There is no "one size fits all" for the gin/vermouth ratio. I've found 3:1 works 50% of the time for me. Also not every gin martini demands orange bitters. It depends on the brand of vermouth and gin used to make your martini. I appreciate the details he shares on making a martini.
I wish I could taste that Martini Cocktail.. I'm from Panama, living in Italy from 7 years and I just can't believe how difficult it's to find here a bartender that can make you a nice classic martini cocktail... I'll try this recipe by myself!! ;)
They have some nice meanderings down recorded history pointing to it as well as the usual assortment of anecdotal - but the written references to bitters are there including the foster parents of Manhattan and Martinez. The heavier research goes toward 1900 Vermouth ("wet") but not wine (ala fortified wine/Vermouth). Ratios changed, yes, but the bitters were there too (eg. 1888 edition of Harry Johnson's "New and Improved Bartenders' Manual" lists bitters). So, that's my thought process.
I agree, the Martini really is one of those cocktails where it really is up to you as a customer to determine your ratios. It’s like a steak where a waiter will ask you how you like it cooked. Medium? Blue? Well done? Any particular sauce? And so it goes with the Martini ratios and garnishes. For me, personally, I like a “wet” Martini, so 50/50 proportions of Vermouth and Gin. I also like it dirty with olive brine as well as olives (I like interesting olives, so something stuffed either with a pepper, garlic, anchovies, blue cheese, etc) or even a combo of olives and cocktail onions (I don’t believe in the myth that is even numbers are unlucky, so two olives and two onions on a stick is lovely to me😉). After that, just make sure it’s colder than the arctic and you’re golden!!!
While I don't care for my martinis in that style, I really like all of his principles. I personally prefer Embury's 7:1 ratio, with a dash of orange bitters, a splash of olive brine, and two big Spanish olives. But yeah, stir it, really bloody cold, with lots of ice. I like the Plymouth, too, or something a little more peppery for my gin.
1:15 in, I already like this video as you mentioned gin over vodka, you mentioned vermouth and Dolin vermouth at that and I see a bottle of Hendricks on the shelf. Hopefully it will continue to be good.
Vodka can be chilled to very low temperatures, so it strictly isn't wrong to shake it. Apparently when the books were written, vodka was still new in the US, and was often made with potatoes, which made it very oily, hence it was often to disperse the oil.
Traditional, classic recipes for any cocktails include bitters - it's part of the definition. Earliest Martini recipes (mid 1800's) include aromatic or, more often, orange bitters in the traditional, classic recipe. *Savoy Cocktail Handbook *Jerry Thomas BG *Gary Reagan. Give it a try - it's subtle, yet complex and can really lift the gin just a notch without changing the soul of the drink. Just a dash, though. ;)
what ive found is the drink called the martinez which was one dash of Bitters, two dashes of Maraschino, one glass of Vermouth, and a few other ingredients and topped it off with a dash of lemon. and apparently the martini came from that. and in 1888 bartenders manual, theres a drink which called for half vermouth and half gin. so from what i can find, the martini came from a drink which had bitters, but the martini itself never did.
Polarven The coupe as used here is actually the older form. The iconic V shaped glass came in later. Frankly I much prefer a coupe-particularly in standing, conversation settings-as it's much less prone to spilling. People always wind up gesturing with their glass hand when they're talking. :)
Finally, a properly-made martini on TH-cam. Other than that ugly glass. I don't insist on a triangular martini glass, but that one looks like one my mum uses to drink chateau cardboard wine.
Agreed about the dry vermouth being the "dry" in dry martini, not a reference to amount. However, the printed dates I'm seeing with recipes for "Martini" by name keep me pointed this direction. If you have something documenting where "modern" came from as a date (we won't even talk about modern=vodka variant) I'm still, respectfully, reconciling this as original, by definition, with bitters, my good man. :) By the way - I'm really enjoying geeking out talking with you about this.
