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The Martini Thread

post #1 of 46
4/9/09 at 3:08am
Thread Starter 
You are eligible to post to this thread if you pass the following test:

1. A "martini" is:
(a) any drink in a martini-shaped glass;
(b) gin in a martini glass;
(c) gin with vermouth of varying proportions in a martini glass, with or without a single olive or a twist

2. A "vodka martini" is:
(a) vodka shaken or stirred in a martini glass;
(b) vodka with vermouth of varying proportions in a martini glass with or without olives or a twist;
(c) vodka with vermouth of varying proportions in a (preferably chilled) martini glass with olives (always of odd number, and always either 1 or 3) or a twist; note that this is not a "martini," but rather is a "vodka martini"

If you answered (b) and (c) kindly join in this thread.

More seriously, I do not believe in the vermouth-free martini. I am a fan of the Vesper Martini, but, like the "vodka martini," I don't consider it to be a traditional "martini." Any drink which does not contain either or both gin and vodka and vermouth or Lilet does not deserve to have "tini" anywhere in its name.

I'm curious to hear SFers favored martini combinations, and why.
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post #2 of 46
4/9/09 at 3:10am
Thread Starter 
Lately I've been enjoying Old Raj martinis -- 1 part Vya dry vermouth, 3 parts Old Raj, shaken till ice crystals form (doesn't take too long with the 'raj in the freezer), in a well proportioned and chilled martini glass with three large Spanish green olives (not pitted).
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post #3 of 46
4/9/09 at 3:29am
Thread Starter 
I'm also curious to hear which specific gins and/or vodkas you care for in your martini, and assuming you do add vermouth in what portion and by what method (i.e. swirled and discarded or shaken into the drink).
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post #4 of 46
4/9/09 at 6:34am
Am a big fan of both gin and vodka martinis. Very much depends on the occasion - if I am eating caviar then definitely vodka.

In both cases, the technique I employ is the same:
- Put glass in freezer
- Cut thin twist of lemon (if using, sometimes I use lemon, sometimes olives)
- Half-fill small silver cocktail shaker with ice
- Add a measure of Noilly Prat and swirl around ice
- Discard Noilly Prat
- Add a good couple of lugs of spirit (for Gin either Miller's Westbourne or Hendricks, for vodka U'Luvka) and swirl around ice
- Take glass out of freezer and rub twist of lemon around rim; or add 1 olive
- Pour and enjoy
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post #5 of 46
4/9/09 at 12:39pm
what do you mean a vermouth free martini? yes the rciep i like uses vermouth but it very little as it is trown out before the gin is put into the shaker so the onl affect of the vermouth is upon the ice., or soem times i just like cold gin.
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post #6 of 46
4/9/09 at 12:42pm
I answered (c) and (c) so I guess I'm out of the thread. I'll drown my sorrow tonight in a dirty martini, Hendricks, extra-dirty, filthy even, with 3 olives.
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post #7 of 46
4/9/09 at 1:58pm
Quote:
Originally Posted by gdl203 View Post
I answered (c) and (c) so I guess I'm out of the thread. I'll drown my sorrow tonight in a dirty martini, Hendricks, extra-dirty, filthy even, with 3 olives.

You don't know how to cross your legs or drink martinis, the outrage!!!
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post #8 of 46
4/9/09 at 2:00pm
2 and 1/4 ounces Plymouth gin
1/4 ounce vermouth
2 dashes orange bitters
olive or lemon peel (or cocktail onions if you prefer a Gibson)

'Nuff said.
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post #9 of 46
4/9/09 at 2:00pm
Quote:
Originally Posted by Fuuma View Post
You don't know how to cross your legs or drink martinis, the outrage!!!

I wish I was allowed to post in this thread to rebutt this!
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post #10 of 46
4/9/09 at 2:05pm
I like Tanq or Bombay with a bit of vermouth and two plump olives. But, the best part it to "shake the living hell out of it" so that you get a nice layer of fine ice floating on top.

You know what I can't stand in a martini? Plastic toothpicks. I hate them. I want lumber.
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post #11 of 46
4/9/09 at 2:09pm
shaved ice in martini glass...

3 ounces Bombay Blue Sapphire

1 1/2 ounces Grey Goose Citroen

1 ounces Lillet Blanc.

Shaken vigorously.

Add a twist...

Nirvana!
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post #12 of 46
4/9/09 at 2:30pm
Dry Tanqueray 10, up, shaken*, twist.

*I don't buy that "bruising the gin" bullshit.
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post #13 of 46
4/9/09 at 2:32pm
I keep it simple and use a modified Churchill method.

fill shaker halfway with cubed ice
a substantial pour of gin
a glance at the bottle of vermouth
3 olives

Shake vigorously and pour into chilled martini glass. I tend to prefer Hendrick's or Bombay Sapphire, but Gordon's will do if I am on the cheap.
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post #14 of 46
4/9/09 at 2:41pm
Extra dirty vodka martini with three olives.
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post #15 of 46
4/9/09 at 3:03pm
i put three ice cubes in a martini glass dash of vermouth (not picky about the brand) swirl the vermouth so that it coats the sides of the glass pour in the gin (bluecoat is my favorite, but i have lately just been going for plymouth) stir slowly with three olives on a stainless steel toothpick wait 2 to 3 minutes for ice to melt a touch drink!
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