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Other than Brewing => The Pub => Topic started by: euge on July 04, 2010, 01:10:16 PM

Title: Martini's
Post by: euge on July 04, 2010, 01:10:16 PM
Lately I've been on a Vodka Martini kick. There's some really nice vodkas made here in Texas: Tito's, Dripping Springs and DeLos. These vodkas are so smooth and free of impurities that hangovers are virtually a thing of the past.

After much experimentation my conclusion is: I like mine wet with the full 3/4oz vermouth and 2-3oz vodka. Lately discovering stirred not shaken is the way to go. Olives and hot pickles make a nice garnish.

(http://lh3.ggpht.com/_BGa2L64KQdY/TDDpscE9HkI/AAAAAAAAALY/t4oswE0FpZM/s640/img_0388.jpg)

One of the things I like about Martinis' is the vinous character of the vermouth. Reminds me of Belgian beer of all things! ;D

Title: Re: Martini's
Post by: jeffy on July 04, 2010, 05:49:34 PM
Tito's is the first vodka I ever liked.  I've got a bottle in my freezer.
Title: Re: Martini's
Post by: bluesman on July 04, 2010, 07:44:17 PM
Looks fantastic.

There's a restaurant in Philly called The Continental that makes the best martinis I've tasted. I like a good dirty martini with extra olive juice.

Lip smacking delicious!
Title: Re: Martini's
Post by: a10t2 on July 04, 2010, 08:59:55 PM
Wait a minute... Aha! http://www.homebrewersassociation.org/forum/index.php?topic=267.0

My thoughts on vodka are well-documented. ;)
Title: Re: Martini's
Post by: dbeechum on July 04, 2010, 09:42:56 PM
I'm right behind him.. Vodka Martini's barely qualify as any such thing - tito's not withstanding.

I'm still a Plymouth and Hendricks man.
Title: Re: Martini's
Post by: The Professor on July 05, 2010, 07:03:09 AM
I'm right behind him.. Vodka Martini's barely qualify as any such thing - tito's not withstanding.

I'm still a Plymouth and Hendricks man.

I agree, it looks tasty enough... but without gin, it's just not really a martini.
Title: Re: Martini's
Post by: brewballs on July 05, 2010, 07:17:04 AM
A martini without gin, is like sex without a partner..
Title: Re: Martini's
Post by: jeffy on July 05, 2010, 09:02:31 AM
I don't use the Tito's for Martinis.  I keep a bottle of Bombay Saphire in the freezer for that.  I like mine with just a half cap of vermouth and almond-stuffed olives.
Title: Re: Martini's
Post by: euge on July 05, 2010, 10:33:40 AM
I guess I should have done a search before posting this thread LOL but already on my 2nd Martini at the time...
Title: Re: Martini's
Post by: majorvices on July 05, 2010, 11:08:07 AM
Actually, according to these's guys, you weren't.  :P ;)
Title: Re: Martini's
Post by: babalu87 on July 05, 2010, 11:17:58 AM
Tuna stuffed olives

Trust me on this
Title: Re: Martini's
Post by: majorvices on July 05, 2010, 11:24:11 AM
Never heard of it. Anchovy are good though.

I actually don't care for Martinis. I tried once and went through most of a bottle of gin and vermouth and a jar of olives. Tried it as many ways as I could figure (didn't try with Vodka because I don't care for Vodka either.) I never did aquire a taste for Martini but I did discover I love olives.  ;D
Title: Re: Martini's
Post by: BrewArk on July 05, 2010, 11:52:45 AM
Two oz (cold) Bombay Sapphire.  Wave the vermouth bottle over the top.  Add an olive or two.

That is a Martini!
Title: Re: Vodka Martini's
Post by: euge on July 05, 2010, 12:07:33 PM
OK OK OK!!!

Vodka Martini's! ;)

I'm going to pick up another bottle of Tito's and a bottle of Sapphire. I've done a whole bottle of Tanqueray already and it was good...
Title: Re: Martini's
Post by: a10t2 on July 05, 2010, 12:33:38 PM
Sorry euge, I didn't mean to start a feeding frenzy!

I've actually moved away from Sapphire in martinis recently. It's still my favorite in a G&T, but I like more straightforward gins, especially when playing around with different olives. Beefeater is what I'm drinking right now. Saving some money doesn't hurt either.

Tuna stuffed olives sound awesome; I'll have to try to get some.
Title: Re: Martini's
Post by: babalu87 on July 05, 2010, 01:28:46 PM
New Amsterdam Gin

Trust me on this as well  ;D

Title: Re: Martini's
Post by: nicneufeld on July 05, 2010, 02:10:12 PM
If I remember New Amsterdam gin properly, and I may not, but it was light enough on the juniper that it might as well have been a vodka!  I could be misremembering that.