You also said that the determining factors of a drinks temperature is the stirring glass's temperature. Doesn't that mean that if you add room temperature spirits to a cold glass it will change the temperature? Isn't it easier to add ice first and just be quick in your process?
It will change the temperature, but it will still be quite cold. I really think that adding your ice last is the best way to go. It's a lot more comfortable to work if you do not have to rush everything. It is also safer, in case you get distracted by something in the middle of building a drink (I guess this can happen a lot if you work in a bar, when it is busy)
Although I'm always open to my continued education or re-education I'm fairly confident in the bitters-Martini providence. The quick and easy: Earliest definitions of a cocktail are: Spirit, sugar, bitters. Evolution happened form there (eg. sugar led to other sweeteners). So, definition on that front is my baseline. Another quickie: Check Small Screen Network Jamie Beuadreau or Robert Hess for Martini (not TH-cam but rather SSN directly). Lastly, the books I mention give historical points...
Best Classical Martini in ny opinion is made like this - Put a bar spoon amount of dry vermouth in to a mixing glass with ice, mix it a bit, then spill the vermouth out, so there is only remesence of it on the ice left. Then of course put in Gin(2oz/60ml) and mix it until it is really chilled(You can tell by the way that it pours out of the mixing glass if it is chilled enough, if it is you will see a nice straight line without any disruptions and splashes). Of course pour it into a frozen or a chilled coupe and garnish it with a lemon twist (also don't forget to splash out the oils from the twist on to the coupe and then rub the twist by the rim of the glass). Good mixing everybody and rock on. :)
i did see jamie beuadreau make it with orange bitters. but it could have once been how the cocktail was made, but when it become known with the name 'martini' and the modern martini was made, it was just gin and vermouth. it could have ceom from one with bitters, but the first mention of the cocktail named martini with just gin and sweet vermouth actually, dry martini refered to dry vermouth, not the level of vermouth like it does today
i like the cocktail glass better, but i do respect that you add the ice at the end. it's happened to me before that i'm making a drink and for some reason (like "Jesus, who killed the vermouth and didn't replace it?") I have to pause the mixing and the drink gets watered down and you can't serve that cause it would be a shame. I do think that he does go to far with all these extra steps. Like I'm sure you take your time to chill your mixing glass during rush hour. however, I do appreciate learning about the short and long pour and the way you stir the drink. I had never thought of the bubbles
The use of bitters were pretty much what defined a "cocktail" before prohibition. When the Martini was created, it was gin, orange bitters (as they always go better with gin than aromatic bitters ), and vermouth. Sweet, red vermouth. Then they invented the dry vermouth, so a "Dry" Martini refered to the use of dry vermouth instead of the older, sweet one. Proportions back then (just starting the 1900s) were completely different too, with 1:1 ratios of gin to vermouth, sometimes even more vermouth than gin, and slowly consolidated to 2:1 ratios. Always keeping the use of orange bitters. That's what most people would consider a classic dry martini. Then prohibition kicked in, and the only bitters that survived afterwards were the aromatics (Angostura). Decades pasts without orange bitters available, so bartenders would make the Martinis without. And the ratios became pretty crazy too, going from the traditional 2:1 to 3:1, 4:1 or even 5:1 as you would see some people doing today, probably because the same bars that could not stock orange bitters had their vermouths sitting in the counter, going bad from the long time opened without any demand to make them roll. Heck, some people nowadays will drink pretty much straight gin and call it a Martini. But at the beginning of this century some companies started making orange bitters (as well as some other varieties) and they quickly found their way in this sort of "cocktail restoration" movement (?), so the trendy bartenders will include it in their Martinis, as it's the way the cocktail was intended. My favourite recipe is precisely the classic 2:1 dry gin to dry vermout, with orange bitters and a lemon twist. No olives. Fuck olives.
(Sorry so long) Page 165 of Harry Johnson's "New and Improved Bartender's Manual" published 1888 lists "2-3 dashes of Boker's Bitters (Boker's Genuine only)" /quote/unquote Boker's at that time, was formulated with dried orange. So, there's the earliest reference I can find dated and verified. Some slightly earlier references require a little more "follow the bouncing ball" research but since the earliest reference to defining a cocktail includes bitters... it would seem orange was it.
