Mixing a good Dry Martini

[Skogsgurra]

There is some technology involved in mixing a good Dry Martini. I think that is a worthy subject on the technical side of the Pub.

What about the 1951 Dry Martini?

Gunnar Englund

http://www.gke.org

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[PEinc]

Never had a dry martini but I do have a question. If I spill one on my clothes, do they get wet or dry?

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[Skogsgurra]

It is a question of time. They will dry up and smell better. But you shouldn't do that in the first place. Drink it instead.

Gunnar Englund

http://www.gke.org

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100 % recycled posting: Electrons, ideas, finger-tips have been used over and over again...

 

[JAE]

Gin or Vodka?

 

[Pud]

Skogs first at the bar again!

Not much changes does it?

Harry

http://www.tynevalleyplastics.co.uk

 

[VEBill]

Plymouth, UK? A waterfront hotel. Isn't that where 'The Thirsty Traveler' met "the world's best bartender" and saw the "word's best Martini" being made? Gin of course. If I recall correctly, the vermouth was used to rinse the ice. Stirred, never shaken.

I may have the details wrong...

 

[zdas04]

Doesn't that mean that you are drinking gin over ice? Might as well drink Pine Tree Sap.

David

 

[Skogsgurra]

Technical things to discuss:

Shall the ice be wet or taken from the freezer?

Shall the glass rim be moistened with lemon or not?

Is it adviseable to let some olive juice go with the olives?

Is there anything like bone dry Martini?

Lemon zest? Olives? Both?

Is it possible to pour some Cointreau instead of the lemon zest?

The stir/shake question is a no-brainer. Not discussed.

3:1, 5:1 or 10:1? Personal preference is 3:1

What is the real and original meaning of 'up', 'straight', 'clean' and other Dry Martini terms?

More technical details in a Dry Martini than on a steam roller!



Gunnar Englund

http://www.gke.org

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100 % recycled posting: Electrons, ideas, finger-tips have been used over and over again...

 

[Ron]

David...just to calm you down...have a few shots of Jack Daniels....it is by far the smoothest drink you'll every imbibe....but, it can sneak up on you too! Best thing that ever came out of Tennessee.

Martini...takes too much time and effort. Too dry? Not enough gin? I have never been able to get it right....pour me another Jack please.

 

[KENAT]

? Jack Daniels aint smooth, sickly sweet maybe but not smooth, now Powers Gold Label or Tullamore Dew, those are smoother than a babies bottom.

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[Theophilus]

I've had home-brewed beer with pine tree sap. Tasted about as I'd expected, too.



Jeff Mowry

http://www.industrialdesignhaus.com

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[Ron]

Kenat...I've tried Tullamore...and yes, it's pretty good...almost as good as Jack Daniels! If you want sweet, try Southern Comfort...sickeningly so!

 

[jheidt2543]

Back to the technical questions:

How much ice must be added to the martini to drop the temperture from room temp. (say 70 F) to the "correct" martini temp. (say 55 F)?

 

[Ron]

It depends on the time since the last martini. If less than 1/2 hour...ice makes not difference. If more than two within an hour, same.

 

[ivymike]

I used to like Martinis, a lot. Made quite a few... still have primitive equipment for it. My favorite recipe was as follows:

Skyy or similar vodka (not super high end, but not model cement)
A healthy dose of dry vermouth (I grew to like the stuff quite a bit)
pour both into a stainless steel shaker about 1/3 full of ice. Shake vigorously until the sound changes (a few seconds).
pour thru strainer (built into shaker) into martini glass
add 3 caviar-stuffed green olives

drink, repeat.

Recommend that you don't do the above while eating cheesecake, at least not before a long walk with a woman you have a romantic interest in. Learned that the hard way. very hard.