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Give me you best martini recipes please! I am bar tending at an event where I will be working the martini bar. Give me your best, your worst, and something unique.

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  1. I like my martini wet (should I run and hide behind a rock ?)

    1/2 part of vermouth.
    2 parts of gin

    stirred with ice, no frills, served in a simple straight good quality glass (shocking!!), no olive or onion

    4 Replies
    1. re: Maximilien

      Wet martinis rule! They are the way martinis were originally mean't to be made. If someone is so anal-rententive about keeping it "bone dry" (in-and out, misting the vermouth, or the classic unfunny pun "just wave the cap from the vermouth bottle over it", they should order cold gin, dam**t!

      It's good to see most hounds seem to appreciate the proper wet martini.

      1. re: Maximilien

        Your 4:1 ratio was considered "dry" once upon a time. 2:1 is "wet" and some go 1:1. But, no olives? Uncivilized! LOL!!!! Just kidding.

        1. re: smk54

          A 1:1 is officially called a "fitty-fitty" (50/50).

        2. re: Maximilien

          I used to do VERY dry (probably 20:1). As I have come to use better gins, better vermouth, and always using fresh vermouth, I find that the classic martini ie. 3:1 or 4:1 is really a better drink. Many, many years ago when I started drinking martinis, looking back, I realized that I was using stale vermouth so using less was better. Now I use fresh vermouth. I only buy at a a store that sells a bunch so I know it has not been sitting there for any length of time. I love Dolin dry vermouth. Makes all the difference.
          Recommended gins: Beefeater 24, Tanqueray 10, Boodles.

        3. Manning the Martini bar sounds pretty simple; you've got your Gin and you've got your Vermouth. How hard can that be. I like a 4:1 ratio, stirred with a twist.

          1 Reply
          1. re: bkhuna

            ditto this recipe and the twist.

          2. I like my martinis quite wet.... 1 part vermouth (Noilly Prat is my favorite) to 2 parts gin.

            Sometimes even 1:1

            Two or three olives.

            I keep the gin, shaker, and glass in a freezer prior to making. That might not work so well if you're making a bunch of martinis. YMMV

            I don't shake but rather, swirl the gin and vermouth in the shaker.

            Had one about fifteen minutes ago in fact...

            Someone may request a dirty martini, which has a bit of the olive juice added.

            And then there are those who think that the perfect martini is made with vodka instead of gin. You will need to accomodate them as well, although I usually try to convince them to try one with gin first.

            1 Reply
            1. re: Jimmy Buffet

              2 olives are bad luck. Use 1 or 3.

            2. 4 parts plymouyh gin
              1 part Vya dry vermouth
              2 drops fee Bros Orange bitters

              Stir until very cold serve up with a lemon twist

              6 Replies
              1. re: chazzerking

                I "discovered" Plymouth gin when the drink blogger at the New York Times gave it higher ratings in the Martini category than most every other gin tested.

                The price of Plymouth went up almost 30% the next week.

                1. re: chazzerking

                  Thank you for saving me the time of typing out the exact recipe for the martinis consumed in our house.


                  1. re: chazzerking

                    perfect! But I love that Vya and go 2:1 Plymouth:Vya. 3 or 4:1 would probably work well with Hendrick's gin...I haven't tried it yet. Also be really careful with Regan's No 6 orange bitters...they can easily overwhelm, probably wouldn't use them in the Hendrick's martini (garnish with a cucumber spear or slice).

                    1. re: chazzerking

                      I never heard of using orange bitters in a martini before. Is this traditional? Not a martini expert by any means, but I do like a good Plymouth gin martini about 4:1 vermouth once in a while. Perhaps I'll try the bitters... trying to imagine what it would taste like....

                      1. re: Bat Guano

                        It's way back traditional, like original recipe traditional. In The Savoy Cocktail book from around 1925 or 1930 (can't recall exactly) the Martini is equal parts Gin and Dry Vermouth with a dash of Orange Bitters. Good stuff if your Vermouth is good.

                        1. re: ccbweb

                          Thanks. I'll try that soon... maybe tonight. The only gin I have on hand right now is Hendricks; never tried it in martinis before. And that's wetter than I normally make them. And with the orange bitters it'll almost be like a completely new drink for me. Looking forward to it!

                    2. I hope you are referring to the traditional martini, and not a cocktail that is shaken and then strained into a martini glass (because if you are, I don't think you will get a good response!!).

                      I prefer my martini wet as well, when a good vermouth (Vya preferred) is available.

