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Martini Madness

post #1 of 32
5/4/07 at 7:40am
Thread Starter 
http://www.nytimes.com/2007/05/02/di...d6a&ei=5087%0A

20 Martinis PER PERSON??? I would be dead. Literally, dead.

But I have to say - I agree about the vodka/gin thing. Gin is what makes a martini. My preference is for Bombay Sapphire, which they dismiss as showy. I've only ever had Gordon's, Bombay and Tanqueray, though. And I really do like some vermouth in it, which I don't always get...

What's your favorite martini?
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post #2 of 32
5/4/07 at 8:44am
3 oz Tanqueray gin
1 oz Stolichnaya vodka (100 proof)
1/2 oz Lillet Blanc
1/8 teaspoon quinine powder
shaken with ice and strained
twist large swatch of thin-cut lemon peel
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post #3 of 32
5/4/07 at 10:35am
I like Plymouth. The article confirmed my amateur tastes. It is so subtle and smooth that it will make a gin fan out of a vodka drinker. I like a hint of vermouth as well. I always get a martini with a twist, not olives. Last week at a happy hour, I asked for a martini with a twist, and the bartender took a lemon wedge and squeezed it into the martini.
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post #4 of 32
5/4/07 at 11:05am
Thread Starter 
Quote:
Originally Posted by Ambulance Chaser View Post
I like Plymouth. The article confirmed my amateur tastes. It is so subtle and smooth that it will make a gin fan out of a vodka drinker. I like a hint of vermouth as well. I always get a martini with a twist, not olives. Last week at a happy hour, I asked for a martini with a twist, and the bartender took a lemon wedge and squeezed it into the martini.

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post #5 of 32
5/4/07 at 6:49pm
It should be vermouth.
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post #6 of 32
5/4/07 at 7:18pm
Twenty martinis? I drink that many in an hour. Child's play!
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post #7 of 32
5/5/07 at 12:39pm
http://www.fultonlounge.com/

This place rocks da Martini and great place on an off night to get to know some girl on a coach.

Go to the drinks menu ---- great Martinis.
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post #8 of 32
5/5/07 at 12:52pm
i've moved on from Tanqueray to Hendrick's gin i drop an ice cube in a martini glass, pour in the gin about 3/4 of the way to the top, add a splash of vermouth, and stir slowly 8 times with a toothpick skewered through two olives. i try to have a martini every other day shortly after arriving home.
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post #9 of 32
5/5/07 at 12:54pm
Thread Starter 
Quote:
Originally Posted by denimdestroyedmylife View Post
i've moved on from Tanqueray to Hendrick's gin

i drop an ice cube in a martini glass, pour in the gin about 3/4 of the way to the top, add a splash of vermouth, and stir slowly 8 times with a toothpick skewered through two olives.

i try to have a martini every other day shortly after arriving home.

That sounds difficult but I have faith that you will persevere and not fail in your challenging endeavour.
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post #10 of 32
5/5/07 at 8:38pm
Quote:
Originally Posted by Augusto86 View Post
That sounds difficult but I have faith that you will persevere and not fail in your challenging endeavour.

Somehow, given his avatar pic, I think your faith will be rewarded.

I can't find a decent Martini here in S. FL. Everywhere I go gives them to me with Vodka, then I look like a prick for asking for it with Gin. And nobody, and I mean nobody, knows how to stir. Their too busy shaking their collective shits to properly make a drink.
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post #11 of 32
5/6/07 at 2:44am
I have always preferred the Gibson. I find the pickled onion eases the stiffness better than the olive.
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post #12 of 32
11/13/08 at 1:25am
I just ordered some gins from KL Wines to make Martinis. The box (along with some wine) was delivered today. Plymouth- this has been my standard Martini gin Junipero- Not available where I live, I order this in San Francisco when I visit 209- never tried it, but it sounds interesting.
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post #13 of 32
11/13/08 at 2:56am
Quote:
Originally Posted by Augusto86 View Post
http://www.nytimes.com/2007/05/02/di...d6a&ei=5087%0A 20 Martinis PER PERSON??? I would be dead. Literally, dead. But I have to say - I agree about the vodka/gin thing. Gin is what makes a martini. My preference is for Bombay Sapphire, which they dismiss as showy. I've only ever had Gordon's, Bombay and Tanqueray, though. And I really do like some vermouth in it, which I don't always get... What's your favorite martini?
I'm with you on the preference for gin over vodka. And by preference I mean that a martini should always be made with gin. I like mine best with Plymouth, though I'm eager to try Junipero, the artisanal gin which Huntsman has been mentioning for a while now. You should definitely give Hendrick's and Plymouth a try. Vermouth is a must. 6-8 parts gin for one part vermouth. With a twist, or if I'm in a decadent mood, a bleu cheese-stuffed olive. And definitely stirred.
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post #14 of 32
11/13/08 at 4:22am
Quote:
Originally Posted by LSeca View Post
I have always preferred the Gibson. I find the pickled onion eases the stiffness better than the olive.

Me too. Love cocktail onions. Tom olives are even better.
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post #15 of 32
11/13/08 at 9:32am
Quote:
Originally Posted by LSeca View Post
I have always preferred the Gibson. I find the pickled onion eases the stiffness better than the olive.

Quote:
Originally Posted by Baron View Post
Me too. Love cocktail onions. Tom olives are even better.

I always find this interesting.

__________________________________________________

Although Charles Dana Gibson is most likely responsible for the creation of the Gibson martini (where a pickled onion serves as the garnish), the details are debated and several alternate stories exist. In one story, Gibson challenged Charley Connolly, the bartender of the Players Club in New York City, to improve upon the martini's recipe, so Connolly simply substituted an onion for the olive and named the drink after the patron. Other stories involve different Gibsons, such as an apocryphal American diplomat who served in Europe during Prohibition. Although he was a teetotaller, he often had to attend receptions where cocktails were served. To avoid an awkward situation, Gibson would ask the staff to fill his martini glass with cold water and garnish it with a small onion so that he could pick it out among the gin drinks. A similar story postulates a savvy investment banker named Gibson, who would take his clients out for the proverbial three-martini business lunches. He purportedly had the bartender serve him cold water, permitting him to remain sober while his clients became intoxicated; the cocktail onion garnish served to distinguish his beverage from those of his clients


___________________________________________________-

K
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