I pour 1/2 oz. of dry vermouth into the mixing glass, add ice and stir, then pour most of it out. I then add the gin, stir, and strain into the chilled glass. Not sure of the ratio, but it works for me!
I also like a wet martini and used to make them in a 50/50 ratio. But I decided to cut back on the vermouth slightly and started going with a 60/40 split. I described this shift to my financial planner wife one evening, and she immediately likened the 60/40 ratio to stocks and bonds - and we’ve called my 60/40 martini a “Balanced Portfolio” ever since! 😊
Yay, Anders! You did 2:1. When I make martinis for my friends, they are in the 3:1 crowd, but I make mine 2:1 cause I like vermouth. Now the next time we are doing cocktails, I'll be able to drop "Well, Anders agrees with me."
The 3:1 measurement should be the standard everywhere unless you specify you want 2:1. So if I order a martini in a restaurant and it's not 3:1 I would be offended.
I can help you with the James Bond reference, and why it's unique: "Vodka Martini, twist of lemon, crushed ice, shaken not stirred". Clearly, this doesn't make the best martini, but that's because Bond didn't want the best martini. What he wanted was to have the weakest martini possible so he could keep his wits and mislead his opponents watching. The crushed ice is used to dilute the drink the most. It has to be shaken to increase the dilution. But gin cannot be used as when shaken it will go cloudy, which would be a giveaway that something was wrong with the drink. So he switched in vodka which does not go cloudy (as much).
I leave my premium gin and my glass in the freezer. There is no need to stir the gin in ice. I first pour a smidge of vermouth in the glass and swirl to cover all sides. The gin pours like syrup. I then garnish my drink with three stuffed olives. The martini is very cold, smooth, and pure.
Usually do 3:1, Plymouth gin with Dolin. Mine is usually a Gibson, garnished with cocktail onions and I make my wife a Martini with olives. However today is my birthday, so instead of making a Martini, I'll be putting some glasses in the freezer and sharing this video with my family.🥳🍸
If you’re adventurous or bored you can add a sprig of fresh rosemary to make it slightly herbal. And it can also look nice too since some high end bars add it to cocktails. Also easy to have a rosemary plant in the backyard for future recipes.
Anders, I did it! Made my first martini and it was truly an unexpected treat. I am a classic rye manhattan drinker and decided that for a change I wanted another simple, classic cocktail as a go-to. Thank you for removing the mystique and providing a very "martini esque" recipe-Neat, Clean Simple, and delicious.
So i've been wanting to get into home bartending when hosting. i stumbled upon your channel and instantly went down the rabbit hole of content! My wife and I hosted our first party after moving and while I am/was confident on the cooking side of things, you and your channel really helped me be more confident behind the bar. Still a lot to learn and absorb, but just wanted to say thank you (and Leandro) for being a part of the party and making things more accessible at home :)
Without a doubt, the most argued recipe I've ever dealt with in cocktail making. After endless research, I happily ended up at a 2.5:1 ratio, with all other versions feeding off of that. Thanks for another enjoyable vid, Anders. Cheers ✌
Perfect, Anders! You’re the go to TH-cam mixologist for me. Dolin is my choice as well, and love to pair it with Plymouth gin. Have also recently started to include a dash of orange bitters. Agree that the size of the drink - as with all ‘up’ cocktails - is crucial. I remember that ridiculous trend in the 90s of serving them in seven ounce fishbowls.
Been looking forward to this video ever since you teased us of your martini ratios on the “how to shop for a bar on a budget” video. Looking forward to when you go over the vesper and dirty martinis in the future, keep up the great work!
Interesting idea using both a lemon twist and an olive. The martini that I make for myself is 1:1:1 gin, and sweet and dry vermouths. It's inspired by one featured in the Educated Barfly's martini episode. Love the channel, keep up the excellent work Anders!
I highly recommend “the perfect martini” 1/2 oz dry vermouth , 1/2 oz sweet vermouth, and 2 oz of London dry. I do mine stirred, straight up with a lemon twist. Fantastic
I used to not like martinis. But I have a bottle of cask finished gin from a local distiller that’s (to my nose) ultra-floral. Making this recipe, with that gin, knocked my socks of with how good it was. I was stunned.
Lately I've been on a martini kick. I've been doing a 2:1 ratio using Ford's gin and Dolin vermouth, with a couple dashes of orange bitters, and depending on my mood either a lemon twist (and I rub the lemon peel all around the glass before sticking it on the rim at the end), or a couple olives. I haven't tried garnishing with both olive and lemon, but now I am intrigued...
I was doing Ford's / Dolin for a while - while I had that bottle of Ford's anyway. Because a lot of people seem to recommend Ford's. And it was good. But a buddy of mine who really likes Gin came over and brought Hendrick's, another version of Hendrick's and Nolet's. Kinda weird to bring that much Gin now that I think of it. Anwyay, in a head to head taste test, I found Ford's to be a little harsh compared to the others. I like a Hendrick's / Noilly Prat now. Just something you might want to try . . . And I am also going to try lemon + olive. Kinda thought it should be one or the other.
The loveliest allusion to this drink I've ever heard was in the movie "Moonstruck," when John Mahoney tells Olympia Dukakis about his pursuit of much younger women. "Then she figures out I'm just this old gasbag, and she's as bright and fresh and full of promise as moonlight in Martini.". Isn't that pretty picture?!
A neat prohibition era recipe for the martini (passed down from my great-grandfather who was an influential boston lawyer who happened to make bathtub gin) was a 4:1 martini with a barspoon of sweet vermouth floated on top because the bathtub gin wasn't very good and needed some masking.
I heard 2 interesting theories on the Bond thing: he ordered them shaken either to dilute more and help him keep his wits about him or as a code to the bartender he’s in cahoots with to secretly serve him water. Interesting theories!
Your first comment I agree with. Ian Fleming was a cocktail aficionado and would have known that stirring was preferable. It's therefore logical that Bond deliberately went for the additional dilution. The Vesper MartinI also calls for a mix of gin & vodka, resulting in a lighter taste but not as devoid of flavour as 100% vodka would be. 7:28
I had read that Ian Fleming wanted to show that his character James Bond was cold and brutal. Ian Fleming knew what a good Martini was and stirring the Martini was to avoid "bruising the gin" A vodka Martini was "tasteless" and odorless as well. I prefer my Martini with both sweet and dry vermouth and a teaspoon of olive brine with a good London dry gin.
The wet/dry distinction has always intrigued me. There was a poll on Reddit not long ago about what ratio constitutes dry v. wet and the responses were all over the place. Lesson learned - when ordering in a bar, tell them the exact ratios you want, not "I'll have a wet Martini please"
My father-in-law liked his martinis extra, extra dry. He would stir the gin and ice, spritz the inside of the glass with one pump of dry vermouth, then pour in the chilled gin. He was a Tanqueray man and he taught me to love this classic cocktail. Great video, I can't wait to try adding the orange bitters.
