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! 😊
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.
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.
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).
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.
Amen to itty-bitty martinis, No go to ‘big warm martini’. This is why I love making martinis or cocktails at home. I’m finding more and more that the general bar (emphasis on general) do not know how to make martinis or cocktails for that matter. Thank you so so much for sharing your knowledge… I can’t begin to express my gratitude!
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 :)
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!
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.
I don't like martinis.... until I realized I don't like the way I WAS making martinis. So I made this one right along with you, including the orange bitters, olive, etc. 😮Ok, this is good. This is waaaay better than whatever I was doing before. THANK YOU. Now I like martinis.
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
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.
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.
Would love to see another martini themed video with variations, e.g. blanc vermouth, gin + vermouth pairings you like, or improved recipes with a 3rd component (Benedictine, etc). Definitely a diplomatic approach. Great video as always.
Agreed on this - When you lead in with all the different ratios, I was hoping there would be some compare and contrast between the different recipes. I'm also a big believer that which gin you put in a (gin) martini can have a pronounced effect on the final drink, mostly because there are so few ingredients in one, so a comparison of different gins (i.e something like Hendricks vs a true london dry gin) would have been interesting as well.
Finally! Been waiting for this episode for so long and it didn't disappoint! Instant classic! My take away is your brilliant quote "I would rather have a second small cold martini than a large warm martini" - 👌 Cheers Anders and Az, have a wonderful weekend! 🥂🍸
I have been 'arguing' with few idiots online recently who complain their glasses 'aren't full' when they order drinks at a bar. And so they feel cheated. Sorry, just had to get this of my chest. Because, warm martini.
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.
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!"
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.
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 😊😊
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!
Made my first ever martini last night and just saw this vid this morning so I will have to try again :) I also made a small one and halved the recipe so I appreciate your measurements!!
The best Martini is the one you like drinking the way you like drinking it. A couple weeks ago I had somebody order a gin martini stirred up in a rocks glass with a sugar rim and an orange slice.
Add ice and Leonce Vermouth to shaker. Shake and then strain out liquid. Add Gin (Isle of Harris) and celery bitters to the ice. Stir and strain into glass. Lemon twist and if I want more savory elements, I add homemade pickle brine.
Also would like to add. 1) Thank you for your videos...they're excellent! 2) Thanks for finally tackling the martini and hope you cover more history and variations (like the Vesper or even the Aviator.) and 3) for an idea, how about throwback cocktails from the 60's and 70's that have disappeared (probably for good reason) like the Harvey Wallbanger, Grasshopper, ...and later Skip and Go Naked or Screaming O.
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.
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.
This is fun. I love learning about some of the "main" cocktails. I love gin and vermouth. Do you have a vermouth video...if not that would be a good video. I am still not sure about vermouths.
@@AndersEricksondon't forget to talk about Bonal if you're doing a fortified wine segment! My favorite substitute for anything that calls for sweet vermouth :) Gran Bassano is also fantastic for any thing that asks for a blanc style, like Mata Blanco or Lillet Blanc.
James Bond wanted a shaken martini bc it dilutes the drink like you said… but more specifically it was bc he was working and had to be aware of his surroundings but at the same time he needed to blend into the crowd. If he wasn’t drinking he would have looked suspicious so shaken to dilute it and he sipped it while he did business! Someone told me that story when learning about martinis and I always loved it. Thought I share. Cheers! Love these videos!
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 🍸
Anders, I subbed to you early on when COVID started - I really like the direction ur channel is going. History, context, controversy, and entertainment!
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
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.
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 🍸
My current favorite is a dirty martini with Bertha's Revenge Small Batch Irish Milk Gin. I use 2.5 oz gin, 0.25 oz dry vermouth, 0.25 oz olive brine, lemon oil and olive garnish (stirred and served up). The cumin in the gin works really well with the saltiness of the brine. I may increase the vermouth to see how the flavor changes but right now it's a solid drink for me and my partner!
Great video! Personally I prefer these kind of videos, where you talk about 1 single cocktail, going in detail and talking a bit about the history as well. Also like a lot the booze tasting, like those you did on rum and mezcal. Hope too see more of these 2 types! Cheers!!
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.
