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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
jarroyo
11 posts
 
for all you dry martini lovers out there, let me pass on this story of urban folklore that was passed on to me by an old army warrant officer. it appears that one of the army officers assigned to the manhattan project was a test site director and avid martini drink. it so happens at one of the test blasts he placed a case of vermouth above the detonator. after the test blast and the "atomizing" of the vermouth he proclaimed to all that now there would be sufficient vermouth in the atmosphere for all the dry martinis of the the world. one great story. enjoy!
tireguy OP
1,964 posts
 
I'll drink to that.....
wirehead
140 posts
 
For you vodka lovers: Iceberg - made in Newfoundland out of, yep, ancient icebergs. Apparently this stuff is second only to Grey Goose in some competition and half the price. I mist the shaker (two spritzes), 3 cubes and 20 shakes. I swear thats Coltrane playing outta my fireplace. Cheers
evo845
70 posts
 
Man I love ,,Martinis. Saphire.Beefeaters. alittle vermooth. Shaker 3/4 full of crushed ice,And Shaken for about 5min. Of course glass shall be crstal and put in the freezer for 20 min beforehand
khrys
446 posts
 
-Baccarat stems chilled, not frozen (1/2 hour in freezer)
-Plymouth gin (U.K. version, not export) room temp.
-Boissiere vermouth, plus froid.
-Berrouni olive pitted, not stuffed.
-place gin in sterling shaker with distilled ice.
-microwave the olive until it steams.
-mist your mouth with the chilled vermouth and insert the steaming olive.
-shake the gin until your tongue stops burning.
-spit the olive into the Baccarat and swill the gin directly from the shaker.
-savor the moment.
-call 911.
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