Martinis (1 Viewer)

[SimonMoon]

I can one up this. At the Brown Palace in Denver last year, I ordered a martini and the guy made me a vodka martini without even asking. Had to send it back. I would have refused to continue drinking in the place if it wasn't free.

Jeez. I don't know if counting to ten would've helped me in that situation. At least you got a freebie out of it. I'd have gotten thrown out for Excessive Indignation.

 

[Evilgrin 72]

I dig vodka martinis, though a true martini aficionado will tell you gin or it's not a martini.

Exactly right. A "martini" is gin and dry vermouth, period. Garnish it however you like, but the basics never change.I prefer an extra dirty dry one with olives. It happens occasionally that I'll ask for one, in those exact words, and some waitress (who would look puzzled if you ask for anything other than a draft beer, really) will say, "...With vodka or gin?" and I'll have to count to ten before I answer. I hate to sound like a snob, but dammit, this is a basic recipe. The modifier "vodka" would've been used if that's what I actually wanted. Now go, chop-chop, and get me an ashtray while you're at it.Also, the whole shaken vs. stirred question is a simple one to answer from a mixology standpoint: shaking the stuff can "bruise" the gin, clouding it and making the drink look as it oughtn't. A light "stirring" is acceptable, if a bit prissy. I prefer to gently slosh it around in my mixing tin before straining into a proper glass.(Um, did someone else cover this already? I only got a few posts in before I got all huffy and elbow-patchy.)

Where have you been, man? Or is it I that has been out of the loop?

 

[Evilgrin 72]

Although I do still prefer vodka martinis (I really actually just love olive brine and can't get it dirty enough) - I ALWAYS ask for a vodka martini. I sometimes go for the classic gin martini, but every time I order one, they do ask, vodka or gin?

 

[Seymour Corn]

If you're making a dry martini, I recommend spritzing the inside of your martini glass with one of these:

Mist sprayer

Fill te spritzer with vermouth and give a few generous blasts on the inside of your glass. Then, put in the chilled booze (vodka or gin). It gives the perfect amount of vermouth touch to your martini.

Thank me later.

I find a capful works.

 

[Seymour Corn]

I voted love them because they get MRS C Excited!!!!!

I voted love them too because they also get me excited and Lord knows I loooove to be excited. Apple Martinis. Yummy

I'll assume your significant other has somehow logged on as you.

 

[MCguidance]

Dirty is the way to go.

 

[MCguidance]

I dig vodka martinis, though a true martini aficionado will tell you gin or it's not a martini.

Exactly right. A "martini" is gin and dry vermouth, period. Garnish it however you like, but the basics never change.I prefer an extra dirty dry one with olives. It happens occasionally that I'll ask for one, in those exact words, and some waitress (who would look puzzled if you ask for anything other than a draft beer, really) will say, "...With vodka or gin?" and I'll have to count to ten before I answer. I hate to sound like a snob, but dammit, this is a basic recipe. The modifier "vodka" would've been used if that's what I actually wanted. Now go, chop-chop, and get me an ashtray while you're at it.Also, the whole shaken vs. stirred question is a simple one to answer from a mixology standpoint: shaking the stuff can "bruise" the gin, clouding it and making the drink look as it oughtn't. A light "stirring" is acceptable, if a bit prissy. I prefer to gently slosh it around in my mixing tin before straining into a proper glass.(Um, did someone else cover this already? I only got a few posts in before I got all huffy and elbow-patchy.)

This is a quality post.

 

[SimonMoon]

I dig vodka martinis, though a true martini aficionado will tell you gin or it's not a martini.

Exactly right. A "martini" is gin and dry vermouth, period. Garnish it however you like, but the basics never change.I prefer an extra dirty dry one with olives. It happens occasionally that I'll ask for one, in those exact words, and some waitress (who would look puzzled if you ask for anything other than a draft beer, really) will say, "...With vodka or gin?" and I'll have to count to ten before I answer. I hate to sound like a snob, but dammit, this is a basic recipe. The modifier "vodka" would've been used if that's what I actually wanted.

Now go, chop-chop, and get me an ashtray while you're at it.

Also, the whole shaken vs. stirred question is a simple one to answer from a mixology standpoint: shaking the stuff can "bruise" the gin, clouding it and making the drink look as it oughtn't. A light "stirring" is acceptable, if a bit prissy. I prefer to gently slosh it around in my mixing tin before straining into a proper glass.

(Um, did someone else cover this already? I only got a few posts in before I got all huffy and elbow-patchy.)

Where have you been, man? Or is it I that has been out of the loop?

I've been posting on the fairly-regular up in this jernt between attempts to find a well-made, don't-ask-me-ignorant-questions f'ing drink. What loops have you been traveling in?

