Dear Stanley, when I begun my cooking apprenticeship, in the early 60s; I also worked in the 5-star cocktail bar for extra income. The hugely experienced Head Barman who mentored me was a wealth of sage advice on all things 'cocktail'. Appropo of the 'Martini' I was advised to buy myself a 'personal' 1.25L bottle of Noilly Prat dry vermouth when I reached legal drinking age. I was told that bottle of dry vermouth, if used correctly, should last me all my 'Martini' drinking life, when drinking them on my own, of course. What my 'alcohol mentor' didn't mention were the 'snags' of one's life expectancy and levels of solo drinking. My personal dry vermouth bottle lasted me until I was 47-years old. My second personal bottle of Noilly Prat has served me well, except I'm fast approaching 70 and one fears that I may have to crack a third bottle and, probably, Will what's left of it to a younger family member. Near the end of bottle No. 1, I took to decanting small amounts of Noilly Prat to a tiny perfume bottle 'atomiser'. A single, brief 'pump' of the perfume bottle added, I discovered, just the right amount of dry vermouth to my 'Martini' jug or shaker with no need to pour off any excess vermouth. This is a true story and one that I consider to be my greatest contribution to the advancement of the human race. 😉 Cheers, Bill H.
@@johnprendergast7085 G'day John, thank you for your kind response. If I can help any one through this utterly crazy world via the perfection of a good Martini, then my life has been of some value. Cheers, Bill 😉
A few things I've learned about gin martinis by watching bartenders in Ginza and, well, drinking a lot of them over the years. 1 - If you want to get very serious, you can store the gin in the freezer - but if you do, be sure to add 50% room temp gin as well or the aromatics will suffer (good opportunity to mix gins here...) 2 - After having an excellent martini at Bar Mori in Ginza, I now add a drop of lemon bitters to the ice 3 - Ueno-san at Bar High Five adds about a jigger of vermouth to the ice in the mixing pitcher, stirs a few times to coat, and then dumps the vermouth. 4 - Ueno-san also twists a lemon peel near (not over) the glass just before serving to increase the lemon aroma without adding bitterness to the drink. This is an extra step, but if you are aiming to impress - it will impress. 5. Excellent gins include: blend of Sipsmith & No. 3(Bar Mori), Nolets, Old Raj (either proof), Monkey 47 (either alone or mixed with a london dry). Japanese bartenders seem to prefer Beefeater 6. Excellent Vermouth - Doiln, Noilly Pratt, Vermouth Routin (good luck finding that, but it's amazing) 7. Don't stir like Stanley in this video. Keep the bar spoon against the glass of the pitcher and rotate the ice. The whole purpose of stirring, rather than shaking, is to blend the alcohols without adding ice chips or clouding the drink - clanking away like he does here just defeats the purpose. 8. The best martini I have ever had is at the Bar Hemmingway at the Ritz in Paris. After several visits over years, I finally asked which gin they used in their EUR30 cocktail - it's GORDONS. YOU READ THAT RIGHT. Do not be afraid of Gordon's - it is a fantastic gin for martinis. Not sure it's worth EUR30, but it's a helluva drink.
Wow a fantastically detailed report. As someone early in my martini adventure you have given me a lot to work with. But yes Gordon's is the benchmark of gins to which all other gins can be compared
G'day Rick, I'm certain that any Japanese university will just hand over a pre-signed PhD in Martiniology. Afterall, you've put in the hours and the money. Oh, no one should never underestimate Gordon's Gin. My favourite European bar is Harry's Bar in Venice, if you can call six stools at the tiny bar a bar. It was good enough for Hemmingway to become a regular customer and that's good enough for me. They use Gordons when a martini gin is not specified. The barmen there are all true artists. As for my favourite watering hole in Paris it's Harry's New York Bar (no relation to above). Once again all the barmen are artistic specialists and worth their weight in Krug! Gordon's invention of the twin 1.25L bottle pack is the pinnacle of the Duty Free world and well worth every penny. By the way a 700ml bottle of Gordons here in Tassie is just over 28 Euros. Such is the way of the world. Don't you just love how, several years ago the 'hard liquor' industry almost secretly reduced their standard bottle size from 750 to 700 mls. Well, they did outside of US, as far as I know. Finally, Europe would be a better place right now if Putin just sat down in a good bar and quietly, slowly sipped a great drink. The Russian drinking problem is they take hideous or fantastic vodka and gulp it down in one shot. No wonder he's always angry or insane or both! Cheers, Bill H.