                      1 part vermouth to four parts gin (Hendrick's is the poison of choice this week)
                      Stirred then strained
                      Onion garnish


                      4 Replies
                      1. re: cocktailqueen77

                        I am so pleased to see recipes for real martinis here, not vodka martinis which IMO requires the prefix.

                        But dammit I like a cocktail onion between two olives.

                        I go 3::1 with regular Bombay,

                        " prefer my martini wet as well, ...1 part vermouth to four parts gin"

                        That's dry.

                        1. re: cocktailqueen77

                          Wait a minute. We're talking Martinis here, not Gibsons.

                          1. re: ultramagnetic

                            I can't stand olives, so always prefer onions. So even though, technically, it is a Gibson (oh biggest apologies to the martini gods for my mishap), I thought I might chime in. And my count is off (1:4), my Vermouth bottle has a pour spout that pours larger quantities than my gin. So even though I am counting (one-thousand one, one thousand two, etc..for the 1:4 ratio) it still ends up a wet martini -sans garnish.

                          2. Fairly Dry martini.

                            Place 2 olives in glass, pour a little vermouth over olives,

                            Fill shaker with ice, pour in an apporiate amoun of Vodka, I prefer Kettle One. Shake untill vodka is icy cold. Pour out vermouth. Fill glass with vodka. There should be a sheen of ice over the glass.

                            You can pour the vermouth into a different glass and reuse.

                            9 Replies
                            1. re: normalheightsfoodie

                              this is a Kangaroo. A Martini is by definition made with gin. I guess a synonym for Kangaroo is Vodka Martini, but what's wrong with using the drink's very own name?

                              1. re: kenito799

                                My guess is that since redjen is working the bar at perhaps a party or event, there will be requests for Vodka. Our host did not specify the type of drink, vodka or gin. BTW, I think that since we have moved into the 21st Century the Martini has evolved, many bars and clubs have whole menu's dedicated to the drink, and some recipes, include any selection of liquors, from tequila to rum..

                                1. re: kenito799

                                  Oh, you mean like the movie Bond orders "A Kangaroo, shaken, not stirred"

                                  I've never seen this term in use. I see that it is indeed recognized as a vodka martini - is it in current usage in any particular area?

                                  1. re: FrankJBN

                                    Probably not, since Martini means "any drink in an up glass" to many people...let's try to use the correct names for things! Isn't it more satisfying?

                                    Why must dumbing down and neglect of history be inevitable in America? We've really got to hold ourselves to a higher standard, especially on CH. Don't we want to preserve our food and drink heritage?

                                    1. re: kenito799

                                      FrankJBN's got a point. Bond goes back to '62, even if we're talking about a much-earlier origin for the actual drink. Think you're being too fussy by not extending the definition to include the vodka variant. Blame Broccoli or Fleming. Or just scream at the wall.

                                      1. re: ted

                                        Exactly...that movie (and the vodka marketing behind it) largely created the vodka martini plenomenon. But Bond had to specify vodka...as anyone should. I simply don't understand why every cocktail worth drinking shouldn't deserve its very own name? Are you proposing that Martini should no longer be the name for gin/vermouth/orange bitters because vodka has won out? Is there a limit to the number of words in the English language?

                                        1. re: kenito799

                                          Maybe you could create your own super-spy/hero to set everyone straight. Short of that, good luck re-educating the planet. Broccoli/Fleming have a 40-year head start on you.

                                          I'm not saying it's a bad idea, but at least you have a snowball's chance of talking folks out of calling everything else a "martini."

                                2. re: normalheightsfoodie

                                  as above but keep vodka in freezer to maximize the ice sheen

                                  1. re: normalheightsfoodie

                                    Even number of olives is considered bad luck, or so I have heard. I always use an odd number.

                                  2. There are only a few true martinis, made with gin or vodka, dirty, with a lemon twist or lots of stuffed queen olives, or even canned pitless green olives.
                                    You ask for a unique martini? How about apple martini, made with the mix.
                                    One of my favorite is the black Russian martini, made with one or two parts vodka to one part Tia Maria..stir on ice and voilĂ !
                                    There is the pomegranate martini, the lychee martini which is really popular right now...I can look them up if you wish.
                                    Good luck!

                                    8 Replies
                                    1. re: Richelle

                                      So, if I make lasagna with marshmello fluff, graham crackers and chocolate sauce, can I still call it Lasagne, just because that's what I want to call it?

                                      I'm sorry, but there is only one authentic Martini, and it is made with Gin and Vermouth. Anything else is a different drink and deserves it's own name.
                                      The Martini hasn't evolved. People are just to unimaginative to think up new drinks for new and unrelated drinks.

