Bartender, we'd like another round of drinks, please.

[Brad Bowers]

We had a thread about favorite beers a while back, let's talk about stronger stuff. I'll buy the first round, gents.

Let's start with that exquisite American icon, the Martini. Dry Gin is the classic, though vodka became more popular in the 1960s, and has remained so. Ian Fleming and Sean Connery can probably be thanked/blamed for this, depending on your point of view.

I currently use Gordon's Dry Gin, as it fits my budget, and has a nice juniper flavor with a slight hint of citrus. If I had a bigger budget, I'd use Bombay Sapphire. For dry vermouth, I use Noilly Pratt.

Chill the Martini glass in the freezer, along with a stainless steel shaker. Use only the freshest ice, preferably from spring water. Fill the shaker halfway with ice. Ratios are important, but they are also highly subjective. It should be at least 2:1, but usually is higher. Winston Churchill, I believe, recommended merely waving the vermouth's cork over the gin as the best possible ratio. I use 3.7 parts gin to 1 part vermouth. This is best acheived with a graduated cylinder or something that at least has milliliter measurements on it.

Shaking is done for 15 seconds. In "The Thin Man," Nick Charles recommends shaking the Martini in time to a waltz. Just when your fingers can't take the cold any longer, shake it a little longer. This will get the Martini to the ideal temperature.

As for "bruising" the gin, what the shaking does is aerate the drink, with the oxygen sharpening the flavor. It does not actually hurt the gin, which is strong enough to take anything one can throw at it. The initial cloudiness will dissipate soon enough. Just as with stirring, the ice will melt and dilute the drink a bit, but this is an important part of the flavor of the Martini.

Pour into the chilled Martini glass a sufficient amount so as to be able to enjoy the drink while it is still cold, but not gulped in a hurry. It should never be allowed to warm up! Finish off by squeezing a bit of the citrus oil out of a twist of lemon rind and stirring it into the glass.

And now for the best part: sit back and enjoy this classic American cocktail from the Golden Era.

What's next on the menu?

Brad Bowers

 

[jamespowers]

Wow! You do an excellent job explaining the Martini. There are just a few things that I do differently. I add the vermouth from a spray bottle specially designed for it. Three or four sprays of vermouth are enough for me. My Martinis as so dry the take moisture from the air. LOL I keep the gin and the vermouth chilled in the fridge so I do not add ice and it stays the perfect temperature whenever I need it. Stir the two a little with a muddler. Add three Cocktail onions. Stir again and you are ready for the drink of drinks. Of course you can add cocktail olives as well. I prefer just onions so this makes my Martini a Gibson.
The Martini is very versatile as well. You can make a Vodka Martini, a Tequini (made with Tequila instead of gin), Rum Martini(substitute light rum for gin) and the Blue Martini (made about the same as a martini but add two dashes EACH of orange bitters and blue curacao).
I prefer Bombay Sapphire as well but Citadel is not bad either. Gordon's dry is probably what you will get at a bar anayway unless you call for something else. That is fine too. Just keep Gibleys away from me. That stuff should be used for stripping furniture not drinking. LOL

Regards to all,

J

P.S. Next the Old Fashioned or the Manhattan. LOL

 

[Marlowe]

To me, gin tastes like rubbing alcohol with poison in it--only not that good--so I make my Martinis with vodka.

I experimented with the dryness of the drink, and came to the conclusion that if you mix it dry enough you might as well just have a cold shot of vodka. I settled on 4 or 5:1 vodka to dry vermouth.

I prefer my vodka Martinis shaken, not stirred like the famous son of a Scottish peasant. I tried stirring, but it seemed to add too much water to the mix when I did. Whereas the James Bond Martini calls for a twist of lemon (which is tasty) I go for a few green olives stuffed with pimentos in the bottom. I also experimented with pepper vodka and just dropping some black pepper into the drink. Both met with my approval.

As to the ingredients, so far I have found Stolichnaya to be my least favorite major brand of vodka for Martinis. (Although, I do like Stoly for shots.) I usually use Martini brand dry vermouth, although I haven't experimented a lot: I'm not a real big drinker and the vermouth lasts a long time. I usually keep the vodka in the freezer and the vermouth in with any other wines--a cool, dark place--so i've never bothered to chill the glasses.

A friend of mine and I had fun experimenting and arriving at our own favorite recipes for vodka Martinis. We were both fans of James Bond, he of the movies, me of the books, and got a kick out of sharpening our connoisseur skills on this fun drink.

 

[jamespowers]

If you keep the vodka in the freezer then how does stirring your Martini add to much water? You do not have to add ice cubes just as I do not because the gin and dry vermouth are in the fridge as well. I do not like watered down drinks either.
I used to feel the way you do about gin but either the better brands changed my mind or I just got used to it. LOL My father preferred the vodka martini as well so I can understand.
Peppered vodka does make an interesting martini. I agree.
You can also try adding half sweet vermouth and half dry vermouth and see how you like that. I can take more of the vermouth if I mix it this way. Dry vermouth adds too much of a medicine taste to a martini if I add more than four sprays. Next time I make a martini I will measure how much four sprays actually is though.
Whatever the case, everyone can enjoy the drink that multitudes have drank for over one hundred years now. However you like it and whatever we substitute, it is still a martini.

