Recently I decided to venture into the wonderful world of the martini cocktail.
I started off with this recipe: http://artofmanliness.com/2009/05/04/how-to-make-the-perfect-martini/
Except I failed to make ice (the ice "cube" plastic bubble sheet thing turned out to be leaky, also they don't sell bags of ice in liquor stores like they do in the US), and didn't have the gin long enough in the freezer. Also the cocktail glasses didn't fit in the tiny freezer compartment we have.
However, it turned out pretty good. The advice on playing Sinatra while drinking did truly add extra flavour as well.
Next try, a few days later. The gin is thoroughly chilled, well below 32F. I managed to make a good amount of ice. I should really get a plastic tray because these bubble baggies are crap (and kinda old). We ate the olives previously so I didn't have any olives. I used pickled white onions, which makes the cocktail a Gibson according to the article, but I figured that's better than nothing. Lacking a cocktail shaker, I used a (clean) glass jar with a lid. I probably shook the things too much. Also I didn't throw away the vermouth as the article said, cause even though I dont particularly like vermouth, we found the previous attempt a bit too dry and added a few drops of vermouth afterwards.
It turned out watery as hell and wasn't very good at all.
Third try, right after the previous cause I wasn't going to have any of this watery business. I just poured one cap of vermouth into the cocktail glass and two shots of (very cold) gin. It is very good. If I would have had an olive it would probably have been better. Also I didn't feel like Sinatra and played Kruder & Dorfmeister K&D Sessions - Bomb the Bass - Bug Powder Dust because, yeah :mrgreen:
So, question, is all this messing about with icecubes in a cocktail shaker really necessary? Am I doin it rite?
In my experience, how you did it was right.
If you keep your gin in the freezer I wouldn't bother with the cocktail shaker and ice.
Also, I personally prefer a twist of lemon peel to olives.
eta: while I do like Bug Powder Dust, I'm not sure it is martini music though. ;)
Yeah, I say skip the ice if your gin is already cold.
I recommend that you now advance to the dirty martini. The only thing that beats a well-balanced dirty martini is Hendrick's neat.
Also, my recommended martini music is the less fast paced stuff off of Amon Tobin's album Permutation, such as this one (http://www.youtube.com/watch?v=VxGE_XA5pOo).
Some people say that the small amount of melt you get when you stir it with ice is necessary. If you're using a cheaper gin, this may be true; but a lot of the higher-end gins can be served neat (as Net pointed out).
I think the only thing that recipe gets wrong is the amount of time you let it sit, and swirl. If everything has been in the freezer, then it's already as cold as it's going to get.
The way I usually do it:
Ice in the shaker.
Gin in the shaker.
Stir. Sit.
Vermouth in the glass. Swirl, dump (vermouth coats the glass, giving a consistent, even amount).
Lemon rind twist rubbed around edge of glass. Leave twist in the bottom.
Stir, pour.
Also, remember that if you don't chill your gin, it's OKAY to shake it. The idea of bruising gin is bullshit made up by lazy bartenders back in the 1920s.
Fuck shaking it. Even with a strainer, you have a greater chance of ending up with ice chips in your drink.
Ice chips in a martini fucking suck.
Stir.
Yeah, you only want ice in your drink if you deliberately put it there to blend.
I prefer dirty a dirty vodka martini. Also chocolate martinis aren't bad either.
Quote from: Hawk on May 25, 2010, 03:47:01 PM
I prefer dirty a dirty vodka martini.
:argh!:
QuoteAlso chocolate martinis aren't bad either.
:hashishim: :jihaad: :hashishim:
wut?
I can't stand gin.
I might be okay with the vodka subversion of a martini, but a "chocolate martini" is an abomination in the eyes of the Lord.
Quote from: LMNO on May 25, 2010, 03:56:20 PM
I might be okay with the vodka subversion of a martini, but a "chocolate martini" is an abomination in the eyes of the Lord.
But I really like them. :)
Then call it a "Choco-tail" or some sort of frilly stupid name. But it's not a martini, no matter what kind of glass you serve it in.
:lulz:
Martini = vodka/gin + vermouth + garnish
That's it.
Quote from: Suu on May 25, 2010, 04:43:29 PM
Martini = vodka/gin + vermouth olive juice + garnish
That's it.
Vermouth is teh suck.
Then it's 3 shots of clear liquor straight up with a garnish.
By whatever name we give it all I know is 2 of them makes Mrs. Hawks clothes fall off. :lol:
Quote from: Ne+@uNGr0+ on May 25, 2010, 12:15:14 PM
I recommend that you now advance to the dirty martini. The only thing that beats a well-balanced dirty martini is Hendrick's neat.
this is with some of the olive brine in it, right? how much? a spoon?
another problem with the first martini was that I got some relatively more expensive olives, which sat in olive oil, not brine. I did rinse them off a bit though.
oh and question I used green olives, cause you see them in all the pics, but nowhere does it state it can't be black olives. can it be black olives? something in me says no.