I'm a traditionalist at heart so I would stand with the gin partisans, leaving an exception for vodka martinis, but they have always struck me as a bit of a waste of gin...just to my taste.  I like my gin with lime, tonic, or bitters, or some combination thereof.  And I like my vermouth sweet and closely chaperoned with a good bourbon or rye whiskey!
Title: Re: Martini's
Post by: livefreebrewfree on July 05, 2010, 05:16:55 PM
dirty... make that filthy gin martini with a whisper of vermouth and bleu cheese stuffed olives!
Title: ReMartini's
Post by: euge on July 05, 2010, 09:01:18 PM
Got some more Tito's though I think Dripping Springs is the way to go.

I had to buy a huge 1.75L bottle of Sapphire but next to it was a much cheaper (and much smaller) bottle of New Amsterdam. Almost bought it.


Oh! It's a little disconcerting when the botanicals nearly hide the Vermouth.

The Sapphire is good. Heady Botanicals and goes well with the olives I got at local Central Market: Habanero and Blue cheese stuffed and some spiced ones. The first one- Blue cheese after sitting in the gin was probably the best stuffed-olive I've ever had sober.

I concur gin is better with tonic & limes. It needs bitter/sour to balance it out. Same as an olive...



Title: Re: Martini's
Post by: MrNate on July 05, 2010, 10:36:59 PM
Tanqueray and Martini & Rossi - Wet and dirty, extra olives. Shaken.

Vodka in martinis is an abomination.
Title: Re: Martini's
Post by: tygo on July 06, 2010, 07:27:28 AM
Well, how about we just call it a vodka cocktail with vermouth and olives to avoid offending the traditionalists.....nah, Vodka martini's all the way!   ;)

Ketel One, half a capful of dry vemouth, a splash of olive juice, and two sundried tomato stuffed olives for me.
Title: Re: Martini's
Post by: richardt on July 06, 2010, 08:18:17 AM
The 007 character likes to do things "to the extreme," but bartenders disagree with his "shaken, not stirred" line.
http://www.chow.com/stories/11942 (http://www.chow.com/stories/11942)

I stir my Beefeater gin, diet tonic, and twist of lime.  I just love the botanicals and citrus notes.
I find Tanqueray and Bombay to be drier, more subtle, and more expensive.

The tonic, by itself, works wonders for restless legs/nighttime leg cramps.  I always keep a few bottles of it in the house just for that reason.  I'm unsure if it is due to the quinine or the various ions in the tonic, but 4-6 ounces of tonic just takes care of the problem.  Whether or not you add the other stuff is your choice. 
Title: Re: Martini's
Post by: euge on July 07, 2010, 12:09:49 AM
I've had "three" of the habanero olives. Whew! I'm used to eating hot stuff but they're a little bit stronger than a serrano. Tolerable though. Chili Petin is hotter.

Wake you the f up I tell you what!
Title: Re: Martini's
Post by: capozzoli on July 07, 2010, 04:51:46 AM
Gin with a little splash of Campari, may already be called something but I call it a Raped Martini.
Title: Re: Martini's
Post by: euge on July 07, 2010, 10:00:46 AM
Been experimenting with garnishes. How's this? Piece of choice NY strip (medium), jalapeño Muenster and olive...

You get a snack and a drink!

(http://lh4.ggpht.com/_BGa2L64KQdY/TDSwtErDiaI/AAAAAAAAAL0/xW45EtOpn-0/s640/img_0439.jpg)

Cap it's an official drink:http://www.barnonedrinks.com/drinks/c/campari-martini-1085.html (http://www.barnonedrinks.com/drinks/c/campari-martini-1085.html) There's another with Campari, Gin and Vermouth called Dirty Dick's Downfall. ;)
Title: Re: Martini's
Post by: babalu87 on July 07, 2010, 03:40:12 PM
Been experimenting with garnishes. How's this? Piece of choice NY strip (medium), jalapeño Muenster and olive...

You get a snack and a drink!

(http://lh4.ggpht.com/_BGa2L64KQdY/TDSwtErDiaI/AAAAAAAAAL0/xW45EtOpn-0/s640/img_0439.jpg)

Thats HAWT!
Title: Re: Martini's
Post by: chumley on July 07, 2010, 08:36:19 PM
I like Beefeater's for martinis, Tanqueray for gin and tonics.

But since I am a really cheap bastard, I usually both with Seagrams.  ;)

I also like my martinis on the rocks, as I like them cold, and find if I have them neat, I drink them too fast (before they warm up).

+1 to swirling the vermouth around in the glass, then pouring it back in the bottle.
Title: Re: Martini's
Post by: Jeff Renner on July 08, 2010, 03:53:55 PM
I have some definite thoughts on this subject, without going into the heresy of calling a vodk .... .   Oh, that's right, I said I wouldn't go into that.

So while I certainly recognize that you should be free to drink whatever you want, I ask those of you who like dirty martinis to consider the care that the master distiller went to to chose perhaps more than a dozen botanicals, in careful proportions, for the gin, and then what splashing in olive brine does to that careful balance.  You might as well use bottom shelf domestic wino gin.

