Best Martini s

Your martini sounds terrific. I would suggest a slightly different approach. Same exact steps except put the quick mist in the glass first, swirl it around to line the glass and pour it out. Then add your gin. Let me know what you think.

If you are ever in Austin, TX, they have the best "dirty martinis" I have ever had. I start with a "normal" martini and follow it up with a "dirty" one. They are terrific!

Jtinn, I'm in Austin right now on biz. Yeah, the martinis are like most things in Texas; big, and pack a punch. Cheers! Jeff

Muso & Frank's. Hollywood, California. Hands down. Plus a mini-carafe on the side. Bartenders are classic -- none younger than 70 years old. These blokes know how to make a proper, non fu-fu, Martini.

Now, for Martini Italiano -- i.e. a Negroni -- go to Overstreets. A couple of bartenders there have a passion for the "old time" drinks. I've even been thanked for ordering Negroni's there -- they *like* to make them.

Lastly, good Negroni at, of all places, the Holiday Inn in Kyoto (in Japan Holiday Inn's aren't really Holiday Inn's, if you know what I mean). Sit on the rooftop "beer garden", watching the river and sip away. Ahhhhhh!

I'm going to go shake some up right now...

juniper berries give me hives. thus, my "martinis" are comprised of vodka and vermouth. my recipe: chill your glasses in the freezer for at least 3-4 hours ( i also have a riedel collection but mine are for ports, sherries and bordeaux's - wouldn't put a $65+ stem in the subzero); chill grey goose vodka 'til it become close to gelled ( may require dry ice in the freezer ). into martini stem, pour about a quarter ounce of martini and rossi dry vermouth, swirl quickly and pour out. fill with the chilled grey goose and drink quickly. if you need a garnish, use cornishones on the side. if you feel more adventuresome, replace the grey goose with stolichnaya pertsovska ( pepper flavored) and garnish with fresh jalapenos, sliced lengthwise with seeds entact. - kelly