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Started By
Message
re: Lets talk Martini shall we?
Posted on 7/14/15 at 2:54 pm to BlackenedOut
Posted on 7/14/15 at 2:54 pm to BlackenedOut
quote:
stir for 50 rotations (no more, no less)
quote:
I prefer to have one as close to sunset as possible.
I have the sudden urge to punch you.
1
Posted on 7/14/15 at 2:55 pm to GRTiger
I Think you missed some of the intentional ridiculousness of the post.
Check your sarcasm monitor
Check your sarcasm monitor
Posted on 7/14/15 at 2:55 pm to Rohan2Reed
Mine is the same as the one you described but I will occasionally add a couple splashes of tobasco especially if I have blue cheese stuffed olives on hand.
Posted on 7/14/15 at 2:56 pm to BlackenedOut
I assumed it was satire and was just playing along.
I don't actually want to punch you.
I don't actually want to punch you.
Posted on 7/14/15 at 2:58 pm to GRTiger
Not saying you dont have reason, just not for that
Posted on 7/14/15 at 3:23 pm to Count Chocula
Vermouth is definitely not the preferred spirit in my opinion. Using Lillet blanc (Lb) in place of dry vermouth makes for a better final product.
The gin I prefer is a london dry that isn't overly botanical. Beefeater 24 possesses nice citrus characteristics that compliments the Lb.
Start by freezing the martini glass and building the drink in a shaker over ice. 3 counts of gin STIRRED, this isn't a slushy, it is an adult beverage so no ice chips. Allow the gin to rest in the shaker and remove the glass from the freezer. Add a half count of Lb, swirl to coat, and dump. Make sure to retain 1/3 of the total volume of Lb. Strain gin into glass garnish with a lemon twist. Sip slowly!
The gin I prefer is a london dry that isn't overly botanical. Beefeater 24 possesses nice citrus characteristics that compliments the Lb.
Start by freezing the martini glass and building the drink in a shaker over ice. 3 counts of gin STIRRED, this isn't a slushy, it is an adult beverage so no ice chips. Allow the gin to rest in the shaker and remove the glass from the freezer. Add a half count of Lb, swirl to coat, and dump. Make sure to retain 1/3 of the total volume of Lb. Strain gin into glass garnish with a lemon twist. Sip slowly!
Posted on 7/14/15 at 3:28 pm to Rohan2Reed
quote:
My martini preference:
- swirl splash of dry vermouth around ice cold martini glass, discard
- mix gin + olive juice with ice by stirring
- strain into glass
- garnish with 2 blue cheese stuffed olives
Same. I don't mind shaking, but I definitely prefer the vermouth coated glass. Stirred is much better, but I don't throw a fit at a place like Duvics.
Not too much olive juice either. I could drink gin over ice on its own.
This post was edited on 7/14/15 at 3:32 pm
Posted on 7/14/15 at 4:24 pm to BlackenedOut
quote:
intentional ridiculousness of the post.
Switch out "post" with "thread" and you're the winner!
Posted on 7/14/15 at 4:54 pm to Count Chocula
quote:[quote]Interesting. Never thought of that...[/quote}
2 blue cheese stuffed olives
How could you not know about bleu cheese stuffed olives? You are so West Erath.
Posted on 7/14/15 at 8:05 pm to Count Chocula
A fully alcohol based martini should be always stirred as to not bruise the spirit. Shaking is preferred when there is an addition of a non spirit product such as a juice.
Posted on 7/14/15 at 9:00 pm to lilwineman
quote:
as to not bruise the spirit.
serious question: what does that mean? always wondered.
Posted on 7/14/15 at 9:07 pm to Tigertown in ATL
Ive never understood what that really meant either. To me the reason to stir drinks like a Manhattan or Martini is because a stirred drink will dilute differently than a shaken one.
This business of bruising alcohol has never been sufficiently explained to me as to what that means. But certainly ive repeated that adage.
This business of bruising alcohol has never been sufficiently explained to me as to what that means. But certainly ive repeated that adage.
This post was edited on 7/14/15 at 9:15 pm
Posted on 7/14/15 at 9:19 pm to BlackenedOut
The best explanation I have gotten about "bruising" a spirit comes from the fact that if you shake a clear drink (no fruit juice, etc) the resulting drink will be cloudy from very small air bubbles. A Martini purist believes the drink should be crystal clear. That said the best I ever had was shaken to hell and back and had little ice crystals in it and it was sublime.
Posted on 7/14/15 at 9:21 pm to BlackenedOut
There's some kind of chemical reaction with gin and metal shakers.
I always shook gin martinis with glass and a plastic cup.
I always shook gin martinis with glass and a plastic cup.
Posted on 7/14/15 at 9:47 pm to DocHolliday1964
quote:
the best I ever had was shaken to hell and back and had little ice crystals in it and it was sublime.
The ice crystals make the best drink, for me.
Posted on 7/14/15 at 9:50 pm to BlackenedOut
BO, favorite martini in New Orleans?
Posted on 7/14/15 at 9:54 pm to GynoSandberg
Can I weigh in? Monkey hill does a great one during happy hour .. it's like fricking 4 dollars.
Posted on 7/14/15 at 9:57 pm to GynoSandberg
There is a bartender at Cure with long hair in pony tail and knuck tats. Yes, I know that doesnt narrow it down.
But he works Saturdays, or at least I go in on Saturdays and he is there. His martini is sublime. He cracks some ice in his hand before stirring and that does something.
ETA but in reality, I like a martini at home better than anywhere else. Galatoire's makes a good one as well. Peche too. Shoot, a lot of places will make a great martini if you just tell them 3 to 1, up, with a twist, stirred.
But he works Saturdays, or at least I go in on Saturdays and he is there. His martini is sublime. He cracks some ice in his hand before stirring and that does something.
ETA but in reality, I like a martini at home better than anywhere else. Galatoire's makes a good one as well. Peche too. Shoot, a lot of places will make a great martini if you just tell them 3 to 1, up, with a twist, stirred.
This post was edited on 7/14/15 at 9:59 pm
Posted on 7/14/15 at 10:09 pm to BlackenedOut
This reminds me. Heard a story once about some old school New Orleans lawyer. The kind who took 3 martini lunches and never tracked his time. It might have been Arse, not sure. Anyway his business card had his name, phone number and address on the front. On the back was his recipe for the perfect martini. Anytime he would go to a restaurant, he'd order a martini, hand the waitress his card and say "Tell the bartender to call me if he has any questions."
Posted on 7/14/15 at 11:37 pm to Tigertown in ATL
Shaking a spirit oxidizes the beverage causing the aromatic compounds to become somewhat sharper. If you're using swill, shake away. If you're using proper gin or complex vodka (albeit there are few), you will get a more true expression of the distillers intent through stirring while still achieving a proper chill and dilution to the beverage. 
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