                                      1. re: bkhuna

                                        Lasagna. What a great analogy -thank you. May I borrow it? Also, here is a good link in the same vein: http://chriswalkerversus.blogspot.com...

                                        1. re: bkhuna

                                          Amen! A martini is with gin and vermouth. That's it. Anything else is not a martini!

                                        2. re: Richelle

                                          Serving a black russian in a martini glass on ice doth not a martini make!

                                          1. re: Richelle

                                            there is only one martini, the rest have an adjective in front of them, re; vodka, apple, watermelon, cosmo etc.

                                            1. re: byrd

                                              While I agree that martinis are sacred, and had a most amazing one tonight made with a new vodka from Wyborowa called Exquisite, just a splash of vermouth, two over sized delicious olives.
                                              I am quite sure this post isn't just about all kinds of ways to make the same type of martini, but flavoured martinis for fun in a party.
                                              At times, it not about what is correct, if the person is asked to take care of a martini bar, or if that is what the hosts are calling it, it doesn't matter at that party what it is called, and frankly, I have this amazing Martini recipe book someone gave me for my birthday, it cute and it's fun, and though I might never make anything in it, sometimes it's about enjoying whatever comes, having fun and not always caring about what is correct.
                                              So yes, I understand the one and only martini...though some will know that the original martini was made with gin and vermouth only and many will tell you that vodka martinis are a bastardization, with the years, vodka martinis are standard, and in the future so will flavored martinis and in our crochety years, we can all agree that the world is not the same. However, I am quite sure flavored martinis are here to stay and I plan to enjoy some at times so I don't miss out, though my first love will always be the straight vodka martini.


                                              1. re: Richelle

                                                vodka martini is not a bastardazation its just a vodka martini not a martini, now chocolate syrup, vodka and baileys, just because it's served in a martini glass is a different story. i get abuse 'cause i prefer my martini on the rocks for the simple reason that i don't like that last sip at room temperature.

                                                1. re: byrd

                                                  My best resto bar job allowed me to serve martini's half and half, half in the glass and the other half in an ice bath with a long necked vodka glass. I HATE room temp tinis and will ask for a side of ice just to ensure that I don't have to drink it that way...Please don't kill the messenger here but the world if full of people who like different things and drinks like the aviator are great examples of this. Please let people have their cake and eat it too. I will make any variation of the martini that I know or am taught and don't fight with people about the name. Yes gin and vermouth make a true martini but an apple tini or a cosmo are great variations to the theme. We should encourage diversity and let people call it what they are most comfortable......

                                          2. To all of the protests about the one true martini...yes. However, the OP on this one is working a "martini bar" at an event....it's not going to be a situation where he or she can offer up only the one true martini. While you're all correct (and while I'd take an actual martini over any "new" drink in a cocktail glass) it's beside the point for this one. The generally understood definition of "martini" has been, alas, diluted. We needn't bow to that all the time, but this is the OP's job...so a bit of bowing is necessary to be able to afford to drink the real thing later on.

                                            I tasted a fun drink made with Kaffir Lime Vodka, ginger simple syrup and lime juice served up in a cocktail glass. That could go over well if you've got the ingredients.

                                            11 Replies
                                            1. re: ccbweb

                                              If the OP is working a "Martini Bar" that is really a "Cocktail Bar" then great! Make the Martini be one of the drinks served, i.e. an actual cocktail made from gin, vermouth and orange bitters (if that is not one of the drinks then it really can't be called a Martini Bar!!), and then offer some other wonderful cocktails (even if one of them is this Dirty [Vodka] "Martini" i.e. a Kangaroo made with a few drops of vermouth and a slug of brine from the olive jar, which apparently many Americans believe is something worth consuming)...but I believe that it is any bartender's duty to educate and inform, and call things by their correct names.

                                              But we have not heard from the OP yet...what does s/he think of our suggestions so far?

                                              1. re: kenito799

                                                Amen. Brother, tell it. As to other coctails served in martini glasses, on that I like is 4 parts Takara Shochu high proof Sake, 1 part lychee juice and a dribble of Pama Pomegranate Liquer, stirred and served up with a lychee in the bottom of the glass. The other one that I invented for the winter is one I call the Normahattan, which is 3 parts good bourbon( I usually use Woodford for this drink) 1 part decent Calvados, 1/2 part Normandy Apple Liquer, stirred over ice and served up with a thin wedge of Granny Smith apple hooked on the rim. It'll keep you warn on a cold winter night

                                                1. re: chazzerking

                                                  Sake is rice. Shochu is grain. There is no such thing as Takara Shochu Sake.

                                                  1. re: bkhuna

                                                    I would beg to differ. you may have a quarrel with the distiller, but I have a bottle of this in my fridge, and it makes excellent drinks.

