The Dry Martini is the ultimate cocktail

[Ohiogirl81]

Originally Posted by Those Who Squirm

Different strokes for different folks, but two parts gin to one part vermouth is not what I'd call a dry martini, although unlike some people I do insist on a significant amount of vermouth.

I open the vermouth bottle and pass it over the shaker, then cap it up again.

With a twist, please. I love olives, but not in my martinis.

[Those Who Squirm]

Originally Posted by leastprime

6 olives, 4 drops of vodka, 2 vermouth, no ice.

Drops?

Is this for Lilliputians?

[Those Who Squirm]

Originally Posted by Ohiogirl81

I open the vermouth bottle and pass it over the shaker, then cap it up again.

With a twist, please. I love olives, but not in my martinis.

You know, I do love the lemony citrus taste which a twist imparts. But I also love being able to nosh down on the olives. The booze has a nice effect on the olives, and vice versa.

Actually, I've been known to use orange or tangerine sections in lieu of olives.

[Those Who Squirm]

Originally Posted by gentlearts

Really? I think it was an Italian restaurant. Do you know the name?

No, it was definitely at Grand Central. Bill Ogden and Tom Rath were on their way home, late, and had to wait for their trains. Of course, this novel was written and set in the 1950s, so the names, locations, and restaurant types inside of GCT must have changed since then.

[Those Who Squirm]

Originally Posted by SchoolHouseRock

Anyone a fan of Plymouth gin?

Is that a style of gin, like London dry or Old Tom? When I first read your post I assumed Plymouth was a brand like Bombay or Tanqueray; but a few days ago I saw Plymouth gin listed as an ingredient in a very old cocktail recipe book.

[mattja]

My dad drank dry martinis and dry manhattans for years. He eventually went to manhattans 100%.

He kept it simple.

3 shots bourbon.
A splash of dry vermouth.
3 olives.

That's it. One the rocks, no bitters, no mixing glass, not made with rye, nothing.

[Those Who Squirm]

Originally Posted by mgdriver74

and a couple of high quality olives.

My experience with store brand martini olives still makes me quake. The olives really do make a difference.

[Those Who Squirm]

Originally Posted by gentlearts

A splash is what I go by. Gin with a splash of dry vermouth and olives. Everything must be very very cold.

Lately I've been including even the olives in this principle. About a half hour before I want to have a martini, I put them into the glass while it's still in the freezer.