? Without olives, a martini just doesn’t quite make it: https://youtu.be/2lDyDx32YJE#t=2m40s

__________
If you must, this sounds interesting... (but to hell with vodka, I'd make it with gin.)

Garlic Black Pepper Vodka Martini

2 ounces vodka, Hangar 1 used here*
1/2 ounce dry vermouth, Vya Extra Dry used here
1 garlic clove, sliced
2 grinds black pepper, on the coarse side

In a shaker 2/3 filled with ice, combine vodka, vermouth, garlic slices and black pepper. Shake hard for 20 seconds and strain into a chilled cocktail glass. Optionally add the garlic slices back to the glass.
  #9  
Old 08-02-2016, 10:27 PM
Aspenglow Aspenglow is offline
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No vodka.

In the absence of an olive, I'd use a pickled green bean. Or two. (Also delicious in Bloody Marys!)
  #10  
Old 08-03-2016, 01:16 AM
TYphoonSignal8 TYphoonSignal8 is offline
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Pickled ginger.
  #11  
Old 08-03-2016, 01:37 AM
Channing Idaho Banks Channing Idaho Banks is offline
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Pickled tomato. Or Pickled herring.
  #12  
Old 08-03-2016, 03:07 AM
Smapti Smapti is offline
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Never tried it, but for some reason I'm thinking a cube of bleu cheese would work well.
  #13  
Old 08-03-2016, 07:19 AM
yo han go yo han go is offline
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Raw chicken heart just scratched from your bare foot would also be a good alternative. (Might be that we are escalating this to quickly)

Last edited by yo han go; 08-03-2016 at 07:20 AM.
  #14  
Old 08-03-2016, 07:21 AM
RealityChuck RealityChuck is offline
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Quote:
Originally Posted by The Other Waldo Pepper View Post
I've never tried 'em, but my father swears by pickled pearl onions.
That's a Gibson, not a martini.
  #15  
Old 08-03-2016, 08:29 AM
Ike Witt Ike Witt is offline
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What is the difference between a Gibson and a Martini? Is is just the garnish?
  #16  
Old 08-03-2016, 09:24 AM
Ukulele Ike Ukulele Ike is offline
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Yeah...you can have a Martini with a twist of lemon or a Martini with an olive, but you have to call a Martini with a pickled onion a Gibson.
  #17  
Old 08-03-2016, 10:06 AM
DrFidelius DrFidelius is online now
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I have a copy of an ultimate martini book around here somewhere. If I can find it I can read off some of the alternative garnishes.

One I remember is to use some hot sauce instead of vermouth and garnish with a shrimp. I think this would work better with a vodka martini than most gins.
  #18  
Old 08-03-2016, 10:28 AM
JRDelirious JRDelirious is offline
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Quote:
Originally Posted by madmonk28 View Post
Cold vodka is not a martini, it's cold vodka is for people who don't like booze. Try a pickled jalapeño or cherry pepper.
Ya got it, a martini contains gin (default) or vodka, plus a measurable, detectable amount of vermouth. Garnished iced vodka/gin is not a martini.
  #19  
Old 08-03-2016, 11:11 AM
Ukulele Ike Ukulele Ike is offline
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Originally Posted by DrFidelius View Post
One I remember is to use some hot sauce instead of vermouth and garnish with a shrimp.
A COOKED shrimp, I hope.

At what point does changing the garnish (or the vermouth ingredient) change the name of the drink? There's an English thing where they put a few dashes of bitters into a glass of gin, but that's just called a "pink gin."

If you put a whiskey sour into a tall glass, filled it with ice, and topped it with seltzer, you'd have a John Collins, the whiskey alternative to a Tom Collins. But making the same drink with vodka or rum yields a Vodka Collins or a Rum Collins....no proper Christian name given.

A Gimlet is a whiskey sour made with gin. A Daiquiri is a Gimlet made with rum.

I think I need to go lie down.

Last edited by Ukulele Ike; 08-03-2016 at 11:13 AM.
  #20  
Old 08-03-2016, 10:42 PM
JRDelirious JRDelirious is offline
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Quote:
Originally Posted by Ukulele Ike View Post
If you put a whiskey sour into a tall glass, filled it with ice, and topped it with seltzer, you'd have a John Collins, the whiskey alternative to a Tom Collins. But making the same drink with vodka or rum yields a Vodka Collins or a Rum Collins....no proper Christian name given.

A Gimlet is a whiskey sour made with gin. A Daiquiri is a Gimlet made with rum.

I think I need to go lie down.
Y'know, you didn't have to sample them all.
  #21  
Old 08-04-2016, 09:49 AM
Tim R. Mortiss Tim R. Mortiss is offline
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My first choice of martini garnish is always a pickled mushroom. Blue cheese stuffed olive is second.

