The Dry Martini is the ultimate cocktail (tastes, mix, vodka)
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2 oz of gin
4 drops of vermouth Yes, we used an eyedropper
no bitters
Trouble was, the first one tasted great, the 2nd one even better, the third one and the dinner burned, finally quit them.
And I agree, they are a satisfying drink.
Buy a jar of unstuffed colossal green olives. Pour out the brine. Stick 3 long strips of lemon zest (no pith) in the jar. Fill with Noilly Prat. Refrigerate 2 weeks.
3 oz Bombay Sapphire
1/2 oz Noilly Prat (use from the olive jar for a dirty martini)
Shake vigorously with ice, strain into frozen glass
Take 3 olives from jar, stuff with Amana blue cheese, skewer
Shaking will 1.) froth up the contents and 2.) nicely bond the citrus to booze.
The dry martini doesn't need frothing and doesn't contain citrus, so shaking makes no sense to me.
To me, a martini has a slightly “sharper” taste when shaken, which I like. I attribute it to aeration. I also like the tiny ice chips that are produced and make their way through the strainer. That being said, a stirred martini is still my second favorite cocktail.
What I don’t get is the vodka martini. My brother in law introduced me to Hendrick’s. I love this cocktail but I find that by the time I’ve had the second one it’s already too late.
The iconic glass, the salty olive, the lemon peel, the cold clear liquid.
Nothing tastes better to this palate, so go make yourself one, if you like super boozy drinks:
2 oz gin
1 oz dry vermouth
4 dashes of orange bitters
Stir with ice in a mixing glass for 25 seconds.
Pull a martini glass from the freezer. Strain. Garnish with blue-cheese olive and freshly cut lemon peel. Both of those are a must.
Cocktails and mixology are mostly an American thing, and the dry martini is the US’s gift to the world.
Enjoy.
Gin, vermouth, twist of lime for me.
Though these days I tend toward a Manhattan rather than a martini. But second place ain't a bad showing.
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