I'm shocked no one has mentioned Hawkeye's martini recipe from M*A*S*H: "You pour six jiggers of gin, and you drink it while staring at a picture of Lorenzo Schwartz, the inventor of vermouth."
A shaken martini has a thin layer of ice shards on top, which has a really nice mouth feel. My drink is an extra-dry Hendricks martini, straight up with a lemon twist.
My dad only drinks two cocktails. A Manhattan in the winter (which he only makes for himself sometimes) and a “martini” throughout the year. His order, in his own words: Hendricks, up. Blindingly cold (the man wants to see ice chips in the glass if possible). Two cocktail onions if you have them. Never seen him order a single other drink when we’re out
Just discovered your channel and am addicted! Made this recipe last night and loved your ratio of vermouth to gin! Also inspired me to add a mixing glass and strainer to my home bar kit. Cheers to you both for a fun and informative channel 🍸
Thanks!! One of my recipes: 2oz Gin (today Plymouth) 1 dash of Peychaud’s bitters (from a large bottle) 1/4 ts Campari 1oz Dolin’s vermouth (a sloppy pour/ over pour) 1/2 oz castelvetrano olive brim All poured over crushed ice stirred 20 sec. Strained into a coupe/ allowing a few pieces ice to fall into the glass. Love the sound of ice hitting thin crystals Garnished with sun flower blossom and olive. Something, something… time to make another!! So, dirty and wet 😊😊
Great video. Haven't had one of these for a while. A classic cocktail that you can tailor to your own taste. I prefer gin and mixed 4 parts gin to 1 vermouth. I always shake. Never tried stirred so perhaps I'll give that a go soon. Cin cin 🍸
I put the ice in a shaker, pour in a bit of vermouth, give it one or two shakes then pour it out so what's left is only what sticks to the ice cubes. In goes the gin shake until the shaker feels really cold, pour into glass. Sometimes I'm in a lemon peel mood, sometimes olives (Manzanilla olives from my back yard cured in brine). And yeah, shaking is fine with me.
Touching on different gins might have helped for those that don’t know a lot about it. London Dry is the best to start with. I find American gin to be all over the map in terms of flavor profile, and some can really clash with the end product you are trying to create. I love the idea of increasing the vermouth ratio and the lemon twist.
An important video since many people in the 1970s, 80s and 90s were never exposed to quality cocktails after they went out of style from the mid 20th century. Great to see them becoming popular again in the 21st century
Anders, I subbed to you early on when COVID started - I really like the direction ur channel is going. History, context, controversy, and entertainment!
@1betterthanyou1 Well it started with the Martinez made with Old Tom Gin and sweet vermouth, evolved to dry gin, then evolved further to include vodka. Starting in the 1950's the Vodka Martini has been around for 8 decades. But if you prefer gin, you do you. Cheers!
The way I was taught (and this goes back to 2001 before the modern cocktail craze) was to essentially pour a little vermouth into a chilled martini glass, swirl it around the glass and tip it out. Then pour in the stirred/shaken spirit and garnish. Can't say I've experimented with wet martinis but I'll definitely give this recipe a shot.
1. Your fresh cut looks good, my guy. 2. Thank you for explaining what a wet martini is. I've wondered... though clearly not enough to look it up. 3. I'm realizing you've given me enough reason/recipes to purchase a bottle of vermouth. Cheers.
I use a few drops and half an ounce of dry vermouth to taint the ice. I put ice in a shaker, add the bitters and vermouth, then strain the liquid into the sink. Then, I put 2-3 ounces of gin in the shaker, stir, and strain into a chilled glass. I usually use two to three olives. I like double-stuffed garlic and jalapeño olives. Winston Churchill likes gin. Mine is actually a Martini.
That is very close to my build for a martini. I like Brokers gin 2:1 or 2:1.5 with Noilly Prat and a dash of grapefruit bitters. Stirred nicely, serve up with expressed lemon oil and two olives. Elegant, simple and delicious. It is liquid modernism. Cheers.
One of the interesting things is the notion of dry (and later wet). I've heard so many stories for the origins of "dry" (as opposed to the eventual dry martini which is probably just the evolution of the martini as it went through the years and the necessity to call the original something different). One thing I've heard was "dry" was because of the use of London Dry Gin (which might imply the use of other gins back then for the non "dry" martini). Of course we are using a "dry" vermouth, and as you said this is similar to the Manhattan so that might be the key there as well. Sometimes it's best not to know and let it remain a mystery; one that requires tasting and imagination to solve.
The original martini was made with sweet vermouth as dry vermouth wasn't yet readily available in the states at the time and it was most definitely a riff on the Manhattan. The first "dry martinis" show up in the early 1900s and they are specifically referencing the use of dry vermouth. Normally they're listed right next to a standard martini still calling for sweet vermouth. Eventually a medium martini shows up, and that's a combo of sweet and dry. "Savoy" lists all three for example, though the martini with sweet vermouth is designated as sweet as opposed to just being called a martini. You're also right that London dry was not the original gin, it was the sweeter Old Tom. But the sweet/medium/dry recipes in the 1920-30s all call for dry gin, so it follows that the description comes from the vermouth used. I honestly don't know when dry started to refer to using less vermouth as opposed to dry vermouth, but my guess is that it was a post WWII phenomenon as it doesn't show up in any of the books before that.
When I'm teaching a martini, I like to tell our students it's Gin (or Vodka) and Vermouth. It then gives me a chance to explain what vermouth is, how it's made, and how it can add 'sweetness' to a martini. The more vermouth, the sweeter or wetter it is. For martinis... we're using the white, or dry, vermouth. Of course there is now a longer discussion that can be had into sweet vermouth vs. dry and perfect martinis... but we wait a couple days before that when discussing Manhattans. Keep up the great work. We've been following you since your first couple months on TH-cam and love your content. We ask all our students to subscribe to you because of the great content on this channel. Cheers! 🥂
Gin dry vermouth and olives for me served straight up .. But instead of just chilling the glass make the drink (without olives) and put in freezer the day before as well. You'll taste the difference.
I was a bit afraid - but Anders did an excellent job for the Martini Cocktail. I would prefer it in-and-out. I think the cocktail is more unique like that and has a very distinct texture and effect, what it doesn’t get when it is wetter. But these are preferences. Also: great idea to use orange bitters. If you ever make a slightly wetter Martini cocktail, always use orange bitters (the in and out version simply doesn’t need the bitters - strangely enough). Great job!
My perfect martini: 3-4 oz of Citadelle Gin (depends on how crap the day was lol) .5oz dry vermouth .5oz Lillet Rose 2 dashes of orange bitters Stir to proper dilution for being served on a rock. I’m clumsy and always make a mess with a martini glass.