                                                    1. re: chazzerking

                                                      Not talking about whether or not it make and excellent drink. The fact is that Sake and Shochu are two differnet PRODUCTS. Apples and Oranges, Peas and Carrotts....

                                                      Attach a photo of the label please, I've been all through Takara's web site and find no such product listed, and I've drank a ton of Takara products over the years (including 10 living in Japan).

                                                    2. re: bkhuna

                                                      C'king may be mistaking Takara Shuzo Sake. Still, there is no such thing as high proof sake because sake is fermented, not distilled.

                                                      1. re: Tripeler

                                                        I'm pretty sure what Chazzerking meant was Takara Sake brand shochu, of which they make several types.

                                                  2. re: kenito799

                                                    Thanks for all your help. I am not sure what my bar will be stocked with, but I appreciate all you suggestions. I just want to see what options are out there and what is considered a "true" martini. Keep your martini recipes coming!

                                                    1. re: kenito799

                                                      I'm pretty much a purist with martinis as well, preferring them wet, and a little dirty. Gin only, not vodka. Olives, or (sacrilege coming), caperberries in their place.

                                                      However, one exception, in the spirit of giving the OP a variety, is a "Japanese martini": replace gin with Absolut Citron (or other lemon vodka), sake in place of vermouth, and a twist of lemon. It's the only other drink I'd even consider referring to as a "martini" (though I do it with a little "slippery slope" unease.

                                                      1. re: ChefBoyAreMe

                                                        Had a dinner party and served these to my other bohemian friends who drink many kinds of drinks served in shallow glasses including vodka, black, lemondrop, cosmos, hyptonists.... the list goes on and on. this was a HUGE hit, including me, and will go in my consistent offerings. Refrigerate the Sake?

                                                    2. Avoiding the semantics of what is/isn't a martini, I have, in the past, made "dirty, hot and bothered" martinis (typically vodka ones) where I added a splash of homemade pickled jalapeno liquor in addition to the olive juice. If you don't overdo it, it's a variation I enjoy.

                                                      1. I generally use Plymouth Gin -- sometimes Boodle's -- with Carpano's Antica Formula Vermouth. Usually 2 parts gin; one part vermouth. With a long, thin orange peel . . .

                                                        For a dry Martini -- which I rarely drink (generally only when I'm out and they don't have my preferred vermouth), or only make for friends -- it's usually Bombay Gin (regular) with a tiny amount of vermouth and two olives. If I want gin, a la a dry martini, I usually drink Bombay Saphire neat from the freezer or on the rocks with a twist -- no vermouth.

                                                        2 Replies
                                                        1. re: zin1953

                                                          I have to try that. I just got me some Carpano Antica and wow it makes a great Manhattan (with Rittenhouse rye and Regan's orange bitters).

                                                          Your drink would be a sweet Martini, also called an Addison or an Army...most people don't think of sweet vermouth in a Martini!

                                                          1. re: zin1953

                                                            I love Boodle's. For years my go to gin. Recently using Beefeater 24. Good stuff! I want someone else to do this and post their opinion.
                                                            2oz Beefeater 24
                                                            2oz Tanqueray Rangpur
                                                            1oz Dolin dry vermouth
                                                            Shake, and serve up with 3 good stuffed olives.

                                                          2. If you want to give your guest something a little different, try the Vesper from Casino Royale. 3 oz Gin, 1 oz Vodka, 0.5 oz Lillet Blanc. Shake with ice and strain into a wine glass. Garnish with a lemon twist.
                                                            It may not be a traditional martini, but I dare any of you to tell that to Bond.

                                                            1. My one exception to the "martini's are made from gin rule.

                                                              Japanese martini. Replace gin with Absolut Citron or other lemon vodka, replace vermouth with sake. Add lemon twist.

                                                              I know it's heresy, but, with "slippery slope" discomfort, I can just squeak it under the martini definition in my mind.

                                                              1. I'd second all the endorsements for Plymouth gin and the suggestion that you include a healthy dose of good vermouth, somewhere b/t 2:1 and 3:1 unless directed to make it dry. I'd also recommend you ignore the suggestion to refrigerate the gin, since you want some melted ice in there. Finally, unless you want to get in a fight or come off as a wanker, avoid semantic arguments with the guests about what is and isn't a martini. If somebody wants one with vodka or cranberry juice or godiva liquour, arch your eyebrow knowingly in deference to all the purists in here then start shakin' .

                                                                3 Replies
                                                                1. re: Poindexter

                                                                  Educate cheerfully and non-condescendingly...but do not sit idly as civilization crumbles around you!

