Your best classic martini recipe...

[Edward_call_me_Ed]

Hello All,

I have a dumb question. Does Vermouth need to be refrigerated once it has been opened?

Ed

[Gillman]

It does not since it is a fortified wine (wine with a spirits addition) and reaches about 20% abv (give or take) -it should be robust enough to take room temperature. Also, I'd be surprised if much of the vermouth in the market today isn't pasteurised (i.e., going through a steam tunnel for 20 minutes or at least subjected to the less intensive "flash" process). That being said, all vermouth in my experience will go off if kept too long on the shelf. It oxidises and the tell-tale signs, as with beer and wines, is a port-wine-like taste, an dull fruity taste I don't much like except in genuine port itself (where controlled conditions ensure the effect is a positive one). Both red and white vermouth are subject to oxidation if kept too long and the off-taste will not improve any cocktail, of course. Therefore, I think any vermouth should be used up relatively quickly once opened - say in a few months. Much the same advice is given for open bottles of sherry or port. Only whiskey in my experience seems exempt from oxidation if the bottles are well sealed, or if oxidation does take place it is a slow process and different from what affects the other drinks mentioned. I.e., long aeration seems possibly to improve the taste of whiskey although it is hard to tell because most whiskey is drunk as acquired. Nor can one usefully really compare old bottles of the same brand with new because generally the old bottles won't have been made exactly the same way as the new. Doug's tests show that much of the old stock was better, I believe this is because the whiskey was made differently then, not because it improved in the bottle in the last 20 or 30 years. Sometimes I have noted a raw metallic taste in whiskey, especially in restaurants, which may be because bottles are continually opened and not closed tightly when closed, or maybe kitchen odours get in. It isn't I think "real" oxidation. This is a very interesting area (the effect of bottle aging on all drinks including spirits and whiskey) and one where a knowledge of organic and other chemistries would assist to understand what is really going on. Any straightbourbonites with that background are invited, in particular, to comment.

Gary

[ratcheer]

I don't know, but since a small bottle lasts me so long (a tablespoon at a time), I refrigerate mine.

Tim

[Edward_call_me_Ed]

Thanks Gary,

Thanks Tim,

I think that I will leave it out. Like Tim I probably won't use it up in less than six months, but my fridge is pretty small. I don't think I can get away with keeping that big bottle in the fridge that long. As long as it doesn't go off in couple of weeks.

Ed

[Special Reserve]

"A tablespoon at a time" Why so much. When I made martinis I would open the bottle of vermouth and set aside, pour a glass of gin from the freezer and add two queen sized olives (eat a third olive) then close the bottle of vermouth. I thought martinis are best that way.

When I recently moved I discovered a bottle of vermouth that was at least 20 years old. It did not get moved.

[ratcheer]

Churchill said he glanced at a bottle of vermouth from across the room, but I don't think it is a martini without at least some vermouth. My 6:1 ratio is pretty damned dry.

Tim

[CrispyCritter]

I've just finished my very first martini. I used Bombay Sapphire gin and Noilly Prat dry vermouth (approx. 5:1), with an onion-stuffed olive, and a few dashes of Regan's orange bitters. I stirred it - but next time I'll try using a plastic spoon, based on comments earlier in the thread.

My first sip was sort of a "WTF?" moment, as I'm far more accustomed to the sweetness of whiskey as opposed to the dry, herbal taste of gin. It first seemed to me that I was drinking a salad. However, the deeper I got into the drink, the more I liked it!

This will be an interesting area of experimentation... 4:1 or 6:1? Sweet vermouth and a cherry? A dash of Herbsaint and some Peychaud's?

[ratcheer]

This will be an interesting area of experimentation... 4:1 or 6:1? Sweet vermouth and a cherry? A dash of Herbsaint and some Peychaud's?

Well, those ideas are straying very far from a classic martini. :skep:

Tim

[CrispyCritter]

Then again, vodka strays far from a classic martini as well. :slappin:

It seems to me that the martini is the most "experimental" drink in existence. Some might even consider a Manhattan to be a "whiskey martini." They certainly have plenty in common - a base spirit, a vermouth, a garnish, and bitters.

