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Gin Martini drinkers: How do you like/make yours?

dug777

dug777

Lifer
To serve 2:

Four shots of gin (Bombay Sapphire is my personal favourite 🙂).

Slightly less than one shot dry vermouth (Noily Prat is superb, Cinzano is also good).

Pour into shaker filled with ice.

Shake (until the bloody thing gets too cold to hold).

Pour into chilled martini glasses.

Add one or two green olives.

Sit back, relax, and enjoy :thumbsup:

EDIT: Here's the one I'm currently enjoying:

http://pics.bbzzdd.com/users/dug777/OhYeah.JPG
 
for 2:
5 oz. bombay sapphire (i keep a lot of liquor in the freezer.)
1 oz. vermouth (m+r extra dry will do. this will freeze, so keep it in the fridge)
pour vermouth into shaker, shake, pour out vermouth.
pour gin into shaker, shake, serve in chilled glass with 1 or 2 olives.
 
Originally posted by: dug777


If you don't like gin martinis, don't approve of drinking, or just want to chat, go away 😉
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NO & you can't make me !!!! 😛

Wanna bet on that? 😉
Anandtech Moderator - bsobel
 
2 shots gin
add ice
shake, pour into martini glass and sip.
no olives. not sure about vermouth.

same thing with good vodka
 
Originally posted by: dpert1
how does Bond have his made? I'd like to try one of these famous shaken, not stirred
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He's a vodka martini man.

Vodka martinis with an excellent vodka are very nice, but ultimately I'm a gin martini man.

Mixing one now, in fact 😎
 
stirring is a much more effective way of mixing alcohol. also shaking will breakup more of the ice and lead to more watery alcohol. it looks cool to shake but you should stir.
 
Originally posted by: Summit
stirring is a much more effective way of mixing alcohol. also shaking will breakup more of the ice and lead to more watery alcohol. it looks cool to shake but you should stir.
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As I understand it, a key to a good Martini is getting that breakup of ice, and extra water in the drink.

Each to his own :thumbsup:

Here's the one I just made: http://pics.bbzzdd.com/users/dug777/OhYeah.JPG

Tastes so good 😎
 
I like mine dirty

Throw a 1/2 teaspoon of the juice/brine from the olive bottle in there along with some Blue Sapphire and dry vermouth at a 4-1 ratio.
 
Originally posted by: Squisher
I like mine dirty

Throw a 1/2 teaspoon of the juice/brine from the olive bottle in there along with some Blue Sapphire and dry vermouth at a 4-1 ratio.
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Will try that next 🙂
 
Take it from someone who has been there and done that . Rules for the perfect Martini : 1) Never shake with ice ; only serves to water down the perfect cocktail . 2) Use only the best of gin . Blue Sapphire is excellent 3) Dry Vermouth only ; just a few drops ; never in the ratio of 4-1 . The gin , vermouth , and glass should have been in the frezzer . Now , pour about 4 oz. gin gently into the frozen glass , add 4-5 drops Vermouth from an eye dropper , gently stir , add one anchovy stuffed olive . Sip very slowly . Sheer paradisio ! 😀
 
Hendricks gin, 5:1 gin to vermouth ratio, always stir never shake, 3 olives. Shaking will "bruise" the gin. If I'm using cheaper gin, I'll make/order it dirty.
 
I can't really stand Bombay Sapphire. for a Martini (gin martini is redundant; any other "martini" is not a martini 😉), I like 'em neat and dirty. Boodles is a good one. would like to try Hendricks. chilled glass laced with vermouth, then poured back into vermouth bottle. add Gin.
 
Originally posted by: dpert1
how does Bond have his made? I'd like to try one of these famous shaken, not stirred
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actually, Bond does everything wrong when it comes to making martinis 😉
 
Tanqueray... Bombay has no botanical flavor at all, especially the sapphire. Hendricks is good every now and then.

Tanqueray Ten is my choice for martinis.. no vermouth. Stirred with ice and poured into a chilled glass with exactly 3 green olives.

That is my #1 drink of choice.
 
Originally posted by: zinfamous
I can't really stand Bombay Sapphire. for a Martini (gin martini is redundant; any other "martini" is not a martini 😉), I like 'em neat and dirty. Boodles is a good one. would like to try Hendricks. chilled glass laced with vermouth, then poured back into vermouth bottle. add Gin.
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You're right those "other" martinis are called vodkatinis. But, a dirty martini cannot be neat by definition.
 
I've always wondered what the point of the olive was in the martinis. Does the olive start to flavor the drink or does the drink start to seep into the olive?
 
Originally posted by: SZLiao214
I've always wondered what the point of the olive was in the martinis. Does the olive start to flavor the drink or does the drink start to seep into the olive?
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Both and for garnish. There's nothing better than that last olive that has been marinating in the gin.
 
Originally posted by: SZLiao214
I've always wondered what the point of the olive was in the martinis. Does the olive start to flavor the drink or does the drink start to seep into the olive?
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The olives soak up the gin and they add a hint of flavor to the cocktail as well.

As jiggahertz said, there is nothing better than eating the last olive.
 
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