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Martini? - Page 3

post #61 of 88
Thanks, BigBlabE. :

Now I won't be able to find a single decent deal on 25l stainless pressure cookers on fleabay.

There is also a technique where one separates the feints into small portions, sorts by smell, then runs just the well-smelling ones back through.
post #62 of 88
Well, really - distillation. It's an insult to a fine tradition ... now if you want to talk whisky, or whiskey, or armagnac, or cognac, then that's a whole different kettle of grain and grape.
post #63 of 88

Holee SHEEEt

Quote:
Originally Posted by BigE View Post
Anyone try to have a drink whenever Nick and Nora Charles do?
I'm utterly convinced you devised this game to ignore everyone else on the set chewing up the scenery. The dog excepted.
post #64 of 88
Good timing on bumping this comprex:

http://www.nytimes.com/2007/05/02/dining/02wine.html
post #65 of 88
Quote:
Originally Posted by comprex View Post
I'm utterly convinced you devised this game to ignore everyone else on the set chewing up the scenery. The dog excepted.
Asta! You are so right! I'm laughing so hard, I can't produce a decent response.

http://www.iloveasta.com/ThinMan.htm
post #66 of 88
Quote:
Originally Posted by comprex View Post
Thanks, BigBlabE. :

Now I won't be able to find a single decent deal on 25l stainless pressure cookers on fleabay.
Those deals have been gone for a LONG time.

BTW: stainless is overated.
post #67 of 88
You have heard me talking about Hendricks Gin..well..while at ESA, i was introduced to a fine addition, Stirrings 60 petal rose essence. If a Martini has the capacity to cause an orgasm, this is it.

3 Pts Hendricks Gin
1 Pt Stirrings Rose
Slice of Cucumber
Shaken
Frozen martini glass

Game.
Set.
Match.
post #68 of 88
Quote:
Originally Posted by skiprob View Post
Shaken will provide more water from the melted ice than stirred. This is not always a bad thing as the water can soften the bite of the alcohol.
That's absolutely right, but it's not always a good thing though, either. I don't understand why everyone on here is suggesting bone-dry martinis (no vermouth), shaken. If you want to water down some gin, just have some on the rocks, and call it a day.

IMO, a true martini should definitely have a touch of vermouth, and should be stirred so it's not watered down as much. However, I will also agree that, as a couple people have said, the best martini is the one you enjoy.

Edit: Whoops, just saw how old the thread was... I guess the question has been solved by now by the OP. Well, enjoy anyway!
post #69 of 88
Thread Starter 
Quote:
Originally Posted by trekchick View Post
I am the dumbest of the dumb about any kind of alcohol.

I was recently challenged about my inadequacy in serving up a perfect martini.(believable since I've never made the attempt)

I will likely not be making such a creation, but it got me wondering...........How does one make a Perfect Martini?

And seriously, does it matter if its shaken or stirred?:
Quote:
Originally Posted by Philpug View Post
If a Martini has the capacity to cause an orgasm, this is it.

3 Pts Hendricks Gin
1 Pt Stirrings Rose
Slice of Cucumber
Shaken
Frozen martini glass

Game.
Set.
Match.
For a girl who's never had a martini, let alone made a martini, your description makes me want to get a taste of your special recipe!
Way to go!
But alas, I will refrain from drinking, you never know when WTFH will need a designated driver to help him retrieve his lost luggage from the airport.
Quote:
Originally Posted by jaobrien6 View Post
That's absolutely right, but it's not always a good thing though, either. I don't understand why everyone on here is suggesting bone-dry martinis (no vermouth), shaken. If you want to water down some gin, just have some on the rocks, and call it a day.

IMO, a true martini should definitely have a touch of vermouth, and should be stirred so it's not watered down as much. However, I will also agree that, as a couple people have said, the best martini is the one you enjoy.

Edit: Whoops, just saw how old the thread was... I guess the question has been solved by now by the OP. Well, enjoy anyway!
No apologies necessary!
Old thread are revived because there's life left in them.
Thanks for the input!
post #70 of 88
Quote:
Originally Posted by Philpug View Post
You have heard me talking about Hendricks Gin..well..while at ESA, i was introduced to a fine addition, Stirrings 60 petal rose essence. If a Martini has the capacity to cause an orgasm, this is it.

3 Pts Hendricks Gin
1 Pt Stirrings Rose
Slice of Cucumber
Shaken
Frozen martini glass

Game.
Set.
Match.
I don't want the Gin to give her an orgasm. I just want to get her drunk enough, so that We can have them as God intended.
post #71 of 88
Gin No. 209
Ice
A few drops of Green Chartreuse
shake...not too much (I hate ice chips in a martini)
garnish as desired
post #72 of 88
Quote:
Originally Posted by Utah49 View Post
... so that We can have them as God intended.
Alone in the dark? :
post #73 of 88
Well Phil if that is what floats your boat be my guest. Just be sure the door is locked.
reminds me of the old joke. I lost my virginity at 13 but didn't try sex with another person untill i was 18.
post #74 of 88
As others have pointed out the word "Perfect" in a drink recipe indeed means 1/2 sweet and 1/2 dry vermouth.