One of the most iconic bars to get a Martini is Dukes Bar in London. They freeze the gin as well as the glass itself and simply pour the spirits into the glass. No water or ice introduced at all.
Thanks for sharing!! The options are great, this is great for a new bartender!! That's it I don't have to say anymore like a few of these clowns below! Thanks again.
Im by far not a pro and i can see your skilled and know what your on about but one gripe is you ceased to chill your glass, the drink is a cold drink you need everything to be as cold as possible while maintaining the correct dilution to this end keep your glass chilled until your ready to pour. Futher more thats a lemon peel not a lemon twist, the difference is how you cut the peel. Two relatively small issues but i do like how skilled at stirring you are i don't get to practice nearly as much as i like.
Shaking a cocktail does not make it 'weak'. The cocktail will become diluted but the alcohol content will remain the same as a cocktail that has been stirred.
No, just shaking it makes delutes it more.. So James Bond does take his martines kinda weak, but hey wateva. Shaking it does make it colder though. You get that "cross chill" that you do not get from stirring.
Gin is the real martini, if you don't like the taste of gin, then a martini is probably not for you. A vodka martini is still a martini, but not traditional. Either way, gin or vodka, and vermouth. Too much more than that and it ceases to be a martini and becomes something else. A cocktail is defined by the ingredients, not the glass it is served it. As for gin or vodka and no vermouth? Not a martini, just a shot of booze in a martini glass. That's like pouring tequila into a glass, adding nothing else, and then calling it a margarita.are only a few types of martinis.
i read your post, the first mention of the martini wasnt until the late 1880s or the 1890s, which was a half glass of wine and half gin, then it evolved from there. never using bitters. the manhattan uses bitters, maybe your thinking of that? as bitters was never used in a martini.
I figured out what my favourite cocktail is: A perfect martini with a twist, straight up and stirred. Edit: just to be clear if you order it shaken or on the rocks just order ice.
A true martini is made with vodka,sweet vermouth, a dash of sherry, shaken and chased with a beer. Just kidden don't kill my inbox with comments. Awesome video I have made them for myself using many different methods and that one is the best method.
The best recipe developed by me and all of my Martini drinking, cigar smoking friends: First of all, the gin MUST be kept in the freezer WITHOUT A DOUBT!! You don't want any of those nasty tasting ice cubes watering down your drink!! This is very complicated, so take notes: 1. Pour the chilled gin into a martini glass. 2. Drink it. NOTE: The Martini MUST contain 3 olives - because the olives represent the basic elements a good story, containing three parts: a beginning, a middle, and an end! Enjoy!
Talks about temperature, dumps the ice from the martini glass, by the time his speaks and stirs in the drink the glass is room temperature again. Just saying. ! :)
My last name is Meehan too, I like it with vodka and filthy,. My dog was Martini , and a deity from Latvia/ Baltic was Martini, and me too before the solar worshipping started
This is hands down the best classic martini recipe on youtube
Absolutely
You prefer your M @ 3:1 - ixnay the fractional atom splitting ingredient components and pour 3 ounces to one. Done!
There is no "one size fits all" for the gin/vermouth ratio. I've found 3:1 works 50% of the time for me. Also not every gin martini demands orange bitters. It depends on the brand of vermouth and gin used to make your martini. I appreciate the details he shares on making a martini.
You're an artist with your cocktail Sir, and as a perfectionist I salute you. :)
I wish I could taste that Martini Cocktail.. I'm from Panama, living in Italy from 7 years and I just can't believe how difficult it's to find here a bartender that can make you a nice classic martini cocktail... I'll try this recipe by myself!! ;)
They have some nice meanderings down recorded history pointing to it as well as the usual assortment of anecdotal - but the written references to bitters are there including the foster parents of Manhattan and Martinez. The heavier research goes toward 1900 Vermouth ("wet") but not wine (ala fortified wine/Vermouth). Ratios changed, yes, but the bitters were there too (eg. 1888 edition of Harry Johnson's "New and Improved Bartenders' Manual" lists bitters). So, that's my thought process.