When Tanqueray Ten came out what, some ten or more years ago?, I fell in love with it.  Much more up-front than my long time favorite, Beefeaters.  So I used that in my martinis, except when I could score an even more in-your-face gin, Anchor's Junipero from my sister in California.

But after a while, I found these tiring, and so my wife and I tried a blind taste off of these two vs. Beefeaters, with Seagram's thrown in as well.  Gin:vermouth @ 5:1.  We did Tanqueray Ten vs. Junipero and Beefeaters vs. Seagrams, then the winner of each vs. one another.

The winner?  Good ol' Beefeaters for its finesse without being wimpy.  What I started with 40+ years ago!  [Hey you kids, get off my lawn!]
Title: Re: Martini's
Post by: Jeff Renner on July 08, 2010, 03:57:18 PM
Oh, and I prefer to shake, hard, for about 45 seconds, to break up the ice cubes.  I love to pour my martini into a glass from the freezer and see slivers of ice float up into a layer on the surface of the martini.
Title: Re: Martini's
Post by: pyrite on July 08, 2010, 04:32:36 PM
For some reason I prefer my Kettle One vodka martini (dish water dirty with 2 olives, shaken with ice slivers) in a stemless martin glass, or a bucket.  It's not that I'm that particular about glassware but, I just feel stem glassware are easier to break. 
Title: Re: Martini's
Post by: majorvices on July 08, 2010, 04:46:56 PM
Some of these martini ideas are making me rethink my aversion. Esepcial the steak and cheese one up above! Smoked salmon, smoked gouda and garlic stuffed olives - that's what I want!!
Title: Re: Martini's
Post by: beerocd on July 08, 2010, 06:33:39 PM
MEAT-ini
Title: Re: Martini's
Post by: dbeechum on July 08, 2010, 06:38:16 PM
Oh, and I prefer to shake, hard, for about 45 seconds, to break up the ice cubes.  I love to pour my martini into a glass from the freezer and see slivers of ice float up into a layer on the surface of the martini.

Jeff, I have to say... I respected you until just now. :)

-- Drew
Proud stirrer of gin.
Title: Re: Martini's
Post by: a10t2 on July 08, 2010, 09:26:03 PM
Hey, nothing wrong with shaking! Deliberately watering it down with ice, though... that's just heresy. ::)
Title: Re: Martini's
Post by: pyrite on July 08, 2010, 10:24:37 PM
Hey, nothing wrong with shaking! Deliberately watering it down with ice, though... that's just heresy. ::)

hershey's chocolate,, as if it was watered down chocolate. :P
Why not just bypass all the fancy stuff and just take it straight. ;)
Title: Re: Martini's
Post by: euge on July 10, 2010, 12:13:11 AM
Some of these martini ideas are making me rethink my aversion. Esepcial the steak and cheese one up above! Smoked salmon, smoked gouda and garlic stuffed olives - that's what I want!!

Smoked salmon, habanero olive and jalapeno muenster. I just love the way the alcohol really brings out the salmon that's gotten a little spicy from the habanero.

My lips are tingling... This drink is awesome!

(http://lh5.ggpht.com/_BGa2L64KQdY/TDgRcsHyelI/AAAAAAAAAMg/zMgvny2rvH4/s640/img_0442.jpg)

I've got the cream cheese and smoked gouda too:

(http://lh6.ggpht.com/_BGa2L64KQdY/TDgdJVh83eI/AAAAAAAAAMs/icOz8fKjqgo/s640/img_0445.jpg)
Title: Re: Martini's
Post by: capozzoli on July 10, 2010, 08:45:54 AM
That makes me think, How bout a Jewish Martini?

Garnish with olive, lox, cream cheese, tomato and onion. Throw a couple of capers in there for good measure.

 
Title: Re: Martini's
Post by: richardt on July 10, 2010, 11:19:22 AM
How about a scallops and bacon martini?
Title: Re: Martini's
Post by: majorvices on July 11, 2010, 04:28:54 AM
I was telling my wife about this thread last night and about the "cocktail and a snack" idea and she thought it sounded like just about the grossest thing ever. Guess a meatini is a guy thing.
Title: Re: Martini's
Post by: bluesman on July 11, 2010, 04:55:59 AM
This thread is making me hungry and thirsty. I'm really liking the Smoked salmon, habanero olive and jalapeno muenster martini. Looks good... sounds good...well... I might have to give that a try sometime.
Title: Re: Martini's
Post by: brewballs on July 11, 2010, 10:01:22 AM
I'm with your wife. Throwing meat and crap in a good drink sounds gross to me as well.
Title: Re: Martini's
Post by: babalu87 on July 11, 2010, 04:35:25 PM
I was telling my wife about this thread last night and about the "cocktail and a snack" idea and she thought it sounded like just about the grossest thing ever. Guess a meatini is a guy thing.

