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That's a shame. Tanq is (IMHO) over-rated and there's a bunch of craft and small batch gins coming out; it's a bit of a gin revival, to say nothing of amazing gins that have been around for years like Plymouth.
Anything that has more than gin, vermouth and olives is not a martini.
4 to 1/2 is my recipe as well. As for the gin, only Tanquery or Bombay Sapphire.
I do mine at about 3:1.
I recently bought regular Bombay instead of Sapphire, and find it acceptable for when I want the martini to be a little weaker without sacrificing the dry taste.
At times, when there was no gin in the house, I have tried a vodka martinis, but I honestly don't know how people drink those. When H.L. Mencken praised the martini as the only American invention as perfect as the sonnet, he did not mean vodka "martinis". I think that's the problem. A vodka martini only reminds you of how much better it would be with gin instead.
I recently bought regular Bombay instead of Sapphire, and find it acceptable for when I want the martini to be a little weaker without sacrificing the dry taste.
At times, when there was no gin in the house, I have tried a vodka martinis, but I honestly don't know how people drink those. When H.L. Mencken praised the martini as the only American invention as perfect as the sonnet, he did not mean vodka "martinis". I think that's the problem. A vodka martini only reminds you of how much better it would be with gin instead.
ETA: Just trying to use up a bottle of Finlandia that's been in the freezer for weeks and weeks, I tried making a martini with it and it was actually not at all bad. For preference it wasn't quite as good as a decent gin martini, but still quite acceptable. I think the vermouth makes a difference; this time I had Martini-brand vermouth, while previously I had some off-brand which I don't remember.
Anything that has more than gin, vermouth and olives is not a martini.
4 to 1/2 is my recipe as well. As for the gin, only Tanquery or Bombay Sapphire.
It is almost universally established that either an olive or a twist of lemon constitute a canonical martini. Indeed, the IBA (International Bartenders Association) agrees with this. Then there's the gibson, swapping out the olive/lemon for a cocktail onion - a martini in everything but name.
Personally, I prefer a twist of lime. In any case, while both are fruits neither the lemon nor the lime entailing sweetening.
Of course, I cannot imagine why I should care if someone else wants to throw cherries or apple jack in a martini.
Anything that has more than gin, vermouth and olives is not a martini.
4 to 1/2 is my recipe as well. As for the gin, only Tanquery or Bombay Sapphire.
Not to question your taste but sometime you should try a blind taste test with Gordon's London Dry instead. I converted more than a couple of friends who either couldn't discern a great enough difference or chose Gordon's instead. The cost savings alone is pretty significant too.
I see no issue if you make your own or a place offers it. But to go to some random bar and ask for it, then trying to explain how to make it is a bit weird. It is also a bit rude to ask for such complicated rinks when the bar is very busy, exceptions of course, and a good tip helps make up for any of it regardless.
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