Really enjoyed the video thanks for sharing.. I'm new to martins but am greatly enjoying fixing my own at home. This was very useful
Professionally executed. Good job sir.
Perfect. Look no further. You will find no better videos on making a Classic Martini. Well done.
I agree, the Martini really is one of those cocktails where it really is up to you as a customer to determine your ratios. It’s like a steak where a waiter will ask you how you like it cooked. Medium? Blue? Well done? Any particular sauce? And so it goes with the Martini ratios and garnishes. For me, personally, I like a “wet” Martini, so 50/50 proportions of Vermouth and Gin. I also like it dirty with olive brine as well as olives (I like interesting olives, so something stuffed either with a pepper, garlic, anchovies, blue cheese, etc) or even a combo of olives and cocktail onions (I don’t believe in the myth that is even numbers are unlucky, so two olives and two onions on a stick is lovely to me😉). After that, just make sure it’s colder than the arctic and you’re golden!!!
While I don't care for my martinis in that style, I really like all of his principles. I personally prefer Embury's 7:1 ratio, with a dash of orange bitters, a splash of olive brine, and two big Spanish olives. But yeah, stir it, really bloody cold, with lots of ice. I like the Plymouth, too, or something a little more peppery for my gin.
1:15 in, I already like this video as you mentioned gin over vodka, you mentioned vermouth and Dolin vermouth at that and I see a bottle of Hendricks on the shelf. Hopefully it will continue to be good.
Vodka can be chilled to very low temperatures, so it strictly isn't wrong to shake it. Apparently when the books were written, vodka was still new in the US, and was often made with potatoes, which made it very oily, hence it was often to disperse the oil.
Jim, I would like to learn how to make the Temperley that you served on December 19TH.
“I ask them if they’d like it shaken or stirred” 🤣 low key sick burn without them knowing.
este si parece muy original lo intentare gracias
How long did it take you to get your stir game so quick smooth, I'd dead ass watch a tutorial
Traditional, classic recipes for any cocktails include bitters - it's part of the definition. Earliest Martini recipes (mid 1800's) include aromatic or, more often, orange bitters in the traditional, classic recipe. *Savoy Cocktail Handbook *Jerry Thomas BG *Gary Reagan. Give it a try - it's subtle, yet complex and can really lift the gin just a notch without changing the soul of the drink. Just a dash, though. ;)
Do you really need to chill the mixing glass? If so, what purpose does it serve?
I need a drink after reading the comments.
I usually mix 2oz. Gin to 1.5 oz Dry Vermouth, and squeeze a few drops of lime juice. The lime juice brings out even more flavor.
Yuck !
what ive found is the drink called the martinez which was one dash of Bitters, two dashes of Maraschino, one glass of Vermouth, and a few other ingredients and topped it off with a dash of lemon. and apparently the martini came from that. and in 1888 bartenders manual, theres a drink which called for half vermouth and half gin. so from what i can find, the martini came from a drink which had bitters, but the martini itself never did.
Great info here thanks. But why is the glass not your typical V-shaped glass? Which one is the classic martini glass?
Polarven The coupe as used here is actually the older form. The iconic V shaped glass came in later. Frankly I much prefer a coupe-particularly in standing, conversation settings-as it's much less prone to spilling. People always wind up gesturing with their glass hand when they're talking. :)
Simple, you are less likely to spill from a coup.
Beautifully done.
Finally, a properly-made martini on TH-cam. Other than that ugly glass. I don't insist on a triangular martini glass, but that one looks like one my mum uses to drink chateau cardboard wine.
Ahh, you've never seen "The Thin Man" movies.
Great series of movies! Man he can just drink all day. lol
Shitty twist of lemon...