She should have a chat with my wife  ;D

First time we made Tuna-tini's she was all about that  ;)
Title: Re: Martini's
Post by: tygo on July 11, 2010, 05:37:41 PM
That makes me think, How bout a Jewish Martini?

Garnish with olive, lox, cream cheese, tomato and onion. Throw a couple of capers in there for good measure.


Not sure about all of that but the capers sound interesting.  I believe I have some of those in the fridge.  Might have to give it a try.
Title: Re: Martini's (oop's Gibsons..)
Post by: euge on July 13, 2010, 01:22:57 AM
Had a special order brought in: Alsatian dried sausage from Castroville. Dreamed of it in a martini. But how to prepare?

Awwww... a Gibson!

Now this is Bombay's match!

(http://lh5.ggpht.com/_BGa2L64KQdY/TDwfK-gJOmI/AAAAAAAAANA/tgl3DU8U6pk/s640/img_0463.jpg)
Title: Re: Martini's
Post by: nicneufeld on July 13, 2010, 02:25:23 PM
Normally I'd think this would qualify as a gross idea, but I have to give the benefit of the doubt...if any drink would strike me as working well with a carnivore's garnish, the savory flavors of juniper and herbal vermouth would seem like the ideal place for it.

That dried sausage looks similar to some sremska kobasice I had recently...almost a beef jerky like flavor in a dried cured Serbian sausage.  Too bad I ate it all, it would do nicely as a garnish!  Probably would color the gin though.
Title: Re: Martini's
Post by: beerocd on July 13, 2010, 02:47:25 PM
Normally I'd think this would qualify as a gross idea, but I have to give the benefit of the doubt...if any drink would strike me as working well with a carnivore's garnish, the savory flavors of juniper and herbal vermouth would seem like the ideal place for it.

That dried sausage looks similar to some sremska kobasice I had recently...almost a beef jerky like flavor in a dried cured Serbian sausage.  Too bad I ate it all, it would do nicely as a garnish!  Probably would color the gin though.

Yeah, the paprika would probably leech. But who cares!
Title: Re: Martini's
Post by: The Professor on July 13, 2010, 09:14:20 PM
Normally I'd think this would qualify as a gross idea, but I have to give the benefit of the doubt...if any drink would strike me as working well with a carnivore's garnish, the savory flavors of juniper and herbal vermouth would seem like the ideal place for it.

That dried sausage looks similar to some sremska kobasice I had recently...almost a beef jerky like flavor in a dried cured Serbian sausage.  Too bad I ate it all, it would do nicely as a garnish!  Probably would color the gin though.

Yeah, the paprika would probably leech. But who cares!

RIGHT!
Paprika essence is a good thing.
"...nincs olyan, hogy túl sok paprika...."
Title: Re: Martini's
Post by: capozzoli on July 14, 2010, 04:58:27 PM
e'n majd furdeni benne
Title: Re: Martini's
Post by: euge on July 14, 2010, 05:16:40 PM
I was surprised too, but the alcohol really brings out the essence of whatever garnish is put in the Martini's. Beef is beefier and cheese is cheesier. The salmon isn't fishy but tastes clean.

It goes well on either vodka or gin but IMO beef is better with the vodka. 
Title: Re: Martini's
Post by: euge on July 17, 2010, 11:48:58 PM
I just cracked open a new bottle of booze: Crystal Head Vodka!

Dan Akroyd's offering in a awesome skull-shaped bottle. http://crystalheadvodka.com (http://crystalheadvodka.com)
.
Nice in the Vodka Martini! Smooth. Supposedly 4x distilled and 3x filtered through "Herkimer Diamonds".

(http://www.jamesallen.com/_uploads/News/dan-aykroyd-diamonds-crystal-head-vodka.jpg)
Title: Re: Martini's
Post by: MrNate on July 18, 2010, 08:52:38 PM
What about injecting straight gin into a brat? That sounds tasty. Cap, I'll take a plate of sausage-tinis over here.

Or make a martini glass out of bacon.
Title: Re: Martini's
Post by: beerocd on July 19, 2010, 06:06:49 AM
What about injecting straight gin into a brat? That sounds tasty. Cap, I'll take a plate of sausage-tinis over here.

Or make a martini glass out of bacon.

spackle the inside of the bacon glass with a soft cheese, or liverwurst so it can actually hold liquid. :)
Title: Re: Martini's
Post by: richardt on July 19, 2010, 11:40:52 AM
How does filtering through double terminated quartz crystals (aka "Herkimer Diamonds") improve the quality of the vodka?
Title: Re: Martini's
Post by: nicneufeld on July 19, 2010, 11:46:58 AM
It improves the marketing quality of the vodka!   ;D

I'm going to try this fairly soonish, just need to pick up the vital spirits.
Title: Re: Martini's
Post by: sir_eldren on July 19, 2010, 05:52:51 PM
I'm a little late jumping into this conversation, but I had a busy weekend.  *sigh*

I love martinis.  REAL martinis.  If it's got vodka, you might as well be drinking a Sprite or Coors or spoiled milk.   ;D

When it comes to Gin, my regular choice is Beefeater, although there is a nice, cheap brand I find on the shelf here in Nevada, Gilbey's.  I don't know if I've got a crappy palate, or if it's actually a worthwhile gin, but it works well for me.