Despite the James Bond line, stirred was always considered the more sophisticated method of mixing. Shaking can bruise the gin. "Stirred, not shaken" just didn't have a ring to it though so Flemming used "Shaken, not stirred".

Me, I'd rather have a martini-style marg--

2 shots 100% agave tequila
1 shot Cointreau or GranMarnier (not cheap TripleSec)
1/2 shot fresh lime juice
Shake or stir over ice.
Strain.
Serve in an iced martini glass.


An interesting martini-

2 shots vodka
1 shot Guiness stout
a few drops of Kalua (just a few drops or that's all you'll taste)
post #75 of 88
Quote:
Originally Posted by Philpug View Post
You have heard me talking about Hendricks Gin..well..while at ESA, i was introduced to a fine addition, Stirrings 60 petal rose essence. If a Martini has the capacity to cause an orgasm, this is it.
You referring to this one?
post #76 of 88

Bringing it back to Martini time.

post #77 of 88

How can a perfect martini contain vodka?

 

Gin all the way, although I do like a spicy martini with Peppar Vodka, a splash of hot sauce and a rim coated in Cajun seasoning or a bloody mary rim topper.  And a hot pepper olive(s) for garnish.

 

I don't really make many martinis, so I don't have a recipe. Prefer to hit the martini bar every once in a while and try their creations. Don't really care if it's shaken or stirred, either - kind of a walking cliche if you lead with that line.

post #78 of 88

I was disappointed with the new formulation of Noilly Prat vermouth and have switched to an absolutely excellent one: Dolin, hard to find but worth the search. My formula:

 

2 oz. Bombay Sapphire

.5 oz Dolin dry vermouth

olive

 

stirred until very, very cold and strained into a frozen glass.

 

post #79 of 88

3 oz. of High West Rendezvous Rye

1 oz. sweet vermouth

shaken, poured in to a chilled glass, and garnished with a cherry. 

 

Oh wait you said martini not Manhattan.

 

I haven't really experimented much with martinis at home but the few vodka martinis I have had while out were pretty tasty.

post #80 of 88

Bombay Sapphire is my choice, but I always order a "Charles Dickens" Martini. That would be one with no Oliver Twist.

post #81 of 88

I love a good martini. Changed from Gin to Vodka a few years ago but frankly think a real martini is made with gin and if made with vodka it's a vodka martini. I've been shocked at several public events that featured a Martini Bar where the only product available was a Vodka Martini or at one Martini Bar they only served variations on the Dirty Martini and flavored Martinis - YUK!

After changing to Vodka I found I really could not tell the difference in vodkas when mixed with a little dry vermouth and a twist or an olive. Also I think a true Martini is served UP in a properly chilled glass. Gin or Vodka, dry vermouth and an olive on the rocks is a close kin but not the real thing. Don't get me wrong - all these other mixtures are perfectly fine drinks, I just think a scotch and water requires both scotch and water and a martini should be a similarly specific libation.

Slightly different subject - anyone ever try to get a good martini in France? I tried several times and always got Martini and Rossi sweet vermouth on the rocks! Maybe it was a language thing. What's the French word for Martini?

post #82 of 88

I like 'em dry with Olives and a twist!

 

Bomaby Sapphire or Hendrick's (Prefer Hendrick's) 

 

Shaken not stirred and then just slowly pass the vermouth bottle over the glass!biggrin.gif

post #83 of 88
Quote:
Originally Posted by steveturner View Post

Slightly different subject - anyone ever try to get a good martini in France? 



No, but if you order a dry martini in Austria, they'll bring you three.

post #84 of 88
Quote:
Originally Posted by segbrown View Post



No, but if you order a dry martini in Austria, they'll bring you three.


The only trouble with 3 Martini's is that 3 Martini's is like a women's breast, one's not enough & 3's to many.

 

post #85 of 88

I ran out of olives this evening and tried an old variant gin, Dolin vermouth and about 5 drops of orange bitters. Pretty good.

post #86 of 88

Reading this thread reminds me about my old feelings about vermouth.  Once somebody told me to treat my vermouth like wine (since it is) i suddenly began to like it and I now add good amounts of it to my martinis (4:1) and Manhattans (2:1).  You need to buy small bottles, keep it in the fridge and toss it into the trash a week or two after you open it.  It is great when fresh but horrid after a couple weeks of sitting on the counter (like many bars do).  Use a vacu-vin to extend vermouth's life.

post #87 of 88
So last night at dinner I tried one made with Bombay Saphire which is my gin choice. I have to say it was quite tasty. I might have to add that to the regular rotation.
post #88 of 88

 

Quote:
Martini?

 

 

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