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Martini - how do you take yours

SpectreNumberTwoSpectreNumberTwo
in General Discussion Posts: 389
I'm not a fan of the Vesper or even vodka in a martini, vodka to me should be ice cold & neat from the freezer as shots, however I do like my martini shaken, all the crap about bruising alcohol is tosh.

I like it as 3 measures of good quality gin (Bombay London Dry Gin or Tanqueray, at a push Gordons is fine), a dash of Noilly Prat (A supurb french dry vermoth), 5 cubes of ice, shaken, finished with 2 Queen Olives.
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Comments

  • mcdonbbmcdonbb deep in the Heart of Texas
    Posts: 4,116
    Extra filthy extra olives.. Grey Goose.

  • DragonpolDragonpol https://thebondologistblog.blogspot.com
    Posts: 18,281
    With a teabag in it.
  • ThunderpussyThunderpussy My Secret Lair
    Posts: 13,384
    :))
    I had to look up what a Dirty Martini was. ;) ( I heard of one recently)
  • SpectreNumberTwoSpectreNumberTwo
    edited November 2015 Posts: 389
    http://thehappyfoodie.co.uk/recipes/english-breakfast-martini

    Is this what you mean @Dragonpol, or are you an agent-provocateur or worse still Teetotal :D
  • Some_Kind_Of_HeroSome_Kind_Of_Hero
    edited November 2015 Posts: 6,844
    Earl grey, @Dragonpol? Earl grey-infused vodka is actually quite delicious. Haven't tried it in a martini yet, though maybe I should.

    When I make a martini for myself I usually make it a Vesper (Tanqueray rather than Gordon's). It's an incredibly smooth beverage.
  • DragonpolDragonpol https://thebondologistblog.blogspot.com
    Posts: 18,281
    I'm a tea-totaler! ;)
  • SpectreNumberTwoSpectreNumberTwo
    Posts: 389
    Thunderpussy wrote: »
    :))
    I had to look up what a Dirty Martini was. ;) ( I heard of one recently)

    First time I heard that title used I thought it was a slutty italian girl :))
  • ThunderpussyThunderpussy My Secret Lair
    Posts: 13,384
    Someone's found their porn name. :D
  • SpectreNumberTwoSpectreNumberTwo
    edited November 2015 Posts: 389
    Thunderpussy wrote: »
    Someone's found their porn name. :D

    Top draw old man. =))
  • Perilagu_KhanPerilagu_Khan
    Posts: 2,483
    I regularly enjoy martinis made with both gin or vodka. I prefer Polish vodka (Sobieski, Wyborowa and Luksusova are faves) and a fairly small pour of Noilly Prat, shaken vigorously in a cocktail shaker and decanted into a frosty martini glass, along with lemon peel. The key to a great vodka martini is first, a high quality vodka, and second, that it be as cold as possible. That is why shaking is necessary--agitation produces a colder drink.

    These days I'm using Bell Ringer gin for my gin martinis, but on the rare occasion I spy Magellan gin, I will usually opt for it. Same ratio of gin-to-vermouth as with the vodka martini, but instead of shaking, it must be stirred. Agitation doesn't bruise the alcohol, but it does alter the botanicals in the gin, which can result in some funky flavors. And as with the vodka martini, a couple of strips of lemon peel to finish.
  • DariusDarius UK
    Posts: 354
    I like martinis to be "dirty" and have a distinct citrus tang, hence...

    2 measures Idol vodka
    1 measure Williams Chase gin
    1/2 measure Dolin vermouth
    5 ice cubes

    Shake ingredients and strain into glass garnished with a twist of lemon.
  • mcdonbbmcdonbb deep in the Heart of Texas
    Posts: 4,116
    I'm fine with shaking dirty ..the murkier the better.

    I guess I'm basically drinking fermented olive juice but oh well.

    I'm a beer/lager guy myself.
  • shortpinktie_DAFshortpinktie_DAF
    Posts: 25
    I am a bartender out of Dallas, quite particular about my martinis. Not a vodka fan in the least. But, in our industry vodka does pay the bills (I also have a shirt that says that lol.)
    Classic gin martini all the way, its actually my specialty at my bar, and mint juleps.
    2 and 1/2 oz gin (I use Botanist, a Islay gin- or Hendrick's if the customer is too swayed by advertising)
    1/2 oz dry vermouth (Dolin dry)
    2-3 dashes orange bitters
    *STIR vigourously*
    Pour
    Lemon twist garnish
    DEEEEEEEEELISH!
  • SpectreNumberTwoSpectreNumberTwo
    Posts: 389
    Perilagu_Khan wrote: »
    I regularly enjoy martinis made with both gin or vodka. I prefer Polish vodka (Sobieski, Wyborowa and Luksusova are faves) and a fairly small pour of Noilly Prat, shaken vigorously in a cocktail shaker and decanted into a frosty martini glass, along with lemon peel. The key to a great vodka martini is first, a high quality vodka, and second, that it be as cold as possible. That is why shaking is necessary--agitation produces a colder drink.