When I can afford it I like to pick up a bottle of McMenamins Professor's Gin from the distillery in Troutdale, Oregon.  It has to be the finest gin I've ever tasted.

I like to keep my bottles at room temperature.  I put about 6 or 7 ice cubes in my shaker, a whole jigger of dry vermouth, 3+ jiggers of gin, shake hard for about 15 seconds, and the strain and pour.  I throw in about 5 olives, but all of these suggestions about a meat-tini have really curious about putting in some salmon--raw, sushi salmon!  Perhaps a piece of flank steak or something might be an interesting take too.
Title: Re: Martini's
Post by: jeffy on July 19, 2010, 07:06:05 PM
When I can afford it I like to pick up a bottle of McMenamins Professor's Gin from the distillery in Troutdale, Oregon.  It has to be the finest gin I've ever tasted.
I've had that gin, too.  It's fantastic.  Of course the atmosphere helps - on vacation at the outdoor patio bar at the St. Francis Inn in Bend when I tried it.
Title: Re: Martini's
Post by: chumley on July 20, 2010, 02:43:45 PM
Hmmm...best idea on this thread thus far is Jeff Renner's "martini-off"...

What I like about the martini-off, is after its over, you end up with 4 bottles of gin.
Title: Re: Martini's
Post by: The Professor on July 20, 2010, 08:56:55 PM
e'n majd furdeni benne

nevetett hangosan!   (LOL)
Title: Re: Martini's
Post by: euge on July 20, 2010, 09:05:43 PM
OK folks! I've backed of these treacherous martini's a bit but now that my mini-vacation has begun I present to you what I call the BP. Chilled Sapphire (wet), a spicy shrimp and a blue-cheese stuffed olive:
I'll let your imagine percolate for a minute...

(http://lh5.ggpht.com/_BGa2L64KQdY/TEZwbejJTaI/AAAAAAAAANg/BNSvWrWY2uQ/s640/img_0472.jpg)

See the little Oil Slick? ...?
Title: Re: Martini's
Post by: nicneufeld on July 21, 2010, 08:03:39 AM
The tiniest splash of dark sesame oil would be a nice addition to that perhaps...at least aesthetically...
Title: Re: Martini's
Post by: beerocd on July 21, 2010, 08:17:36 AM
Is that just reflection on the side of the glass? Sure looks like a thin slice of slanina - which I think would go great in there. Bacon-tini.
Title: Re: Martini's
Post by: bluesman on July 21, 2010, 11:57:37 AM
I am officially thirsty!  ;D

OK folks! I've backed of these treacherous martini's a bit but now that my mini-vacation has begun I present to you what I call the BP. Chilled Sapphire (wet), a spicy shrimp and a blue-cheese stuffed olive:
I'll let your imagine percolate for a minute...

(http://lh5.ggpht.com/_BGa2L64KQdY/TEZwbejJTaI/AAAAAAAAANg/BNSvWrWY2uQ/s640/img_0472.jpg)

See the little Oil Slick? ...?


I am officially thirsty!  ;D
Title: Re: Martini's
Post by: nicneufeld on July 21, 2010, 06:30:26 PM
Behold the Akvatini:

(http://i84.photobucket.com/albums/k2/nicneufeld/Akvatini.jpg)

Ice cold akvavit, garnish is some Norwegian gjetost cheese, an olive, and a chunk of suva govedina (Serbian dried/cured/smoked beef).  You know the garnishes didn't do much for the drink (not that akvavit needs any improvement!) but the salty snack at the end was delightful.

Maybe a slaninatini in the future, but I have to get a bottle of gin.  I could make one with slivo but that just seems wrong (and a waste of slivovitz!).
Title: Re: Martini's
Post by: babalu87 on July 21, 2010, 07:04:10 PM
Behold the Akvatini:

(http://i84.photobucket.com/albums/k2/nicneufeld/Akvatini.jpg)

Ice cold akvavit, garnish is some Norwegian gjetost cheese, an olive, and a chunk of suva govedina (Serbian dried/cured/smoked beef).  You know the garnishes didn't do much for the drink (not that akvavit needs any improvement!) but the salty snack at the end was delightful.

Maybe a slaninatini in the future, but I have to get a bottle of gin.  I could make one with slivo but that just seems wrong (and a waste of slivovitz!).


OK, now you've done it!

Man, I love me that Akvavit

You know, I think we're all on to something
Title: Re: Martini's
Post by: bluesman on July 22, 2010, 05:19:20 AM
You know, I think we're all on to something

Martini Appetizers !
Title: Re: Martini's
Post by: nicneufeld on July 28, 2010, 07:53:04 AM
Is that just reflection on the side of the glass? Sure looks like a thin slice of slanina - which I think would go great in there. Bacon-tini.