                                                                  1. re: kenito799

                                                                    I'd like gin and tonic please, but could you make that with vodka and some 7-Up instead?
                                                                    Or maybe a Cuba Libre, but substitute cream sherry for the rum and red bull for the coke?
                                                                    Never mind I'll just have a lemonaid/curocao and dill pickle Martini.....


                                                                    1. re: bkhuna

                                                                      The word martini does not mention gin or vodka.
                                                                      A Gin and tonic is very specific to the ingredients, Gin and Tonic.

                                                                2. New to the sport but mine
                                                                  3z plymouth gin
                                                                  1/2z vermouth
                                                                  1 tsp lemon juice
                                                                  1 tsp blue curacao
                                                                  get glasses and shaker in the frezzer
                                                                  I mix 3 doses at once and put in an empty gin bottle into frezzer for at least one hour.
                                                                  Pour 2 martini's worth into shaker of ice lets stand 30seconds before shaking. Pour serve with a lemon peel.


                                                                  1 Reply
                                                                  1. re: don515

                                                                    tanqueray or saphire
                                                                    nolly pratt vermouth
                                                                    angosta bitters


                                                                    or, more traditional

                                                                    sweet vermouth
                                                                    orange bitters
                                                                    same proportions

                                                                    no twists, no booze in the freezer (you need the ice to melt a bit to soften things and blend the flavors), stirred, not shaken(not because it 'bruises the gin' or any crap like that, but b/c it's a clear cocktail, which you allways stir, so it's clear, not cloudy).

                                                                  2. I guess my question is if we are all so liberal with this word "martini" do we draw a line anywhere? What "isn't" a martini then? Sarcasm ON: I mean what if I like my "martini" with vodka, tomato juice, tabasco, with a stalk of celery. What party-poop is going to rain on my parade and get all technical and tell me that I'm wrong with how I like MY martini? Sarcasm OFF: Someone, anyone, just let me know.


                                                                    1. Two different questions. What's the best martini recipe, and what will be of use to you at a party's "martini" bar.

                                                                      These days a martini is anything in a cocktail glass. My favorite (in the academic sense) is the smoky apple martini. Cheap scotch and apple schnapps. It shares no ingredients whatsoever with a traditional martini, and its flavor profile is as about as far from a real martini as prune juice and club soda. (Now there's one for the geriatric set--the "sparkling regularity" martini. Remember that you heard it here first.)

                                                                      If you can make a good martini, there will be a handful of folks who will really appreciate it. All of the posters here appear to fall into this camp. Be forewarned, however, that they will be a very small minority of the drinkers at your "martini" bar. Better keep a bottle of Smirnoff and a whole bunch of sickly sweet adjuncts close at hand.

                                                                      1. With attitudes like "These days a martini is anything in a cocktail glass", there will always be a market for places like Olive Garden.

                                                                        Think I'll drown my sorrow in a couple of Martini's tonight, I I can only find the cucumber.

                                                                        2 Replies
                                                                        1. re: bkhuna

                                                                          Oops. Forgot to use quote marks in the second paragraph. Should have read "these days a 'martini' is anything in a cocktail glass."

                                                                          It's a usage thing. The drinking public's definition of a "martini" has changed in the last ten years. You can't fight it, especially if, like the OP, you have to serve the public.

                                                                          And it ain't just the Olive Garden. Go into any bar and you'll see people swilling concoctions of cheap vodka and "liqueurs" (using the term loosely to include artificially-flavored over-sweetened dreck with some ethanol content) and calling them "martinis."

                                                                          Me, I'm a traditionalist. Gin, dry vermouth, and green olive(s). (Prefer Gordon's and Noilly Prat mixed 3:1.) IMHO anything else isn't a martini, it's a "martini." Although there may be an exception for cucumber garnish...

                                                                          1. re: alanbarnes

                                                                            I didn't mean that you can only get a doofustini at Olive Garden, I meant, that the type of people that drink them are the type who care so little for tradition and convention, they'll schlep to Olive Garden, newspaper two-for coupon or early bird discount in hand, for "Italian" food.

                                                                            "You can put a cat in a microwave, but that don't make it a biscuit".

                                                                        2. I was at my cousin's wedding about 5 years ago at the height of this whole thing. Everybody, and I mean everyone (under 40) was ordering and drinking apple-martini's. It was like swimming in a sea of anti-freeze. So I approach the bar, take a cursory glance around the room again and then ask the bartender "can I get an ACTUAL-martini". With a nod and a smile he responded "right away sir".