    These days I'm using Bell Ringer gin for my gin martinis, but on the rare occasion I spy Magellan gin, I will usuall opt for it. Same ratio of gin-to-vermouth as with the vodka martini, but instead of shaking, it must be stirred. Agitation doesn't bruise the alcohol, but it does alter the botanicals in the gin, which can result in some funky flavors. And as with the vodka martini, a couple of strips of lemon peel to finish.
    Darius wrote: »
    I like martinis to be "dirty" and have a distinct citrus tang, hence...

    2 measures Idol vodka
    1 measure Williams Chase gin
    1/2 measure Dolin vermouth
    5 ice cubes

    Shake ingredients and strain into glass garnished with a twist of lemon.

    I doff my hat to you sirs, you obviously have cultured pallets, I myself as I've said prefer vodka neat, but I agree shaking does change the flavour, I just prefer it, maybe I'm a philistine to some but, it's only rock & roll & I like it.
  • MrcogginsMrcoggins Following in the footsteps of Quentin Quigley.
    Posts: 3,144
    New take on an old theme !
    2x vodka Smirnoff Vanilla
    1x Gin Hendricks
    1x Lillet
    A good twist of lemon peel
    Plenty of ice and shake well then discard the fruit serve in a cold glass Enjoy!.
  • royale65royale65 Caustic misanthrope reporting for duty.
    Posts: 4,423
    Dragonpol wrote: »
    With a teabag in it.

    Well, a friend and I once tried Old Speckled Hen in a teapot, complete with teabag. Although I'm sure that's not what you meant...



  • RogueAgentRogueAgent
    Posts: 12,526
    As often as possible!!! 8-}
  • DragonpolDragonpol https://thebondologistblog.blogspot.com
    Posts: 18,281
    royale65 wrote: »
    Dragonpol wrote: »
    With a teabag in it.

    Well, a friend and I once tried Old Speckled Hen in a teapot, complete with teabag. Although I'm sure that's not what you meant...



    Right, I'm ringing the RSPCA right now! :D
  • royale65royale65 Caustic misanthrope reporting for duty.
    Posts: 4,423
    Poor bird.
  • SpectreNumberTwoSpectreNumberTwo
    Posts: 389
    Are we still talking about the slutty Italian bird or is that a step too far. :D
  • mcdonbbmcdonbb deep in the Heart of Texas
    Posts: 4,116
    shortpinktie_DAF wrote: »
    I am a bartender out of Dallas, quite particular about my martinis. Not a vodka fan in the least. But, in our industry vodka does pay the bills (I also have a shirt that says that lol.)
    Classic gin martini all the way, its actually my specialty at my bar, and mint juleps.
    2 and 1/2 oz gin (I use Botanist, a Islay gin- or Hendrick's if the customer is too swayed by advertising)
    1/2 oz dry vermouth (Dolin dry)
    2-3 dashes orange bitters
    *STIR vigourously*
    Pour
    Lemon twist garnish
    DEEEEEEEEELISH!

    Awesome.. another proud Texan. I was feeling lonely

    :(

  • SpectreNumberTwoSpectreNumberTwo
    Posts: 389
    mcdonbb wrote: »
    shortpinktie_DAF wrote: »
    I am a bartender out of Dallas, quite particular about my martinis. Not a vodka fan in the least. But, in our industry vodka does pay the bills (I also have a shirt that says that lol.)
    Classic gin martini all the way, its actually my specialty at my bar, and mint juleps.
    2 and 1/2 oz gin (I use Botanist, a Islay gin- or Hendrick's if the customer is too swayed by advertising)
    1/2 oz dry vermouth (Dolin dry)
    2-3 dashes orange bitters
    *STIR vigourously*
    Pour
    Lemon twist garnish
    DEEEEEEEEELISH!

    Awesome.. another proud Texan. I was feeling lonely

    :(

    I may just have to visit Dallas as it does sound rather good.
    ^:)^
  • shortpinktie_DAFshortpinktie_DAF
    Posts: 25
    SpectreNumberTwo wrote: »
    mcdonbb wrote: »
    shortpinktie_DAF wrote: »
    I am a bartender out of Dallas, quite particular about my martinis. Not a vodka fan in the least. But, in our industry vodka does pay the bills (I also have a shirt that says that lol.)
    Classic gin martini all the way, its actually my specialty at my bar, and mint juleps.
    2 and 1/2 oz gin (I use Botanist, a Islay gin- or Hendrick's if the customer is too swayed by advertising)
    1/2 oz dry vermouth (Dolin dry)
    2-3 dashes orange bitters
    *STIR vigourously*
    Pour
    Lemon twist garnish
    DEEEEEEEEELISH!

