So, I guess the martini's pretty popular then, huh?
Really, I didn't 'troll' this thread -- just start it in order to watch everyone else take part! But, I've not experimented enough to come to any final conclusions about my martini explorations (though I'm nonetheless gratified to see the interest others have taken in the subject, too).
So far, I can state these general sentiments:
- I like martinis
- I'll stick with the cherries over olives, or garnish with nothing at all
- my favorite combo so far has been (happily, inexpensive) Seagram's lime gin with Martini & Rossi dry vermouth, about 3.5:1 (but, I haven't tried the lime with Noilly Prat or other vermouth yet, so that's subject to immediate change upon, well, change...). The lime, of course, leads me to think I'll eventually experiment with lime garnish -- but the lime gin is a good 'cheat'
- I'm on the lookout for Lillet (enjoyed the Fleming/Bond discussions); I'm pretty sure I've seen it somewhere around, but exactly where may be months in discovery
Please keep the ideas rolling...