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Posted: 9/10/2013 10:58:28 PM EDT
Ok Gents,
Hope all is wel this evening, mine is surprisingly good -- all thanks to the Martini.
Until tonight (when I ran out of), Jameseson's was my medication of choice. Check with the Veterans Admin, I need medication.
Left to the back of my liquor locker, I discovered a bottle of sweet vermouth and a nice bottle of Gilbeys Gin. Steppin WAY outside my normanl liquor pallet, I came upon the marvelous martini. Thirty years ago, I has tried to be "James Bond" cool and enjoy the honest martini. Sorry, dudes, I couod never get it past my nose.
Tonight, I do believe my tastes have matured. This Martini-thing has a lot going for it. Solid taste, nice and definite finish, clean, sharp. You know this is an adult beverage.
I like this!
Evil John
Link Posted: 9/10/2013 11:02:30 PM EDT
I had my first martini a few months ago.  I wasn't sure I'd like it, especially since I don't normally like gin at all, but I rather enjoyed it.  I do use the original gin:vermouth ratio, though, which is 1:1, plus orange bitters and a lemon twist.  I use Bombay Sapphire for the gin and Noilly Prat Dry Vermouth.
Link Posted: 9/10/2013 11:14:38 PM EDT
You need a shaker full of ice and a frozen glass.

Use the cap of whatever dry vermouth you like to measure a scant capful into your frozen glass. Swirl that around to coat the glass and dump the excess in the sink.

3 oz. of Sapphire into the shaker full of ice, 3-4 shakes and immediately pour into your glass.

Use any garnish you like, I like mine plain with some olives on the side.

Perfect martini right there.  
Link Posted: 9/10/2013 11:15:37 PM EDT
What the hell? Using sweet vermouth?


Proper martini is 3:1 gin:vermouth

My concoction is Bombay Sapphire and Martini & Rossi

Posted Via AR15.Com Mobile
Link Posted: 9/10/2013 11:28:50 PM EDT
Link Posted: 9/10/2013 11:30:52 PM EDT
I must respectfully differ with the above posters.  The correct ratio is 7:1.  
An excellent martini can occur with Bombay Sapphire, Plymouth, Beefeaters, or Tanqueray gins.  Gordons may be marginally acceptable.  Kendricks is not a gin for use in a martini.
My preference is in the order listed but I reserve the right to add or delete based on new gins tried in the future.  The Dry Vermouth used is the key.  I have relied heavily on Martini and Rossi Dry Vermouth over the years, purchased in the small bottles so as to keep fresh, but just recently tried Dolin with Plymouth gin and will recommend that whole-heartedly.
While admittedly a purist in that a "martini' MUST be made with gin, I will admit the guilty pleasure of a "vodka martini" on occasion.  Note that the word "vodka" must used as an adjective when describing this drink as it is the only possible semi-legitimate version of martini allowed.
Link Posted: 9/10/2013 11:31:25 PM EDT
I like me a dry vodka "martini".
Then again, I'm a heathen in the martini world
Link Posted: 9/10/2013 11:32:32 PM EDT
Thanks to the OP for not calling a martini some cocktail with vodka in it.
Next. Gin is NEVER shaken.

Junipero gin is fantastic if you've not tried it.

Enjoy.
Link Posted: 9/10/2013 11:49:20 PM EDT
I like martinis, but only two at the most
three I'm under the table
and four I'm under my host.
Link Posted: 9/10/2013 11:50:54 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Quoted:
What the hell? Using sweet vermouth?


Proper martini is 3:1 gin:vermouth

My concoction is Bombay Sapphire and Martini & Rossi

Posted Via AR15.Com Mobile
View Quote


The original martini uses sweet vermouth.  Dry martinis are the ones that use dry vermouth.
Link Posted: 9/10/2013 11:57:23 PM EDT
I guess I am not a purist.

I love martinis

But I love vodka martinis, and replace the vermouth with scotch.  I call these abominations 'Dirty Martini's'  and the are wonderful.  IMHO
Link Posted: 9/11/2013 2:42:35 AM EDT
James Bond 007 drink of choice as written by Ian Fleming
was called a "Vesper".   Fleming, a martini drinker,
got the recipe from friend Ivar Bryce and used it in "Casino Royale".

As the conversation between bartender and Bond progresses,
the recipe is revealed:

"A dry martini," [Bond] said. "One. In a deep champagne goblet."

"Oui, monsieur."

"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet.
Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"

"Certainly, monsieur." The barman seemed pleased with the idea.

"Gosh, that's certainly a drink," said Leiter.

Bond laughed. "When I'm...er...concentrating," he explained, "I never have more than one drink before dinner.
But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything,
particularly when they taste bad. This drink's my own invention. I'm going to patent it when I can think of a good name."
—Ian Fleming, Casino Royale, Chapter 7, "Rouge et Noir'

You can't get Kina Lillet any longer but an acceptable substitute is Cocchi Americano.
Link Posted: 9/11/2013 2:55:06 AM EDT
Now try it with sweet vermouth and Old Tom's Gin!




then sub a cocktail onion for the olive and call it a Gibson.
Link Posted: 9/11/2013 2:56:47 AM EDT

Discussion ForumsJump to Quoted PostQuote History
Quoted:


Thanks to the OP for not calling a martini some cocktail with vodka in it.

Next. Gin is NEVER shaken.
View Quote

Junipero gin is fantastic if you've not tried it.

Enjoy.




 
+1




A Martini is made with gin.




BTW, I prefer either regular Bombay, or Beefeaters. The Sapphire lacks some of the character that gin should have. It was originally marketed to attract squeamish vodka drinkers over to gin. Sure it's "smooth", but the botanicals are toned down. I like gin with a little more personality.
Link Posted: 9/11/2013 3:02:28 AM EDT
Proper Martinis are in .577-450.





After 20 rounds rapid out of one, you'll need that drink.

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