@@fugu4163 G'day Fu Gu, I'm not sure when Harry's New York Bar opened but it was a long time ago and it was open all through the Nazi occupation. By the way, there is no connection to the famous 'Harry's Bar' in Venice, it's just a coincidence of history. Sadly, I haven't been there since 2015 but it's sure on my Parisian 'bucket list'. Cheers, Bill H.
G'day Rick, Thought I'd add a bit more info. Thank you for the intel on bars in Tokyo; a place I'll never see. Oh, I'm shy of no gin, each has its application. I like Gordon's, and it's classy relative Tanqueray London Dry which, many say, is a much softer choice for the first Martini of the morning; if you are having a pre-luncheon drink for a meal starting at noon; or when ever your drinking time starts. You are right about being gentle with the botanicals of a good gin, they are easy to overwhelm which is why I avoid flavoured gins, even Gordon's Lemon or Orange Gin, etc. Similarly, I will tolerate a discreet twist of a young lemon peel but never take olives, stuffed or otherwise in my Martini. Olives are great food but their processing is way too brutal when dealing with subtle gin tastes and aromas. If one must use olives a good idea is to remove the fluid they come in and replace it with a good, strong gin and let them steep for 14 days or so. Then knock yourself out! I have two favourite 'overseas' Martini venues: Harry's New York Bar in Paris and Harry's Bar in Venice. (No connection between the two, by the way, according to 'Italian Harry' who assured me of this.) Amazingly, I met him in 2015; a very old man. We were booked in for dinner the next night. On this occasion we just happened to be nearby when the heavens opened so we ducked into Harry's Bar to get out of the rain... any excuse! He spotted my RAAF lapel badge and came over to thank me for the Royal Air Force protecting Italy. Even though Australian squadrons did operate out of Italy, I didn't have the heart to correct this fragile gentleman. When my wife and I went back there for dinner the next night, he gave us the bench seat on the far wall - the best seats in the house. We got the most amazing, magnificent service from one of his senior waiters who had lived in Australia. The food, the drinks and the wine list were purely exquisite. No matter what our American cousins may claim, writings of the original owner and all the current staff say a particular barman at Harry's New York Bar in Paris first concocted the 'Bloody Mary' and took it with him when he relocated to New York. To this day they serve all their Bloody Mary drinks without any 'horticultural' embellishment. No celery, parsley, no %*&#@+ umbrellas etc. Just good tomato juice and Ambassador or 'Stoly' vodka; higher the proof the better. Cheers, and all the best. Bill H. P.S. Hemmingway should have many bars named after him. He frequented both of the 'Harry's' establishments mentioned in this comment. BH
I can’t believe no one weighed in with Dorothy Parker’s famous rhyme: I like the occasional martini, Two at the very most, Three I’m under the table, Four I’m under the host! 😂
Nice work Stanley. My preference is The Botanist (an astonishingly tasty and pure Scottish gin), Lillet Blanc stirred (the number of stirs is commensurate with the number of years you have been alive) and poured over two (never three or any odd number) rinsed tiny pimento stuffed green olives, or if in warmer temps, a lemon (skin only) in a chilled Martini or Coupe glass. Well done sir.
I was an old school bartender. I was taught to add vermouth by turning the spout around, covering the end with my finger, and letting one drop come out of the "air vent". Done!
Perhaps the martini is also infused with the soul and personality of the person mixing it. If so, this will be the best martini ever. Mr. Tucci , you are one of my idols, you are briliant, funny, talented, and classy. I want to party with you sir ! 😁
Very nice. My first martini was at the Dukes Hotel bar in London in 2000. The bartender, Gilberto Preti, was well-renowned. He had a special way of serving it. We were seated in a classic British drawing room and he brought in his "now famous Martini trolley" The gin was kept in a freezer. He added no ice (He said it "bruised" the gin) ) It was light on vermouth but not as light as yours. The martini had a lemon twist only. On the side was a tray of cashews and olives without pimentos (I like the pimento) He told us to chew up a cashew, and while it was still in our mouth chew up an olive and while all that flavor was in your mouth, take a big sip. It was delicious. Of course it cost 18 pounds in 2000 which is about $44 in today's dollars. I like about a 4/1 ratio and sometimes with a dash of orange bitters.