                                                                          2 parts Beefeater (I like juniper)
                                                                          1/2 part vermouth
                                                                          3 olives

                                                                          I think too that if the "traditional" martini were served sweeter (i.e. higher proportion of vermouth) it just might have more crossover appeal. The "martini" has gotten so dry over the years that it's virtually unapproachable to a newbie IMHO.

                                                                          6 Replies
                                                                          1. re: Chinon00

                                                                            The smoothness from gins like Hendricks and vermouth like Vya should also broaden the appeal of a real Martini, if people get a chance to try one.

                                                                            1. re: Chinon00

                                                                              So true. Hard to get a martini these days. I typically get " what kind of vodka do you want" and I try to be polite and reply " no, I want a real martini". Try Beefeater 24. Really good stuff.
                                                                              FYI for everyone Merzetta's has a vermouth cured olive that is terrific.

                                                                              1. re: smk54

                                                                                For the record, their vermouth-cured olives are labeled "Martini Olives." See http://www.mezzetta.com/our-products/...

                                                                                1. re: zin1953

                                                                                  Yes! These are very good. Thanks!

                                                                              2. re: Chinon00

                                                                                I was in a "reputable" bar recently that had Hendrick's gin, so I asked for a martini 4:1 with an olive. When served, I was told they had no olives. The "martini" was served with a slice of lime. I left the bar.

                                                                                1. re: smk54

                                                                                  While I can understand possibly running out of olives in mid-shift (an order didn't get delivered, or someone forgot to place the order in the first place), that is just sooooooooooo wrong!

                                                                              3. If I had to work a martini bar, I'd be prepared to serve a variety of drinks in martini glasses, because, like it or not, people in the general public in the US right now will be expecting that. However, I would use the chance to explain to people (if they will listen) the difference between martinis and cocktails in martini glasses. Could be interesting conversation for some of the guests, and if done tastefully and entertainingly (NOT by being a drink snob) could earn some bigger tips.

                                                                                That being said, when I am at a martini event or somewhere where they don't have top-of-the-line spirits, my favorite "non-martini martinis" are ones with a decent flavored vodka or gin, a little bit of a liqueur, and a garnish. Too many ingredients turn it into a bad college bar drink special. They tend to be sweeter than a real martini, so I go light on the liqueur.

                                                                                Some past attempts that weren't bad (using ingredients found in average bars - not what I drink when I have my choice):

                                                                                - Three Olives Pomegranate vodka
                                                                                - Chambord
                                                                                - berry garnish

                                                                                - Stoli Vanilla (I think it's spelled some other way)
                                                                                - Cointreau
                                                                                - orange slice

                                                                                - Absolut Citron
                                                                                - Lemincello
                                                                                - lemon twist/slice

                                                                                - Tanqueray
                                                                                - sweetened lime juice
                                                                                - lime garnish
                                                                                (Basically a Gimlet in a martini glass)

                                                                                If you have Blavod on hand, it's a fun thing to make drinks out of for a party.

                                                                                9 Replies
                                                                                1. re: Ditdah

                                                                                  What would you serve a gimlet in besides a cocktail (martini) glass?

                                                                                  1. re: alanbarnes

                                                                                    Well, I'm not that knowledgeable here, so you guys need to correct me when I screw up. But every time I've ordered a "Gin Gimlet" (no other instructions to the bartender) it's been served on the rocks in an old fashioned glass. Is that not the correct way?

                                                                                    1. re: Ditdah

                                                                                      A Gimlet (gin or vodka) is classically made with Rose's lime juice and served up (in a "martini glass"). It can also be served on the rocks, but should be a highball, not in an old fashioned glass.

                                                                                      1. re: kenito799

                                                                                        Wow - I'm serioulsy shocked. I order these often, and NEVER have had it served in anything but an old fashioned glass. I guess Columbus bartenders all read the same incorrect bar book!

                                                                                        Thank you for the education!

                                                                                        1. re: Ditdah

                                                                                          I think its hard to get a decent gimlet in all but upscale bars in the midwest. I always tell the bartender how I want it made. If I just specified a cocktail glass, I think most places would give me vodka with just a splash of Rose's. I've never understood why. The recipe is on every bottle of Rose's.

                                                                                        2. re: kenito799

                                                                                          Yup, usually UP in a Martini glass.

                                                                                          1. re: kenito799

                                                                                            There isn't enough juice to justify putting a Gimlet in a highball glass. It's a drink on the rocks, therefore it does go in a rocks, or old fashioned, glass. I just checked with my Gary Regan and Dale DeGroff books, and both agree.

                                                                                          2. re: Ditdah

                                                                                            A gimlet is a traditionally gin and Rose's lime juice, shaken until very cold and poured into a stemmed cocktail glass. Not to say it can't be made with vodka or served on the rocks, but IMHO those are variations that require a specific order.

