How do you like your martinis?

[cas]

So what defines a martini anymore? Seems to me it's anything in a martini glass. Was this always the case?
Craig

[ratcheer]

So what defines a martini anymore? Seems to me it's anything in a martini glass. Was this always the case?
Craig

No, it used to be dry gin and dry vermouth. Then came the vodka martini. Then there was slow evolution with slightly varying ingredients for a long, long time. The floodgates probably opened in the early to mid 90's and now, like you say, just about anything can be called a martini. Except, most people probably wouldn't know a real martini if it bit them in the ass.

Tim

[ratcheer]

This article just showed up, today:

http://www.huffingtonpost.com/2012/0...n_1311276.html

Tim

[bigtoys]

got the Botanist gin, a new vermouth (Dolin, some soft blue cheese from Whole Foods and some pitted olives at Binnys (plain; didn't have to pull out pimentos).
So, it was time for a martini. The blue cheese, Saint Agur from France is excellent--soft, so easy to press into the olives and with a good taste. The gin is quite fragrant, but I can't absolutely say significantly better than Bombay Sapphire. Soon, it will be time for a gin vs gin taste-off.
Put the gin in the fridge for several hours and I keep the vermouth in the fridge. Put the glass in the freezer for a few hours too.
I went with about 2.75 oz gin, 0.5 oz vermouth and 0.25 oz olive juice (Dirty Sue).

[Clavius]

Looks good minus the blue cheese!

[AaronWF]

Looks good minus the blue cheese!

Seriously... a bit o' cocktail with your olives?

[jeff]

9:1 ratio of Junipero gin to Bianco vermouth, shaken vigorously over ice.

Add 1 drop of Worcestershire sauce to glass and then shake most of it out, leaving only trace amounts in the glass.

Pour over 1 or 3 olives (must be an odd number.)

Enjoy!

[bigtoys]

Seriously... a bit o' cocktail with your olives?

gotta use the olives and cheese or they'll go bad. yeah, it's more an hors d'oeuvre than a cocktail. but it was tasty!! I'm definitely buying this blue cheese again.

[bigtoys]

9:1 ratio of Junipero gin to Bianco vermouth, shaken vigorously over ice.

Add 1 drop of Worcestershire sauce to glass and then shake most of it out, leaving only trace amounts in the glass.

Pour over 1 or 3 olives (must be an odd number.)

Enjoy!

oops. Forgot about the odd olive number thing.
Worcestershire---interesting

[Trey Manthey]

My martini:

• Start by chilling the glasses with ice and water
• Fill a mixing glass with ice and pour Tanqueray down the side of the glass; don't let it bruise the ice
• Stir gently until the glass is cold enough for a towel to freeze to the condensation on the glass
• Discard ice in chilled glass, coat inside of glass with Noilly Pratt vermouth, discard extra
• Strain chilled gin into glasses
• Garnish with a lemon twist