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Another Martini question

tim irvine Dec 11, 2011 03:54 PM

I get that the classic is stirred and that the melt is part of the flavor profile. I keep my gin in the freezer and make a 4:1 with Hendricks or Bombay, depending on whether my wife or I bought the gin, and Dolin. I like small olives (rinsed), and she has invented the Marthibodeaux, garnished with a pickled okra spear. They seem delicious, but I am willing to try a stirred version. Will it be that different from the result I'd getting from a splash of ice water in it? I like the convenience of frozen gin. When I want an IBM (instant big mouth) it is gratifying to have it be truly instant.

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  1. JMF RE: tim irvine Dec 15, 2011 10:06 AM

    A martini made with room temp. gin, stirred, will have a very different mouth feel than one made with freezer gin and ice water. Also the aromatic botanicals in the one made from warm gin should be more apparent. Putting anything but a neutral spirit in the freezer shuts down all but the most robust flavors, and sharpens those.

    4 Replies
    1. re: JMF
      EvergreenDan RE: JMF Dec 15, 2011 11:16 AM

      Assuming for the moment that both have identical dilution. The one with freezer gin + ice water will be quite a bit colder. If that drink we allowed to linger a bit so that it later was at the exact same temperature as a fresh room-temp-gin-stirred version, would not the botanicals be identical?

      And we seem to be missing some posts about dilution ratios and such. Or I forgot my Alzheimer's pills.

      www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

      1. re: EvergreenDan
        ncyankee101 RE: EvergreenDan Dec 15, 2011 12:45 PM

        That was in the "Martini party" thread Dan a couple days back, Dan.

      2. re: JMF
        zin1953 RE: JMF Dec 15, 2011 03:52 PM

        >>> Putting anything but a neutral spirit in the freezer shuts down all but the most robust flavors, and sharpens those. <<<

        Agreed! Back in the day when I drank Akvavit (which I kept in the freezer), I tried keeping Gin in the freezer, too. It worked if I drank it straight, but I found that I preferred martinis and even G&T's when made with room temp. gin out of the cabinet and added the ice, rather than from the freezer.

        1. re: zin1953
          penthouse pup RE: zin1953 Dec 16, 2011 02:39 PM

          That's been my experience. The gin from freezer with ice somehow tasted of too much spirit (even after considerable stirring). The room temperature gin with ice when stirred makes for me a smoother drink...Though a few small shards added at the very end lend a nice icy touch.

          (I also "work" with regular Bombay--Sapphire has never appealed to me.)

      3. tim irvine RE: tim irvine Dec 15, 2011 04:28 PM

        OK, I am definitely going to need to do some comparison drinking. Lord knows a second martini will sharpen my taste buds so I will be SURE to detect each nuance! (Actually, in all honesty, I like the way they taste after they have warmed just a tad.)

        BTW, last night I was at an open bar party and had a Sapphire with M & R, shaken. It was ugly (at first) but delicious. I still think I prefer regular Bombay, though. To each his or her own (as long as it is made with gin and has vermouth and isn't "dirty").

        7 Replies
        1. re: tim irvine
          JMF RE: tim irvine Dec 16, 2011 09:25 AM

          I don't care that much for the sapphire, but I do like the new Sapphire East, which is basically the same recipe, but with, I think, lemongrass and black pepper added.

          1. re: tim irvine
            hawkeyeui93 RE: tim irvine Dec 16, 2011 05:47 PM

            I prefer the Regular Bombay Dry Gin myself [or Boodles] ...

            1. re: hawkeyeui93
              JMF RE: hawkeyeui93 Dec 17, 2011 08:32 AM

              I agree, and prefer the regular Tanqueray as well.

            2. re: tim irvine
              yarm RE: tim irvine Dec 17, 2011 05:17 PM

              Bombay Sapphire is better suited for gin & tonics than mixed drinks. And their London Dry is better suited for mixing, in my opinion. White label Bombay Dry used to be our house gin (bought in 1.75L with more artisanal bottles bought in smaller sizes) before we switched to Beefeater.

              Boodles (mentioned above) was a solid London Dry. It didn't do enough for me to buy it again but I had no regrets with the bottle we bought.


              1. re: yarm
                TroyTempest RE: yarm Dec 20, 2011 10:56 AM

                yarm, you said,
                "Bombay Sapphire is better suited for gin & tonics than mixed drinks. And their London Dry is better suited for mixing, in my opinion."

                Do you mean better suited for Martinis? A gin & Tonic is a mixed drink (as i'm sure you well know).

                1. re: TroyTempest
                  yarm RE: TroyTempest Dec 20, 2011 11:28 AM

                  Yes, my bad. Sapphire better pairs with tonic in highballs than with other ingredients in classic cocktail recipes. The "other ingredients" part should also remove arguments that it makes a great super dry Martini. There's something about it's balance that just doesn't sit well as compared to a London Dry style gin.

                  1. re: yarm
                    TroyTempest RE: yarm Dec 20, 2011 11:49 AM

                    I get you now.
                    I'm sure that my palate isn't as educated as yours, but I just can't really taste all the extra botanicals that sapphire is supposed to have in a G&T after adding the tonic and the lime. I like a good Juniperry (sic) gin like Tanq, or Brokers which i like just as well and is cheaper.

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