Like this?   ;D

(http://i84.photobucket.com/albums/k2/nicneufeld/Slaninatini.jpg)
Title: Re: Martini's
Post by: beerocd on July 28, 2010, 08:14:12 AM
can't keep my eyes off that pizza!
Title: Re: Martini's
Post by: bluesman on July 28, 2010, 09:05:00 AM
can't keep my eyes off that pizza!

+1

The pizza looks very appetizing.
Title: Re: Martini's
Post by: euge on July 28, 2010, 09:39:07 AM
Pizza looks great.  ;)

How was the Bacon-tini? It looks mighty tasty!
Title: Re: Martini's
Post by: nicneufeld on July 28, 2010, 11:59:57 AM
Pizza was great, had leftovers for lunch today...I think I like that sausage (albanska sudzuk, or suxhuk, however one spells it, a dried, spicy albanian beef sausage) better cooked on pizza than served as a cold cut. 

The martini was good but I think I prefer dried beef (suva govedina) as a garnish.  The bacon was harder to eat as a long strip.
Title: Re: Martini's
Post by: beerocd on July 28, 2010, 07:45:08 PM
Didn't want to start a new thread - just I was online and one thing lead to another and I read....

While drinking one beer per day may improve your health, heavy drinking will not. In fact heavy drinking has the opposite effect. Heavy drinking is defined as more than 21 drinks per week for women and more than 35 drinks per week for men.

So, drink up! I think we're all a bit behind.

Title: Re: Martini's
Post by: a10t2 on July 28, 2010, 09:24:12 PM
Interestingly enough, a recent study concluded that people who binge-drink frequently are overall healthier. Not causal, just correlated...
Title: Re: Martini's
Post by: euge on July 28, 2010, 10:20:08 PM
Only thirty-five? Whew! I'm at 34... So I'm OK!

Title: Re: Martini's
Post by: capozzoli on July 29, 2010, 04:40:14 AM
When are you guys gonna start putting some hot peppers in there?
Title: Re: Martini's
Post by: nicneufeld on July 29, 2010, 05:10:58 AM
When are you guys gonna start putting some hot peppers in there?

I'm game for this.  Almost put some jalapenos in but all I have is the pickled slices...wondering what would be best for this.

I have some red Thai birdseye chilis but that kind of concentrated pain might overwhelm everything else.
Title: Re: Martini's
Post by: bluesman on July 29, 2010, 05:27:46 AM
When are you guys gonna start putting some hot peppers in there?

I don't know...take your pick?

(http://www.biology-blog.com/images/blogs/6-2009/four-domesticated-chiles.jpg)
Title: Re: Martini's
Post by: a10t2 on July 29, 2010, 06:57:49 AM
That would be a cajun martini. I personally am not a fan. After a few minutes all you can taste is the pepper.
Title: Re: Martini's
Post by: euge on July 29, 2010, 09:57:35 AM
When are you guys gonna start putting some hot peppers in there?

I believe the very first pic/post had one...

(http://lh3.ggpht.com/_BGa2L64KQdY/TDDpscE9HkI/AAAAAAAAALY/t4oswE0FpZM/s640/img_0388.jpg)

And those habanero stuffed olives are something else!
Title: Re: Martini's
Post by: euge on May 14, 2011, 07:10:46 PM
Haven't had one since last year. I'm celebrating this weekend so a Tito's vodka Martini before dinner ought to stimulate the appetite. Greek marinated olives and habenero cheddar. Problem is they are waaay too easy to drink!

(https://lh5.googleusercontent.com/_7QgdMVFUuKs/Tc81LfzApgI/AAAAAAAAAHI/adhPAmOKKJk/s640/2011-05-14%2021.03.52.jpg)
Title: Re: Martini's
Post by: bluesman on May 14, 2011, 07:14:19 PM
Looks delicious. Now I'm thirsty.  :)
Title: Re: Martini's
Post by: euge on May 14, 2011, 07:25:05 PM
Looks delicious. Now I'm thirsty.  :)

 ;D

Here's my second while I wait for the mustard greens and BBQ chicken to finish. Dripping Springs vodka (made a few miles down the road) and a garnish from last year's pickled jalapeños and cucumber from the garden. And a kalmata olive.

(https://lh3.googleusercontent.com/_7QgdMVFUuKs/Tc84lG0LQvI/AAAAAAAAAHY/GbIO-yGESKs/s640/2011-05-14%2021.19.41.jpg)
Title: Re: Martini's
Post by: nicneufeld on May 14, 2011, 07:53:49 PM
I just picked up a bottle of Tanqueray, and while I am technically sans vermouth, I think I won't miss it if I make one of these sometime.  Euge, no one can say you aren't eating your vegetables!
Title: Re: Martini's
Post by: johnf on May 14, 2011, 08:21:38 PM
For those that wish to be traditionalists, a cocktail based on vodka and vermouth is called a Kangaroo. These days I am just happy when someone isn't referring to anything in a cocktail glass as a martini.