Love Stanley. Just finished his book and I just did this Martini last weekend. Funny that he actually made this video without having all the bar tools in place. Winging it!
I like how he tries to play off like he doesn't clearly think that much of Ryan Reynolds' acting. Also, the image of his child bar backs prepping garnishes and running off with strainers.
Stanley, I love that you are using Dolin dry and Aviation Gin. Pretty much my favorite martini. Here's a suggestion on the ratio. For me, 3:1 is perfect with a lemon twist. It's amazing!!!
Agree. The purpose of the vermouth is to cut the bite of the gin. The whole macho waiving the bottle over the gin thing fails to realize that the point is not to prove you can take a shot of gin (anybody can do that) but produce a great drink. Likewise, lemon twist for me, rubbed on the rim and then floated in the glass.
Stanley “” Don’t Tilt The Camera 🎥 Down “” Camera 🎥 Girl “” But The Glare “” Stanley “” I Forgot The Kids Polished My Head This Morning With This New Product Called Super Head Shine””
Mr. Tucci, you are looking well, sir. I recommend the book 'Martini' by Frank Moorhouse. It changed my view on this excellent drink. I now prefer a 'wetter' Martini harking back to the 30's. Great book, great drink, and my wife an I watch everything you do.
Once opened always store vermouth in the refrigerator. It goes bad quickly at room temp, and is key to a good martini. 3:1 gin:vermouth is the appropriate proportion, but to each their own
Stanley - you're forgiven for not having a strainer. Just rinsing the ice with the vermouth is definitely the way to do it. Don't leave the gin in the ice so long, though. It'll get too much water. Keep the gin in the freezer, stir 20 times with the vermouth'd ice. Pour. Twist the lemon peel on top. Done. A serious drink.
A little too light on the Vermouth IMHO. A classic Martini from everything I've researched is anywhere between 1 part Vermouth, 3 parts Gin, down to 1 part Vermouth, 10 parts Gin.
Check out David Embury's book The Fine Art of Mixing Drinks. It was the basis for the drinks I was taught by the golf course bartender in 1958, when I was 6. I still make them that way today. Pay special attention to his claim; 'it's not a martini if you can't taste the vermouth.' By the way, Aviation gin is wonderful.
La famiglia mio sono di Camporeale Sicilia, but I am a potter who lives in Oregon where up the logging road, on my little hill in the woods, I prepare all the great recipes that my grandparents taught me. I am loving the new series, Stanley. Thank you so much for uniting us better than Garibaldi ever could. Your parents are adorable. But I have to ask, did your mother tell you it was OK to talk with your mouth full? Sei un ragazzo cattivo! 😂 That’s the only note I have to give you. Ciao da Newport, OR. C’è vediamo dopo
No, once you've substituted the main ingredient with something not even close, then it's not a martini. That's like making a margarita with rum, it's not a margarita anymore.
Epic. This should be called the « Tucci improvised Martini sbagliato » or the « Tucci messy Martini ». I would suggest to get the glass ice cold beforehand. Other than that, it’s quite the perfect authentic Dry Martini cocktail. If properly mixed in the mixing glass, no resting time is needed, though. Unless you want to dilute it…
@@larrysmith2638 Agreed, I don't think drinking a straight shot makes one an alcoholic any more than drinking a mixed drink, but a cocktail is a mixed drink, not just a slug of booze in a martini glass.
Thanks for all the love and support. I am blown away by the love from ya'll. I know these are hard times but with love and faith we shall all see the light again 🥰❤️❤️. Love you 🤗...
As a Professional Actor Stanley Tucci Would Hear From The 1st. A.D. “Rolling “ Which Would Be His Cue Which is Repeated By Assistants So This is Why Stanley Tucci is Asking “” Are We Rolling “” ?
