Ken Gargett Posted February 29, 2016 Share Posted February 29, 2016 curious to know what people think. how do you make? preferences? how dry (i remember at uni, when we were complete tossers, we would put a bottle of vermouth near the martini so as the shadow would cross the glass therefore making a seriously dry martini - which we thought was terribly cool but in fact, compelling evidence of what tossers we were as it left us with a glass of gin). first rule of martini thread - vodka is all well and fine in its place but that place is not in a martini. that is simply a vodka drink. please do NOT ever refer to a martini as a gin martini - that is like saying french champagne. i was curious about all this as found a jeb bartlett/west wing quote. and i would point out that in one of the bond books (don't ask me which one), he gets it right asking for stirred, not shaken. Can I tell you what’s messed up about James Bond…Shaken, not stirred, will get you cold water with a dash of gin and dry vermouth. The reason you stir it with a special spoon is so not to chip the ice. James is ordering a weak martini and being snooty about it. 1 Link to comment Share on other sites More sharing options...
SofaKing Posted February 29, 2016 Share Posted February 29, 2016 One for the "vodka drink", extra olives please. Nothing against the Martini I simply do not like gin in any capacity. Link to comment Share on other sites More sharing options...
Ken Gargett Posted February 29, 2016 Author Share Posted February 29, 2016 One for the "vodka drink", extra olives please. Nothing against the Gin Martini I simply do not like gin in any capacity. no no no - no problem with a vote for the vodka drink but you cannot call it a gin martini. like them or not, it is simply a martini!!! 1 Link to comment Share on other sites More sharing options...
SofaKing Posted February 29, 2016 Share Posted February 29, 2016 Sorry Ken! You are correct and I do agree, amended my previous statement. As you stated, it's like calling it French Champagne. Link to comment Share on other sites More sharing options...
Jeremy Festa Posted February 29, 2016 Share Posted February 29, 2016 Paging Francisco! I personally have been trying a few Difford's variations and subbing in some different Four Pillars with Noilly Prat. Because I can. Sent from my iPhone Link to comment Share on other sites More sharing options...
Ken Gargett Posted February 29, 2016 Author Share Posted February 29, 2016 Paging Francisco! I personally have been trying a few Difford's variations and subbing in some different Four Pillars with Noilly Prat. Because I can. Sent from my iPhone if you are incredibly good, i will let you have the recipe for a brookfield negroni - even the four pillars guys were impressed. Link to comment Share on other sites More sharing options...
Jeremy Festa Posted February 29, 2016 Share Posted February 29, 2016 if you are incredibly good, i will let you have the recipe for a brookfield negroni - even the four pillars guys were impressed. I promise. Sent from my iPhone Link to comment Share on other sites More sharing options...
Ken Gargett Posted February 29, 2016 Author Share Posted February 29, 2016 I promise. Sent from my iPhone that is the gin to be used. did you get to try their bloody shiraz gin? amazing stuff. perhaps not classical gin but... i think i opened some for rob on one of the videos. unfortunately, i think they only made 150 litres. so not a big seller. Link to comment Share on other sites More sharing options...
Jeremy Festa Posted February 29, 2016 Share Posted February 29, 2016 that is the gin to be used. did you get to try their bloody shiraz gin? amazing stuff. perhaps not classical gin but... i think i opened some for rob on one of the videos. unfortunately, i think they only made 150 litres. so not a big seller. I haven't. But I got this one sent recently.... PM me this Brookfield Negroni please. Negroni is my favourite drink! Will try one this evening! Sent from my iPhone Link to comment Share on other sites More sharing options...
PapaDisco Posted February 29, 2016 Share Posted February 29, 2016 curious to know what people think. how do you make? preferences? how dry (i remember at uni, when we were complete tossers, we would put a bottle of vermouth near the martini so as the shadow would cross the glass therefore making a seriously dry martini - which we thought was terribly cool but in fact, compelling evidence of what tossers we were as it left us with a glass of gin). first rule of martini thread - vodka is all well and fine in its place but that place is not in a martini. that is simply a vodka drink. please do NOT ever refer to a martini as a gin martini - that is like saying french champagne. i was curious about all this as found a jeb bartlett/west wing quote. and i would point out that in one of the bond books (don't ask me which one), he gets it right asking for stirred, not shaken. Can I tell you what’s messed up about James Bond…Shaken, not stirred, will get you cold water with a dash of gin and dry vermouth. The reason you stir it with a special spoon is so not to chip the ice. James is ordering a weak martini and being snooty about it. Am I the only one who understands the hard life of the international man-of-mystery-gun-toting-license-to-kill-spy sort?? Of course you want it shaken not stirred before waltzing into mortal combat . . . have to keep one's wits about one after all. The man can't very well order a Perrier now can he? He's got to order something, and from a literary perspective 'shaken' sounds so much tougher, while still leaving one with a clear head. Now if you'll excuse me I've got to go pick up the Aston Martin from its annual service . . . that glitchy oil thingy in the back's been on the fritz lately . . . Link to comment Share on other sites More sharing options...
Ken Gargett Posted February 29, 2016 Author Share Posted February 29, 2016 Am I the only one who understands the hard life of the international man-of-mystery-gun-toting-license-to-kill-spy sort?? Of course you want it shaken not stirred before waltzing into mortal combat . . . have to keep one's wits about one after all. The man can't very well order a Perrier now can he? He's got to order something, and from a literary perspective 'shaken' sounds so much tougher, while still leaving one with a clear head. Now if you'll excuse me I've got to go pick up the Aston Martin from its annual service . . . that glitchy oil thingy in the back's been on the fritz lately . . . would that be this aston martin? they set it up for a bond/bollinger dinner. Link to comment Share on other sites More sharing options...