But I have had a very nice martini garnished with a black olive stuffed with salmon mousse. That was good!
  #22  
Old 08-04-2016, 10:10 AM
Duke of Rat Duke of Rat is offline
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I'd think any pickled veggie would do in a pinch, it's the vinegary whang that the olive brings to the drink that you're after, right?
  #23  
Old 08-04-2016, 10:20 AM
dougie_monty dougie_monty is offline
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How about a cherry?
In one old magazine cartoon a hostess tells her shocked guests, some of whom have already started sipping their martinis,
"I was out of olives, so I used clams."
  #24  
Old 08-04-2016, 10:37 AM
DrDeth DrDeth is offline
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Originally Posted by TriPolar View Post
Best bet is a vodka martini, hold the vermouth and the garnish.

We call that "straight vodka". There's no martini there. It's like "a margarita , hold the triple sec and lime, no salt". aka straight tequila.
  #25  
Old 08-04-2016, 10:37 AM
pulykamell pulykamell is online now
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Actually, a gin sour is a different drink than a gimlet. Similar, sure, but not the same. If I ask for a gimlet and get gin and sour, it's getting sent back. Gin and Rose's for me, or Roses cut with lime juice if you're feeling fancy. I've made it with homemade like syrup, but I just need the Rose's for it to taste right to me.
  #26  
Old 08-04-2016, 11:07 AM
AllShookDown AllShookDown is offline
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I have no idea but I got an olive in my manhattan when I ordered one at a craft beer bar because I just couldn't choke down another bitter craft beer.
  #27  
Old 08-04-2016, 11:55 AM
OldGuy OldGuy is offline
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If you use a black olive it could be an Althea Gibson.

Though that name is likely too old for most of you.
  #28  
Old 08-04-2016, 11:58 AM
Little Nemo Little Nemo is online now
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Quote:
Originally Posted by DrFidelius View Post
One I remember is to use some hot sauce instead of vermouth and garnish with a shrimp.
A Treiftini.
  #29  
Old 08-04-2016, 07:58 PM
harmonicamoon harmonicamoon is offline
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A friend of mine would make martunis with a pickled tomato. I never really liked martunis, but I loved those pickled tomatoes. They were about the size of a nickel. Delicious.
  #30  
Old 08-04-2016, 08:06 PM
Saint Cad Saint Cad is offline
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Too bad I just threw out an old jar of pickled jalapeno slices. I'd experiment and let you know.
  #31  
Old 08-04-2016, 08:07 PM
Ukulele Ike Ukulele Ike is offline
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Originally Posted by Duke of Rat View Post
I'd think any pickled veggie would do in a pinch, it's the vinegary whang that the olive brings to the drink that you're after, right?
Good point. You want a lashing of salt and vinegar as you sip the last of the drink.

Still, you want to avoid certain flavors. I have some cornichon-sized garlic-dill pickles that are extremely delicious, but I don't think I want garlic or dill in my aperitif.

The piparra, though, was delightful.
  #32  
Old 08-04-2016, 08:13 PM
wolfman wolfman is online now
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Quote:
Originally Posted by Ukulele Ike View Post
Yeah...you can have a Martini with a twist of lemon or a Martini with an olive, but you have to call a Martini with a pickled onion a Gibson.
So If you made one with an olive half and an onion half stuck together you'd have a Martison?
  #33  
Old 08-05-2016, 10:01 AM
Duke of Rat Duke of Rat is offline
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Too bad I just threw out an old jar of pickled jalapeno slices. I'd experiment and let you know.
I love using jalapeno stuffed olives, something about the heat/booze just does it for me.
  #34  
Old 08-05-2016, 10:10 AM
kayT kayT is offline
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If you come to my house and there are no green olives in my fridge, bake a casserole because I am dead.
  #35  
Old 08-05-2016, 11:16 AM
Ukulele Ike Ukulele Ike is offline
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That came off as rather macabre on first reading....
  #36  
Old 08-05-2016, 11:46 AM
Vinyl Turnip Vinyl Turnip is offline
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Pickled ginger.
No need for name-calling.
  #37  
Old 08-05-2016, 11:46 AM
Voyager Voyager is online now
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Too bad I just threw out an old jar of pickled jalapeno slices. I'd experiment and let you know.
About the only martini I've had in 30 years is a Cajun martini made with a jalapeno. It was part of a special Cajun menu set up by Paul Prudhomme to educate New Yorkers about real Cajun food.
  #38  
Old 08-05-2016, 11:53 AM
dougie_monty dougie_monty is offline
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No need for name-calling.
Maybe Ginger SHOULD lay off the sauce.
  #39  
Old 08-05-2016, 11:58 AM
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Do you like limes? A twist of lime peel, a small slice of key lime, or a bit of meyer lemon peel also does the trick. My wife doesn't like lemons at all, but she does like limes and meyer lemons so that's what goes in hers. I get three jalapeno or blue cheese stuffed olives in mine.
I've also been playing around with bitters and Dillon's wormwood bitters was really good for a change up. I like using Tanquery 10 or Hendrick's for gin.
  #40  
Old 08-05-2016, 01:39 PM
Ukulele Ike Ukulele Ike is offline
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Blue cheese stuffed olives seem to be a Chicago thing. I'm frequently offered them when I'm in the Windy City.