Everyone do have their own ratios and recipe for their favorit gin martini i guess. First of Aviation gin are a very nice gin but i prefer to store it in the freezer and are using an icecold mixing glass and glass to serve it in. My ratios are five parts gin and one part vermouth and two dashes of orange bitters. It is actually a hotel in London that first came up with those ratios and not me.
Mr Tucci, I love your food videos, but I must protest. In a true Martini there is NO repeat NO place for ice! Ice cold gin and a tiny drop of vermouth is ALL you need in the glass.
You are so quite on audio that I applied the closed caption effect. When the CC wouldn't pick up the amount of vermouth used, I said the H*** with it and poured myself a "nice amount of" Maker's Mark. Take that Ryan Reynolds!
He makes a martini like I do! Hand strainer, ice on the floor, deadly accurate pours!! Well done!
Dear Stanley, when I begun my cooking apprenticeship, in the early 60s; I also worked in the 5-star cocktail bar for extra income. The hugely experienced Head Barman who mentored me was a wealth of sage advice on all things 'cocktail'. Appropo of the 'Martini' I was advised to buy myself a 'personal' 1.25L bottle of Noilly Prat dry vermouth when I reached legal drinking age. I was told that bottle of dry vermouth, if used correctly, should last me all my 'Martini' drinking life, when drinking them on my own, of course.
What my 'alcohol mentor' didn't mention were the 'snags' of one's life expectancy and levels of solo drinking.
My personal dry vermouth bottle lasted me until I was 47-years old. My second personal bottle of Noilly Prat has served me well, except I'm fast approaching 70 and one fears that I may have to crack a third bottle and, probably, Will what's left of it to a younger family member.
Near the end of bottle No. 1, I took to decanting small amounts of Noilly Prat to a tiny perfume bottle 'atomiser'. A single, brief 'pump' of the perfume bottle added, I discovered, just the right amount of dry vermouth to my 'Martini' jug or shaker with no need to pour off any excess vermouth.
This is a true story and one that I consider to be my greatest contribution to the advancement of the human race. 😉 Cheers, Bill H.
You sir, are a gentleman and thank you for taking the time to guide us all.
@@johnprendergast7085 G'day John, thank you for your kind response. If I can help any one through this utterly crazy world via the perfection of a good Martini, then my life has been of some value. Cheers, Bill 😉
Bless you, Bill
Your shared wisdom and grace have annointed my liquor cabinet and soul!
What a fantastic story, thanks for sharing.
That’s excellent advice indeed. I already heard of it, actually.
I like that Stanley seems like he has a couple of martinis on board already.
G'day Dean, Well, Stanley is a professional actor. It's simply a rehearsal for him. 😉 Cheers, Bill H.
A few things I've learned about gin martinis by watching bartenders in Ginza and, well, drinking a lot of them over the years.
1 - If you want to get very serious, you can store the gin in the freezer - but if you do, be sure to add 50% room temp gin as well or the aromatics will suffer (good opportunity to mix gins here...)
2 - After having an excellent martini at Bar Mori in Ginza, I now add a drop of lemon bitters to the ice
3 - Ueno-san at Bar High Five adds about a jigger of vermouth to the ice in the mixing pitcher, stirs a few times to coat, and then dumps the vermouth.
4 - Ueno-san also twists a lemon peel near (not over) the glass just before serving to increase the lemon aroma without adding bitterness to the drink. This is an extra step, but if you are aiming to impress - it will impress.
5. Excellent gins include: blend of Sipsmith & No. 3(Bar Mori), Nolets, Old Raj (either proof), Monkey 47 (either alone or mixed with a london dry). Japanese bartenders seem to prefer Beefeater
6. Excellent Vermouth - Doiln, Noilly Pratt, Vermouth Routin (good luck finding that, but it's amazing)
7. Don't stir like Stanley in this video. Keep the bar spoon against the glass of the pitcher and rotate the ice. The whole purpose of stirring, rather than shaking, is to blend the alcohols without adding ice chips or clouding the drink - clanking away like he does here just defeats the purpose.
8. The best martini I have ever had is at the Bar Hemmingway at the Ritz in Paris. After several visits over years, I finally asked which gin they used in their EUR30 cocktail - it's GORDONS. YOU READ THAT RIGHT. Do not be afraid of Gordon's - it is a fantastic gin for martinis. Not sure it's worth EUR30, but it's a helluva drink.
