Martini Protocol

[Mr_Misanthropy]

I'm sure most folks here have had a martini at one point in time or another, after all, it's something of a Golden Era staple. So which of the five billion possible ways do you enjoy yours? The hardcore traditionalists turn their noses up at anything not with gin, while James Bond (in the films anyways) disagrees. So what'll it be? Gin? Vodka? Shaken or stirred? Ice preferences? Dry? Extra dry? There have been entire books written on this one cocktail, so, I figured I could start a thread. lol

Gin may be the classic, but I have to with my taste buds and stay away from the stuff. Yuck. Tastes like Pine-Sol (not that I know what Pine-Sol tastes like). So it's vodka for me. It used to always be Grey Goose, but I experiment now and then. I recently tried Three Olives, it was excellent, and I had some sort of vodka in a very old looking bottle with a green label at a bar in Norway once, it was the best I've ever had, but I couldn't tell you the name of the stuff, regrettably.

I like mine shaken, with cracked ice when possible. Just enough vermouth to coat the ice, then a couple shots of the good stuff. If the mood strikes me, a little olive juice to dirty it up a bit. Always served "neat", with as many olives stuck on the pick as possible.

Bottoms up!

 

[skwerl-hat]

hi i prefer wet vodka martinis myself theres just so much less pine air freshner taste to it. Although the other day i was watching an elvis immitator (go figure) and i ordered a gin martini and the waitress asked what brand of gin i preferred i says surprise me! and oh my was it delicious and now i dont know what it was[huh]

 

[Absinthe_1900]

I start with a good Gin like Junipero, and use Lillett Blanc in lieu of the usual Vermouth.

I tend to use 1930's ratios, which have more vermouth than the current practice. (About 3 to 1) A cold glass of Gin is not a Martini. (Or Vodka)

A dash of Fee Brothers Orange bitters is a nice 30's touch, and enhances the flavor of the cocktail, Or dash of premium French Absinthe is another nice touch, and plays well with a nice Gin.

YMMV

 

[Tony in Tarzana]

I've just been re-reading the Bond novels, and in Casino Royale Bond comes up with a Martini with gin and vodka.

 

[scotrace]

An Old Bartender

Once made me a martini, and brought a glass of ice water with it. He said it was the traditional service.

Always gin, always a little more vermouth than the current fashion dictates, always a big, fat olive. Getting it cold enough is nearly impossible. Does anyone keep their gin in the freezer?

I have not found a gin I really like as a favorite.
In The Thin Man, Nick Charles' first scene has him drinking a dry martini out of a glass ulike those currently thought of as martini glasses. I'm looking for glasses like that.

 

[The Reno Kid]

Here's what I like

Put the glasses in the freezer beforehand or chill them with ice. For that matter, put the gin, vermouth, and shaker in the freezer too.
3 parts Bombay Gin (the regular stuff, not Sapphire)
1 part Martini & Rossi Dry Vermouth
Shake with lots of ice.
Strain into a cocktail glass.
Add an olive (or two).
Enjoy!

I'm not the kind of guy who believes that "whispering 'vermouth' over the glass" or "bowing in the direction of France" (Churchill, no less) makes a martini. Without the vermouth, it's just cold gin. Of course, this is a very subjective area. My advice is, Figure out what you like, then enjoy it.

 

[Mr_Misanthropy]

I get my martini glass nice and frosty by filling it with ice and letting it sit in the freezer while I mix the drink. Just a minute or two in there does the trick. I heard somewhere, GQ maybe, that keeping gin or vodka in a freezer was bad, I can't remember exactly why, I'll research.

 

["Doc" Devereux]

I get my martini glass nice and frosty by filling it with ice and letting it sit in the freezer while I mix the drink. Just a minute or two in there does the trick. I heard somewhere, GQ maybe, that keeping gin or vodka in a freezer was bad, I can't remember exactly why, I'll research.

I've never tried putting gin in the freezer, but that's exactly where I keep the vodka. Good vodka just gets a little thicker, and personally I prefer the way it goes down.

For martinis, however, I understand that the vodka needs to start off at room temperature or it doesn't mix with the vermouth properly. All the chilling is done during the mix, be it shaking or stirring, by the combination of a cold mixing vessel and the ice cubes.

For the record I prefer Noilly Prat vermouth, and just a hint of it. Twists work better for me than olives. But one of the things that make martinis wonderful is the way that everybody seems to like a subtle variation. It's a personality quirk, and I've always found those fascinating.

 

["Doc" Devereux]

I've just been re-reading the Bond novels, and in Casino Royale Bond comes up with a Martini with gin and vodka.

It's not bad, but I found it tasted better with a little more vermouth to balance out the vodka/gin flavour mix.

 

[Kt Templar]

Load the metal shaker with ice, splash of dry vermouth, and pour it off.
3 measures of gin. I like Bombay Sapphire (Or even Gordons) and shake until the metal is too cold to hold. I like the cloudiness the shaker gives.

Pour into a frozen martini glass and loads of olives. I love the little film of ice that you get on top if it's cold enough.

