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Best Martini s

I am tired of seeing threads only about things I don't drink(sorry beer and scotch fans). I like Martini's and maybe others out there do also. I prefer mine with Bombay Saphire gin and Noilly Prat French Dry Vermouth. Start with a boston shaker 2/3 full of ice cubes, then add room temp. gin (I usually use 2 jiggers of gin but I have large glasses) and then add a quick mist of chilled vermouth after the gin is comfortable with the ice and proceed to shake the hell out of it. Then strain into a chilled cocktail glass(I prefer Riedel crystal) with NO garnish, I once heard a saying "garnish is a speed bump on the road to bliss". Any other martini fans out there? what do you prefer?
tireguy
pops
2,273 posts
 
2 parts Vox Vodka, 1 part Dekuyper Sour Apple Pucker, and a very thin green apple garnish to float - the ultimate appletini.
abstract7
541 posts
 
If you're in Chicago, be sure to go to the Mashed Potatoe Club. They specialize in 2 things--Mashed Potatoes and Martinis. The Mashed Potatoes are good--but the Martinis are amazing. I would recommend taking a cab.
pls1
432 posts
 
If you actually want to taste the character of the vermouth (I think 10:1 is the limit) as opposed to just modifying the flavoring of the Sapphire, be sure to use a new bottle of Noilly Prat. Even when I cover the newly opened bottle with nitrogen and keep it in the fridge, my two most discerning Martini drinkers can tell the difference. They say it is least as much of a difference as power cords.
tireguy OP
1,964 posts
 
I have heard of a really 'extra' dry martini, allow me to share it with you:
Making the martini like you normally would but when it comes time to add the vermouth you either wisper vermouth at the mixing glass or look across the room at the bottle of vermouth, either way works it really depends how dry you want.
Another great non-traditional martini is the chocolate martini which is a splended drink:
You start with Kremlovskaya triple distilled chocolate vodka and then add white cream de cacao in the tradional martini ratio(being what ever tickles you pink) shake the hell out of it and strain into a chilled cocktail glass (and here is the super suave part) with the rim of the glass coated in chocolate shavings. A fantastic drink.
hifiharv
351 posts
 
I switch around from Manhattens to Martinis. Yes, Bombay Sapphire is fine Gin, but, too much bite for a Martini. It's Boodles or Beefeater for me... 2.5 oz. with .5 oz. of Vermouth and as much ice as you can fit. The worst premium Gin for a Martini has to be Tanquerey... too limey, much better suited to a Gin and tonic. For Manhattens, it's Wild Turkey 101 50/50 with red vermouth and a splash of bitters. These pack a punch... be careful.
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