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The Martini - Page 4

post #46 of 74
Quote:
Originally Posted by Piobaire View Post
Unless I know the bartender, I specify the ratio for my manhattan, martini, or martinez.

I have specified a 4:1 martini before and had the bartender stare at me blankly, not having a clue what I meant.

What are your ratios on manhattans and martinis?
post #47 of 74
Quote:
Originally Posted by Mark from Plano View Post
I have specified a 4:1 martini before and had the bartender stare at me blankly, not having a clue what I meant.
That's nothing. I recently asked for a gin martini, stirred, and the guy looked at me like I asked him to piss in my glass. Then he put it in the martini shaker and swirled it around.
post #48 of 74
Quote:
Originally Posted by Mark from Plano View Post
I have specified a 4:1 martini before and had the bartender stare at me blankly, not having a clue what I meant.

What are your ratios on manhattans and martinis?

I'm a classic type of guy; 2:1. If they don't have Vya, I won't order a Martini or Martinez.

Quote:
Originally Posted by Rambo View Post
That's nothing. I recently asked for a gin martini, stirred, and the guy looked at me like I asked him to piss in my glass. Then he put it in the martini shaker and swirled it around.

post #49 of 74
Quote:
Originally Posted by Piobaire View Post
I'm a classic type of guy; 2:1. If they don't have Vya, I won't order a Martini or Martinez
Traditionally, isn't a Martini more of a 3:1 and a Martinez 2:1
Quote:
Tell me about it
post #50 of 74
Quote:
Originally Posted by Szeph el ratón View Post
That's just Vodka. Why would you call it a Martini?

For me it's 1 part Noilly Prat with 4 or 5 parts Bombay Sapphire. 2 or 3 olives.

Just the way I like it. Hence "my martini." I will have a standard martin 4:1 with dry vermouth occasionally.

But as of late my drink has been Johnny Walker Green Label - neat.

Old stand by - Maker's Mark - neat or on the rocks occasionally.
post #51 of 74
I'll be happily drinking one tomorrow afternoon after my last exam this semester. I usually drink a very classic stirred gin martini. Great strong simple taste which really kicks things off in the right direction.
post #52 of 74
I go with a 3:1 ratio myself. I think the vodka version is nowhere near as interesting, but I won't turn one down if it's offered. I've started to really like anchovy-filled olives as a garnish.

Quote:
Originally Posted by aKula View Post
I'll be happily drinking one tomorrow afternoon after my last exam this semester.

Cheers to that--but where are you going that the semester ends on October 29???
post #53 of 74
Quote:
Originally Posted by Mark from Plano View Post
I have specified a 4:1 martini before and had the bartender stare at me blankly, not having a clue what I meant.

Quote:
Originally Posted by Rambo View Post
That's nothing. I recently asked for a gin martini, stirred, and the guy looked at me like I asked him to piss in my glass. Then he put it in the martini shaker and swirled it around.
Try to top this: I once asked for a martini with a twist and the bartender took a lemon wedge and squeezed it into the martini. Lesson learned. I never order any mixed drink more complex than a rum and coke at a club.
post #54 of 74
The problem there was going to a club in the first place : ) I try to order only from bartenders that look or act like they drink classic cocktails. If someone doesn't drink a martini off-duty, then they don't know why they're so good. It'd be like me trying to make a good Mind Probe or whatever, I don't drink them so I can't really say what makes them good (except that they need enough sugar to mask the liquor...). If I can get my hands on orange bitters, I'd like to try a drop in a martini. I haven't had one lately since Noilly Prat changed their formula and I can't find any other good vermouths around here.
post #55 of 74
Quote:
Originally Posted by Ambulance Chaser View Post
Try to top this: I once asked for a martini with a twist and the bartender took a lemon wedge and squeezed it into the martini. Lesson learned. I never order any mixed drink more complex than a rum and coke at a club.
I've just gone to asking for any mixer on the side after I ordered my last scotch with a splash and the bartender took the water nozzle from the soda machine and sprayed it into the glass . Just barely beats out another bartender who, upon hearing my order for a Knob Creek on the rocks, filled up a rocks glass to the brim with ice, and poured a shot over the top.
post #56 of 74
http://www.smallscreennetwork.com/vi...x_wmgx3uti4091

This link came from one of our most knowledgable folks on spirits, Huntsman. What it will show you, is arguably the best bartender on the continent, making a classic Martini. At 2:1
post #57 of 74
So if the standard for the Martini is 2:1 then is a Martinez 1:1? Also, I seem to find Martinez recipes differing between sweet and dry. I thought the recipe called for dry?
post #58 of 74
No joke. After this conversation yesterday, I worked late and thought I'd stop off for a drink on the way home. There's an unnamed mid-to-high range chain steakhouse that I like to frequent because they have a jazz duet or trio in the bar everynight and the waitresses generally provide nice to excellent viewing. The bartenders have generally been passable, though not excellent, but I've been willing to overlook it because of all the other positives. Given my recent change in relationship status it frequently has more than a few attractive, age appropriate female customers as well.

I walk in and the place is virtually deserted (strike #1) and I'm told by the bartender that the band has just gone on a break and won't be back for another 20 minutes (strike #2). The waitress staff on this particular night is the least talented I've ever seen in the place, so I decide to sit at the bar. I tell the (male) bartender, whom I have never seen before, that I'm in the mood for a martini:

Him: "What kind of vodka did you want in that?"
Me: "Um...gin...I'll take Hendricks. You have that, right? I'll take it 3:1, if you don't mind."

He goes and gets the bottle, puts the ice and gin and starts to shake (no vermouth in sight).

Him: "Now...what else did you want in that? You said 3:1...3:1 what?"
Me: "I'm feeling frisky tonight. Why don't we make this particular martini with vermouth."
Him: "Vermouth? OK. Dry or sweet vermouth?"
Me: "Oh, I don't know...how about dry in this one."
(Strike #3...bar fail)

I drank half of it, tipped him $2 for the excellent service and left before the band started back up.

post #59 of 74
Quote:
Originally Posted by Mark from Plano View Post

I drank half of it, tipped him $2 for the excellent service and left before the band started back up.



This sounds like a good excuse to carry a bottle of gin, vermouth, and a "martini kit" in your car so you can make your own in a parking lot.
post #60 of 74
Quote:
Originally Posted by Rambo View Post
So if the standard for the Martini is 2:1 then is a Martinez 1:1?

Also, I seem to find Martinez recipes differing between sweet and dry. I thought the recipe called for dry?

Same ratio but using sweet vermouth. That is basically the difference.

FWIW, IMO, Hendricks gin, Vya sweet, dashes of Fee Brother Orange = heaven.
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