My preference is anchovy-stuffed, but I like anchovies. Francesca's on Taylor Street has a barkeep that will stuff an anchovy into a naked pitted olive just for me. I tip him well.

Here in New York, custom olives don't happen to me in bars. I keep my eye out for anchovy-stuffed olives in fancy-food stores, although I have also found them in ordinary groceries.
  #41  
Old 08-05-2016, 07:50 PM
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Ukelele Ike, this is a hijack, but if you like anchovies I want to know, have you ever tried bagna cauda, the hot oil dip from Italy?

As Dr. Franklin said to Michaeal Garibaldi, on Babylon 5, "I can feel my arteries hardening just being in the same room with it."
  #42  
Old 08-05-2016, 10:07 PM
dougie_monty dougie_monty is offline
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Ukelele Ike, this is a hijack, but if you like anchovies I want to know, have you ever tried Bagna Cauda, the hot oil dip from Italy?
[...]
What about him?
  #43  
Old 08-08-2016, 01:59 PM
BubbaDog BubbaDog is offline
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I have a case of queen olives each stuffed with a garlic clove and a Jalapeno slice shipped to my house twice a year.

I get them from a winery in Gilroy California which claims to be the Garlic capitol of the world. Any martini without two of those olives is an inferior drink.
  #44  
Old 08-08-2016, 02:54 PM
RealityChuck RealityChuck is offline
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What is the difference between a Gibson and a Martini? Is is just the garnish?
Pretty much. Both are gin and vermouth, plus garnish. There are variations in the ratios of gin to vermouth, but martinis have variations of that, too. Wikipedia gives the same ratio of gin and vermouth for both drinks: 6:1.

Of course, nowadays, martini usually signifies "vodka martini," just as it used to signify "dry martini." "Martini" was the name of a different drink with a 1:1 ratio of gin and sweet vermouth.
  #45  
Old 08-08-2016, 03:41 PM
DrFidelius DrFidelius is online now
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I have learned to order "martini, gin, dry, olives, up" when in prior years I only needed to say "a Martini, please."
  #46  
Old 08-08-2016, 03:50 PM
Duke of Rat Duke of Rat is offline
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Originally Posted by BubbaDog View Post
I have a case of queen olives each stuffed with a garlic clove and a Jalapeno slice shipped to my house twice a year.

I get them from a winery in Gilroy California which claims to be the Garlic capitol of the world. Any martini without two of those olives is an inferior drink.
These Mezzetta Olives are the ones at my grocery. Love 'em, even without booze.
  #47  
Old 08-08-2016, 03:52 PM
DrDeth DrDeth is offline
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I have learned to order "martini, gin, dry, olives, up" when in prior years I only needed to say "a Martini, please."
up?
  #48  
Old 08-08-2016, 04:26 PM
bump bump is offline
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Actually, a gin sour is a different drink than a gimlet. Similar, sure, but not the same. If I ask for a gimlet and get gin and sour, it's getting sent back. Gin and Rose's for me, or Roses cut with lime juice if you're feeling fancy. I've made it with homemade like syrup, but I just need the Rose's for it to taste right to me.
Yup. And a daiquiri is essentially a rum sour made with lime juice instead of lemon (or vice-versa; I think the daiquiri came first).

Cocktails/mixed drinks come in "families", which means that they're essentially the same drink, but made with slightly different ingredients. So a daiquiri and a whiskey sour fall into the same family- both are spirits, sour & sugar. Similarly, the older versions of the Martini (gin, vermouth, orange bitters) fall very squarely into the same family as the Manhattan (bourbon, red vermouth, aromatic bitters).

Garnishes typically aren't the decisive factor in the naming of a drink; most of the older ones (like say.. pre-Prohibition) had fast and loose garnishing rules- if you read the old books, there are rarely any hard and fast rules- they suggest things like nuts as garnishes in martinis, etc...
  #49  
Old 08-08-2016, 04:30 PM
Aspenglow Aspenglow is offline
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up?
Not over ice.
  #50  
Old 08-08-2016, 04:59 PM
madmonk28 madmonk28 is offline
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Having a martini right now: 3oz Bombay, 1/4 oz Dolin vermouth, dash of Jade v.s. 1898 absinthe and an olive stuffed with almond. Not bad.
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