Yeah, I went all the way through your ridiculous "join our little bullshit club" bullshit just so I could tell you to go fuck yourself.
Then I read some of the comments posted by one pompous dick here or another. Does it matter? Do three drops of alcohol weigh so heavily on your pallet that you can' taste the shit you've been eating when you pass someone in need
The Martini is, of course, best fixed however you like it. We like to add ice to our shaker, since a bit of dilution helps opens up the spirits and leads to a more flavorful Martini.
Jim Hadden49posted 4 years ago
1) Why go to the bother of putting the gin, etc., in the freezer and then diluting the mixture in a shaker with ice?
2) Einar Prams, the mixologist/chef at the Four Seasons Hotel in Austin, Texas, has a great approach to a Martini: swirl some vermouth in a chilled glass and discard the vermouth; fill with the desired amount of gin. Garnish with lemon, olives, lemon-grass, whatever.
3) Our home Martini machine keeps the (usually Bombay Sapphire) gin and vermouth in the freezer. Except in emergency situations, the Martini NEVER touches ice.
Mike K.posted 4 years ago
Agree 100%, Larry. What a ridiculous recipe. Just drink a cold glass of gin and enjoy; don't call it a martini because the vermouth bottle sneezed some vapor onto the surface of the drink.
No. 3 is a very traditional London dry-style gin that was designed for use in Martinis. You can find more info here: http://www.no3gin.com/.
Larry Henzerlingposted 4 years ago
"Spirit forward!" I'll say. Two drops of vermouth to 3 oz of gin is silly. It is undetectable. Anything beyond 7 or 8 parts to 1 can only be tasted by a very superior set of taste buds. The above recipe is approximately 1182 parts to 1! A martini is a gin and vermouth drink; otherwise, just drink chilled gin...same thing. Just saying...