How do you like your martinis?

I probably did post on your previous thread, but i'm in an airport bar waiting for my flight, and I'm bored. It's always been Bombay Sapphire. But, I've been diggin' on Corsair's Gin of late. Heavy on the gin, light on the Vermouth. Not particular on the olives, but if'n I'm hungry, then olives with shtuff in 'em. But always now, always, a coating of the glass with worstestertestertestershire sause. :yum:

BTW, only Lea & Perrins on the WS....

Quote:

---

Originally Posted by ratcheer

I prefer a regular dry martini, simply made with Beefeater gin, dry vermouth, and three olives. Like others have already said, I don't have them very often.

Tim

---

This is exactly how I prefer mine as well.

A drunk lawyer in a bar once told his theory on martinis. He said they are exactly like breasts.

As I set with a puzzled look on my face he explained that one is simply not enough, three is WAY too many, and four is great, but just causes problems later.

Quote:

---

Originally Posted by Happyhour24x7

I am a very big martini drinker. I like a high vermouth ratio, Dolin if possible, about 3:1 gin to vermouth. by far the smoothest gin I have found is Plymouth; it makes a beautiful, clean, martini. .....

---

saw some favorable reviews of Dolin vermouth on the 'net. may have to give it a try.

I tend toward 'tinis in the winter months, margaritas in the summer.

I prefer a twist. As for the recipe, I prefer Bombay Sapphire with Vya dry vermouth at a ratio of 4 to 1.

I like the mid-to-low juniper gins; my two favorites right now are Hendricks ($30 on sale) an Berkshire Distilling's "Greylock" gin ($27). I tend to pour at about 3.5:1 gin to vermouth, and garnish with three large olives. Stirred, not shaken, though my home method is more often to swish the drink and ice in the bottom of a shaker and then strain.

I prefer Beefeater dirty martini's. Beefeater, splash of M&R Dry vermouth, splash of olive brine and 3 olives.

Fill glass with crushed ice and water to chill
Fill shaker with ice
Add dry vermouth to shaker and coat ice
Discard excess
Add gin (preferably Sapphire) to shaker and shake
Remove ice and water from glass
Strain gin into glass
Add 3 olives (blue cheese stuffed are especially tasty on special occasions)

I enjoy a 10:1 Hendricks/Noilly Pratt Martini. Although, it has been a while since I mixed that. I might try it 5:1 next time.

Plymouth, Noilly Prat, Regan's orange bitters, ONE olive.

Bombay Sapphire, Vya dry vermouth (4 to 1), Regans orange bitters, twist. Plymouth gin works nicely also.