Regards to all,

J

 

[Marlowe]

I guess I'd have to say that shaking already-cold vodka KEEPS it cold. How that's better than stirring it... I guess I just got in the habit from ordering them in bars, where they don't usually keep the vodka in a freezer. Maybe I'll have to do a blind taste test and find out for sure if I can tell the difference!

 

[Renderking Fisk]

Two questions for you guys?

Is there anything to this theory of "Bruising" the vodka when shaking?

And do you guys have anything against just drinkig something streight like Scotch? Just wondering because I'm not into mixed drinks anymore.

 

[Brad Bowers]

Actually, no, I don't have anything against straight drinks. I drink Scotch or rye now and again. But since there are so many ways to mix drinks, and they tend to be so highly personalized, I thought this topic might generate an interesting discussion.

Who wants to buy the next round?

Brad

 

[Renderking Fisk]

I would buy the next round... Thanks a billion.

The best Martini I ever had was made with Saphire Gin and was made by a fellow named "Theo" in Potsdam New York. The Resturant's name was Maxfields.

 

[Brad Bowers]

Renderking,

I should have answered your other question, too: "Bruising" vodka is the same as gin, you are merely aerating, or infusing the drink with oxygen, which gives a sharper taste. Some find this objectionable.

Shaking versus stirring affects the drink in a couple of other ways. It combines the different liquids more completely, which many believe helps round out the flavor. And unless you keep your liquor in the fridge or freezer, it also chills it more than stirring.

Martini trivia: In Casino Royale, the first Bond novel, 007 orders it made thusly:"Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel." Kina Lillet is a French aperitif. Bond calls this the Vesper Martini, after his love interest of the novel.

And thanks for the round!

Brad

 

[jamespowers]

Originally posted by Brad Bowers
Renderking,
I should have answered your other question, too: "Bruising" vodka is the same as gin, you are merely aerating, or infusing the drink with oxygen, which gives a sharper taste. Some find this objectionable.

Shaking versus stirring affects the drink in a couple of other ways. It combines the different liquids more completely, which many believe helps round out the flavor. And unless you keep your liquor in the fridge or freezer, it also chills it more than stirring.

You have voiced my problem with shaking versus stirring very well. The shaking does give the gin a sharper taste that we refer to as bruising the gin. Muddling the Martini with a stainless steel muddler mixes it just fine for me. We don't want to bruise the gin. LOL LOL Don't forget the olives or cocktail onions. It makes quite a difference. Those that do not want these should tell the bartender "leave out the garbage." LOL Not that they are garbage but the term is used for anything added other than liquor in just about any drink.

Regards to all,

J

 

[jamespowers]

Originally posted by Renderking Fisk
And do you guys have anything against just drinkig something streight like Scotch? Just wondering because I'm not into mixed drinks anymore.

What brand of Scotch do you like? I don't mind Scotch as long as it is a single malt.

Regards to all,

J

 

[Art Fawcett]

Boy, this thread sounds WAY too complicated!! For me it doesn't have to go beyond "Crown Neat" .......
thats another term JP for "no garbage" just...neat.

 

[jamespowers]

In that case how about a Scotch Cooler? Add three dashes of white creme de menthe to two ounces scotch and top with club soda in a high ball glass. Quite a pick me up. You can add a cherry if you like "garbage." LOL LOL I learned that one from my grandfather. I really miss those times when the whole family was still around and every Saturday dinner was a barbeque with all the fixings. The "bar" (a sort of summer house in the back yard connected to the patio where the men hung out while the women fixed the trimmings in the house) was open. You can learn a lot just by watching. I remember when they were triple shotting an uncle of mine but that is another story.....LOL LOL

Regards to all,

J

 

[Renderking Fisk]

Originally posted by jamespowers
What brand of Scotch do you like? I don't mind Scotch as long as it is a single malt.

Regards to all,

J

I'm a Johnny Walker guy. I actually like Red Label more then Black for some reason. But I'm a classic drunk: I'll drink what's on hand.

 

[Marlowe]

Originally posted by jamespowers
What brand of Scotch do you like? I don't mind Scotch as long as it is a single malt.

Regards to all,

J

Auchentoshan. (Pronunciation for Americans: AWK-en-Tosh-en.)

 

[jamespowers]

Ever tried Macallan? Not bad and the 18 year old is even better.
I know what you mean about anything on hand. Sometimes when the bar is low I will make do.

Regards to all,

J

 

[Brad Bowers]

Originally posted by jamespowers
I know what you mean about anything on hand. Sometimes when the bar is low I will make do.

I hear you. Scotch isn't very cheap, so I have to settle for the least expensive blended stuff. When I finish up my Master's degree next year, I'm thinking about asking the family to go in on a bottle of single malt Scotch and an Optimo hat for graduation gifts.