Wow a fantastically detailed report. As someone early in my martini adventure you have given me a lot to work with. But yes Gordon's is the benchmark of gins to which all other gins can be compared
G'day Rick, I'm certain that any Japanese university will just hand over a pre-signed PhD in Martiniology. Afterall, you've put in the hours and the money.
Oh, no one should never underestimate Gordon's Gin. My favourite European bar is Harry's Bar in Venice, if you can call six stools at the tiny bar a bar. It was good enough for Hemmingway to become a regular customer and that's good enough for me. They use Gordons when a martini gin is not specified. The barmen there are all true artists.
As for my favourite watering hole in Paris it's Harry's New York Bar (no relation to above). Once again all the barmen are artistic specialists and worth their weight in Krug!
Gordon's invention of the twin 1.25L bottle pack is the pinnacle of the Duty Free world and well worth every penny. By the way a 700ml bottle of Gordons here in Tassie is just over 28 Euros. Such is the way of the world.
Don't you just love how, several years ago the 'hard liquor' industry almost secretly reduced their standard bottle size from 750 to 700 mls. Well, they did outside of US, as far as I know.
Finally, Europe would be a better place right now if Putin just sat down in a good bar and quietly, slowly sipped a great drink. The Russian drinking problem is they take hideous or fantastic vodka and gulp it down in one shot. No wonder he's always angry or insane or both!
Cheers, Bill H.
@@BillHalliwell So Harrys New York bar still exists, thats great.
It must be an establishment that are more than 100 years old by now.
@@fugu4163 G'day Fu Gu, I'm not sure when Harry's New York Bar opened but it was a long time ago and it was open all through the Nazi occupation. By the way, there is no connection to the famous 'Harry's Bar' in Venice, it's just a coincidence of history. Sadly, I haven't been there since 2015 but it's sure on my Parisian 'bucket list'.
Cheers, Bill H.
G'day Rick, Thought I'd add a bit more info. Thank you for the intel on bars in Tokyo; a place I'll never see. Oh, I'm shy of no gin, each has its application. I like Gordon's, and it's classy relative Tanqueray London Dry which, many say, is a much softer choice for the first Martini of the morning; if you are having a pre-luncheon drink for a meal starting at noon; or when ever your drinking time starts.
You are right about being gentle with the botanicals of a good gin, they are easy to overwhelm which is why I avoid flavoured gins, even Gordon's Lemon or Orange Gin, etc. Similarly, I will tolerate a discreet twist of a young lemon peel but never take olives, stuffed or otherwise in my Martini. Olives are great food but their processing is way too brutal when dealing with subtle gin tastes and aromas. If one must use olives a good idea is to remove the fluid they come in and replace it with a good, strong gin and let them steep for 14 days or so. Then knock yourself out!
I have two favourite 'overseas' Martini venues: Harry's New York Bar in Paris and Harry's Bar in Venice. (No connection between the two, by the way, according to 'Italian Harry' who assured me of this.)
Amazingly, I met him in 2015; a very old man. We were booked in for dinner the next night. On this occasion we just happened to be nearby when the heavens opened so we ducked into Harry's Bar to get out of the rain... any excuse!
He spotted my RAAF lapel badge and came over to thank me for the Royal Air Force protecting Italy. Even though Australian squadrons did operate out of Italy, I didn't have the heart to correct this fragile gentleman. When my wife and I went back there for dinner the next night, he gave us the bench seat on the far wall - the best seats in the house. We got the most amazing, magnificent service from one of his senior waiters who had lived in Australia. The food, the drinks and the wine list were purely exquisite.
No matter what our American cousins may claim, writings of the original owner and all the current staff say a particular barman at Harry's New York Bar in Paris first concocted the 'Bloody Mary' and took it with him when he relocated to New York.
To this day they serve all their Bloody Mary drinks without any 'horticultural' embellishment. No celery, parsley, no %*&#@+ umbrellas etc. Just good tomato juice and Ambassador or 'Stoly' vodka; higher the proof the better.
Cheers, and all the best. Bill H.
