[a10t2]

I know there was one of these over on the-forum-that-shall-not-be-named, but it's gone now and was several years old anyway.

So, who else likes martinis? What's your secret? Is there some delicious but obscure gin I'm missing out on? In the name of lively discussion, I'll allow non-martini cocktails as long as they are substantially martini-esque. I'll even allow vodka!

Here are my (possibly excessive) thoughts on the subject: http://seanterrill.com/2009/05/14/the-perfect-martini/

Summarizing:

Ingredients
1/3 jigger (0.5 fl oz) Martini & Rossi dry vermouth
3 jiggers (4.5 fl oz) Bombay Sapphire gin
2 large olives
4 large ice cubes

Procedure
Place cocktail glass in the freezer to chill.
Soak olives in cold water for 10-15 minutes to remove brine.
Add gin, vermouth, and ice to cocktail shaker and shake vigorously for 15 seconds.
Strain into the chilled cocktail glass and add olives.
Wait 60 seconds for the drink to come to thermal equilibrium (watch the condensation on the glass), then enjoy.

[tygo]

Well, first of all you need to get rid of that gin and get yourself a nice bottle of Ketel One

And as far as the vermouth goes I'll quote the bartender from my favorite martini bar in State College, PA (well the only martini bar there i guess):

Regular Martini:  Toss in a few drops of vermouth
Dry Martini:  Toss in a drop of vermouth
Extra Dry Martini:  Toss a drop of vermouth up in the air in the general direction of the martini glass and if it goes in, so be it

In all seriousness I know you're talking about good old traditional martinis here but I could never get on board with gin.  I like the smooth clean taste of cold vodka.  And I've graduated from the above measurements and appreciate a little more vermouth character in my martinis now.

So my vodka martini recipe (dirty) goes like this:

7 parts Ketel One
1 part Noilly Prat dry vermouth
Splash of olive juice
All of the above into the sufficient ice and stir
Pour into chilled cocktail glass and add olives

As a nice change I enjoy olives hand stuffed with sun dried tomatoes.

[Pawtucket Patriot]

Every so often, I enjoy a beefeater gin martini, dirty.  I like to add just enough vermouth to kiss the rocks.  Then add the gin, some olive juice, and shake.  Pour into chilled martini glass and garnish with some speared olives.

[glitterbug]

So my vodka martini recipe (dirty) goes like this:

I'm sorry but you can't make a martini with vodka. It is against the law in some countries 

You can't go wrong with Bombay Sapphire, it is an excellent gin. The secret is to soak the olives in gin for a few weeks. I never considered washing the olives before soaking.

[a10t2]

The secret is to soak the olives in gin for a few weeks.

That's interesting. I know some people soak them in vermouth (which I personally don't like, they pick up way too much flavor) but I'd never heard of using gin.

[glitterbug]

That's interesting. I know some people soak them in vermouth (which I personally don't like, they pick up way too much flavor) but I'd never heard of using gin.

Vermouth soaked olives sound pretty nasty 

I've tried all kinds of soaking times. Even a day or two of soaking will produce an incredible olive. Good for snaking too 

Unfortunately, I don't remember much of my experiments. My gin drinking days are very hazy and I rarely touch the stuff anymore.

[BrewArk]

I'm sorry but you can't make a martini with vodka. It is against the law in some countries 

You can't go wrong with Bombay Sapphire, it is an excellent gin. The secret is to soak the olives in gin for a few weeks. I never considered washing the olives before soaking.


Agreed!  All hail to Sapphire!!!

[SwashBuckling Drunk]

Unfortunately, I don't remember much of my experiments. My gin drinking days are very hazy and I rarely touch the stuff anymore.

I've noticed, over the years, that many gin drinkers have that issue.  I may be jaded as my Dad was (is) an "alchoholic" that drank nearly a fifth of Gin in his martinis every night for many years.  He quit about 30 years ago thank goodness.  I think he was the classic businessman of his time.  3 martini lunches and the whole bit.  Very successful too.  He was a mellow drunk.  He'd just get hammered then stumble in to bed.

Anyway, as the years have passed I've definitely noticed that gin drinkers (the real ones) are their own breed.  Sorry for the hijack- now back to your discussion.

[tomthebrewer]

I know there was one of these over on the-forum-that-shall-not-be-named, but it's gone now and was several years old anyway.

So, who else likes martinis? What's your secret? Is there some delicious but obscure gin I'm missing out on? In the name of lively discussion, I'll allow non-martini cocktails as long as they are substantially martini-esque. I'll even allow vodka!

Here are my (possibly excessive) thoughts on the subject: http://seanterrill.com/2009/05/14/the-perfect-martini/

Summarizing:

Ingredients
1/3 jigger (0.5 fl oz) Martini & Rossi dry vermouth
3 jiggers (4.5 fl oz) Bombay Sapphire gin
2 large olives
4 large ice cubes

Procedure
Place cocktail glass in the freezer to chill.
Soak olives in cold water for 10-15 minutes to remove brine.
Add gin, vermouth, and ice to cocktail shaker and shake vigorously for 15 seconds.
Strain into the chilled cocktail glass and add olives.
Wait 60 seconds for the drink to come to thermal equilibrium (watch the condensation on the glass), then enjoy.

Well, this post inspired me to buy some gin, vermouth, and olives after work! I'm currently enjoying a martini and its buzz! There's nothing like straight booze to tie a good one on!

Personally, I think I'd like gin more than vodka. It has some flavor to it that vodka can't do. I understand the clean taste of 'tater liquor, but now I kinda get why my grandparents loved gin!

[tesla_hv]

I don't think that I have ever had a good martini.  It's not that I hate them or the taste of gin it's just that they come out a bit on the bland side for me.

[a10t2]

they come out a bit on the bland side for me.

What kind of gin are you ordering? Low-end well gin probably won't have much flavor aside from the booze. Depending on the botanical used to infuse it, gin can have just as much variation and subtlety of flavor as whiskey.

Now if you'll excuse me, I'm going to mix my second of the evening. Have to "celebrate" not getting another job... 

[mariojr]

I often use Sapphire, but recently I have tried Plymouth and Millers and they both make an excellent Martini.

My method:

1 chill glass
2 rinse glass with a few drop of vermouth
3 shaken not stirred
4 pour
5 add three olives
6 drink
7 repeat

[nicneufeld]

My method...pour the gin into a tumbler glass, sweet vermouth into another.

Top up the first glass with tonic water and ice, the second with bourbon, bitters and ice!   

[Pawtucket Patriot]

Now if you'll excuse me, I'm going to mix my second of the evening. Have to "celebrate" not getting another job...  

I hear ya!  I'm in the same boat.  But I've moved past being discouraged -- now I'm just getting pissed.  It's 9:00 a.m. here...that's not too early for a martini, is it?

[BrewArk]

Now if you'll excuse me, I'm going to mix my second of the evening. Have to "celebrate" not getting another job...  

I hear ya!  I'm in the same boat.  But I've moved past being discouraged -- now I'm just getting pissed.  It's 9:00 a.m. here...that's not too early for a martini, is it?

Jimmy Buffet would say that's 5:00 somewhere!