Mmm, scuse me while I go get a drink.

 

[Mr. Jason]

I drink two different kinds of martinis. One when I hve the money for Beefeater and one when I don't. If I'm out I always order Beefeater.

With the good stuff, Beefeater:
This is how I make them at home.

Get a short glass. Throw in 2 olives or 1 peporchini pepper.

Get a tall glass. Toss in 2 ice cubes and a butter knife. I use very little vermouth, maybe a dash. Then pour on the Beefeater. Give it a quick stir with the knife and use the knife to keep back the ice as I pour the drink into the short glass.

I own a couple of cocktail shakers and martini glasses but I figure why dirty all that stuff for a couple of martinis when it's just me.

With the cheap stuff, Five O' Clock gin
Get a short glass. Throw in 2 olives or 1 peporchini pepper and one ice cube.

Pour on some gin.

Simpilicity when I'm drinking alone is the name of the game for me.

Also, many people have mentioned they like them very cold. I really don't like them that cold and drank straight up gin with a olive for a long time. When I go out I usually let the drink warm up before I drink it. Having the gin a little less than cold seems to open up the flavor of the gin, maybe it's just me.

 

[jake_fink]

For the record I prefer Noilly Prat vermouth, and just a hint of it.

Me too.

I've been using Juniper Green Gin for a year now. I likes it!

THE WORLD'S FIRST ORGANIC LONDON DRY GIN

 

[Washington]

Me too.

I've been using Juniper Green Gin for a year now. I likes it!

THE WORLD'S FIRST ORGANIC LONDON DRY GIN

I'll have to look that up. I don't remember seeing it in the past.

I'd also recommend Citadelle, which makes a fantastic Gin and Tonic. Though, I can't seem to make a decent Martini with it.

And if you're looking for something to do this afternoon Happy Reading

 

[Marc Chevalier]

I prefer my absinthe frappes with half of a domino-shaped sugar tablet. Some prefer their absinthes with distilled water, but I like mine with filtered water. 1:4 is my choice for the absinthe-to-water proportion.

 

["Doc" Devereux]

I prefer my absinthe frappes with half of a domino-shaped sugar tablet. Some prefer their absinthes with distilled water, but I like mine with filtered water. 1:4 is my choice for the absinthe-to-water proportion.

Absinthe is best served 1:3 with champagne. If you're going to be decadent, why stop at half measures?

Meanwhile, back at the topic, I'm very fond of Plymouth gin. I find the flavour far smoother and more interesting than London gins. Another one that I've come to enjoy is Hendricks', which is made in Scotland and tastes of cucumber. They've sponsored many of the events I've been to over the last couple of years, and given me enough free that I'm now drinking it by choice.

Gee, marketing does work!!! lol

 

[Miss_Bella_Hell]

[QUOTE="Doc" Devereux]. Another one that I've come to enjoy is Hendricks', which is made in Scotland and tastes of cucumber. [/QUOTE]


I was going to mention Hendrick's - it is very good and a good "starter" gin for those who don't love gin since it's very flavorful of not-just-juniper-berry.

I drank vodka martinis for a long time - ketel one, dry, extra olives - but eventually the vodka started tasting like water and going down a little too easily. So I switched to Tanquerey 10, which is quite good.

More often than not though, I will have Maker's Mark on the rocks or some kind of Scotch (Laphroaig if they have it) neat, with rocks on the side. I do enjoy the girly martinis as well, like Cosmopolitans.:beer:

 

[jamespowers]

Wow! I must be the only one who likes my Martini stirred not shaken. The vodka and gin are stored in the refridgerator all the time---as with everything else alcohol. I really do not like Vermouth so three or four sprays from the special sprayer make it perfect for me. Place three cocktail onions on a skewer and we have our gin martini aka Gibson.
My father used to make a vodka martini. Same amount of vermouth as mine. He added lemon/lime juice to it though. He liked two olives and one cocktail onion on the skewer though.
Then there is the chocolate Martini.....

Regards to all,

J

 

[jake_fink]

Wow! I must be the only one who likes my Martini stirred not shaken.

I prefer gin maritinis and I prefer those stirred. When I'm smoking a cigar while sipping I can feel little pops like carbonation in my mouth with a shaken gin martini.

I don't like that.

 

[jamespowers]

I prefer gin maritinis and I prefer those stirred. When I'm smoking a cigar while sipping I can feel little pops like carbonation in my mouth with a shaken gin martini.

I don't like that.

That is the same reason I don't like mine shaken---that and it "bruises" the gin. I don't like my Martinis cloudy either. Makes me wonder what they put in them when I was not looking. A nice Gibson stirred with a glass swizzle is more than enough agitation. When I see someone Vigorously shaking a Martini for over ten minutes, I want to remind them that they are making a Martini not a Gin Fizz.

Regards to all,

J

 

[Mr. Jason]

Wow! I must be the only one who likes my Martini stirred not shaken.

I like them stirred because shaking bruses the gin, makes them cloudy, and makes them watery. Martinis should be clear as water.