P.S. Hemmingway should have many bars named after him. He frequented both of the 'Harry's' establishments mentioned in this comment. BH
I can’t believe no one weighed in with Dorothy Parker’s famous rhyme:
I like the occasional martini,
Two at the very most,
Three I’m under the table,
Four I’m under the host! 😂
Love your vids, Stanley. Classy, yet down to earth, and as always, comedy. Something the world needs a lot more of.
"I'd buy that for a dollar" Bless, you, Mr. Tucci. You are a treasure.
You go Stanley! You’re a great Italian-American classic!!!
Love how innovative Stanley is when he can't find the strainer. Cheers!
I can watch Stanley Tucci make drinks all day.
Nice work Stanley. My preference is The Botanist (an astonishingly tasty and pure Scottish gin), Lillet Blanc stirred (the number of stirs is commensurate with the number of years you have been alive) and poured over two (never three or any odd number) rinsed tiny pimento stuffed green olives, or if in warmer temps, a lemon (skin only) in a chilled Martini or Coupe glass. Well done sir.
This is sublime
Melody Gardot in the background. Love this.
There's no way this video started out without any alcohol ...lol... I love them... 💘
I was an old school bartender. I was taught to add vermouth by turning the spout around, covering the end with my finger, and letting one drop come out of the "air vent". Done!
Perhaps the martini is also infused with the soul and personality of the person mixing it. If so, this will be the best martini ever. Mr. Tucci , you are one of my idols, you are briliant, funny, talented, and classy. I want to party with you sir ! 😁
Very nice.
My first martini was at the Dukes Hotel bar in London in 2000. The bartender, Gilberto Preti, was well-renowned. He had a special way of serving it.
We were seated in a classic British drawing room and he brought in his "now famous Martini trolley" The gin was kept in a freezer. He added no ice (He said it "bruised" the gin) ) It was light on vermouth but not as light as yours. The martini had a lemon twist only. On the side was a tray of cashews and olives without pimentos (I like the pimento) He told us to chew up a cashew, and while it was still in our mouth chew up an olive and while all that flavor was in your mouth, take a big sip. It was delicious. Of course it cost 18 pounds in 2000 which is about $44 in today's dollars.
I like about a 4/1 ratio and sometimes with a dash of orange bitters.
Absolutely the best way - gin from the freezer + 1/3 vermouth or less.
No vermouth, its not a martini. Stanley, love your stiring skills.
Love Stanley. Just finished his book and I just did this Martini last weekend. Funny that he actually made this video without having all the bar tools in place. Winging it!
Bravo,i like your show,you are soo dear showing us Italia and their food,art,thank you,keep going...❤❤❤❤🇭🇷
The easiest drink to make and the easiest to get wrong
I concur with the Aviation gin. It may not be my *absolute* favourite, but it is excellent and never a wrong choice.
I really do love Stanley Tucci.
Beautifully done
I like how he tries to play off like he doesn't clearly think that much of Ryan Reynolds' acting.
Also, the image of his child bar backs prepping garnishes and running off with strainers.
Stanley is so cool that all mixologist will now only use their hands to strain a drink; that is how cool he is!
Funny and interesting. Thanks!!
Stanley, I love that you are using Dolin dry and Aviation Gin. Pretty much my favorite martini. Here's a suggestion on the ratio. For me, 3:1 is perfect with a lemon twist. It's amazing!!!
Agree. The purpose of the vermouth is to cut the bite of the gin. The whole macho waiving the bottle over the gin thing fails to realize that the point is not to prove you can take a shot of gin (anybody can do that) but produce a great drink. Likewise, lemon twist for me, rubbed on the rim and then floated in the glass.
"I'd buy that for a dollar" putting that on a loop.
Solid RoboCop reference at the end to put a bow tie on the whole video
Stanley what brand eyeglasses are you wearing I love them?
Moscot
@@IdlewildTaliaferro thanks I found out already got a pair
Stanley “” Don’t Tilt The Camera 🎥
Down “”
Camera 🎥 Girl “” But The Glare “”
Stanley “” I Forgot
The Kids Polished My Head This Morning With This New Product
Called Super Head Shine””
A Martini is, by definition, made with gin. With vodka, it is just a vodka cocktail, the lonely, less attractive little brother of the martini.
*THANK YOU*
Amen to that! In my opinion, if you don't like the taste of gin, then a martini isn't for you.