I mostly drink beer these days but I went through a cocktail phase. The way I like my martinis is pretty close to Eric Felten's "Original Intent Martini" and I tend to prefer Plymouth and Noilly Prat. I also occasionally like a perfect martini, perfect in this context meaning equal parts of dry and sweet vermouth.

I stir but I think the distinction is overblown. There is a subtle difference in texture and an obvious difference in clarity, but other than that I would spend more time convincing people to use more vermouth than convincing them to stir.

James Bond had an excellent reason for asking for his drinks shaken. He was worried that someone would dip the stirring stick in poison. I don't know why they couldn't have put poising in the shaker or the glass, but I didn't write the books. I will say if you have never made a Vesper, it's not a bad cocktail.
Title: Re: Martini's
Post by: punatic on May 14, 2011, 08:46:02 PM
Lately I've been on a Vodka Martini kick. There's some really nice vodkas made here in Texas: Tito's, Dripping Springs and DeLos. These vodkas are so smooth and free of impurities that hangovers are virtually a thing of the past.


I missed this thread. 

I am a big fan of vodka.  The best one I've ever tried is made right here in Hawaii.

It is 100 proof.  I chill it on ice (stirred - not shaken), strain it into a martini glass, dip a ghost pepper in it briefly and drop a twist of fresh-from-my-tree lime into it.  While it is 100 proof (50% ethanol), that 50% is 100% ethanol, distilled on a reflux column -no congeners.  The other 50% is pure rainwater.  Extremely smooth.

+1 on what euge says; once you get used to congener-free (no hangover) imbibing, it is tough to go back to the others.

I know this is not a martini.  I just call it good.

Title: Re: Martini's
Post by: Hokerer on May 15, 2011, 07:35:12 AM
I just picked up a bottle of Tanqueray, and while I am technically sans vermouth, I think I won't miss it if I make one of these sometime.  Euge, no one can say you aren't eating your vegetables!

Was never a problem for a Italian friend long ago.  He always said you should make the driest martini possible - "add gin and salute towards Italy" would give you enough vermouth.
Title: Re: Martini's
Post by: punatic on May 15, 2011, 08:52:52 AM
We make our dry martinis by whispering, "vermouth" over them.
Title: Re: Martini's
Post by: euge on May 15, 2011, 09:11:01 AM
I like'em wet. Do not fear the Noilly Prat!
Title: Re: Martini's
Post by: rabid_dingo on May 16, 2011, 07:00:25 PM
Hey Sean, I haven't tried it yet but there is a new distillery in Denver started by one of our brew club members.
Downslope distilling, they have made quite a name for themselves. I hear they are creating some top
notch spirits, rum, whiskey, vodka, and they have some fun with them. Might be worth it to check them out.
Buy local!

By the way, thirsty now, I am having one after work tonight...;D
Title: Re: Martini's
Post by: a10t2 on May 16, 2011, 07:06:23 PM
Hey Sean, I haven't tried it yet but there is a new distillery in Denver started by one of our brew club members.
Downslope distilling, they have made quite a name for themselves.

Really funny you should mention that; I just tried their rum for the first time a couple days ago. It was good, but I'm not a huge rum drinker. I'll definitely pick up the whiskey next time I'm in town.
Title: Re: Martini's
Post by: bluesman on May 16, 2011, 07:16:47 PM
World Champion Martini Recipe  :-\

White Gummi Bear Martini - World Bartender Championship

Ingredients
--------------------------------------------------------------------------------

1/2 ounce raspberry vodka
1/2 ounce peach schnapps
1 ounce Sweet & sour mixshopping list
1 splash lemon Lime Soda

How to make it
--------------------------------------------------------------------------------

Shake together vodka, schnapps and sweet&sour mix with moderate ice.
Pour into a martini glass, top with a splash of lemon-lime soda and serve.

(http://s1.grouprecipes.com/images/recipes/200/7910392945.jpg)

http://www.grouprecipes.com/108277/white-gummi-bear-martini---world-bartender-championship-winner.html
Title: Re: Martini's
Post by: euge on May 16, 2011, 07:57:06 PM
I pretty much only drink local (Texas) vodka. The stuff made here is as good as I've found anywhere. For gin New Amsterdam pretty darn tasty as well.

Think I will have a couple "meatinis" after work as well. ;D
Title: Re: Martini's
Post by: rabid_dingo on May 16, 2011, 11:29:49 PM
Drinking the martini now, as described. Gin and vermouth and all....

Aaaaaaaah.  8) 8)

That is all.
Title: Re: Martini's
Post by: euge on May 17, 2011, 12:00:40 AM
Drinking the martini now, as described. Gin and vermouth and all....