Good ratio, though.
you mean a coupe glass? Its a classic glassware
Martini needs olives....nuff said
Agreed about the dry vermouth being the "dry" in dry martini, not a reference to amount. However, the printed dates I'm seeing with recipes for "Martini" by name keep me pointed this direction. If you have something documenting where "modern" came from as a date (we won't even talk about modern=vodka variant) I'm still, respectfully, reconciling this as original, by definition, with bitters, my good man. :) By the way - I'm really enjoying geeking out talking with you about this.
The man knows his stuff.
You also said that the determining factors of a drinks temperature is the stirring glass's temperature. Doesn't that mean that if you add room temperature spirits to a cold glass it will change the temperature? Isn't it easier to add ice first and just be quick in your process?
It will change the temperature, but it will still be quite cold.
I really think that adding your ice last is the best way to go. It's a lot more comfortable to work if you do not have to rush everything. It is also safer, in case you get distracted by something in the middle of building a drink (I guess this can happen a lot if you work in a bar, when it is busy)
To add, why dump out the ice in the serving glass long before the drink is prepared. By then the temperature has dropped.
When you stir, are you swiveling the spoon so that the head stays flush against the glass, or does the head stay the same relation to one direction?
Since no one replied you keep the back of the spoon up against he glass
Or use the other end of the spoon.
Dont do that
I made in but in came out kind of brown in color is it because I used the wrong vermouth?
Your vermouth might have been too old and oxidized. Vermouth shelf life is longer than wine, but shorter than liquor; about 30 days.
Thanks Jim
best man in the drink business
Makes perfect sense........thanks for sharing!
so this is the famous Jim Meehan!
That was damn helpful, I must say.
No bitters?
Although I'm always open to my continued education or re-education I'm fairly confident in the bitters-Martini providence. The quick and easy: Earliest definitions of a cocktail are: Spirit, sugar, bitters. Evolution happened form there (eg. sugar led to other sweeteners). So, definition on that front is my baseline. Another quickie: Check Small Screen Network Jamie Beuadreau or Robert Hess for Martini (not TH-cam but rather SSN directly). Lastly, the books I mention give historical points...
perfection! Thanks
I like 2 1/2 oz Tanqueray , 1/2 oz Dolin Vermouth, 1 olive. Stirred. 😋
MANLY and proper.
I love the coupe glass. Much better than the V cocktail glass
Best Classical Martini in ny opinion is made like this -
Put a bar spoon amount of dry vermouth in to a mixing glass with ice, mix it a bit, then spill the vermouth out, so there is only remesence of it on the ice left. Then of course put in Gin(2oz/60ml) and mix it until it is really chilled(You can tell by the way that it pours out of the mixing glass if it is chilled enough, if it is you will see a nice straight line without any disruptions and splashes). Of course pour it into a frozen or a chilled coupe and garnish it with a lemon twist (also don't forget to splash out the oils from the twist on to the coupe and then rub the twist by the rim of the glass). Good mixing everybody and rock on. :)
i did see jamie beuadreau make it with orange bitters. but it could have once been how the cocktail was made, but when it become known with the name 'martini' and the modern martini was made, it was just gin and vermouth. it could have ceom from one with bitters, but the first mention of the cocktail named martini with just gin and sweet vermouth actually, dry martini refered to dry vermouth, not the level of vermouth like it does today
this guy knows his stuff
exactly, add the ice last
i like the cocktail glass better, but i do respect that you add the ice at the end. it's happened to me before that i'm making a drink and for some reason (like "Jesus, who killed the vermouth and didn't replace it?") I have to pause the mixing and the drink gets watered down and you can't serve that cause it would be a shame. I do think that he does go to far with all these extra steps. Like I'm sure you take your time to chill your mixing glass during rush hour. however, I do appreciate learning about the short and long pour and the way you stir the drink. I had never thought of the bubbles
You don't chill the mixing glass and there is not enough additional water in the drink for it to matter by waiting to add the ice to the mixing glass.
No orange bitters but good none the less, I would be happy to accept that from a bar if I go out.