Great coverage of all the bases. The martini is one of the most personal cocktails. Every flavor is right out there, nowhere to hide, so different proportions or different brands have an enormous difference in flavor. The best martini is the one you make for yourself after trying dozens of combinations. Other people's martinis...stink. Happy hunting. Cheers!
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.
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.
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.
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!
@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!
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 🙌
THANKS!!! Definitely will try this because I've been doing the whole "Bond" thing. I DO HAVE AN INTERESTING ONE I LEARNED IN ASPEN SKIING. A 0079!! Super super nice and intricate.
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.
Funny you mention the tiny martini. There’s this one bar in my city that makes a full martini, pours roughly half of it into a small martini glass and the rest into a carafe that they put on ice. So you drink your tiny martini then when you’re ready, you’ve got another ice cold one ready to go.
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!
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! 🥂
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."
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.
Oh do I love Martinis and in moderation of course!! 6:1!! That's my preference with a London Dry Gin, very Juniper forward! Stirred, never shaken and 2 dashes of orange bitters! I also love a lemon garnish. I use what I can get here for Vermouth and usually it's Noilly Prat Dry Vermouth or a beautiful Esquimalt Dry Vermouth - made locally!! I adore the small Martini like you have made here Anders! This amazing cocktail stays bracingly cold made this way and a Martini must be bracingly cold!! Once in awhile I like a Martini on the rocks but usually I like the Martini up in a glass similar to what you are using here!! Fabulous video! Cheers!! 🙂
I go through gin a bit fast to constantly buy Hendricks which is one of my favorites. In the price range of Gordon's, Tanqueray, Bombay, what gin would you recommend for a martini? Thank you!
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.
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'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."
Absolutely the correct way to make a Martini I go 2 oz gin 1 oz vermouth. The key for me is to stir as the best Martinis have what I would describe as almost a viscous texture totally lost by shaking.
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.
Okay, where do we start? First, Gin? Yes please…Tanqueray. Dry? Yes. Dirty? Yes please and three large olives 😊 oh and stirred not shaken. Love your channel!!!
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.
Thanks for this one. The orange bitters were just perfect. And that ratio is great, made a super smooth martini. Not my favorite drink but certain much more palatable now.
Awesome Video Anders. The Martini is my favourite cocktail and you nailed it! I typically like it perfect with a fresh bottle of vermouth.. but had it wet today Tanqueray 10 and Dolin.. 👌top class.. had to have a second! Thanks for an awesome channel..
I'm a third way into your video and I just had to pause and let you know how much I enjoy your oratory, your researched knowledge, and overall pleasantness that you bring to the craft.
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"
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.
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"? 🙂
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.
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.
i thought the idea of an equal parts martini was silly until i tried it, now its my favorite
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).
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.
Amen to itty-bitty martinis, No go to ‘big warm martini’.
This is why I love making martinis or cocktails at home. I’m finding more and more that the general bar (emphasis on general) do not know how to make martinis or cocktails for that matter.
Thank you so so much for sharing your knowledge… I can’t begin to express my gratitude!
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 :)
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!
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 ✌
My style of Martini is the Smokey Martini. On the dry side, but with a tiny dash of Islay whisky.
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.
I don't like martinis.... until I realized I don't like the way I WAS making martinis. So I made this one right along with you, including the orange bitters, olive, etc. 😮Ok, this is good. This is waaaay better than whatever I was doing before. THANK YOU. Now I like martinis.
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
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.
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.
Would love to see another martini themed video with variations, e.g. blanc vermouth, gin + vermouth pairings you like, or improved recipes with a 3rd component (Benedictine, etc). Definitely a diplomatic approach. Great video as always.
Great idea
Agreed on this - When you lead in with all the different ratios, I was hoping there would be some compare and contrast between the different recipes. I'm also a big believer that which gin you put in a (gin) martini can have a pronounced effect on the final drink, mostly because there are so few ingredients in one, so a comparison of different gins (i.e something like Hendricks vs a true london dry gin) would have been interesting as well.
Finally! Been waiting for this episode for so long and it didn't disappoint! Instant classic! My take away is your brilliant quote "I would rather have a second small cold martini than a large warm martini" - 👌 Cheers Anders and Az, have a wonderful weekend! 🥂🍸
Cheers Dimitar - enjoy your weekend too!