                                                                                        3. Try a chunk of sundried tomato in your next martini.
                                                                                          Gin and vermouth. I make them 3:1, kinda wet, but you can have it your way.
                                                                                          I wish there could be another name for all that other kid stuff they call martinis.

                                                                                          4 Replies
                                                                                          1. re: atheorist

                                                                                            "I wish there could be another name for all that other kid stuff they call martinis."

                                                                                            There can be! Each and every one of these concoctions deserves its own name, and really doesn't require "Martini" to be appended to it. There ARE enough words out there...if only people will use them (and their brains)...Dare to dream!

                                                                                            1. re: kenito799

                                                                                              But if that were done they'd disassociate themselves from that evocative name and then they couldn't play grownup anymore.


                                                                                              1. re: kenito799

                                                                                                Agree 100%!!! Call them for what they are. "Cocktails up"! NOT a martini. I hate to sound like a snob, but as someone who has pursued "the perfect" martini for 40 years, calling all of these drinks martinis seems an insult to the classic gin and vermouth cocktail.

                                                                                                1. re: smk54

                                                                                                  you are beating a really dead horse. I agree, but still...

                                                                                            2. Part of the problem is that people think anything in a cocktail glass is a Martini. A martini is served in a cocktail glass (often called a martini glass) as are most cocktails that are served without ice. Here is a list of many drinks commonly served in a cocktail glass. It includes many of the bastardized martinis that people will ask for at a Martini Bar.

                                                                                              1. There was a really good champagne martini served at Dragonfly at the Hotel Zaza in Dallas.


                                                                                                After a few though, TT has trouble recalling what went in it. Could be one of these above.


                                                                                                1. okay, so now i know that martinis have just one recipe. i think since i've been alive, there have always been 'vodka martinis' and cosmopolitans, (which i've always thought were martinis). for those of you out there who are baffled about the misconceptions running rampant among my generation, perhaps i can dispel the myth that us kiddies would consider *anything* in a martini glass a martini. (i'm 26, btw.)

                                                                                                  for instance, with something like a whiskey sour, you expect there to be a fairly high mixer-to-liquor ratio, like 2:1. you expect a larger serving of such a drink, so you'd never put it in a martini glass. my impression has always been, however, that when you order something that is being called a '____ martini', this means that it's practically straight liquor, so you better like the taste of the liquor you're drinking.

                                                                                                  and hey, purists: just remember that not everyone can afford to drink top-shelf drinks. i think other types of alcohol are more forgiving than gin. cheap bourbon, for instance, is totally drinkable, even if it pales to great bourbon. cheap gin (which is all i've ever tried) you just want to spit out! no wonder people want to model a drink after the martini that uses something other than gin. it's one thing to be a purist, and another to be an elitist.

                                                                                                  2 Replies
                                                                                                  1. re: sugarego

                                                                                                    ouch, hate that word....people like what they like and cheap is sometimes OK...us older folks have probably done the cheap when we had to and now like to spend more, drink less....appreciating the better taste, feel or lacking aftereffects.....

                                                                                                    1. re: sugarego

                                                                                                      Years ago, when I was in college and had no money, we drank Burnett's gin which I think was around $6 a bottle at the time. I recall it making a decent martini, although I have not had it recently and certainly have not compared it to any of the premium gins, that we've mentioned here. Not sure of it's cost today. Of the better gins, Boodles is reasonably priced.

                                                                                                    2. Junipero & Dolin Dry, ~4:1 or 5:1. Martini heaven.

                                                                                                      8 Replies
                                                                                                      1. re: TVHilton

                                                                                                        Have you tried Beefeater 24? I use Dolin Dry vermouth. 3 jiggers gin and 1 ounce vermouth gives 4.5:1 ratio. Excellent martini.

                                                                                                        1. re: smk54

                                                                                                          Haven't tried it. My everyday gin is Sapphire; for occasional higher-end Martinis I use Hendrick's or Junipero (my current favorite).

                                                                                                          Dolin (dry or blanc) is the constant, though. I'm convinced that people who think they like super-dry (effectively vermouth-less) Martinis have just never had good vermouth.

                                                                                                          1. re: TVHilton

                                                                                                            Agree. I used to drink very dry (20:1 ratio), but currently use 3:1 to 5:1 depending on the gin I am using. Dolin is the best I have ever used but I want to get some Vya and experiment with it. I still use M & R with gins that are very citrus biased.

                                                                                                            1. re: TVHilton

                                                                                                              How is Dolin dry and Blanc different? I use the dry, but I have seen the Blanc.