+Simon C He made it in the classic way. Orange bitters were not used in classic Martini recipes.
+cmmiles000 lol
The use of bitters were pretty much what defined a "cocktail" before prohibition. When the Martini was created, it was gin, orange bitters (as they always go better with gin than aromatic bitters ), and vermouth. Sweet, red vermouth.
Then they invented the dry vermouth, so a "Dry" Martini refered to the use of dry vermouth instead of the older, sweet one.
Proportions back then (just starting the 1900s) were completely different too, with 1:1 ratios of gin to vermouth, sometimes even more vermouth than gin, and slowly consolidated to 2:1 ratios. Always keeping the use of orange bitters. That's what most people would consider a classic dry martini.
Then prohibition kicked in, and the only bitters that survived afterwards were the aromatics (Angostura). Decades pasts without orange bitters available, so bartenders would make the Martinis without. And the ratios became pretty crazy too, going from the traditional 2:1 to 3:1, 4:1 or even 5:1 as you would see some people doing today, probably because the same bars that could not stock orange bitters had their vermouths sitting in the counter, going bad from the long time opened without any demand to make them roll. Heck, some people nowadays will drink pretty much straight gin and call it a Martini.
But at the beginning of this century some companies started making orange bitters (as well as some other varieties) and they quickly found their way in this sort of "cocktail restoration" movement (?), so the trendy bartenders will include it in their Martinis, as it's the way the cocktail was intended.
My favourite recipe is precisely the classic 2:1 dry gin to dry vermout, with orange bitters and a lemon twist. No olives. Fuck olives.
Thanks
Bravo…… A brilliant Martini
i think the only spirit for martini that need to be stored in the frizer is the vermouth
I love U Jim Meehan
Nice
The problem isn't the vodka or the gin, but the vermouth. Fortified wines cloud very easily.
what is with all the twisting of lemon peels and rubbing on the edge of the glasses? does it do anything at all?
Also has a lovely hint of a lemon taste
Yeah so the customer can lick the entire edge of the glass in circles.
Looks good to me.
No he was just a badass for wanting it done his way.
im sure he meant 92 proof?
(Sorry so long) Page 165 of Harry Johnson's "New and Improved Bartender's Manual" published 1888 lists "2-3 dashes of Boker's Bitters (Boker's Genuine only)" /quote/unquote
Boker's at that time, was formulated with dried orange. So, there's the earliest reference I can find dated and verified. Some slightly earlier references require a little more "follow the bouncing ball" research but since the earliest reference to defining a cocktail includes bitters... it would seem orange was it.
Nice Video!
One of the most iconic bars to get a Martini is Dukes Bar in London. They freeze the gin as well as the glass itself and simply pour the spirits into the glass. No water or ice introduced at all.
Thanks for sharing!! The options are great, this is great for a new bartender!! That's it I don't have to say anymore like a few of these clowns below! Thanks again.
Im by far not a pro and i can see your skilled and know what your on about but one gripe is you ceased to chill your glass, the drink is a cold drink you need everything to be as cold as possible while maintaining the correct dilution to this end keep your glass chilled until your ready to pour. Futher more thats a lemon peel not a lemon twist, the difference is how you cut the peel.
Two relatively small issues but i do like how skilled at stirring you are i don't get to practice nearly as much as i like.
Shaking a cocktail does not make it 'weak'. The cocktail will become diluted but the alcohol content will remain the same as a cocktail that has been stirred.
personally I would have the gin in the freezer and have the service glass chilled in the fridge until nice and frosted
Great!
How am I supposed to drink it now?
With a straw.
correct!
"the temperature of the ice" better be around 0 or I'll be damned
he explains it in the video
No, just shaking it makes delutes it more.. So James Bond does take his martines kinda weak, but hey wateva. Shaking it does make it colder though. You get that "cross chill" that you do not get from stirring.
Jim, I do believe that you meant to say that gin is 90, 92 proof not "percent". Unless that's some Everclear gin.