I have been 'arguing' with few idiots online recently who complain their glasses 'aren't full' when they order drinks at a bar. And so they feel cheated.
Sorry, just had to get this of my chest. Because, warm martini.
Of course, if you're paying $12 a whack for them at a bar, the equation changes somewhat.
@Charles Olsen, I wish it was just $12 instead of $18. Cheers 🥂
@@aliciaholborn6748 Just in Boston and $22 each :(
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.
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!"
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.
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 😊😊
I loved the music on this one, and the cocktail looks amazing. Thanks as always.
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!
Made my first ever martini last night and just saw this vid this morning so I will have to try again :) I also made a small one and halved the recipe so I appreciate your measurements!!
The best Martini is the one you like drinking the way you like drinking it. A couple weeks ago I had somebody order a gin martini stirred up in a rocks glass with a sugar rim and an orange slice.
Add ice and Leonce Vermouth to shaker. Shake and then strain out liquid. Add Gin (Isle of Harris) and celery bitters to the ice. Stir and strain into glass. Lemon twist and if I want more savory elements, I add homemade pickle brine.
Also would like to add. 1) Thank you for your videos...they're excellent! 2) Thanks for finally tackling the martini and hope you cover more history and variations (like the Vesper or even the Aviator.) and 3) for an idea, how about throwback cocktails from the 60's and 70's that have disappeared (probably for good reason) like the Harvey Wallbanger, Grasshopper, ...and later Skip and Go Naked or Screaming O.
I'm pretty sure Anders already covered both the Vesper and the Aviator :)
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.
Love the glass as opposed to the more triangular version, seems classier!?
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.
This is fun. I love learning about some of the "main" cocktails. I love gin and vermouth. Do you have a vermouth video...if not that would be a good video. I am still not sure about vermouths.
I've got a video on sweet vermouth cocktails, but one just focused on the vermouth is a great idea - Cheers
@@AndersEricksondon't forget to talk about Bonal if you're doing a fortified wine segment! My favorite substitute for anything that calls for sweet vermouth :)
Gran Bassano is also fantastic for any thing that asks for a blanc style, like Mata Blanco or Lillet Blanc.
@@AndersErickson A video about vermouths would be fantastic! hope you make one.
James Bond wanted a shaken martini bc it dilutes the drink like you said… but more specifically it was bc he was working and had to be aware of his surroundings but at the same time he needed to blend into the crowd. If he wasn’t drinking he would have looked suspicious so shaken to dilute it and he sipped it while he did business! Someone told me that story when learning about martinis and I always loved it. Thought I share. Cheers! Love these videos!
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 🍸
Anders, I subbed to you early on when COVID started - I really like the direction ur channel is going. History, context, controversy, and entertainment!
I just found your show. I love your show. I will never stop watching. Thank you.
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.
Or a garlic clove. 👍
Prior to this I was not a fan of Martinis but this is my new favourite cocktail to make at home.
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.
Sweet vermouth?? I just threw up in my mouth.
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.
We’ve been waiting this video for so long, thank you
Cheers!
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 🍸
My current favorite is a dirty martini with Bertha's Revenge Small Batch Irish Milk Gin. I use 2.5 oz gin, 0.25 oz dry vermouth, 0.25 oz olive brine, lemon oil and olive garnish (stirred and served up). The cumin in the gin works really well with the saltiness of the brine. I may increase the vermouth to see how the flavor changes but right now it's a solid drink for me and my partner!
Great video! Personally I prefer these kind of videos, where you talk about 1 single cocktail, going in detail and talking a bit about the history as well.
Also like a lot the booze tasting, like those you did on rum and mezcal.
Hope too see more of these 2 types! Cheers!!
That’s still my favorite glass of all you have shown. So pretty.
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.
2:1
Gin
Couple of dashes of orange bitters.
Lemon twist.
Serving of olives or other snacking pickles on the side.
@brebj
DM deez nuts.
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.
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!