I watched your video on the 'perfect martini' a long time ago. That is now my favorite version. While traveling I hit the hotel bar and had a fun convo with the bartender. I asked for a perfect martini, and they stopped, looked at me, looked around for the ingredients "yea I can do that, nice I haven't been asked for one of those in a very long time."
LOVE the graphics! Very zingy and professional. My parents were party people, and slept in late Saturday and Sunday mornings. My hungry brother and I scoured the living room for stray peanuts, chip crumbs, air temp dips and uneaten olives in the bottom of cocktail glasses. If there was gin melt water, we drank it. Can't even take the smell of a martini to this day. But enjoyed the tutorial anyway :) Very interesting.
When I was young if I used vermouth it was just to rinse out the glass and return the remainder to the bottle. As an old guy I've "discovered" vermouth and now drink drys and sweets by themselves. IF I make a martini it's 3 or 4 to 1. But I still drink straight or pink gin rocks out of laziness. Love your channel. I'll try the dash of orange bitters soon.
The term dry was originally a reference type of vermouth. Wet martini mixed with sweet (Italian vermouth). A perfect martini is a fifty fifty mix of sweet and dry (French) vermouth. A dry martini uses dry vermouth. So the dry versus sweet still describes the balance.
Anders, Great work you're doing on your channel Keep it up! Prior to an anniversary dinner at The Mansion here in DFW-ville, I asked the waiter about their martinis: They take a chilled glass, 'rinse' it with tequila, pour in the chilled gin or vodka, and garnish with a jalapeño-stuffed olive. I've been making them for 25+ years. (Bombay Sapphire or Ketal One.) "SKOL!"
So good! Please give us some more about martinis and also different vermouth drinks. Just discovered vermouth and looking for ways to use it the best way possible 🙌
Well “Ah”nders…you blew my mind. I definitely believe more vermouth than the classic recipe is key. But bitters?!? Lemon and olive?!? What the heck? I’ll give it a go…1.5oz Wild Roots gin, 1/3oz Dolin dry vermouth (4.5:1 ratio), 1 dash Bitter Housewife cardamom bitters, 1 peel lemon expressed, 1 martini olive…mind blown! Simple and classic with complex depth. Didn’t think you could do that. Proof again (pun intended) you are the true classic modern mixologist of our time.
I do agree a shaken Martini is a different drink, but I see this more crispy (bubbles and chilliness). I do my Martine shaken on a twist because of this, not because I’m generation of Bond, who use olives. But to night I do Anders’s version.
3:2 is the right for me with Beefeater/Plymouth 1:1. No bitters but a very generous "wash" of the inside of the coup with lemon zest, and the last sheet of these dropped into. I agree that needs to be very cold but the best sip is the one in the middle. More volatile compounds, richier palate. The first sip is bitter, the last is like some jagertee.
I've always found the martini a hard cocktail to drink due to the high ABV, so I kinda avoided it. I was making it the same way as Anders made it, using a dry vermouth, as called by the original recipe. Lately I stumbled upon a video by Cara Devine from Behind The Bar, and she made a Vodka Martini using vodka and a white vermouth plus a few dashes of orange bitters. It was a game changer, as it made the drink to be more on the wetter side. That's maybe not the best way to make it, but it made me change my mind about this drink and it seems like I now finally live in peace with it 😊
I've always like martini cocktails, but for some reason I couldn't seem to get mine right for my taste. Not until I added 1-2 dashes of orange bitters, it's so little but makes a huge difference, at least for my taste. My ratio is a little different than yours, but I'll try yours and see how it goes for me!
The actual James Bond Martini from both the book and the movie is as follows: Vesper Martini (named after his love interest at the time) 3 measures Gordon's Gin 1 measure Vodka 1/2 measure Kina Lillet (Cocchi Americano replaces Kina Lillet) Shaken not stirred. NOTE: You are correct, stirred is the right way to make a normal martini, the shaking it just makes it colder, (which I like) however, most bartenders don't prefer shaking because it "bruises" the gin. Also, note that Bond's Vodka martini uses both gin and vodka, 3 to 1, not just vodka ;-)
FINALLY! Someone who actually understands the nuances of the martini. Proportions will depend on two things - the gin you use, and the vermouth you use. I love gin, but I don't love the fire in gin. It HAS to be tamed. Water will tame it. Vermouth will tame it. The amount of time on ice will tame it. How fast the ice melts will tame it. Gins have different flavors. Vermouths will have different flavors. My favorite - Tanqueray 10, Noilly Pratt extra dry, about 90 ml gin to 10 ml vermouth. 30" stir sounds right. Gin should be room temp, frozen and you get fire. Vermouth should be refrigerated. It's basically cheap white wine with botanicals added, and it does spoil. Spoiled wine = spoiled cocktail. My original bitter was indeed orange, and it makes a great martini. Latest favorite, grapefruit bitter, 1-2 drops, it replaces the lemon twist perfectly. And like you, stirred, not shaken. Shaking dilutes the gin too much giving you a cold, watery cocktail. Drink water, it's healthier. Stirring, you get proper dilution, a cold drink, and more gin flavor, and it's that flavor you are paying for. For history's sake, Julia Child loved a reverse martini. Vermouth with a hint of gin added. Not my cup of tea, but I can understand where it comes from. Again, thanks, and excellent job.
When I bartended in college at a restaurant bar, we always had in addition to twist and olive, pickled mushrooms, and pickled onions. My preference was the mushroom. As for dry, we had patrons asking for super duper dry. Which meant a dash of vermouth in the glass, swirl, and dump out. The rest was all gin. Those folks usually asked for a twist IIRC.
Very nice job! It's too much vermouth for my taste. I only use 1 splash (about 1/2 oz.) of vermouth for 3 oz. of gin. But, that's subject to individual taste. Sometimes I use a dash of orange bitters but most of the time I don't. Always stirred and poured straight up with olives. (One or three olives, NEVER two!) You did a great job on a great classic!
I use 7 parts Gin, 1 part white dry Vermouth and 3 olives (in order for it to be a brunch 🙂) Sometimes I drink it dirty. I will try the bitters though...
Step one rinse cold martini glass with vermouth and dump (glass should be wet with vermouth) Step 2 add teaspoon of olive juice to glass. Step 3 Shake vodka with ice vigorously for 10-20 seconds. Step 4 pour strained vodka into glass and add 1 olive for color. That my friends is an up and dirty martini. Note to self add orange bitters to next martini. Thanks for the video!
I never realised people actually make martinis so dry. I've always made it 50/50 girn or vodka to vermouth maybe 60/40 occasionally. I also love me an elderflower martini. 1 1/2 oz vodka, 1 1/2 oz Vermouth, 1/2 oz elderflower liqueur.
