The Dry Martini is the ultimate cocktail (tastes, mix, vodka)

[Boddicker]

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.

[Nodpete]

We use to use:


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.

[wpc691]

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

[Harrier1962]

Originally Posted by Boddicker

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.

That sounds really, really good. And you're right: it should be stirred, not shaken. (Sorry, James Bond!)

[Boddicker]

Originally Posted by Harrier1962

That sounds really, really good. And you're right: it should be stirred, not shaken. (Sorry, James Bond!)

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.

[wpc691]

Originally Posted by Boddicker

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.

[dcfas]

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.

[Roscoe Conkling]

Gin,vermouth,3 olives.
Any else is an abomination.

[Boddicker]

Originally Posted by Roscoe Conkling

Gin,vermouth,3 olives.
Any else is an abomination.

Agreed. I fail to understand the allure of vodka in a martini.

Gin or no dice.

[2x3x29x41]

Originally Posted by Boddicker

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.