Brad

 

[jamespowers]

Originally posted by Brad Bowers
I hear you. Scotch isn't very cheap, so I have to settle for the least expensive blended stuff. When I finish up my Master's degree next year, I'm thinking about asking the family to go in on a bottle of single malt Scotch and an Optimo hat for graduation gifts.

Brad

Now we are talking about nice gifts. A nice Bottle of Johnny Walker Blue label or a nice Macallan 30 year old would be good suggestions. Glenmorganie is no slouch either though.

Regards to all,

J

 

[Brad Bowers]

I'm getting thirsty for that Manhattan now.

I make mine with rye whiskey, which is what the drink was invented to use.

Rye whiskey was the first American whiskey. It became quite popular in the colonies during the late 18th century due to the high taxes on rum, and developed into a patriotic drink, the drink of choice of Americans. George Washington, distilled his own rye, like many wealthy plantation owners.

Rye took a beating during Prohibition and never really recovered. When Prohibition was repealed, Bourbon survived, but rye didn't. There has been a comeback, of sorts, in recent years, and we now have several brands from which to choose.

Don't confuse Canadian whiskey, sometimes called Canadian rye whiskey, with American rye. By federal law, American rye must be made with no less that 51% rye mash.

The brands that I've tried are Rittenhouse, Old Overholt, Van Winkle, Jim Beam (rye, as opposed to their bourbon), and Old Potrero.

Rittenhouse is good for mixing, and this is what I use in Manhattans and Highballs. (Never have made an Old-Fashioned.) Van Winkle is good straight, as are Jim Beam and Old Overholt, though I prefer the Van Winkle. Old Potrero is made by the Anchor Steam Brewing Company. Fritz Maytag has tried to recreate an 18th century rye that the Founding Fathers would have recognized as rye. Good stuff, too. It's fairly harsh at 125 proof, and needs to be cut with water. It also sells for $75 to $100 a bottle. A professor that I worked for held a rye tasting party to sample these ryes; otherwise, I think it would be years before I could afford some of them!

That being said, give rye a try.

Okay, on to the Manhattan:

Stainless steel shaker, half full of ice. Four parts rye to one part sweet vermouth. Add two dashes of Angostura bitters. A Maraschino cherry will go into the Martini glass, but take a hint of the liquid from the cherry jar and add it into the mixture. Shake for fifteen seconds, then strain into the glass. Add the cherry, and enjoy. As with a Martini, the Manhattan should never be allowed to warm up!

Rittenhouse also works great in a Highball. Get a good organic Ginger Ale for this one.


Brad

 

[jamespowers]

Wow! You make a strong Manhattan! I wouldn't mind trying it though. A fifth goes by quickly that way.
I usually add two parts rye to one part sweet vermouth. Before I add the liquor to the glass, I add a maraschino cherry and crush it with the muddler---removing the stem first, of course. Then I add the rye, vermouth, and dash of Angostura or orange bitters. When I cannot decide if I want a Martini or a Manhattan I add dry vermouth instead of sweet vermouth--thus a dry Manhattan. LOL We can even include Scotch in this by mentioning that the Manhattan made with Scotch instead of Rye is called a Rob Roy. I will have to try adding four parts Scotch to one part vermouth for this one. I am not much of a Rye Connoisseur so I will defer to Brad concerning Rye. I will have to have a taste test of my own some day.
My research indicates that the Manhattan was named for Manhattan Island, of course, around 1890. Originally it was made simply from the rye and vermouth (no garbage ). Interestingly, in 1919 gin was substituted for rye and the Bronx was born. I know; it sounds just like a strange Martini.


The Old Fashioned would probably be something right up your alley Brad. Again, I start with an empty glass because all of the liquor is chilled in the fridge. I begin the same as I would a Manhattan with a maraschino cherry crushed in the bottom of the glass with the bar pestle. Then I put a sugar cube in the glass along with a dash or two of Angostura bitters and a teaspoon of water. Muddle them together until they become like a syrup. Add either 2 ounces of rye or bourbon (I prefer Bourbon but the drink can also be made with rum, scotch or even tequila) slowly while stirring the liquor and syrup. You can now add ice, or neat if you like, garnish with a twist of lemon and slice of orange. Do I hear a hold the garbage from the crowd? LOL
Some secrets that I got from my grandfather for making an interesting Old Fashioned involve soaking the orange slices overnight in the bourbon for flavor and maybe adding a dash or two of Blue Curacao for color. Perfecto!
In closing, it occurs to me, and my wife for that matter, that I am appearing to be resident drunk of the bunch with all these recipes! LOL
Actually, I usually only mix a martini or some such thing if I have company that is willing to be experimented on. There just have been quite a few experiments (You don't even want to know what is in my Roving Death Cocktail---come to think of it I can't remember either?! *hick*). LOL My friend, Jason, prefers a whiskey sour or gin fizz when he drops by so I have that on hand but alas I cannot drink either because my stomach has a problem with citrus juice. Yes, I found this out the hard way. This is why I know the term "hold the garbage" quite well. LOL

Regards to all,

J