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The art of the Martini....

Discussion in 'Bringing the Party' started by nickpapageorgio, Aug 13, 2016.

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  1. nickpapageorgio

    nickpapageorgio
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    I love a good martini. A briney martini with a med-rare ribeye is heaven. My favorite is Tanqueray with just a dash of dry vermouth, extra dirty with blue cheese stuffed olives.

    Believe it or not, the absolute best martinis I've had anywhere would be at Mortons. Their olives are fantastic. Oscars also makes a mean martini. Ask for the Oscar deep bowl, which has to be 12 ounces. The best vodka martini I've had is the Italian Stallion at Nove at the Palms.

    Not to go all Glen, but a chocolate martini is not a martini, it's Yoo-hoo. We're talking old school gin or vodka folks. What pointers do you have and where have you had "the" martini in Vegas?
     
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  2. undathesea

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    As a former bartender, I realize vermouth is part of the recipe. But that recipe is nearly a millennia old.

    In the prohibition days, a martini was cut with vermouth because the bathtub gin was so poor that it was required to both mask the taste and smell. IMO, it's a travesty to pollute good, clean gin with vermouth. Vermouth is nasty. It completely distorts the taste of gin and should never, ever be used in the creation of a martini. 15 years ago, had you walked into my bar and asked for one like that, I wouldn't serve it to you.

    Don't get me started on vodka or gin. :)
     
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  3. shifter

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    My preferred recipe is to fill the shaker with ice. Add 1/2 oz vermouth and swirl to coat the ice. Dump out the excess vermouth. Then add gin and stir.

    Serve with at least 6 blue cheese stuffed olives. The whole point of the drink is to eat gin soaked blue cheese olives. :)
     
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  4. nickpapageorgio

    nickpapageorgio
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    Agreed it is nasty swill and I've heard the jokes like "a glance at the bottle of dry vermouth" etc. At this late stage of the game, I'm used to the taste including a splash. Without it, it's not a martini. When I make a full shaker at home, I add 1/2 of a cap to 24 oz of gin and 10-12 rocks. After olives, brine and dirty rocks, that's 3 martinis. A minimal amount of dry vermouth, but enough to make it a noticeable omission when left out.
     
  5. nickpapageorgio

    nickpapageorgio
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    Bingo. The best entertainment of the evening is when a non martini drinker finishes #4 and then tries to stand up. A group of friends at a steakhouse with a few rounds before and after the steaks is a great night. I don't think I could eat a ribeye anymore without BC stuffed olives! It's too risky to try.
     
  6. Hoofy7

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    I am a vodka martini girl. I agree blue cheese stuffed olives are a necessity, but I also like garlic stuffed olives in mine. The first time I ever got drunk was on gin and to this day I still can't stand the smell or taste of it. I often start my day in Vegas with a martini and consider all the stuffed olives as having eaten breakfast. ;)
     
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  7. Niteshade

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    Vodka for me too. And lots
    of olives. Gray Goose or Stoli from the freezer,
    ice, olives and that's it! I do prefer it in a pretty
    martini glass!:)
     
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  8. Tye

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    At home I drink vodka. When I'm out I drink gin/tonic.

    How do you pronounce Tanqueray? The first time I had it the bartender pronounced it with a 'g', tang-eh-ray. I suspect this in wrong
     
  9. Hoofy7

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    Tank-er-ay Tye;)
     
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  10. SDSteve

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    Having a Tanqueray soda now... Hendricks is nice too.
     
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