Your best classic martini recipe...

[jeff]

OK folks, I'm about to share with you the secret to the perfect gin martini.

Are you ready?

Can you handle it?

Wait for it...

Wait for it...

It's Worcestershire sauce


You heard right, Worchestershire sauce!

Put a dash of worcestershire into a shaker or mixing glass, and pour out as much as you can, so that only a trace remains in the glass. Add:

3oz gin (I use Bombay Saphire)
Splash of dry vermouth (I use Nolly Prat)

Shake or stir with several ice cubes and strain into a martini glass, add 3 olives and serve.

The worcestershire sauce adds a little extra savory-ness that no one will be able to pinpoint, but everyone will love!

Try it and report back here!

[smokinjoe]

OK folks, I'm about to share with you the secret to the perfect gin martini.

Are you ready?

Can you handle it?

Wait for it...

Wait for it...

It's Worcestershire sauce


You heard right, Worchestershire sauce!

Put a dash of worcestershire into a shaker or mixing glass, and pour out as much as you can, so that only a trace remains in the glass. Add:

3oz gin (I use Bombay Saphire)
Splash of dry vermouth (I use Nolly Prat)

Shake or stir with several ice cubes and strain into a martini glass, add 3 olives and serve.

The worcestershire sauce adds a little extra savory-ness that no one will be able to pinpoint, but everyone will love!

Try it and report back here!

I give you 2 emphatic thumbs up on this one, Jeff. I have been eager to try this, since I read your post last week. Had a chance to try it last night, and found it to be asolutely delicious! Savory-ness is exactly what it brings to the cocktail. The worcestershire makes for a richer and fuller martini. Lip smacking good. I would like to try blue cheese stuffed olives next time as well, for a Manwich of a meal . I'm going to have another tonight!



JOE

[Gillman]

A light salty effect has long been considered a boon to a martini. Of course, olives are the classic source. People have used capers too. The suggestion of Worcestershire is interesting and this would accentuate that taste and give it a slight twist from the soy element. Many years ago, a martini in which a dash of malt whisky was added was popular in some circles. A malty, peaty whisky can be salty and I wonder if a few drops of, say Lagavulin 16 might add the slight additional hint of relish that Worcestershire does. Good point too about adding very little, it is the faint hint that would make the addition interesting and effective. Olives do this too since just placed in the drink they would not add much salt, if you eat them that is different.

Gary

[ratcheer]

I always eat the olives, after the drink is finished. They are my favorite part!

Tim

[Edward_call_me_Ed]

When I started making the occasional martini after first reading this thread I didn't have any olives in the house. I liked the martinis just fine though. When I added an olive or two I felt that both the martini and the olive were spoiled. I tried a dirty martini and that was worse. I will try olives again someday. I don't keep Worcestershire in the house and so am unlikely to have the chance to try that at home.

Ed

[JeffRenner]

I tried a dirty martini and that was worse.

I think that a dirty martini is an affront to the gin maker's skill. All the trouble to choose the blend of herbs and spices, and then pour in olive brine?

I agree with you, despite the fact that reputedly FDR liked them, and made them for Winston Churchill, who supposedly appreciated them.

Jeff

[TNbourbon]

I don't like olives. I've never had a martini.

[BourbonJoe]

I don't like olives. I've never had a martini.

Don't worry, you still may get to heaven.
Joe

[Joeluka]

Blue Cheese stuffed olives in a dirty martini just hits the spot for me.
I also see nothing wrong with making cocktails different than the "accepted" recipes. For me its about making a great drink, not a history lesson.

[OscarV]

I've had a Sake Martini at a Japanese resturant once. And I liked it.
Then several years later I had a traditional martini and I did not like it.