Thank god some people know their stuff! 😎
With Vodka it is a Vesper Martini
That’s an interesting method, infusing the ice with vermouth…. I will have to try this!
Cheers
Doc
Generally, you infuse the ice and vermouth in the Martini glass. Then tip it out before you pour your martini.
I like the London Dry gins. 4 to 1. Dash orange bitters. Dolin vermouth.
Mr. Tucci, you are looking well, sir. I recommend the book 'Martini' by Frank Moorhouse. It changed my view on this excellent drink. I now prefer a 'wetter' Martini harking back to the 30's. Great book, great drink, and my wife an I watch everything you do.
So fun just watching... Love life a live .,... All BS aside 😊
"Are you filming" ?
Jaded voice of a woman: " Yeah yeah"
😂😂😂
😂
Ryan Reynolds, Ryan gosling, gosling / goose, grey goose vodka, vodka martini, gin martini. Yes, I have ADHD. What's it to ya? Nice work Stanley.
A gin martini and Melody Gardot... perfection!
Do you keep your vermouth in the refrigerator?
Tangueray 10 w Noilly Pratt x dry vermouth please
I'm thinking Stanley has made a couple practice martinis to get in the swing of it. Lol!
Once opened always store vermouth in the refrigerator. It goes bad quickly at room temp, and is key to a good martini. 3:1 gin:vermouth is the appropriate proportion, but to each their own
Stan the man is three sheets to the wind already. 😂
Aviation gin is truly the best.
Possibly the coolest guy, ever.
Excellent martini trolling by Stanley there 💯
Also a dry Saki instead of vermouth is outstanding!
Never heard the scotch story before. Going to try. I hate vermouth, but love scotch, so cheers.
Babysitting grands kids. All finally asleep. Time for a martini
Stanley, thanks for lesson. Love your work by the way - what's your next project?
Probably playing a gay guy. Seems to be his comfort zone.
I've got to try this, both ways 🥃🍸🥃🍸🥃
Now Let’s Wait a Few Minutes and We Can All Hear Stanly Tucci
Create a Extra Dry Aviator Gin
Fart 💨
I could listen to you talk for hours. I will try this drink.
Stanley - you're forgiven for not having a strainer.
Just rinsing the ice with the vermouth is definitely the way to do it.
Don't leave the gin in the ice so long, though. It'll get too much water.
Keep the gin in the freezer, stir 20 times with the vermouth'd ice. Pour. Twist the lemon peel on top. Done.
A serious drink.
A little too light on the Vermouth IMHO. A classic Martini from everything I've researched is anywhere between 1 part Vermouth, 3 parts Gin, down to 1 part Vermouth, 10 parts Gin.
Vermouth is good. Hate disrespect of vermouth
Watching This Little Vignette
I Forgot What Stanley Was Doing
Too Begin With
The Tutch keeps in shape!
My Father, a seagoing man stated; around the world a proper martini was made with Beefeater and Noily Pratt. He's 93 so I trust his judgement.
Having that wineglass in his way drives me nuts….
Straining the drink with his hand…..ugh!
Considering he's added his personal essence by putting his hands in it, it ought to be called a "Tucci".
Martucci!
this could be in a movie. This guy is amazing. I like him in person better than I do as an actor. He’s hilarious. What a cool dude.
Simp
@@jeffsal ahh, your just a little dick Jeffrey
Check out David Embury's book The Fine Art of Mixing Drinks. It was the basis for the drinks I was taught by the golf course bartender in 1958, when I was 6. I still make them that way today. Pay special attention to his claim; 'it's not a martini if you can't taste the vermouth.' By the way, Aviation gin is wonderful.
Can't wait for aperitivo time!
What did y'all have playing in the background there?
From comments above:
Background music was
Melody Gardot
Bravo
I want a martini now!
La famiglia mio sono di Camporeale Sicilia, but I am a potter who lives in Oregon where up the logging road, on my little hill in the woods, I prepare all the great recipes that my grandparents taught me. I am loving the new series, Stanley. Thank you so much for uniting us better than Garibaldi ever could. Your parents are adorable. But I have to ask, did your mother tell you it was OK to talk with your mouth full? Sei un ragazzo cattivo! 😂 That’s the only note I have to give you. Ciao da Newport, OR. C’è vediamo dopo
Aviation Gin
Skys The Limit
I loved this video! I wish you well Mr. Tucci.