So I have a small bottle of Botanist, as I love all things Islay. Never was a gin drinker so tried a G&T first. Discovered I don't particularly care for tonic. So I got a small bottle of dry vermouth and will have my first martini tonight. We'll see.2:1 with orange bitters and lemon peel. Will let you know.
I've just tried a martini with fresh cassis leaves crushed inside the mixing recipient: gorgeous. Tomorrow I'm trying an campari spriz with fresh rosemary and pink garepefruit. Btw, you should do a "spring fresh things cocktails episode"
I've written pages on this. This is a really good take on one kind of martini. In general, a martini is 1) white liquor, no less than 50%, Gin, Vodka, Taffel Aquavit, or something else, 2) Vermouth or a similar herbal concoction: Lillet, Suze, something like that, no more than 50%. 3) citrus peel and / or something pickled: olive is classic, but gherkin, Jalapeño, onion, fresh pickled hazelnut all work, and, optionally 4) bitters or something like - this is where olive brine can come in. Dry, Sweet, Chambray, Rossa, doesn't matter - any vermouth or aromatized wine fits the bill. I used to be with you on scoffing at appeltinis and the like, but then someone, de Groff or Reagan, I think, pointed out that if it gets more people interested in craft cocktails, this hurts the martini sensu strictu... how? Not at all. It's more folks drinking what they like at the bar. Good for them.
I love a 3:1 Gin Martini with Brooklyn Gin and Carpano Dry, 1 dash of fee brothers Orange bitters and a lemon twist. But my new favourite is 4 parts of No 3 Gin, and 1 part Noilly Prat. No bitters, just a lemon twist.
5 questions: 1. Gin, 2. Stirred, 3. Dry, 4. Up, 5. Twist. I do like bitters in my martini (orange is classic, but fun to try others- I had celery bitters at Ramos Gin Bar in N.O. When using a solid vermouth (Dolin Dry, Noilly Prat Dry), I like 5:1. With an artisinal vermouth, 50/50 or maybe 2:1 (total of 3 oz.). My favorite recipe is the Dale DeGroff recipe- 50/50 + perfect. 1.5oz oz London dry gin, 1 oz Cocchi di Torino, 0.5 oz Dolin dry, 1 dash Dale DeGroff bitters, stirred (always!), and an orange (!) twist.
Ahh, my go-to Friday afternoon cocktail. Superb. I like to use onions plus olives, aka Gibson/Martini, getting my vegetables in. Stirred is definitely the way to go, I used to get taken in by the 007 propaganda at some point but discovered that stirred is much better. Sometimes though I substitute the Vermouth with Lillet Blanc, that's fun too. Cheers.
My Martini for the missus is 2.25 oz gin (she likes The Botanist from Islay), 0.75 oz Noilly Prat blanc, 0.25 oz olive brine, lemon bitters. Stirred on ice and strained, 4 olives, spritz of lemon oil on the top. I recommend against the bottled olive brine - way too concentrated and salty. I just use the brine from the olive jar. So to answer the ratio question, 3:1 for Mrs. T'Kenga. There is an old joke that in WW2, pilots emergency pack included the supplies to make a Martini. The rationale was that after you crashed, you would take out your emergency pack and begin to make a Martini. Within 2 minutes, someone would come along and tell you that you don't know how to make a Martini, and you would ask them to rescue you.
And I agree 100% on small cold martini >>> large warm one. I tell people when I mix this up for them that they have a maximum of 1 hour to drink it, no matter the size
Not to pull rank, but if Dale DeGroff says a Martini is only a Martini if contains gin and vermouth, I'm going with him. I like a Beefeater 5 to 1 with the Dolin Vermouth. I like two olives and a couple slices of pickled hot peppers. I'm on the fence about shaken vs. stirred. Stirring gives more body (why you don't sip a Martini, you "take a bite of it") but I like it really cold, too. Any way, you are doing the Lord's work here, and I greatly appreciate it.
Fascinating how recipes change. Back at the turn of the century in London, we would add a shot of vermouth to the ice, stir and then pour off just leaving a tiny coating on the ice for stirring in the gin. So maybe a 98/2 ratio
What are your preferred ratios: 1:1, 4:1, 873:1? 🍸
I like to rinse the glass with vermouth.
5:1 - My favorite is from David Kaplan in Cocktail Codex - 2 1/2 gin, 1/4 Blanc vermouth, 1/4 dry vermouth, orange bitters - finished with lemon
873:1 vermouth to gin
I pour 1/2 oz. of dry vermouth into the mixing glass, add ice and stir, then pour most of it out. I then add the gin, stir, and strain into the chilled glass. Not sure of the ratio, but it works for me!
Depends on the gin for me. Something strong like The Botanist, probably 2:1 or 3:1. Something delicate like Ki No Bi, 5:1 or 6:1.
I also like a wet martini and used to make them in a 50/50 ratio. But I decided to cut back on the vermouth slightly and started going with a 60/40 split. I described this shift to my financial planner wife one evening, and she immediately likened the 60/40 ratio to stocks and bonds - and we’ve called my 60/40 martini a “Balanced Portfolio” ever since! 😊
Love this 🍸
This needs to catch on!
That is a great name!
That’s a great name!
In that case, an 80/20 ratio would be a "Pareto Martini"? 🙂
Yay, Anders! You did 2:1. When I make martinis for my friends, they are in the 3:1 crowd, but I make mine 2:1 cause I like vermouth. Now the next time we are doing cocktails, I'll be able to drop "Well, Anders agrees with me."
Hahaha yep - I agree with you, Dusty. Cheers!
I agree with you, too!
The 3:1 measurement should be the standard everywhere unless you specify you want 2:1. So if I order a martini in a restaurant and it's not 3:1 I would be offended.
I can help you with the James Bond reference, and why it's unique: "Vodka Martini, twist of lemon, crushed ice, shaken not stirred". Clearly, this doesn't make the best martini, but that's because Bond didn't want the best martini. What he wanted was to have the weakest martini possible so he could keep his wits and mislead his opponents watching. The crushed ice is used to dilute the drink the most. It has to be shaken to increase the dilution. But gin cannot be used as when shaken it will go cloudy, which would be a giveaway that something was wrong with the drink. So he switched in vodka which does not go cloudy (as much).
I leave my premium gin and my glass in the freezer. There is no need to stir the gin in ice. I first pour a smidge of vermouth in the glass and swirl to cover all sides. The gin pours like syrup. I then garnish my drink with three stuffed olives. The martini is very cold, smooth, and pure.
Believe this is called a "Dukes Martini" as it is made in this style in Dukes Hotel in London.
Usually do 3:1, Plymouth gin with Dolin. Mine is usually a Gibson, garnished with cocktail onions and I make my wife a Martini with olives.