Parenthetically, a quick beer tip: Ommegang Belgian Abbey Ale is AWESOME. Straight outta Cooperstown, even. Just finished one while I urge my TV to show A.P. doing something, anything, worth being my first pick...And like they say on the brewery's website: "Known to cause spontaneous meditation." <--- It's almost that color, too.

 

[Desert_Power]

Voted vodka because of the Absolut Pepper and jalapeño stuffed olive combo

That sounds awesome.

 

[Seymour Corn]

Kickin' back with one right now. Beefeater & Martini & Rossi with three queen olives. Time to watch the 2nd half.

 

[Bob Sacamano]

All you gin purists will hate this, all you vodka purists can go suck a choco martini through a straw, but a true classic martini from the 40's/50's is about 4:1 gin to vermouth. Or even 3:1. Gin has a distinctive flavor all it's own and if you like that, fine. The blend of the vermouth flavor with the gin flavor is what makes a martini. Oh, and the olive (no brine though please).

That was nothing more than the martini fashion of that era. Martinis predate that by about a century, and have gone through a lot of fashions.

You're wasting your time. Mopap's older than gin.

 

[kupcho1]

Getting bakc into martini season

GB

running out of gin

Tanq 10 about gone

next?

 

[-jb-]

Getting bakc into martini seasonGBrunning out of ginTanq 10 about gonenext?

Switch over to vodka, if only once, to try Jewel of Russia Ultra.

 

[One]

I voted love them because they get MRS C Excited!!!!!

+1. Mrs One gets frisky after a few Martinis.

 

[Doctor Detroit]

I'll be at the Peppermill Lounge in Vegas having some martinis all week. Look for/at me.

 

[kupcho1]

I had nice Hendricks tonight.

 

[kupcho1]

 

[kupcho1]

I had nice Hendricks tonight.

Polished off the Hendricks. Now, the Bombay Sapphire.

 

[bentley]

Bombay last night for me. I was at a reception and it was the only gin they had. Also, it was outdoors so I got to drink it out of a plastic cup.

CLASSY!

 

[Binky The Doormat]

I understand the traditional approach with Gin ...but I smell like a Christmas tree and turpentine the next day - it comes out of my pores.

Have been drinking Vodka martinis since the later Connery "Bond" movies.

 

[bentley]

I understand the traditional approach with Gin ...but I smell like a Christmas tree and turpentine the next day - it comes out of my pores.

Exactly. Martinis are not meant to be sipped on the deck as sunset. They're meant to be a true man's experience that starts with easiness, builds through elation and enlightenment, and crashes in a fury of blood and anger. The hangover after a good gin drunk should be worn in your eyes and expression like a badge of honor. Vodka drinkers are missing the point of the endeavor.

 

[Zack the rain man Marconi]

Tanqueray Gibson please

 

[Ehlers Estate]

Stoli Martini, rocks, two blue cheese olives.

I love Blue Cheese but to make the martini all cloudy with that stuff?Hell no

 

[kupcho1]

Bombay Sapphire, a bit of vermouth and 3 blue cheese-stuffed olives.

 

[kupcho1]

I've been a little heavy with the vermouth lately. Can't say I like it.

 

[kupcho1]

I understand the traditional approach with Gin ...but I smell like a Christmas tree and turpentine the next day - it comes out of my pores.

Exactly. Martinis are not meant to be sipped on the deck as sunset. They're meant to be a true man's experience that starts with easiness, builds through elation and enlightenment, and crashes in a fury of blood and anger. The hangover after a good gin drunk should be worn in your eyes and expression like a badge of honor. Vodka drinkers are missing the point of the endeavor.

 

[Jules Winnfield]

I understand the traditional approach with Gin ...but I smell like a Christmas tree and turpentine the next day - it comes out of my pores.

Exactly. Martinis are not meant to be sipped on the deck as sunset. They're meant to be a true man's experience that starts with easiness, builds through elation and enlightenment, and crashes in a fury of blood and anger. The hangover after a good gin drunk should be worn in your eyes and expression like a badge of honor. Vodka drinkers are missing the point of the endeavor.

Well spoken good sir!

 

[kupcho1]

Picked up some plain old Tanquery.

Serviceable is the best I can say.

Damn I'm spoiled.

 

[kupcho1]

Picked up some plain old Tanquery. Serviceable is the best I can say. Damn I'm spoiled.

Had another last night. Tanquery just isn't cutting it. Wish I hadn't bought the 1.75L; it will take me a while to finish this since I will only be using it for gin & tonics from now on.Bombay, Hendrick's, Tanq 10 for martinis from now on.

 

[kupcho1]

I find myself switching back and forth between olives stuffed with garlic and blue cheese. I think I like both equally.

 

[kupcho1]

Boodles + Noilly Prat + lemon zest = nice change of pace