I had my first martini last week, and just now, I had my second. I am amazed and pleased.
large jigger of Beefeater Gin
small jigger of Martini & Rossi Extra Dry Vermouth
1 stuffed olive or 2 cocktail onions
Shaken, not stirred because we have crushed ice or large cubes, but no cracked ice.
Today, I bought two sets of martini glasses. One was a martini set on sale at bed bath & beyond. It included a pitcher, mixing rod, tray, four glasses, an olive dish, and four olive spoons. The other were just four plain martini glasses bought at the grocery store.
Lots of Bombay Sapphire Gin
Splash of dry vermouth
One stuffed olive.
Now, you’re gonna hear from some “purists” (would you believe snobs?) who cry that true martinis do not have vermouth. However, a tarbender friend of mine once said, “a martini without vermouth is just a chilled shot of gin.”
Another friend of mine kept his vermouth in a spray bottle and coated the martini glass just prior to pouring the chilled gin.
A tasty variation is the Dirty Martini, which is just gin mixed with some of the vinegar from the olive jar. I like it with perhaps 3 parts gin to 1 part olive juice. Some people like it with dry vermouth, others don’t. Give it a try.
By the way, a martini with an onion instead of an olive is called a Gibson. Go figure.
I did not like straight gin when I tasted it, as so far the traditional martini is quite what I want, that or a Gibson. I did not expect to like martinis. I was surprized and pleased.
I doubt any purist would tell you a martini has no vemouth in it. In the 60s or so the extra dry martini came into fashion which decreased the amount of vermouth to just enough to coat the ice cubes, but a martini without vermouth is just plain silly (although I do know of people who do such a thing.) 3:1 or even 4:1 gin:vermouth is the proper ratio. Older recipes for martinis included ingredients like orange bitters and a mix of sweet and dry vermouth, as well.
At any rate, I’ve a feeling the wet martini will come back into fashion soon enough.
Measure the gin by filling your martini glass(es), then pour the gin into your stainless steel shaker. One of those shakers with a strainer built into the lid.
Take your martini glass(es) and fill them with ice. Pour water in them. Let the glasses cool down while you mix the drink.
I like to mix my gin/vermouth freehand. That is, I like to have some variation between drinks - sometimes dry sometimes wet. I don’t know anybody else who does this. I aim for no wetter than 4:1, no drier than 6:1. I splash the vermouth into the shaker, and fill with ice (lots of ice). Shake vigorously. If your thirsty, get a jump on the dehydrating effect of the alcohol by drinking the icewater waiting in your glass, otherwise dump it. Strain your drink into your glass.
If the mixture is a little cloudy, with small bits of ice floating, you got it just right.
Get your olives (as much or as large as you please) but heavens, NO PIMENTO! Rinse the olives - I don’t care for a dirty drink, then plunk them into the glass.
Bombay Sapphire and a capful of vermouth. Stirred with a few ice cubes, poured into an ice cold glass with three olives. I also love a splash of olive brine (the so-called Dirty Martini).
Kelly liked the blue cheese stuffed olive tonight. I liked the first martini I had, with the brine shaken off the olive, but it was not rinsed. It did not make the drink look dirty, but added a nice flavor.
You’re right. I guess I should’ve thrown in the requisite “YMMV.” I’m just referring to my own private experiences, mainly in Santa Flush^H^H^H^He. Hell, I’ve heard snobs proclaim that martinis shouldn’t be shaken because it “bruises” the gin. WTF?
I hope so. I hate having to ask for vermouth and then getting surprised looks from the nearby patrons. You’d think I was wearing white after Labor day or something. Anyhow, that’s one of the beauties of mixed drinks like this. There are no “right” ways to make 'em. Drink up as you like 'em!
I don’t know whether to be appalled at your addition of a possessive apostrophe in “Martinis” or whether to be appalled at your shaking of a martini.
Gin should be stirred with ice; if shaken, it oxidizes and tastes harsh (hence the bruising). Make two drinks and test it yourself if you don’t believe me.
What can I say, other than I had just had a martini. I had Kelly mak pretty icecubes so we can make a stirred martini tonight. Little star shaped ice cubes made in IKEA molds.
I like vodka martinis, shaken, 4:1 vodka/vermouth ratio, dirty, with two olives.
Reading this thread makes me lament the fact that, the night before last, I made the perfect martini. It was perfectly chilled, with exactly the right mixture of vodka, vermouth, and olive brine. I took two sips, and was delighted to find that this martini, well earned after a hard day of labor, was perfect.
Then my wife’s best friend, whom I love dearly but who is a terrible clutz, came in to the kitchen and knocked it accidently to the floor, shattering my new, first-time-being-used martini glass and splashing that perfect cocktail all over the floor.
I like wet martinis, I like dry martinis, I even liked the antique martinis with some unlikely ingredients I tried using the recipes in a bartender’s guide from 1909. They’re all good.
If you want to make a “perfect” dry martini, try putting the ice in your shaker and adding just the vermouth. Swirl it around and dump the vermouth out. Add the gin or vodka and proceed. At this one bar in Pittsburgh, the bartender makes a great show out of not just dumping the vermouth, but dumping it on the floor with an air of disdain. The only thing better than a good cocktail is a good cocktail with a bit of theater.