                                                                                                              1. re: smk54

                                                                                                                Blanc is slightly sweet (just slightly, not cloyingly sweet) and more floral. Makes a very nice Martini. I use a little less of it (5:1) than the dry.

                                                                                                                I do like Vya Dry, but Dolin is at roughly the same price point (actually a little less, in fact) and I prefer that. If Vya cost the same as Noilly (which I also like) I would buy it more often.

                                                                                                          2. re: TVHilton

                                                                                                            Plymouth and Vya Dry is our house preference, same ratios.

                                                                                                            We also like the Dolin a lot. The Beefeater 24 is very good, too as is Hendrick's. We've been drinking Hendrick's lately because I was given a 1.5 liter bottle of it for my most recent birthday.

                                                                                                            1. re: ccbweb

                                                                                                              I have read a lot of good reviews of Plymouth. Need to get some. Have been using Tanqueray 10 recently. But Beefeater 24 and Boodles are my " go to" gins. Hendricks is also martini worthy.

                                                                                                              1. re: smk54

                                                                                                                If you like all of those, then Plymouth should fit right in. It's quite dry and very well made.

                                                                                                          3. I would like everyone to post their favorite gin + vermouth combination with the ratio they use. Also lemon or olives. Anyone drink martinis on the rocks anymore? I still do in the summer when it is hard to keep a glass cold.

                                                                                                            8 Replies
                                                                                                            1. re: smk54

                                                                                                              My gin/vermouth preferences/ratios are above, but on the olive question...yes to olives, and my real preference is for blue cheese-stuffed olives.

                                                                                                              My sweetheart recently got a cherry pitter, so I've been experimenting with home-stuffed olives. Andronico's in SF has an olive bar with these very large, mild green olives that are perfect for stuffing. The pitter doesn't leave them pretty but it does render them stuffable. A little softened blue cheese + some time in the fridge to firm up...very tasty.

                                                                                                              1. re: smk54

                                                                                                                We do 4 or 5 to one gin to vermouth. My wife prefers olives and I like a twist of lemon. Both prefer up for a martini.

                                                                                                                (I take my manhattans on the rocks....she mostly doesn't drink manhattans.)

                                                                                                                1. re: smk54

                                                                                                                  I spent most of this winter drinking either 2 oz Tanqueray to .75 oz Dolin dry vermouth and 1-2 dashes orange bitters, or 2 oz Tanqueray to .5 oz Dolin dry vermouth and .25 oz Cocchi Americano, and 1-2 dashes orange bitters.

                                                                                                                  Preferably with an onion or five. All hail the Gibson.

                                                                                                                  1. re: A_Gonzalez

                                                                                                                    Well, technically that's a fake Gibson.

                                                                                                                    The Gibson is named after an Ambassador Gibson who was known for his ability to drink and drink and still maintain. In reality, he always arranged for the catering staff to give him ice water in Martini glasses. What distinguished his drink from the others was a cocktail onion instead of an olive.

                                                                                                                    So the drink we know today as a "Gibson" is not, in fact, what Gibson drank--hence, it's a fake Gibson. A true Gibson wouldn't be all that satisfying.

                                                                                                                    (And yes, I know the story is probably apocryphal. It's too good a story not to pretend it's true.)

                                                                                                                    1. re: TVHilton

                                                                                                                      I'm aware of the story, though in the version I heard he was a businessman.

                                                                                                                      They reference it in an episode of Mad Men (or accidentally retell it) when one of the characters, getting drinks for a potential client and himself, asks for "a Jim Beam, and a glass of water with an onion in it."

                                                                                                                  2. re: smk54

                                                                                                                    I don't drink martinis, but I make plenty for my wife. Her favorite:

                                                                                                                    Bombay Sapphire Gin (or reg Bombay) 2.5oz
                                                                                                                    Dolin Blanc vermouth 1oz
                                                                                                                    1 jalapeno stuffed olive for garnish.
                                                                                                                    stirred, served up

                                                                                                                    1. re: kimfair1

                                                                                                                      Does she ever do Dolin Dry, or is it always Blanc? Wondering because it seems like most people are dedicated to one or the other, not both (I do like them both).

                                                                                                                      1. re: TVHilton

                                                                                                                        My apologies, I was going with "blanc" meaning white. I just checked out what the blanc bottle looks like online, and found that the one she does prefer is the Dolin Dry (green label).

                                                                                                                  3. Rinse glass w/ cocchi Americano.
                                                                                                                    Pour bone-cold london dry gin.
                                                                                                                    Finish w/ a twist or 1, perhaps, 3 olives.