Aaaaaaaah.  8) 8)

That is all.


I had three. Think two on empty stomach is just right, garnish is appetizer or dinner. Then switch to beer.
Title: Re: Martini's
Post by: punatic on May 17, 2011, 12:16:01 AM

I had three. Think two on empty stomach is just right, garnish is appetizer or dinner. Then switch to beer.

Lucky ting you vacation brah.  Ouch!
Title: Re: Martini's
Post by: jeffy on May 17, 2011, 04:35:33 AM
I pretty much only drink local (Texas) vodka. The stuff made here is as good as I've found anywhere.

Tito's is the best!
Title: Re: Martini's
Post by: nicneufeld on May 17, 2011, 06:38:25 AM
For gin New Amsterdam pretty darn tasty as well.

Can you describe it perhaps?  I keep seeing it and the price is quite decent.  I'm curious as to its flavor profile...is it a lighter gin with less flavor (ie., something hovering between London dry and vodka?), or is it a fairly straight ahead competitor to the juniper-packed British gins, or is it an offbeat sort with other dominant flavors?
Title: Re: Martini's
Post by: johnf on May 17, 2011, 07:14:56 AM
For gin New Amsterdam pretty darn tasty as well.

Can you describe it perhaps?  I keep seeing it and the price is quite decent.  I'm curious as to its flavor profile...is it a lighter gin with less flavor (ie., something hovering between London dry and vodka?), or is it a fairly straight ahead competitor to the juniper-packed British gins, or is it an offbeat sort with other dominant flavors?

Citrusy, relatively laid back. Kinda of a gin for people who don't like gin. I don't mean that in a bad way, but if you drink gin now you won't find it distinctive.
Title: Re: Martini's
Post by: a10t2 on May 17, 2011, 07:48:24 AM
Can you describe it perhaps?  I keep seeing it and the price is quite decent.  I'm curious as to its flavor profile...is it a lighter gin with less flavor (ie., something hovering between London dry and vodka?), or is it a fairly straight ahead competitor to the juniper-packed British gins, or is it an offbeat sort with other dominant flavors?

It isn't a dry gin at all. It's fairly sweet, and has very little juniper, but lots of citrus. It's one of the new crop of flavored vodkas, essentially. They probably market it as a gin to keep from competing in the vodka space.
Title: Re: Martini's
Post by: punatic on May 17, 2011, 08:33:16 AM
Gin IS vodka flavored with botanicals.  It is the botanicals recipe and how they're added that make gins distinct from one another.
Title: Re: Martini's
Post by: a10t2 on May 17, 2011, 08:43:58 AM
Technically, most gins are distilled a second time with the botanicals, but some of the cheaper ones are just infused vodkas. Regardless, juniper (jenever) = gin, IMHO. If juniper isn't a major component of the flavor, I'd call it vodka.
Title: Re: Martini's
Post by: punatic on May 17, 2011, 09:15:08 AM
Technically, most gins are distilled a second time with the botanicals, but some of the cheaper ones are just infused vodkas. Regardless, juniper (jenever) = gin, IMHO. If juniper isn't a major component of the flavor, I'd call it vodka.

Some gin makers add the botanicals to the wash, some add them to the high wines on a second or even third distillation run, some direct the vapors from a reflux column through the botanicals prior to the product condenser.

The formulation of botanicals varies from distiller to distiller and is a highly guarded secret.  Part of the joy of gin drinking is trying to figure out what the distiller uses.  Juniper berries are but one of many ingredients used to flavor gin.
Title: Re: Martini's
Post by: tschmidlin on May 17, 2011, 09:21:32 AM
Bombay sapphire uses juniper berries, iris root, lemon peel, licorice, almonds, coriander, angelica root, grains of paradise, cubeb berries, and cassia cinnamon.  I know Rogue gin uses spruce among other things.  Gin is good. :)
Title: Re: Martini's
Post by: nicneufeld on May 17, 2011, 09:42:14 AM
If juniper isn't a major component of the flavor, I'd call it vodka.

Unless its akvavit!  :D  Juniper is one among many botanicals but I still consider it the bedrock and it should always be there in some way or another, if the product is labelled gin.  I do like it when they vary things up though and create slightly more distinctive gins. 
Title: Re: Martini's
Post by: euge on November 29, 2012, 04:54:48 PM
Tonight I decided to try a "Vesper"...

3oz gin (New Amsterdam #485)
1oz Veseca triple-distilled potato vodka
1/2oz Lillet
lemon-peel garnish

Stirred- not shaken and with plenty of ice.

I like it. Interesting citrus botanical bitterness vs the alcohol bitterness and bite. The Lillet brings a slight sweetness to temper and smooth the drink. Very nice. Herbal. Light yet complex as it warms.

(https://lh5.googleusercontent.com/-iv8BTWZE-l4/ULfzoqzbk0I/AAAAAAAAApA/W4vtOwSORcw/s800/20121129_172703.jpg)