However today is my birthday, so instead of making a Martini, I'll be putting some glasses in the freezer and sharing this video with my family.🥳🍸
On the nose! 3:1 and an onion.
I like Tipsy Onions (with a tiny bit of the liquid) for Gibsons.
Happy birthday!
“Make mine a Gibson”. What excellent taste you have, sir!
If you’re adventurous or bored you can add a sprig of fresh rosemary to make it slightly herbal. And it can also look nice too since some high end bars add it to cocktails. Also easy to have a rosemary plant in the backyard for future recipes.
Anders, I did it! Made my first martini and it was truly an unexpected treat. I am a classic rye manhattan drinker and decided that for a change I wanted another simple, classic cocktail as a go-to. Thank you for removing the mystique and providing a very "martini esque" recipe-Neat, Clean Simple, and delicious.
So i've been wanting to get into home bartending when hosting. i stumbled upon your channel and instantly went down the rabbit hole of content!
My wife and I hosted our first party after moving and while I am/was confident on the cooking side of things, you and your channel really helped me be more confident behind the bar.
Still a lot to learn and absorb, but just wanted to say thank you (and Leandro) for being a part of the party and making things more accessible at home :)
Beefeater gin, a half shot of dry vermoth, stirred, served in a cold up glass (no ice) and garnished with a blue cheese stuffed olive. Heaven.
A friend of mine is with you until the olives. He substitutes anchovies for the blue cheese.
Without a doubt, the most argued recipe I've ever dealt with in cocktail making. After endless research, I happily ended up at a 2.5:1 ratio, with all other versions feeding off of that.
Thanks for another enjoyable vid, Anders. Cheers ✌
Perfect, Anders! You’re the go to TH-cam mixologist for me. Dolin is my choice as well, and love to pair it with Plymouth gin. Have also recently started to include a dash of orange bitters. Agree that the size of the drink - as with all ‘up’ cocktails - is crucial. I remember that ridiculous trend in the 90s of serving them in seven ounce fishbowls.
Been looking forward to this video ever since you teased us of your martini ratios on the “how to shop for a bar on a budget” video. Looking forward to when you go over the vesper and dirty martinis in the future, keep up the great work!
Interesting idea using both a lemon twist and an olive. The martini that I make for myself is 1:1:1 gin, and sweet and dry vermouths. It's inspired by one featured in the Educated Barfly's martini episode. Love the channel, keep up the excellent work Anders!
The 2:1:1 Perfect Martini is also an excellent cocktail, worth trying!
I highly recommend “the perfect martini” 1/2 oz dry vermouth , 1/2 oz sweet vermouth, and 2 oz of London dry. I do mine stirred, straight up with a lemon twist. Fantastic
Perfecto !!!!!!!
Oh he has a whole video on this. Complete with a fun tale about how it got brought to his attention.
I used to not like martinis. But I have a bottle of cask finished gin from a local distiller that’s (to my nose) ultra-floral. Making this recipe, with that gin, knocked my socks of with how good it was. I was stunned.
Lately I've been on a martini kick. I've been doing a 2:1 ratio using Ford's gin and Dolin vermouth, with a couple dashes of orange bitters, and depending on my mood either a lemon twist (and I rub the lemon peel all around the glass before sticking it on the rim at the end), or a couple olives. I haven't tried garnishing with both olive and lemon, but now I am intrigued...
I was doing Ford's / Dolin for a while - while I had that bottle of Ford's anyway. Because a lot of people seem to recommend Ford's. And it was good. But a buddy of mine who really likes Gin came over and brought Hendrick's, another version of Hendrick's and Nolet's. Kinda weird to bring that much Gin now that I think of it. Anwyay, in a head to head taste test, I found Ford's to be a little harsh compared to the others. I like a Hendrick's / Noilly Prat now. Just something you might want to try . . .
And I am also going to try lemon + olive. Kinda thought it should be one or the other.
The loveliest allusion to this drink I've ever heard was in the movie "Moonstruck," when John Mahoney tells Olympia Dukakis about his pursuit of much younger women. "Then she figures out I'm just this old gasbag, and she's as bright and fresh and full of promise as moonlight in Martini.". Isn't that pretty picture?!
Prior to this I was not a fan of Martinis but this is my new favourite cocktail to make at home.
A neat prohibition era recipe for the martini (passed down from my great-grandfather who was an influential boston lawyer who happened to make bathtub gin) was a 4:1 martini with a barspoon of sweet vermouth floated on top because the bathtub gin wasn't very good and needed some masking.
I heard 2 interesting theories on the Bond thing: he ordered them shaken either to dilute more and help him keep his wits about him or as a code to the bartender he’s in cahoots with to secretly serve him water. Interesting theories!
Your first comment I agree with. Ian Fleming was a cocktail aficionado and would have known that stirring was preferable. It's therefore logical that Bond deliberately went for the additional dilution. The Vesper MartinI also calls for a mix of gin & vodka, resulting in a lighter taste but not as devoid of flavour as 100% vodka would be. 7:28
I had read that Ian Fleming wanted to show that his character James Bond was cold and brutal. Ian Fleming knew what a good Martini was and stirring the Martini was to avoid "bruising the gin" A vodka Martini was "tasteless" and odorless as well. I prefer my Martini with both sweet and dry vermouth and a teaspoon of olive brine with a good London dry gin.
Gonna get a bottle of Noilly Prat Dry in the mail tomorrow, so the video is timed perfectly :D
Noilly Prat is really nice!
It's VERY different from Martini & Rossi vermouth.
I like to add a dash of grapefruit bitters -- especially in the warmer months for a bit of extra citrus pop
Good call!
My style of Martini is the Smokey Martini. On the dry side, but with a tiny dash of Islay whisky.
The wet/dry distinction has always intrigued me. There was a poll on Reddit not long ago about what ratio constitutes dry v. wet and the responses were all over the place.
Lesson learned - when ordering in a bar, tell them the exact ratios you want, not "I'll have a wet Martini please"
My father-in-law liked his martinis extra, extra dry. He would stir the gin and ice, spritz the inside of the glass with one pump of dry vermouth, then pour in the chilled gin. He was a Tanqueray man and he taught me to love this classic cocktail. Great video, I can't wait to try adding the orange bitters.
Interested in today's giveaway.
I'm shocked no one has mentioned Hawkeye's martini recipe from M*A*S*H: "You pour six jiggers of gin, and you drink it while staring at a picture of Lorenzo Schwartz, the inventor of vermouth."
A shaken martini has a thin layer of ice shards on top, which has a really nice mouth feel. My drink is an extra-dry Hendricks martini, straight up with a lemon twist.
My dad only drinks two cocktails. A Manhattan in the winter (which he only makes for himself sometimes) and a “martini” throughout the year.