Great coverage of all the bases. The martini is one of the most personal cocktails. Every flavor is right out there, nowhere to hide, so different proportions or different brands have an enormous difference in flavor. The best martini is the one you make for yourself after trying dozens of combinations. Other people's martinis...stink. Happy hunting. Cheers!
I just want to say - I truly enjoy your videos and shout out to Az for her talents as well. Cheers!
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.
Hurrah we finally covered it. Looking forward to dirty and perfect martinis. Loved the jazz outro too
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.
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.
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!
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!
I know what I am having for happy hour today. Thanks Anders for the inspiring video. Cheers!
Cheers David 🍸
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 🙌
This is so delicate and educational, how pretty and what a difference subtlety makes
THANKS!!! Definitely will try this because I've been doing the whole "Bond" thing. I DO HAVE AN INTERESTING ONE I LEARNED IN ASPEN SKIING. A 0079!! Super super nice and intricate.
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.
Good Day Sir, Thank You for the Sips and Tips!!! it inspires me a lot!!!
Funny you mention the tiny martini. There’s this one bar in my city that makes a full martini, pours roughly half of it into a small martini glass and the rest into a carafe that they put on ice. So you drink your tiny martini then when you’re ready, you’ve got another ice cold one ready to go.
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!
your construction of the martini is exactly the way I prefer it. Awesome video!
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?
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."
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.
Oh do I love Martinis and in moderation of course!! 6:1!! That's my preference with a London Dry Gin, very Juniper forward! Stirred, never shaken and 2 dashes of orange bitters! I also love a lemon garnish. I use what I can get here for Vermouth and usually it's Noilly Prat Dry Vermouth or a beautiful Esquimalt Dry Vermouth - made locally!! I adore the small Martini like you have made here Anders! This amazing cocktail stays bracingly cold made this way and a Martini must be bracingly cold!! Once in awhile I like a Martini on the rocks but usually I like the Martini up in a glass similar to what you are using here!! Fabulous video! Cheers!! 🙂
I am excited and relieved to see that (a) you finally did a martini video and (b) you got your haircut. Both look sharp.
Haha thanks Tom - such a refined cocktail requires making an effort
I go through gin a bit fast to constantly buy Hendricks which is one of my favorites. In the price range of Gordon's, Tanqueray, Bombay, what gin would you recommend for a martini? Thank you!
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.
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.
2:1 ratio with Beefeater 24 gin and Noilly Pratt dry vermouth. 2 dashes orange bitters. best thing I've ever drank
This is my first time seeing the new intro and I'm a fan!
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'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."
Well done! Love the history and craftsmanship of the cocktails.
I’d love to know more about selecting the right fin for dirty martinis. Thanks a bunch, cheers.
Thank you. Thank you. Thank you. I have been waiting for this since you started.
Always fascinated by how Anders vibe changes depending on if he wears a hat or not
Absolutely the correct way to make a Martini I go 2 oz gin 1 oz vermouth. The key for me is to stir as the best Martinis have what I would describe as almost a viscous texture totally lost by shaking.
Thanks!!! I asked you for martini and you answered!! I'm going to try my first one w beefeater, then the botanist.
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.
Okay, where do we start? First, Gin? Yes please…Tanqueray. Dry? Yes. Dirty? Yes please and three large olives 😊 oh and stirred not shaken. Love your channel!!!
What perfect timing! I picked up my first bottle of vermouth just a couple days ago, and I'm looking forward to playing around with it this weekend.
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.
Hey Anders, I just tried three dashes of orange bitters in my martini. Quite revelatory! Thanks. I will always use this from here on. Thanks again!
Thanks for this one. The orange bitters were just perfect. And that ratio is great, made a super smooth martini. Not my favorite drink but certain much more palatable now.
I can't believe I never saw the glass in the bear's nose. Brilliant!
Awesome Video Anders. The Martini is my favourite cocktail and you nailed it! I typically like it perfect with a fresh bottle of vermouth.. but had it wet today Tanqueray 10 and Dolin.. 👌top class.. had to have a second! Thanks for an awesome channel..
That cocktail was very elegant!
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.
I'm a third way into your video and I just had to pause and let you know how much I enjoy your oratory, your researched knowledge, and overall pleasantness that you bring to the craft.
Plus, he can be hilarious!
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"
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.
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