    Awesome.. another proud Texan. I was feeling lonely

    :(

    I may just have to visit Dallas as it does sound rather good.
    ^:)^

    *OT*
    Yeah man, Dallas is way more progressive than most people would think and has a really cool scene, especially when it comes to our service industry/bars/restaurants.
    I would say that I'm a proud Texan but our legislation, government and school system lets me down on a near constant basis. Shameful.
    Liberal in red state problems.

    But yeah! Martinis are awesome!

  • mcdonbbmcdonbb deep in the Heart of Texas
    edited November 2015 Posts: 4,116
    shortpinktie_DAF wrote: »
    SpectreNumberTwo wrote: »
    mcdonbb wrote: »
    shortpinktie_DAF wrote: »
    I am a bartender out of Dallas, quite particular about my martinis. Not a vodka fan in the least. But, in our industry vodka does pay the bills (I also have a shirt that says that lol.)
    Classic gin martini all the way, its actually my specialty at my bar, and mint juleps.
    2 and 1/2 oz gin (I use Botanist, a Islay gin- or Hendrick's if the customer is too swayed by advertising)
    1/2 oz dry vermouth (Dolin dry)
    2-3 dashes orange bitters
    *STIR vigourously*
    Pour
    Lemon twist garnish
    DEEEEEEEEELISH!

    Awesome.. another proud Texan. I was feeling lonely

    :(

    I may just have to visit Dallas as it does sound rather good.
    ^:)^

    *OT*
    Yeah man, Dallas is way more progressive than most people would think and has a really cool scene, especially when it comes to our service industry/bars/restaurants.
    I would say that I'm a proud Texan but our legislation, government and school system lets me down on a near constant basis. Shameful.
    Liberal in red state problems.

    But yeah! Martinis are awesome!

    Governments usually do ...but we the people should be proud. I am not my government. Just my take.

    And yes I like Dallas... never lived there but travelled there a lot on business.



  • shortpinktie_DAFshortpinktie_DAF
    Posts: 25
    The stars at night are big and bright.....!!!
  • RC7RC7
    Posts: 10,512
    Perilagu_Khan wrote: »
    I regularly enjoy martinis made with both gin or vodka. I prefer Polish vodka (Sobieski, Wyborowa and Luksusova are faves) and a fairly small pour of Noilly Prat, shaken vigorously in a cocktail shaker and decanted into a frosty martini glass, along with lemon peel. The key to a great vodka martini is first, a high quality vodka, and second, that it be as cold as possible. That is why shaking is necessary--agitation produces a colder drink.

    These days I'm using Bell Ringer gin for my gin martinis, but on the rare occasion I spy Magellan gin, I will usually opt for it. Same ratio of gin-to-vermouth as with the vodka martini, but instead of shaking, it must be stirred. Agitation doesn't bruise the alcohol, but it does alter the botanicals in the gin, which can result in some funky flavors. And as with the vodka martini, a couple of strips of lemon peel to finish.

    The catalyst for me to head to my drinks cabinet.
  • mcdonbbmcdonbb deep in the Heart of Texas
    edited November 2015 Posts: 4,116
    I'm flying out of Dallas in March to London so maybe I'll try your martini @shortpinktie_DAF...and figure out my next libation when I land :D

    Will probably be Starbucks though lol.
  • JJPMurphyJJPMurphy
    Posts: 68
    stirred not shaken as it should be
    preferably at the savoy in london with a wonderful girl at my side ;)
  • ThrasosThrasos
    edited July 2016 Posts: 1,469
    I'm enjoying one now...gin-vermouth martini, shaken not stirred. I don't get the satisfaction of the vodka martini that I do with gin. In one sense, I understand--vodka has balls...I like vodka...it packs a punch and goes down smooth. But I love the flavor of gin and find the combination--alchemy--of the gin and vermouth magical, a made-for-each-other marriage. Then again, Bond said he has a bachelor's taste for freedom.

    My huge bottle of Beefeater London Dry Gin is almost empty, and while I've long favored Beefeater, I'll probably read up on whether there might be a better gin out there, though it's partly subjective--any recommendations? And I highly recommend Gera Premium Vodka...don't know if anyone else here has it.

    Okay, I need a refill.
  • fire_and_icefire_and_ice
    Posts: 6,432
    I usefully have Vodka Martini without the Martini.
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