PapaDisco Posted February 29, 2016 Share Posted February 29, 2016 Oh man, Ken how do you do it?! Beautiful blondes in bikinis, nights on the Riviera, pimped out rides! I wanna be you when I grow up! Link to comment Share on other sites More sharing options...
Ken Gargett Posted February 29, 2016 Author Share Posted February 29, 2016 Oh man, Ken how do you do it?! Beautiful blondes in bikinis, nights on the Riviera, pimped out rides! I wanna be you when I grow up! it is not all good. they would not let me drive it. you put one car in the ocean and people never let you forget it. 1 Link to comment Share on other sites More sharing options...
ElPuro Posted February 29, 2016 Share Posted February 29, 2016 Can't stand gin. Drank 18 oz of London Dry out of a water bottle during a float building when at High Scool (out of the watchful eyes of the adults). Nearly got run over (by a car, not the float - never helped too much on that) but certainly left my, err, "mark" at the site (woods) and numerous other places. Stayed home "sick" from school the next day. Link to comment Share on other sites More sharing options...
David88 Posted February 29, 2016 Share Posted February 29, 2016 A martini should never have vodka anywhere near it. I personally like mine quiet dry with a 5:1 ratio of gin to vermouth. I find Plymouth navy strength, Monkey 47 or Hendricks are my current favourites. And a good martini should be stirred and not shaken! Link to comment Share on other sites More sharing options...
Ken Gargett Posted February 29, 2016 Author Share Posted February 29, 2016 A martini should never have vodka anywhere near it. I personally like mine quiet dry with a 5:1 ratio of gin to vermouth. I find Plymouth navy strength, Monkey 47 or Hendricks are my current favourites. And a good martini should be stirred and not shaken! now we are getting somewhere! Link to comment Share on other sites More sharing options...
ayepatz Posted February 29, 2016 Share Posted February 29, 2016 6 parts gin. 1 part vermouth. Stir over ice. Garnish with lemon peel. Simple. Elegant. Classic. Currently, I favour Dolin, and Silent Pool Gin, a recent local discovery. Link to comment Share on other sites More sharing options...
David88 Posted February 29, 2016 Share Posted February 29, 2016 The worst thing I hace heard of is the 'vesper' from Casino Royale. Adding vodka to a perfectly good martini would only spoil the taste and increase the alcohol content, you may as well just drink vodka or window cleaner. In a similar vein to a martini i also enjoy a Gimlet, but the choice of gin has to be right. Link to comment Share on other sites More sharing options...
JohnS Posted February 29, 2016 Share Posted February 29, 2016 A martini should never have vodka anywhere near it. I personally like mine quiet dry with a 5:1 ratio of gin to vermouth. I find Plymouth navy strength, Monkey 47 or Hendricks are my current favourites. And a good martini should be stirred and not shaken! 6 parts gin. 1 part vermouth. Stir over ice. Garnish with lemon peel. Simple. Elegant. Classic. Currently, I favour Dolin, and Silent Pool Gin, a recent local discovery. image.jpeg I'm very traditional with my martinis too. I favour 1:4, 1:5 or 1:6. The one thing I can't understand is the modern method of coating ice with vermouth and then chucking out the ice. This makes no sense to me, without vermouth it's just not a martini. I make mine with Noilly Prat, a few dashes of orange bitters and stir, then garnish with a lemon peel after squeezing some drops of oil from the peel into the drink. Link to comment Share on other sites More sharing options...
Jeremy Festa Posted February 29, 2016 Share Posted February 29, 2016 6 parts gin. 1 part vermouth. Stir over ice. Garnish with lemon peel. Simple. Elegant. Classic. Currently, I favour Dolin, and Silent Pool Gin, a recent local discovery. image.jpeg Mate I recently picked up some Dolin. Will try it out! Sent from my iPhone Link to comment Share on other sites More sharing options...
ayepatz Posted February 29, 2016 Share Posted February 29, 2016 Mate I recently picked up some Dolin. Will try it out! Sent from my iPhone It's a very dry vermouth. Perfect for Martinis and Negronis. Enjoy! 1 Link to comment Share on other sites More sharing options...
AlBaron Posted March 16, 2016 Share Posted March 16, 2016 I like mine dirty, very dirty. I usually add 2-3 olives AND extra juice. Twist of lemon. Stirred, never shaken. 5 parts of Old Raj (in the winter) or Botanist or Hendriks in the summer 1 part of Dolin Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
Cohiba Stevie Posted March 18, 2016 Share Posted March 18, 2016 1 part vermouth to 3 parts gin A dash of orange bitters Stirred with ice. Strain Garnish with strip of lemon peel. Voila Link to comment Share on other sites More sharing options...
StumpyJoe Posted March 27, 2016 Share Posted March 27, 2016 I completely agree about never saying a gin martini. At the same time, after ordering a martini I have been asked several times if I wanted gin or vodka. What are you going to do? I've tried a lot of different gins over the years and then heard that Beefeater had scored very well in double blind competitions. That was about 4-5 years ago. Up to that point I looked down on it as a lower shelf brand. Bought a bottle and now I can't remember the last martini I've made that didn't have Beefeater. Fantastic gin and an incredible value. Vermouth? I'm on my second bottle of Dolin but think I will switch back to Noilly Prat. Probably on a 1:6 ratio. And I do like a Vesper...the Lilet is what makes it. Link to comment Share on other sites More sharing options...
Ken Gargett Posted March 27, 2016 Author Share Posted March 27, 2016 I completely agree about never saying a gin martini. At the same time, after ordering a martini I have been asked several times if I wanted gin or vodka. What are you going to do? what you should do is say i want a martini and someone who knows what they are doing to make it. 1 Link to comment Share on other sites More sharing options...
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