[CrispyCritter]

Much like whiskey I started drinking gin with the good stuff and never messed with the lower end. I once ordered a g&t and it was awful but I couldn't figure out what was wrong. The bartender couldn't figure it out either as it was Beefeater's.

I figured it out pretty quick.

*LMFAO!* :slappin:

That reminds me of some G&T's I had long ago; many, many years ago, my sister and I went to a local bar (now long-gone), and I ordered a G&T, which was duly served with whatever was the "standard" gin. It was okay... but then my sister ordered one for me. I instantly noticed the difference. When she asked me what I though of it, I told her, "Hey, that's Tanqueray." Indeed, it was - it had a much deeper flavor than the standard rail gin.

~~~ insert wavy lines here ~~~

There used to be three bars in my town within walking distance of one another, with two of them across the street from one another. Only one of them survives today - and it's just a stone's throw from home [1]. Bar #2 across the street from it got into trouble due to some under-the-table cocaine dealing, and that building now houses an insurance agency and a bank branch. Bar #3 was about half a mile away, and it tried to favor the yuppie crowd - but it ultimately got nowhere. The owner sold out to a developer, and the now-abandoned bar sits, awaiting a wrecking ball.

Back around Christmas 1999, my sister's fiance came from England for a visit. Unfortunately, he left his passport at her house in Michigan. The bar right by home had recently been busted for serving an underaged snitch, and so they were in full "Your papers, please" mode - even though the server was a personal friend of my sister. Even though none of us were under 36, none of us got served, because he didn't have his passport with him. :banghead: Welcome to Amerika, comrade - check your brain in at the Customs station!

Bar #2 was already closed due to the cocaine issue, so we headed for bar #3. Well, my future brother-in-law [2] was wearing a tank top - and bar #3 had recently instituted a "no tank tops" rule as part of its yuppification effort. :banghead: Once the owner realized that he wasn't even from the same country, let alone the same county, he was willing to relent, and we got our beer.

At least they're happliy married now - living in Michigan (which, sadly, isn't the best place for booze - but isn't the worst either).

[1] I rarely set foot in the place, because I find cigarette smoke unbearable. :deadhorse:

[2] That being said, I'm damn proud to call him my brother!

[DrinkyBanjo]

On another note I was out to dinner with my father (Scotch and Martini drinker but now I buy him Bourbon for his gifts) and I wanted to order a Bombay Sapphire Gin and Tonic and he wouldn't do it. He said good Gin should not be wasted on G&Ts and reservered for Martini's.

[ratcheer]

On another note I was out to dinner with my father (Scotch and Martini drinker but now I buy him Bourbon for his gifts) and I wanted to order a Bombay Sapphire Gin and Tonic and he wouldn't do it. He said good Gin should not be wasted on G&Ts and reservered for Martini's.

I'd say your father is a wise man.

That said, since I spend a lot on good bourbon, I do buy good gin for my wife's gins and tonic. Its only fair.

Tim

[DrinkyBanjo]

What's fair is fair. Makes for a happy marriage!

[CrispyCritter]

That said, since I spend a lot on good bourbon, I do buy good gin for my wife's gins and tonic. Its only fair.

*clink!*

Better booze makes better cocktails, sir!

In spite of my being a bourbon/Scotch/Manhattan/Rob Roy fanatic, the gin/Martini world has its own very different charm.

I think of the Martini as the anti-Manhattan - and that's not a bad thing!

[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.

[cowdery]

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?

[cowdery]

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.

[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. :drinking:

Tim

[TimmyBoston]

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?

[Edward_call_me_Ed]

*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

[Edward_call_me_Ed]

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. :drinking:

Tim

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

I like Beefeater's better, too. Mine is the 47% ABV.

Ed

[ratcheer]

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. :grin:

Tim

[chperry]

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

[chperry]

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

[cowdery]

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.