Quote from: LMNO on May 25, 2010, 01:38:20 PM
Some people say that the small amount of melt you get when you stir it with ice is necessary. If you're using a cheaper gin, this may be true; but a lot of the higher-end gins can be served neat (as Net pointed out).
I used Gordon's dry gin. Is that good?
QuoteVermouth in the glass. Swirl, dump (vermouth coats the glass, giving a consistent, even amount).
Lemon rind twist rubbed around edge of glass. Leave twist in the bottom.
Stir, pour.
Will try lemon rind next time.
Quote from: LMNO on May 25, 2010, 01:44:10 PM
Fuck shaking it. Even with a strainer, you have a greater chance of ending up with ice chips in your drink.
Ice chips in a martini fucking suck.
I got enthousiastic, and did get ice chips. But not big ones and they were gone pretty quickly.
Dunno how big your spoons are, I'd start with a teaspoon (about 0.17 fluid ounce), and work your way up, depending on your taste. Some people use quite a lot.
Use brined olives, if you're going to use olives.
Traditional calls for green olives, you can try black, but I would think the taste would be off.
In the US, Gordon's is not considered higher-end... However, the UK might offer a better brand.
BOMBAY SAPPHIRE. NOTHING LESS.
-Suu
Snob.
Yeah, that's usually my starting point. I only use tanqueray regular for G&T's, and even then, I can taste the difference. I usually choose Hendricks when they have it.
...and it's a freaking martini. if you're not being a snob about it, drink something else.
Hendrick's is the drink of choice for G&Ts. Mmm, cucumber...
I must try this Hendricks.
Bombay Saphire is a must though. I wouldn't call that snobbery, I'd call that knowing the differnece between Gin and alchoholic pine needle juice.
Quote from: Richter on May 25, 2010, 08:15:48 PM
I must try this Hendricks.
Bombay Saphire is a must though. I wouldn't call that snobbery, I'd call that knowing the differnece between Gin and alchoholic pine needle juice.
THIS. Few things suck worse than a bad gin.
I saw the sapphire one at the liquor store, but it was kind of blueish ... I dunno I just didn't feel like buying something blueish.
Quote from: Triple Zero on May 25, 2010, 09:02:06 PM
I saw the sapphire one at the liquor store, but it was kind of blueish ... I dunno I just didn't feel like buying something blueish.
The bottle is blue, the gin is not. Trust me on this.
Quote from: Richter on May 25, 2010, 08:15:48 PM
I must try this Hendricks.
Bombay Saphire is a must though. I wouldn't call that snobbery, I'd call that knowing the differnece between Gin and alchoholic pine needle juice.
It's seriously the most refreshing gin you'll ever have on a hot day. I should probably pick up a bottle and put it in the freezer along with a summer's supply of quinine...I really need to buy an AC unit soon.
Quote from: Suu on May 25, 2010, 10:10:44 PM
Quote from: Richter on May 25, 2010, 08:15:48 PM
I must try this Hendricks.
Bombay Saphire is a must though. I wouldn't call that snobbery, I'd call that knowing the differnece between Gin and alchoholic pine needle juice.
It's seriously the most refreshing gin you'll ever have on a hot day. I should probably pick up a bottle and put it in the freezer along with a summer's supply of quinine...I really need to buy an AC unit soon.
Does it have that horrible bitter aftertaste I associate with gin?
Quote from: Hawk on May 25, 2010, 10:12:51 PM
Quote from: Suu on May 25, 2010, 10:10:44 PM
Quote from: Richter on May 25, 2010, 08:15:48 PM
I must try this Hendricks.
Bombay Saphire is a must though. I wouldn't call that snobbery, I'd call that knowing the differnece between Gin and alchoholic pine needle juice.
It's seriously the most refreshing gin you'll ever have on a hot day. I should probably pick up a bottle and put it in the freezer along with a summer's supply of quinine...I really need to buy an AC unit soon.
Does it have that horrible bitter aftertaste I associate with gin?
It DOES still have juniper, so if you associate that with the horrid aftertaste, then probably yes. But GOOD gins don't typically have a nasty piney aftertaste anyway.
Quote from: Suu on May 25, 2010, 10:15:20 PM
Quote from: Hawk on May 25, 2010, 10:12:51 PM
Quote from: Suu on May 25, 2010, 10:10:44 PM
Quote from: Richter on May 25, 2010, 08:15:48 PM
I must try this Hendricks.
Bombay Saphire is a must though. I wouldn't call that snobbery, I'd call that knowing the differnece between Gin and alchoholic pine needle juice.
It's seriously the most refreshing gin you'll ever have on a hot day. I should probably pick up a bottle and put it in the freezer along with a summer's supply of quinine...I really need to buy an AC unit soon.
Does it have that horrible bitter aftertaste I associate with gin?
It DOES still have juniper, so if you associate that with the horrid aftertaste, then probably yes. But GOOD gins don't typically have a nasty piney aftertaste anyway.
Well Mrs. Hawk likes gin and tonic so I may get some and try it. Thanks.
NP! It's really awesome. Serve it with a slice of cucumber instead of citrus.
I've heard there's something called genever that's like gin but even more awesome. I need to find some and drink it all.