His order, in his own words:
Hendricks, up. Blindingly cold (the man wants to see ice chips in the glass if possible). Two cocktail onions if you have them.
Never seen him order a single other drink when we’re out
Three thumbs up .. 2 for your father and one for you. My seasonal formula.
Ice chips floating or just order it bruised if it's shaken not stirred as I enjoy!
We’ve been waiting this video for so long, thank you
Cheers!
Just discovered your channel and am addicted! Made this recipe last night and loved your ratio of vermouth to gin! Also inspired me to add a mixing glass and strainer to my home bar kit. Cheers to you both for a fun and informative channel 🍸
I loved the music on this one, and the cocktail looks amazing. Thanks as always.
Thanks!!
One of my recipes:
2oz Gin (today Plymouth)
1 dash of Peychaud’s bitters (from a large bottle)
1/4 ts Campari
1oz Dolin’s vermouth (a sloppy pour/ over pour)
1/2 oz castelvetrano olive brim
All poured over crushed ice stirred 20 sec.
Strained into a coupe/ allowing a few pieces ice to fall into the glass. Love the sound of ice hitting thin crystals
Garnished with sun flower blossom and olive.
Something, something… time to make another!!
So, dirty and wet 😊😊
Great video. Haven't had one of these for a while. A classic cocktail that you can tailor to your own taste.
I prefer gin and mixed 4 parts gin to 1 vermouth. I always shake. Never tried stirred so perhaps I'll give that a go soon. Cin cin 🍸
I put the ice in a shaker, pour in a bit of vermouth, give it one or two shakes then pour it out so what's left is only what sticks to the ice cubes. In goes the gin shake until the shaker feels really cold, pour into glass. Sometimes I'm in a lemon peel mood, sometimes olives (Manzanilla olives from my back yard cured in brine). And yeah, shaking is fine with me.
Touching on different gins might have helped for those that don’t know a lot about it. London Dry is the best to start with. I find American gin to be all over the map in terms of flavor profile, and some can really clash with the end product you are trying to create. I love the idea of increasing the vermouth ratio and the lemon twist.
An important video since many people in the 1970s, 80s and 90s were never exposed to quality cocktails after they went out of style from the mid 20th century. Great to see them becoming popular again in the 21st century
Anders, I subbed to you early on when COVID started - I really like the direction ur channel is going. History, context, controversy, and entertainment!
My favorite Gin is Citadel. It’s French. It is hard to find. It is elegant and smooth. It makes a perfect Martini.
Awesome as usual. Would love to see you make and compare the different styles. Shaken vs stirred. Vodka vs Gin. Different ratios, etc.
@1betterthanyou1 Well it started with the Martinez made with Old Tom Gin and sweet vermouth, evolved to dry gin, then evolved further to include vodka. Starting in the 1950's the Vodka Martini has been around for 8 decades. But if you prefer gin, you do you. Cheers!
The way I was taught (and this goes back to 2001 before the modern cocktail craze) was to essentially pour a little vermouth into a chilled martini glass, swirl it around the glass and tip it out. Then pour in the stirred/shaken spirit and garnish. Can't say I've experimented with wet martinis but I'll definitely give this recipe a shot.
1. Your fresh cut looks good, my guy.
2. Thank you for explaining what a wet martini is. I've wondered... though clearly not enough to look it up.
3. I'm realizing you've given me enough reason/recipes to purchase a bottle of vermouth.
Cheers.
I use a few drops and half an ounce of dry vermouth to taint the ice. I put ice in a shaker, add the bitters and vermouth, then strain the liquid into the sink. Then, I put 2-3 ounces of gin in the shaker, stir, and strain into a chilled glass. I usually use two to three olives. I like double-stuffed garlic and jalapeño olives. Winston Churchill likes gin. Mine is actually a Martini.
That is very close to my build for a martini. I like Brokers gin 2:1 or 2:1.5 with Noilly Prat and a dash of grapefruit bitters. Stirred nicely, serve up with expressed lemon oil and two olives. Elegant, simple and delicious. It is liquid modernism. Cheers.
If mies van der rohe had a favorite drink...
Love the glass as opposed to the more triangular version, seems classier!?
Anders you are SO RIGHT, that the classic Martini has gotten abused into a range of crazy cocktails.
One of the interesting things is the notion of dry (and later wet). I've heard so many stories for the origins of "dry" (as opposed to the eventual dry martini which is probably just the evolution of the martini as it went through the years and the necessity to call the original something different). One thing I've heard was "dry" was because of the use of London Dry Gin (which might imply the use of other gins back then for the non "dry" martini). Of course we are using a "dry" vermouth, and as you said this is similar to the Manhattan so that might be the key there as well. Sometimes it's best not to know and let it remain a mystery; one that requires tasting and imagination to solve.
The original martini was made with sweet vermouth as dry vermouth wasn't yet readily available in the states at the time and it was most definitely a riff on the Manhattan. The first "dry martinis" show up in the early 1900s and they are specifically referencing the use of dry vermouth. Normally they're listed right next to a standard martini still calling for sweet vermouth. Eventually a medium martini shows up, and that's a combo of sweet and dry. "Savoy" lists all three for example, though the martini with sweet vermouth is designated as sweet as opposed to just being called a martini. You're also right that London dry was not the original gin, it was the sweeter Old Tom. But the sweet/medium/dry recipes in the 1920-30s all call for dry gin, so it follows that the description comes from the vermouth used. I honestly don't know when dry started to refer to using less vermouth as opposed to dry vermouth, but my guess is that it was a post WWII phenomenon as it doesn't show up in any of the books before that.
When I'm teaching a martini, I like to tell our students it's Gin (or Vodka) and Vermouth. It then gives me a chance to explain what vermouth is, how it's made, and how it can add 'sweetness' to a martini. The more vermouth, the sweeter or wetter it is. For martinis... we're using the white, or dry, vermouth. Of course there is now a longer discussion that can be had into sweet vermouth vs. dry and perfect martinis... but we wait a couple days before that when discussing Manhattans.
Keep up the great work. We've been following you since your first couple months on TH-cam and love your content. We ask all our students to subscribe to you because of the great content on this channel. Cheers! 🥂
@brebj And what is today's giveaway?
Gin dry vermouth and olives for me served straight up .. But instead of just chilling the glass make the drink (without olives) and put in freezer the day before as well. You'll taste the difference.
I was a bit afraid - but Anders did an excellent job for the Martini Cocktail. I would prefer it in-and-out. I think the cocktail is more unique like that and has a very distinct texture and effect, what it doesn’t get when it is wetter. But these are preferences. Also: great idea to use orange bitters. If you ever make a slightly wetter Martini cocktail, always use orange bitters (the in and out version simply doesn’t need the bitters - strangely enough).