Gin is the real martini, if you don't like the taste of gin, then a martini is probably not for you. A vodka martini is still a martini, but not traditional. Either way, gin or vodka, and vermouth. Too much more than that and it ceases to be a martini and becomes something else. A cocktail is defined by the ingredients, not the glass it is served it. As for gin or vodka and no vermouth? Not a martini, just a shot of booze in a martini glass. That's like pouring tequila into a glass, adding nothing else, and then calling it a margarita.are only a few types of martinis.
Orange bitters:most classic
I can't stop looking at that bear and had to rewind 5 times...
Now I can’t stop looking
@@elicash315 Now I can't stop looking.
He IS adorable, but I would say the bartender is more a cub than a bear...
You had me thinking a bear moonwalked through the scene without me noticing it, like that famous basketball video.
i read your post, the first mention of the martini wasnt until the late 1880s or the 1890s, which was a half glass of wine and half gin, then it evolved from there. never using bitters. the manhattan uses bitters, maybe your thinking of that? as bitters was never used in a martini.
I figured out what my favourite cocktail is: A perfect martini with a twist, straight up and stirred.
Edit: just to be clear if you order it shaken or on the rocks just order ice.
If you order shaken you should order a Bradford martini. And the martini is served up, not straight up.
If u shake it, it’s called a Bradford.
A true martini is made with vodka,sweet vermouth, a dash of sherry, shaken and chased with a beer. Just kidden don't kill my inbox with comments. Awesome video I have made them for myself using many different methods and that one is the best method.
a true martini is coors light with coca cola and pineapple juice
Hahahahahahahahahaahahha
The best recipe developed by me and all of my Martini drinking, cigar smoking friends:
First of all, the gin MUST be kept in the freezer WITHOUT A DOUBT!! You don't want any of those nasty tasting ice cubes watering down your drink!!
This is very complicated, so take notes:
1. Pour the chilled gin into a martini glass.
2. Drink it.
NOTE: The Martini MUST contain 3 olives - because the olives represent the basic elements a good story, containing three parts: a beginning, a middle, and an end!
Enjoy!
I had a dirty gin martini returned last night. "He didn't like it." After watching the video, i'll be sure to prioritize the dilution factor.
im trying to figure out how to do this for the first time...
Hmm. Plymouth gin? Not London style gin?
plymouth gin is usually considered the ultimate option by most people for a martini cocktail :)
Nice Ice cubes! The real thing.
does he forgot the vermouth?
+Doremil Mariela Sánchez Peña First thing he put in
Please Don’t Tell, NYC ;)
Excellent video but your sound is excessively noisy.
Sooooooooo close.
This guy gets it - except he missed the orange bitters.
Bitters.. Manhattans, not Martinis.
He was paid to ask by Smirnoff. 007 has always known how to do product placement.
I still freeze my gin. I dont like a diluted martini nearly as much
Hence why Archer is better than James Bond.
but isn't ice always 32 degrees F?
Ice will freeze at this temperature yeah, but it can get colder than that. It will cool towards what we call 'absolute zero'.
No, that's the freezing/melting point of water. If you have 32 degrees ice it will melt instantly.
thats like the whole thing with the shaken martini joke, its supposed to be stirred ;-)
Talks about temperature, dumps the ice from the martini glass, by the time his speaks and stirs in the drink the glass is room temperature again. Just saying. ! :)
No fair pointing out facts.
By the time the brew is concocted, the glass is warmed up.
My last name is Meehan too, I like it with vodka and filthy,. My dog was Martini , and a deity from Latvia/ Baltic was Martini, and me too before the solar worshipping started
its funny how you said that like you know what your talking about lol
"coop"
Ok the title to this vid can be a bit confusing. This is a Classic Martini not a Perfect Martini
There's no such thing as a 'perfect' martini in the context of a perfect manhattan, i.e equal partd sweets & dry vermouth
No one has commented on his mispronunciation of "protean"
Did I hear 92% Gin?
erm hate to be the breaker of bad news but that lemon clearly isn't a twist ... its a peel lol