Hawk,
is a secret wine ho.
We have several wineries around this area and we seem to buy a case when we visit one.
Quote from: BADGE OF HONOR on May 25, 2010, 10:29:01 PM
I've heard there's something called genever that's like gin but even more awesome. I need to find some and drink it all.
in the Netherlands, "jenever" is sort of the same stuff, except it doesn't have juniper berries. and is made of grain (wheat?). actually it probably just shares the language root.
it's pretty good mixed with bitter lemon. just another white clear liquor for the arsenal.
http://en.wikipedia.org/wiki/Jenever
QuoteWhen jenever is drunk with lager beer as a chaser, it is referred to as a kopstoot (headbutt).
:lulz:
I need to use the word "Kopstoot" on a regular basis.
this is true. jenever is generally consumed by elderly men of the somewhat alcoholic persuasion in small brown local bars. as a kopstoot or just single.
it's pronounced cop stoat, btw.
I'll have two of everything, to go!
Anyone martini purist enough to drink pre-prohibition martinis?
Ah, the incredibly wet martini. I've found that I really enjoy something my local bartender calls a "Hearst", due to a legend that it was what William Randolph Hearst used to drink.
It's equal amounts Gin and Sweet (Red) vermouth, with a dash of angostura bitters, and a dash of orange bitters.
It's really quite good. The bitters add a nice touch.
Quote from: LMNO on May 26, 2010, 02:52:10 PM
Ah, the incredibly wet martini. I've found that I really enjoy something my local bartender calls a "Hearst", due to a legend that it was what William Randolph Hearst used to drink.
It's equal amounts Gin and Sweet (Red) vermouth, with a dash of angostura bitters, and a dash of orange bitters.
It's really quite good. The bitters add a nice touch.
Ooh, I need to try that one. I've been trying to expand my martini palette. Or, palate, rather. :lol:
I love me a martini. I haven't found a place that really puts care into it though. And fuck vodka in a martini.
Also Beefeater or GTFO. :lulz:
Bombay Sapphire is just more fun to say.
Quote from: Eater of Clowns on May 27, 2010, 06:11:00 PM
I love me a martini. I haven't found a place that really puts care into it though. And fuck vodka in a martini.
Also Beefeater or GTFO. :lulz:
What the fuck? The only time Beefeater has been good was when it was a 1985 post-hardcore band from DC.
Quote from: LMNO on May 27, 2010, 06:49:44 PM
Quote from: Eater of Clowns on May 27, 2010, 06:11:00 PM
I love me a martini. I haven't found a place that really puts care into it though. And fuck vodka in a martini.
Also Beefeater or GTFO. :lulz:
What the fuck? The only time Beefeater has been good was when it was a 1985 post-hardcore band from DC.
Look, I've developed expensive taste for single malts and beer. Allow me my cheap liquor!
When I replace the bottle I have it'll probably be something better. I've had it for a year and I'm about 1/3 of the way through, I'll let you know what I choose in 2012. :)
I have never had a martini that I liked, ever. BUT, I have this sense that it's not because I think martinis are gross, but rather because I've never had a good martini, so I keep trying.
Also, MAN those things will fuck me up.
[PEDANTIC, ADMITTEDLY]
Is not martini, is Hearst. Is cocktail.
sorry about that.
[/PEDANTIC, ADMITTEDLY]
I'm trying one now with some bits of lemon rind, slightly bruised and rubbed around the glass, instead of an olive.
And DAMN.
I gotta say I greatly prefer this to the olive (which doesn't exactly add very much taste to the drink, but just sort of sits at the bottom soaking up booze?).
Yeah, I've always been more of a lemon twist fan.
Quote from: LMNO on May 26, 2010, 02:52:10 PM
Ah, the incredibly wet martini. I've found that I really enjoy something my local bartender calls a "Hearst", due to a legend that it was what William Randolph Hearst used to drink.
It's equal amounts Gin and Sweet (Red) vermouth, with a dash of angostura bitters, and a dash of orange bitters.
It's really quite good. The bitters add a nice touch.
Drinking this right now, out of curiosity. I was missing the orange bitters, but I still like it. Thanks for the suggestion.
Oh fuck me has it really been four years since my last martini?
Wait, I'm 23. That's not so bad, then.
Quote from: Eater of Clowns on June 02, 2010, 04:47:34 AM
Quote from: LMNO on May 26, 2010, 02:52:10 PM
Ah, the incredibly wet martini. I've found that I really enjoy something my local bartender calls a "Hearst", due to a legend that it was what William Randolph Hearst used to drink.
It's equal amounts Gin and Sweet (Red) vermouth, with a dash of angostura bitters, and a dash of orange bitters.
It's really quite good. The bitters add a nice touch.
Drinking this right now, out of curiosity. I was missing the orange bitters, but I still like it. Thanks for the suggestion.
Perhaps a twist of orange peel would work...
For lack of a lemon, I used orange zest/twist for today's martini. Which makes it no longer a proper martini, I know.
But it tastes good. A bit reminiscent of Cointreau.