Great job!
My perfect martini:
3-4 oz of Citadelle Gin (depends on how crap the day was lol)
.5oz dry vermouth
.5oz Lillet Rose
2 dashes of orange bitters
Stir to proper dilution for being served on a rock. I’m clumsy and always make a mess with a martini glass.
I watched your video on the 'perfect martini' a long time ago. That is now my favorite version. While traveling I hit the hotel bar and had a fun convo with the bartender. I asked for a perfect martini, and they stopped, looked at me, looked around for the ingredients "yea I can do that, nice I haven't been asked for one of those in a very long time."
LOVE the graphics! Very zingy and professional. My parents were party people, and slept in late Saturday and Sunday mornings. My hungry brother and I scoured the living room for stray peanuts, chip crumbs, air temp dips and uneaten olives in the bottom of cocktail glasses. If there was gin melt water, we drank it. Can't even take the smell of a martini to this day. But enjoyed the tutorial anyway :) Very interesting.
Same as you, I prefer 2:1. That's the classic spirit-to-vermouth ratio in many classic cocktails.
When I was young if I used vermouth it was just to rinse out the glass and return the remainder to the bottle. As an old guy I've "discovered" vermouth and now drink drys and sweets by themselves. IF I make a martini it's 3 or 4 to 1. But I still drink straight or pink gin rocks out of laziness. Love your channel. I'll try the dash of orange bitters soon.
The Martini is hands down my favorite cocktail. I prefer a London dry gin (Plymouth is my fave). Extra dry, up with a twist. Perfection. Cheers!
The term dry was originally a reference type of vermouth. Wet martini mixed with sweet (Italian vermouth). A perfect martini is a fifty fifty mix of sweet and dry (French) vermouth. A dry martini uses dry vermouth. So the dry versus sweet still describes the balance.
Just as a "perfect" Manhattan"(sp) is 50 % dry and 50% red/sweet vermouth"
Thank you for clarifying the martini fog
@brebj I do not know how to dm 😭 I’m better with a jigger than a smart phone lol
Anders, Great work you're doing on your channel Keep it up! Prior to an anniversary dinner at The Mansion here in DFW-ville, I asked the waiter about their martinis: They take a chilled glass, 'rinse' it with tequila, pour in the chilled gin or vodka, and garnish with a jalapeño-stuffed olive. I've been making them for 25+ years. (Bombay Sapphire or Ketal One.) "SKOL!"
So good!
Please give us some more about martinis and also different vermouth drinks. Just discovered vermouth and looking for ways to use it the best way possible 🙌
Well “Ah”nders…you blew my mind. I definitely believe more vermouth than the classic recipe is key. But bitters?!? Lemon and olive?!? What the heck? I’ll give it a go…1.5oz Wild Roots gin, 1/3oz Dolin dry vermouth (4.5:1 ratio), 1 dash Bitter Housewife cardamom bitters, 1 peel lemon expressed, 1 martini olive…mind blown! Simple and classic with complex depth. Didn’t think you could do that. Proof again (pun intended) you are the true classic modern mixologist of our time.
I do agree a shaken Martini is a different drink, but I see this more crispy (bubbles and chilliness). I do my Martine shaken on a twist because of this, not because I’m generation of Bond, who use olives.
But to night I do Anders’s version.
I just found your show. I love your show. I will never stop watching. Thank you.
3:2 is the right for me with Beefeater/Plymouth 1:1. No bitters but a very generous "wash" of the inside of the coup with lemon zest, and the last sheet of these dropped into.
I agree that needs to be very cold but the best sip is the one in the middle. More volatile compounds, richier palate. The first sip is bitter, the last is like some jagertee.
I've always found the martini a hard cocktail to drink due to the high ABV, so I kinda avoided it. I was making it the same way as Anders made it, using a dry vermouth, as called by the original recipe. Lately I stumbled upon a video by Cara Devine from Behind The Bar, and she made a Vodka Martini using vodka and a white vermouth plus a few dashes of orange bitters. It was a game changer, as it made the drink to be more on the wetter side. That's maybe not the best way to make it, but it made me change my mind about this drink and it seems like I now finally live in peace with it 😊
I know what I am having for happy hour today. Thanks Anders for the inspiring video. Cheers!
Cheers David 🍸
I've always like martini cocktails, but for some reason I couldn't seem to get mine right for my taste. Not until I added 1-2 dashes of orange bitters, it's so little but makes a huge difference, at least for my taste. My ratio is a little different than yours, but I'll try yours and see how it goes for me!
The actual James Bond Martini from both the book and the movie is as follows:
Vesper Martini (named after his love interest at the time)
3 measures Gordon's Gin
1 measure Vodka
1/2 measure Kina Lillet (Cocchi Americano replaces Kina Lillet)
Shaken not stirred.
NOTE: You are correct, stirred is the right way to make a normal martini, the shaking it just makes it colder, (which I like) however, most bartenders don't prefer shaking because it "bruises" the gin. Also, note that Bond's Vodka martini uses both gin and vodka, 3 to 1, not just vodka ;-)
This is my first time seeing the new intro and I'm a fan!
FINALLY! Someone who actually understands the nuances of the martini. Proportions will depend on two things - the gin you use, and the vermouth you use. I love gin, but I don't love the fire in gin. It HAS to be tamed. Water will tame it. Vermouth will tame it. The amount of time on ice will tame it. How fast the ice melts will tame it. Gins have different flavors. Vermouths will have different flavors. My favorite - Tanqueray 10, Noilly Pratt extra dry, about 90 ml gin to 10 ml vermouth. 30" stir sounds right. Gin should be room temp, frozen and you get fire. Vermouth should be refrigerated. It's basically cheap white wine with botanicals added, and it does spoil. Spoiled wine = spoiled cocktail. My original bitter was indeed orange, and it makes a great martini. Latest favorite, grapefruit bitter, 1-2 drops, it replaces the lemon twist perfectly. And like you, stirred, not shaken. Shaking dilutes the gin too much giving you a cold, watery cocktail. Drink water, it's healthier. Stirring, you get proper dilution, a cold drink, and more gin flavor, and it's that flavor you are paying for. For history's sake, Julia Child loved a reverse martini. Vermouth with a hint of gin added. Not my cup of tea, but I can understand where it comes from. Again, thanks, and excellent job.
I've tried ratios from 3:1 to 10:1 and in my opinion, for my taste, 7:1 is perfect. Beefeaters London Dry gin and Dolin Vermouth.
When I bartended in college at a restaurant bar, we always had in addition to twist and olive, pickled mushrooms, and pickled onions. My preference was the mushroom.
As for dry, we had patrons asking for super duper dry. Which meant a dash of vermouth in the glass, swirl, and dump out. The rest was all gin. Those folks usually asked for a twist IIRC.
