ISO The Perfect, Classic, Traditional Martini

[QSis]

Okay.

I've only had a couple of really great classic martinis (gin and vermouth with olives) in my life.

I REALLY like them, when they are made well.

Unfortunately, I am terrible at making them, and evidently, a lot of bartenders are, too. Mine, and those of inexperienced bartenders, taste too sharp, not smooth.

I think my dry vermouth is old. Does it go bad?

Does the brand of gin make a huge difference?

How would you make the perfect, classic, traditional gin and vermouth martini for me?

Lee

[PanchoHambre]

vermouth should not go bad but who knows... anyway the vermouth should barely touch the drink... basically you want the vapors (because vermouth is sort of gross). YES on the gin... cheap gin (or vodka) is for tonic water in the Martini you will actually taste it. Also it should be very cold. Maybe even chill the glass. I like mine with olives dirty but am also partial to the lychee martini. For me the martini is all about minimalism and quality. quality ingredients ingredients very cold... better if shaken by someone sexy in a sleek modern space.

[QSis]

Hi Pancho!

I like a dirty martini, too, but a recent bartender told me that if she put both the olive juice AND the vermouth in there, the gin would be too diluted. So she just put in the olive juice and no vermouth.

It was good, but still not classic.

Lee

[VeraBlue]

While I prefer vodka in my martini, I believe the same holds true for either gin or vodka - just wave that vermouth in front of the martini glass and then put it back on the shelf. That may be too extreme for some. Rather than doing that, you could coat your glass with vermouth by swirling it around the glass...then pouring the rest out.
The fun part is that you can experiment for a long time...

[Lefty]

While I prefer vodka in my martini, I believe the same holds true for either gin or vodka - just wave that vermouth in front of the martini glass and then put it back on the shelf. That may be too extreme for some. Rather than doing that, you could coat your glass with vermouth by swirling it around the glass...then pouring the rest out.
The fun part is that you can experiment for a long time...
+1 for vodka. I like mine extremely dry. I got a great Vodka Martini once and I asked the bartender how much vermouth she put in it and she said none. I have been drinking them that way ever since. I have a friend of mine that dumps out part of the juice in the olive jar he replaces it with vermouth and uses those olives for martinis. I like his martinis too, they are just about as perfect as I have seen. Cheers

PS, I only ask for shaken if its a female ;)

[Kimchee]

Gotta have top quality gin, since you are essentially drinking it straight.
Swirl the glass with good vermouth, pour it out. Drop in your olive stick.
Pour your gin over ice cubes, give it a little shake and strain into the glass.

From there on, its a matter of personal taste, that's for sure!

ooh now I want a gin and tonic!

[ChowderMan]

here's my trick:

I'm fond of Manhattens - straight up. made a lot of ugly ones . . .

so once upon a time I had got one and it was superb. took it to the bar, asked who made it, asked him to make me a second so I could observe the booze & technique.

been making them nicely even since (g) - using / doing exactly as he did !

[QSis]

Lots of good idea! Sounds as if I'm using too much vermouth.

Chowder, you gonna tell us how you make Manhattens?

Lee

[ChowderMan]

oh, I thought we were onto Martinis.... I'm not fond of gin.

the Manhattan, according to me....

ten fl ounce stainless steel shaker.
pour in +/- half ounce Martini&Rossi Vermouth. the bottle doesn't say sweet dry whatever - Martini Rosso is on the label. if they change the label, I'm in big trouble.
one drop Angostura aromatic bitters.
swirl the vermouth & bitters in the bottom 1/3 of the shaker & pour out.
add three crushed ice cubes. I use a towel and a heavy spoon to smash the cubes in my palm.
three ounces of Makers Mark.
cover & shake.
strain into glass.
add one maraschino cherry. use the toothpick to eat a second. two cherries makes it too sweet, for me, anyway.... but I like cherries so I pig out on a second from the bottle.

[bigjim]

2.5 oz Citadel or Boodles Gin
1/2 oz Martini and Rossi vermouth
1 large spanish olive

Gin is the predominant flavor in a martini, and IMO, most poor tasting martinis are the result of low quality gin.

IMO a martini should be rolled around or stirred in the shaker. Shaking produces an air entrained and cloudy martini

[High Cheese]

+1 with using top shelf booze. I use popov with tonic but like my martinis with grey goose. I found it milder than most vodkas. Just shaken for quite a while with lots of ice, you cant stop shaking even when you think your hand is frozen, then just 3 olives.

[QSis]

2.5 oz Citadel or Boodles Gin
1/2 oz Martini and Rossi vermouth
1 large spanish olive

Gin is the predominant flavor in a martini, and IMO, most poor tasting martinis are the result of low quality gin.

IMO a martini should be rolled around or stirred in the shaker. Shaking produces an air entrained and cloudy martini

Okay, bigjim, I am going to try this. I hope I have a shot glass with half oz. gradations.

How many olives do you use?

Thanks!

Lee

P.S. HC and VB, I like vodka as much as the next person, but vodka does NOT have the same effect on my body as gin does. A good gin martini ( I never have more than ONE) melts the tension and the muscles, and warms the cockles like no vodka ever could.

[bigjim]

One large olive. Sometimes two. The glass should be cold. I bury the glass in the ice cube bin in the freezer, some fill the glass with ice prior to mixing the martini.

Generally the best gin available on the typical bar is Sapphire. It is a little too herby for me. Acceptable as a third choice.

[QSis]

Jim, I will look for the first two you suggested.

I do like gin, but since a friend said "it's like licking a pine tree", I've been influenced to think I'm tasting too much pine.

I don't think I want more herby.

Lee

[bigjim]

The liquor stores carry them both.

[QSis]

bigjim gave me permission to post his PM to me, in which he gives additional martini info and a great story about his daughter.

Lee

I just noticed something about my martinis. My shaker is actually 1.5 oz, to I am making martins ast 6 to one, not 5 to one. It's all a matter of preference.

Sorry, I should have checked my glass instead of assuming that it was a little over oz.

My daughter, at around 6 or 7, developed a taste for olives and would eat a whole jar at one sitting like other kids get into the cereal boxes. We finally reached an agreement. I taught her how to make a martini, and she became the resident martini maker. After that, she would eat all but one, and that is how I became a 1 olive person. To this day she will not drink them, but can still make a mean martini, and will finish off the jar of olives at a sitting.