If you make it with Scotch is it still a martini?
I believe adding a dash of Scotch on top of the martini makes it a Silver Bullet.
No, once you've substituted the main ingredient with something not even close, then it's not a martini. That's like making a margarita with rum, it's not a margarita anymore.
Do you have a Cosmopolitan recipe??????
That's not a martini. That's just a different drink served in a martini glass.
Epic.
This should be called the « Tucci improvised Martini sbagliato » or the « Tucci messy Martini ».
I would suggest to get the glass ice cold beforehand. Other than that, it’s quite the perfect authentic Dry Martini cocktail. If properly mixed in the mixing glass, no resting time is needed, though. Unless you want to dilute it…
Ha! The whole video, including the Martini, was so badly made, I laughed out loud! Much preferred Mr Tucci’s recent travel programme on TV. 😂❤
Please share your process
Aviation gin is very good but try Martin Miller’s gin! You’ll love it.
Why do you love it? What’s unique about it? Thank you.
Yes, it is a very good gin
gunpowder gin. nothing better
@@nikezooms sounds kinda cool .. i am going to investigate this gin. I am presuming that it is a craft gin that is not well known
But not London dry style at all, if that's your preference
One of sexiest men alive. Damn.
Can’t wait to try your recipe for a martini. I usually only have the dry vermouth in the same room inside the bottle.
That's not a martini. That's drinking straight gin. And only alcoholics drink straight gin.
@@larrysmith2638 Agreed, I don't think drinking a straight shot makes one an alcoholic any more than drinking a mixed drink, but a cocktail is a mixed drink, not just a slug of booze in a martini glass.
Oh Stanley.
Instead of pouring out the vermouth, use an atomizer to coat the chilled martini glass. Just a suggestion
The ol ‘ in and out martini 🍸
How fun! I'm attempting to make a martini now (how I wish Mr. & Mrs. Tucci would come to "oilfield country" and make a classic martini for me)! 😃
Thanks for all the love and support. I am blown away by the love from ya'll. I know these are hard times but with love and faith we shall all see the light again 🥰❤️❤️. Love you 🤗...
Mr. Tucci and Ms. Blunt, thank you.
Am I the only one who wants to see Jordan Schlansky and Stanley Tucci go to Italy together? 😆
Gordon's - if it's good enough for Bond...
Need to refrigerate the vermouth stanley and then you can use more, dont be afraid of the vermouth
As a Professional Actor
Stanley Tucci
Would Hear From The 1st. A.D.
“Rolling “ Which Would Be His Cue
Which is Repeated By Assistants
So This is Why
Stanley Tucci is Asking
“” Are We Rolling “” ?
Stanley has been sippin,…..
Everyone do have their own ratios and recipe for their favorit gin martini i guess.
First of Aviation gin are a very nice gin but i prefer to store it in the freezer and are using an icecold mixing glass and glass to serve it in.
My ratios are five parts gin and one part vermouth and two dashes of orange bitters.
It is actually a hotel in London that first came up with those ratios and not me.
Is it me but stanley is a bit of a banger
These videos are great and we like all of them. Will continue to watch but please invest in your audio. I mean that in the kindness way. 🥃
Yeah. Just wear a collar mike or something
Nothing like an out of work actor making drinks…
Here is a man who actually knows what "filming" means but still asks the person who is recording if they are "filming"
Mr Tucci, I love your food videos, but I must protest. In a true Martini there is NO repeat NO place for ice! Ice cold gin and a tiny drop of vermouth is ALL you need in the glass.
For the love of God somebody please get this man a julip strainer
Ciao Stanley!
Oh, Hi Morty!
Stanley needs to play a Marvel villain.
…yes, evil mastermind, I see that.
You are so quite on audio that I applied the closed caption effect. When the CC wouldn't pick up the amount of vermouth used, I said the H*** with it and poured myself a "nice amount of" Maker's Mark. Take that Ryan Reynolds!
I'm sure this is an excellent gin martini - if only Stanley had used a remote mic. ;-(
ice doesn't get infused with vermouth, lol. it melts into it