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  1. #41
    Bourbonian of the Year 2002 and Guru
    Join Date
    Sep 1999
    Location
    Chicago
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    12,541
    Quote Originally Posted by Nebraska
    Typically,the best martini I have all year is concocted in this manner:

    1) Check in to the Palmer House in Chicago.

    2) Go to the lobby bar order.

    3) Carry it out in to the lobby with wife in arm.

    4) Enjoy. If you haven't stayed at the Palmer House while in Chicago, you should, the lobby and the drinks are very therapeutic.
    I have a couple of questions about this recipe.

    Do I have to actually stay at the Palmer House (I live in Chicago) or can I just go to the lobby bar?

    Does is only work with your wife and, if so, can I borrow her?

  2. #42
    Bourbonian of the Year 2002 and Guru
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    Sep 1999
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    Chicago
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    In the current heat wave, I have been enjoying margaritas, martinis and G&Ts. I like Bombay Sapphire Gin, about 4 parts of that to one part of M&R dry vermouth (there are vermouths I like better, but M&R is adequate), and several pimento-stuffed olives, in a well-chilled glass. Either shaken or stirred is acceptable, but the chilled glass is essential.

  3. #43
    Guru
    Join Date
    Sep 2001
    Location
    Pelham, AL
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    3,889

    Cool

    I went back to an old stand-by, last night, making a Beefeater's martini. It had a bit more bite than Bombay Sapphire. While that is probably the whole point of the more expensive Sapphire, I really enjoyed the Beefeater's.

    Honestly, I enjoy both. This could become a habit.

    Tim
    Self-Styled Whisky Connoisseur

  4. #44
    Connoisseur
    Join Date
    May 2006
    Location
    Indianapolis
    Posts
    602
    I like my gin martini's with Tanqueray Ten and my vodka one's with Hangar One. When it comes to mixing. I pour the chilled spirit in a shaker with ice, look at a bottle of vermouth and then strain into a frosted glass. Extra olives.

    The other day at the liquor store, I saw a spray that vermouth flavored that you sprayed onto the cubes, I wonder if it would be any good?
    Tim

    To alcohol! The cause of, and solution to, all of life's problems.

  5. #45
    Disciple
    Join Date
    Feb 2005
    Location
    Japan, (American)
    Posts
    1,673
    Quote Originally Posted by CrispyCritter
    *clink!*

    Better booze makes better cocktails, sir!
    I heartily agree. If you are going to drink a cocktail, in this case a Gin Tonic, use the very best ingredients available. The only reason not to use Bombay Sapphire instead of a lesser gin in a Gin Tonic is if Bombay Sapphire makes an inferior Gin Tonic.

    By the way, the only Martinis I have drunk I have made. I can't say I care for them. That may be the fault of the mixologist, I don't know. At first I thought it was because I didn't have olives in the house the first time. But when I tried it with olives it was worse not better. I am going to have to try a professionally built Martini someday. Until then, I much prefer Gin Tonics and won't 'waste' anymore of my Bombay Sapphire on Martinis. Same goes for my homemade Manhattans. Now my Margaritas are another matter, but that is another thread.
    Ed
    Bourbon makes me happy.

    Go Fighters!

  6. #46
    Disciple
    Join Date
    Feb 2005
    Location
    Japan, (American)
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    1,673
    Quote Originally Posted by ratcheer
    I went back to an old stand-by, last night, making a Beefeater's martini. It had a bit more bite than Bombay Sapphire. While that is probably the whole point of the more expensive Sapphire, I really enjoyed the Beefeater's.

    Honestly, I enjoy both. This could become a habit.

    Tim
    I bow at the Lotus Feet of our New Guru. ;-)

    I like Beefeater's better, too. Mine is the 47% ABV.
    Ed
    Bourbon makes me happy.

    Go Fighters!

  7. #47
    Guru
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    Sep 2001
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    Pelham, AL
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    3,889
    Quote Originally Posted by Edward_call_me_Ed
    I bow at the Lotus Feet of our New Guru. ;-)

    I like Beefeater's better, too. Mine is the 47% ABV.
    Ed
    Mine is 94-proof.

    Tim
    Self-Styled Whisky Connoisseur

  8. #48
    Apprentice
    Join Date
    Jul 2003
    Location
    Knoxville, TN
    Posts
    45

    Classic Martini Recipe that always pleases

    Here is my recipe, developed over years and liters of testing:
    4 parts Plymouth Gin (Bombay Saphire will work as a sub)
    1 part good dry vermouth (try some straight and pick one you like)
    1 dash of Regans orange bitters (very important)
    put the martini glass in the freezer for at least 30 minutes
    put ingredients in shaker (I prefer glass instead of metal, I use a large glass and a small plastic cup as a lid)
    shake, shake, shake.
    strain into martini glass and add 2 or 3 olives

    it is to die for.

    I use a shot glass for "measuring". Two shots of gin, 1/2 shot of dry vermouth. Fits perfect in a large martini glass that I bought at Disneyworld this summer.

    BTW, I LOVE the Palmer House Hilton. I have stayed there 3 or 4 times.

    Charles

  9. #49
    Apprentice
    Join Date
    Jul 2003
    Location
    Knoxville, TN
    Posts
    45

    As for Gin and Tonic

    I do NOT use Plymouth Gin for a gin and tonic. I don't care for Bombay Sapphire for this drink either. A gin and tonic needs a gin with some balls. I prefer Tanquerey for a gin and tonic. Tanquerey makes a passable martini, and a great gin and tonic (T&T don't you know). Bombay works good also as does Beefeater.

    Actually, I just finished a Bombay Sapphire martini at the bar with supper (not as good as mine but passable) and am now enjoying a Tanquerey and tonic in my room (nice to have a liquor store nearby). I hate to travel but I endeavor to make my time as bearable as possible :-)

    Charles

  10. #50
    Bourbonian of the Year 2002 and Guru
    Join Date
    Sep 1999
    Location
    Chicago
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    12,541
    I don't understand people who call a glass of gin a martini. Yes, too much vermouth is the quickest way to ruin a martini, but you have to have some. At a bare minimum, you have to coat the glass with dry vermouth (pouring out the excess) before adding the chilled gin to call it a martini. If what you really want is a gin, call it that.

 

 

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