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post #13231 of 14192
Well, then "traditional" was a poor choice.

Current norms: it's really up to your choice. Ratios (vodka, gin, vermouth and brine) and garnish vary from place to place, so it's quite impossible to pin down a norm.
post #13232 of 14192
So really by traditional you mean fashionable

Hemmingway like his daiquiris frozen and blended so...


I would say current norms are a vodka martini with a drop of vermouth (so basically cold vodka) with an olive or three.
post #13233 of 14192
Quote:
Originally Posted by indesertum View Post

I would say current norms are a vodka martini with a drop of vermouth (so basically cold vodka) with an olive or three.

Unfortunately. Which I would strongly argue is not a martini, but is just a glass of vodka. Which is fine if that's your thing, but call it what it is.

IMO, a martini is 1) gin based, 2) has a noticeable amount of vermouth, and 3) if you put olive juice in it GTFO.
post #13234 of 14192
Quote:
Originally Posted by aravenel View Post

3) if you put olive juice in it GTFO.

Is this what "dirty" means? A martini with olives doesn't necessarily have additional olive juice added, right?
post #13235 of 14192
Quote:
Originally Posted by archetypal_yuppie View Post

Is this what "dirty" means? A martini with olives doesn't necessarily have additional olive juice added, right?
Yes.
post #13236 of 14192
Quote:
Originally Posted by aravenel View Post



Unfortunately. Which I would strongly argue is not a martini, but is just a glass of vodka. Which is fine if that's your thing, but call it what it is.



IMO, a martini is 1) gin based, 2) has a noticeable amount of vermouth, and 3) if you put olive juice in it GTFO.

 



Agreed. I'm sure I'm treading old ground here, but a Martini must meet the following criteria:
-Gin (London Dry, Plymouth, or New American)
-Dry vermouth (from a fresh bottle)
-ratio between 1:1 and 6:1. (2:1 - 3:1 is optimal.)
-+/- orange bitters (this is traditional)
-absolutely no other liquid ingredients– you wouldn't dump cherry syrup in your Manhattan, after all, even from the Luxardo cherry jar.
-Be stirred. (Bond is right about knit ties and wrong about this.)

Acceptable garnishes:
-lemon twist
-lemon peel expressed then discarded
-cocktail onion (homemade pickled pearl onions, most of the store-bought ones are lousy)– call this a Gibson if you want, though the original Gibson probably didn't have an onion
-pimento-stuffed olive

Martini drinkers (and cold Vodka drinkers who fancy themselves Martini drinkers) tend to believe there is room for personal idiosyncrasies beyond the options listed above, and seem to think that the more of these they have, the more "personality" they are showing. I suspect these are the people who add 10 minutes to your morning coffee with their asinine special orders.

The Martini is not and will never be "your" drink, and you should be grateful God is lending it to you.
post #13237 of 14192
Quote:
Originally Posted by turkoftheplains View Post

The Martini is not and will never be "your" drink, and you should be grateful God is lending it to you.
According to your criterias, there are already hundreds of variations possible, so I suppose there is quite of a bit of personal preference involved.
post #13238 of 14192
Quote:
Originally Posted by b1os View Post



According to your criterias, there are already hundreds of variations possible, so I suppose there is quite of a bit of personal preference involved.

 



Within those guidelines, sure, there's an entire universe of different (and good) Martinis. My comment was aimed at crimes against the Martini justified as "personalization."
post #13239 of 14192
I posted this somewhere recently:

I used to be a martini "purist," which by the way, turkoftheplains ain't one. Here's a definitive guide to martini service by the man himself:

As I said in an earlier post a "vodka martini" actually means something. Sure, there's technically not such thing, but order a "Kicker" or "Kangaroo Kicker" and you'll get blank stares (that's the real name for a "vodka martini"). Hell, as I said in a prior post, talking about a "martini glass" is actually bullshit as that bad boy is a cocktail glass.

I too chuckle at someone that pours vodka and olive juice into a shaker and calls it a "martini" but it's a real thing these days. I'll also say I have a recipe of my own for martinis that includes .25 of olive brine. Three oz of my chosen gin or vodka, 1 oz of my picked vermouth, and .25 of olive brine and a dash of orange bitters. Yes, turkoftheplains, if it doesn't have orange bitters it's not a martini!

What I'm drinking right now: a nice portion of the cask aged manhattans I put down at Thanksgiving with a splash of Luxardo liqueur, my homemade chocolate bitters, and an orange rind.
post #13240 of 14192
sipping on a rather large glass of Taylor Fladgate 20yr Port. Too sweet in the opening, nice woody dry fruity finish.
post #13241 of 14192
Quote:
Originally Posted by Piobaire View Post

I used to be a martini "purist," which by the way, turkoftheplains ain't one. Here's a definitive guide to martini service by the man himself:

Yes, turkoftheplains, if it doesn't have orange bitters it's not a martini!



What I'm drinking right now: a nice portion of the cask aged manhattans I put down at Thanksgiving with a splash of Luxardo liqueur, my homemade chocolate bitters, and an orange rind.

I agree wholeheartedly on the orange bitters and regret the +/-. I also agree that a Martini is whatever the hell Jamie Boudreau says it is.

I have also played with the Martini– olive brine (or similar flavors) can be incorporated in a handful of interesting ways. The spirit in which this is done is completely different from ordering a "Martini" made by shaking vodka and olive brine with exactly seven ice cubes in a flower vase and setting it next to a bottle of vermouth facing the equator.

I don't drink many Martinis these days. Brown, bitter, and stirred is more usual for me. Your barreled Manhattans sound good.

What I'm drinking right now: Oogie, neat. It's cold here.
Edited by turkoftheplains - 1/24/14 at 11:07pm
post #13242 of 14192
Quote:
Originally Posted by Piobaire View Post
my homemade chocolate bitters, and an orange rind.

 



Speaking of homemade bitters, I just filtered, sweetened, and diluted my first attempt at homemade garam masala bitters. Cardamom is too dominant.

I'm calling them chai bitters now. I'll use less cardamom next time, or add it later.
post #13243 of 14192
Quote:
Originally Posted by turkoftheplains View Post

Quote:
Originally Posted by Piobaire View Post
my homemade chocolate bitters, and an orange rind.

 



Speaking of homemade bitters, I just filtered, sweetened, and diluted my first attempt at homemade garam masala bitters. Cardamom is too dominant.

I'm calling them chai bitters now. I'll use less cardamom next time, or add it later.

Yeah, playing with the timing of the ingredients for steeping can really make a difference.
post #13244 of 14192
Finally found a cocktail my wife will drink--an Aviation. Which I happen to enjoy as well. So, we bought some Creme de Violette and are drinking a couple right now.
post #13245 of 14192
Nice! My greenfrog barely ever drinks but she'll get down on an Aviation, too.
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