forrest_m Posted August 21, 2003 Posted August 21, 2003 trying to determine the perfect recipie for a dry martini. what is the right proportion of gin to vermouth? thanks. Quote
Sphinx Posted August 21, 2003 Posted August 21, 2003 Two tools, five screws, crampons, ...oops, sorry. No clue. Quote
TIGHE Posted August 21, 2003 Posted August 21, 2003 Definitely shaken and for a true dry martini whisper the word vermouth over the shaker. Quote
Attitude Posted August 21, 2003 Posted August 21, 2003 1) Take vodka and place in freezer. 2) Once cold, pour over ice cubes in cocktail shaker (one with spikes pointed inward under the cap. 3) SHAKE VIGOROUSLY! until ice is reduced to tiny shards 4) spash vermouth in bottom of glass, just enough to wet the bottom. 5) Strain vodka into glass. 6) Add olives. Enjoy! Quote
forrest_m Posted August 21, 2003 Author Posted August 21, 2003 dru, i will stipulate that in terms of proportions, vodka may be substituted for gin. i myself tend to lean towards the "whisper vermouth over the shaker" school, but i'm thinking about an "average" martini, i've read 5:1 (gin/vodka : vermouth), 7:2 and other, less easily measured proportions. Quote
sk Posted August 21, 2003 Posted August 21, 2003 TIGHE said: Definitely shaken and for a true dry martini whisper the word vermouth over the shaker. you can hold the cap of the vermouth over the glass but just for a sec Quote
Dru Posted August 21, 2003 Posted August 21, 2003 forrest_m said: dru, i will stipulate that in terms of proportions, vodka may be substituted for gin. but, gin has a flavour and vodka doesnt. therefore to obtain the same "flavour volume" it is necessary to use more vermouth with vodka! Quote
forrest_m Posted August 21, 2003 Author Posted August 21, 2003 Dru said: but, gin has a flavour and vodka doesnt. therefore to obtain the same "flavour volume" it is necessary to use more vermouth with vodka! what you are describing is the difference between a "gin martini" and a "vodka martini" - by definition, they have different "flavor volumes" (which is a techinical term that i believe you just invented). however, in terms of dryness, my understanding is that the proportions should be the same... Quote
Roger Posted August 21, 2003 Posted August 21, 2003 I agree with attitude, except that I shake in the vermouth. On proportions, I usually hold my thumb over the top of the vermouth bottle and let about 10 drops fall in. If you haven't tried tanqueray "10," definitely pick up a bottle, it's the shit. It's like gin concentrate. Quote
Szyjakowski Posted August 21, 2003 Posted August 21, 2003 tanqueray...oh yeah thats the good shit...mmm with a bit of tonic and twist of lime... Dry martini...2oz gin drop or two of vermouth olive. Quote
minx Posted August 21, 2003 Posted August 21, 2003 set the bottle of vermouth near the bottle of gin. shake 2-4 oz of gin and pour. don't ruin good gin with vermouth Quote
terrible_ted Posted August 21, 2003 Posted August 21, 2003 Pour 1 - 2 oz. vermouth into a martini glass. Swirl it around, then dump it (ALL) out. Fill with chilled gin. Don't get me started on bourbon... -t Quote
allthumbs Posted August 21, 2003 Posted August 21, 2003 One Bombay Sapphire Martini, extra dry, straight up, stirred, with a twist. If your martini glass isn't chilled, you'll have to chill it quick. Let it stand filled with crushed ice and soda water while you prepare your martini. Here's a neat trick to see if your glass is really chilled enough: take a lemon strip that you prepared earlier, and twist one in the middle of an empty, chilled glass. If the lemon juice starts to creep up the sides of the glass, it's ready. Put about 3-4 rocks in your mixer and pour in a dash of vermouth and swish it around. And since we're making an extra dry martini, cage the mixer with the strainer and pour out the excess vermouth. Next, pour in 3 ounces of Sapphire. If you're not comfortable with speedpouring, use a jigger (pour in 2 jiggers full). Now, very slowly and carefully stir the mixture around with a mixing spoon, being careful not to break the ice. Stir for about 30 seconds or until you feel the coldness freezing the outside of the shaker. Cage your mixer and strain the concoction into your chilled martini glass. Drop in the lemon twist and sip away in blissful ecstasy. - trask Quote
sk Posted August 21, 2003 Posted August 21, 2003 Muffy_The_Wanker_Sprayer said: I'll take one make that 3 Quote
allthumbs Posted August 21, 2003 Posted August 21, 2003 You'll be on your lips, girl. Some pervert like me will come along and have his way wit'cha. Quote
sk Posted August 21, 2003 Posted August 21, 2003 trask said: You'll be on your lips, girl. Some pervert like me will come along and have his way wit'cha. Quote
sk Posted August 21, 2003 Posted August 21, 2003 martini poem I seldom drink martinis one or two at the most three I am under the table four I am under the host Quote
sk Posted August 21, 2003 Posted August 21, 2003 b-rock said: Ah, Dorothy Parker. My mom told me that I had no idea where it came from Quote
russ Posted August 21, 2003 Posted August 21, 2003 frickin amateurs.... Gin - Bombay Sapphire - either store in the freezer or pour over ice and service in well chilled glasses. Storing in the freezer gives it a slightly stronger taste, try both to see which you like better. Olives - here's where you make the different. It's hard to find really good martini olives. Almost any served in bars are bitter - critter turds. The best I've found are Armstrong Pimento Stuffed. Thriftway and Larry's usual carries the brand, but not always the Pimento Stuffed (don't be fooled by California Pimento Stuffed - yuck - must have got the receipt from the French ). Any of the favored one won't do either. Slight step down are Santa Barbara Pimento Stuffed - easier to find. Either way once opened, good no more than a month or two in the refrig. They get bitter and a little mushie. Vermouth - used only to clean toilets. Quote
offwidthclimber Posted August 21, 2003 Posted August 21, 2003 if you don't use vermouth, why not alleviate the confusion and just ask the bartender for some cold gin with an olive. oh... because that's not as 'sophisticated' as asking for a martini! Quote
Dru Posted August 21, 2003 Posted August 21, 2003 offwidthclimber said: if you don't use vermouth, why not alleviate the confusion and just ask the bartender for some cold gin with an olive. oh... because that's not as 'sophisticated' as asking for a martini! exactly, it's like the freakin veggie chili dog with bacon Quote
TIGHE Posted August 21, 2003 Posted August 21, 2003 russ said: frickin amateurs.... Gin - Bombay Sapphire - either store in the freezer or pour over ice and service in well chilled glasses. Storing in the freezer gives it a slightly stronger taste, try both to see which you like better. Olives - here's where you make the different. It's hard to find really good martini olives. Almost any served in bars are bitter - critter turds. The best I've found are Armstrong Pimento Stuffed. Thriftway and Larry's usual carries the brand, but not always the Pimento Stuffed (don't be fooled by California Pimento Stuffed - yuck - must have got the receipt from the French ). Any of the favored one won't do either. Slight step down are Santa Barbara Pimento Stuffed - easier to find. Either way once opened, good no more than a month or two in the refrig. They get bitter and a little mushie. Vermouth - used only to clean toilets. Quote
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