I remember being made fun of for making a martini too wet using way less vermouth than you. Nice to see classic recipe making a comeback.
Very nice job!
It's too much vermouth for my taste. I only use 1 splash (about 1/2 oz.) of vermouth for 3 oz. of gin. But, that's subject to individual taste. Sometimes I use a dash of orange bitters but most of the time I don't.
Always stirred and poured straight up with olives. (One or three olives, NEVER two!)
You did a great job on a great classic!
That’s still my favorite glass of all you have shown. So pretty.
Hurrah we finally covered it. Looking forward to dirty and perfect martinis. Loved the jazz outro too
I use 7 parts Gin, 1 part white dry Vermouth and 3 olives (in order for it to be a brunch 🙂) Sometimes I drink it dirty. I will try the bitters though...
Step one rinse cold martini glass with vermouth and dump (glass should be wet with vermouth) Step 2 add teaspoon of olive juice to glass. Step 3 Shake vodka with ice vigorously for 10-20 seconds. Step 4 pour strained vodka into glass and add 1 olive for color. That my friends is an up and dirty martini. Note to self add orange bitters to next martini. Thanks for the video!
your construction of the martini is exactly the way I prefer it. Awesome video!
I never realised people actually make martinis so dry. I've always made it 50/50 girn or vodka to vermouth maybe 60/40 occasionally.
I also love me an elderflower martini. 1 1/2 oz vodka, 1 1/2 oz Vermouth, 1/2 oz elderflower liqueur.
I just want to say - I truly enjoy your videos and shout out to Az for her talents as well. Cheers!
Finally, the wait is over. Thanks for this, Anders!
Welcome back Anders, it's friends
2:1 ratio with Beefeater 24 gin and Noilly Pratt dry vermouth. 2 dashes orange bitters. best thing I've ever drank
So I have a small bottle of Botanist, as I love all things Islay. Never was a gin drinker so tried a G&T first. Discovered I don't particularly care for tonic. So I got a small bottle of dry vermouth and will have my first martini tonight. We'll see.2:1 with orange bitters and lemon peel. Will let you know.
i thought the idea of an equal parts martini was silly until i tried it, now its my favorite
I've just tried a martini with fresh cassis leaves crushed inside the mixing recipient: gorgeous.
Tomorrow I'm trying an campari spriz with fresh rosemary and pink garepefruit.
Btw, you should do a "spring fresh things cocktails episode"
Very well said great video, that’s a proper Martini at least in my books the way I was taught and to serve to the general public well done.
I've written pages on this. This is a really good take on one kind of martini. In general, a martini is 1) white liquor, no less than 50%, Gin, Vodka, Taffel Aquavit, or something else, 2) Vermouth or a similar herbal concoction: Lillet, Suze, something like that, no more than 50%. 3) citrus peel and / or something pickled: olive is classic, but gherkin, Jalapeño, onion, fresh pickled hazelnut all work, and, optionally 4) bitters or something like - this is where olive brine can come in. Dry, Sweet, Chambray, Rossa, doesn't matter - any vermouth or aromatized wine fits the bill.
I used to be with you on scoffing at appeltinis and the like, but then someone, de Groff or Reagan, I think, pointed out that if it gets more people interested in craft cocktails, this hurts the martini sensu strictu... how? Not at all. It's more folks drinking what they like at the bar. Good for them.
Ridiculous. It's just 3:1 gin or vodka and dry vermouth. End of story. Written pages, hahaha...
love the nice cut glass
I love a 3:1 Gin Martini with Brooklyn Gin and Carpano Dry, 1 dash of fee brothers Orange bitters and a lemon twist.
But my new favourite is 4 parts of No 3 Gin, and 1 part Noilly Prat. No bitters, just a lemon twist.
5 questions: 1. Gin, 2. Stirred, 3. Dry, 4. Up, 5. Twist. I do like bitters in my martini (orange is classic, but fun to try others- I had celery bitters at Ramos Gin Bar in N.O. When using a solid vermouth (Dolin Dry, Noilly Prat Dry), I like 5:1. With an artisinal vermouth, 50/50 or maybe 2:1 (total of 3 oz.). My favorite recipe is the Dale DeGroff recipe- 50/50 + perfect. 1.5oz oz London dry gin, 1 oz Cocchi di Torino, 0.5 oz Dolin dry, 1 dash Dale DeGroff bitters, stirred (always!), and an orange (!) twist.
Ahh, my go-to Friday afternoon cocktail. Superb. I like to use onions plus olives, aka Gibson/Martini, getting my vegetables in. Stirred is definitely the way to go, I used to get taken in by the 007 propaganda at some point but discovered that stirred is much better. Sometimes though I substitute the Vermouth with Lillet Blanc, that's fun too. Cheers.
Think we've got similar tastes - was tempted to turn this one into a Gibson. Cheers Alfred
My Martini for the missus is 2.25 oz gin (she likes The Botanist from Islay), 0.75 oz Noilly Prat blanc, 0.25 oz olive brine, lemon bitters. Stirred on ice and strained, 4 olives, spritz of lemon oil on the top. I recommend against the bottled olive brine - way too concentrated and salty. I just use the brine from the olive jar. So to answer the ratio question, 3:1 for Mrs. T'Kenga.
There is an old joke that in WW2, pilots emergency pack included the supplies to make a Martini. The rationale was that after you crashed, you would take out your emergency pack and begin to make a Martini. Within 2 minutes, someone would come along and tell you that you don't know how to make a Martini, and you would ask them to rescue you.
4:1 Dry, Dirty, Vodka Martini. Shaken to get it very cold and dilute a little more. A martini was the first drink I learned to make
And I agree 100% on small cold martini >>> large warm one. I tell people when I mix this up for them that they have a maximum of 1 hour to drink it, no matter the size
4:34 the fact that Mr.Bond specifies it means it’s a stirred drink that he is altering.
Not to pull rank, but if Dale DeGroff says a Martini is only a Martini if contains gin and vermouth, I'm going with him. I like a Beefeater 5 to 1 with the Dolin Vermouth. I like two olives and a couple slices of pickled hot peppers. I'm on the fence about shaken vs. stirred. Stirring gives more body (why you don't sip a Martini, you "take a bite of it") but I like it really cold, too.
Any way, you are doing the Lord's work here, and I greatly appreciate it.
Excellent choice in background music 👌🏻👌🏻👌🏻
It is a very useful video. Most people equal martini with James Bond, but it's much wider drink
Fascinating how recipes change.
Back at the turn of the century in London, we would add a shot of
vermouth to the ice, stir and then pour off just leaving a tiny coating on the ice for stirring in the gin. So maybe a 98/2 ratio
I’d love to know more about selecting the right fin for dirty martinis. Thanks a bunch, cheers.