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Tiki Central Forums » » Tiki Drinks and Food » » martini time
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martini time
Johnny Dollar
Tiki Socialite

Joined: Oct 01, 2003
Posts: 2964
From: Baltimore, Maryland, PNG
Posted: 2004-02-17 3:16 pm   Permalink

Quote:

On 2004-02-17 15:11, freddiefreelance wrote:
J$, I keep clicking on the martini & I'm not getting $50, what should I do next?




heh heh i dunno, i just saw it on my hotmail it seemed APPROPRIATE to this discussion. tell you what, if and when we meet i'll buy you a drink ~ later, j$
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Johnny Dollar
Tiki Socialite

Joined: Oct 01, 2003
Posts: 2964
From: Baltimore, Maryland, PNG
Posted: 2004-05-04 07:51 am   Permalink



no martinis for YOU!!!
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Unga Bunga
Tiki Socialite

Joined: Jun 06, 2003
Posts: 5821
From: CaliTikifornia
Posted: 2004-05-04 10:25 am   Permalink




[ This Message was edited by: Unga Bunga on 2004-05-04 10:36 ]


 
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Geeky Tiki
Tiki Socialite

Joined: Oct 15, 2002
Posts: 533
From: Las vegas
Posted: 2004-05-04 11:56 am   Permalink

Tanqueray 10 has mover into my top gin spot.

I cheat, and use two olives that I take out of the jar and just plop into the glass so there's a little olive jar juice in the drink.

I wave an old vermouth bottle cap over the glass and gently whisper the word "vermouth" to get my vermouth amount just right.

A resturaunt here in vegas called Aureole makes good 'tinis but I don't know their vermouth ratio.


 
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Urban Tiki
Tiki Socialite

Joined: Aug 18, 2004
Posts: 527
From: The Tropical Isle of Manhattan
Posted: 2005-09-21 09:43 am   Permalink

I did a search before posting about the perfect martini and this is one of two threads that came up. Like tiki, martinis are very near and dear to my heart so I wanted to discuss them with other aficionados and share my experience. I've been drinking them for 31 years- since I was 16 (I think Jab would be proud). The drinking age was 18 back then, so it wasn't that hard to get. A group of us would gather in the woods on weekend nights to party. While everyone else was chugging beers or Boone's Farm apple wine, I was sipping 'tinis. I would bring gin (cheap stuff back then, but well to my liking), vermouth (probably added too much), and even a jar of olives (I no longer like olives in my martini). We had a plastic shaker at home that my mom used to mix gravys in that actually came witha powdered shake making product called "Great Shakes" that they had stopped selling years before this time, and this is what I would use to make the martinis in. I can barely remember my name these days, but I can still picture that shaker in my mind (kind of scary).

I am in agreement with those that state a gin martini is the real thing, but I think that vodka martinis have gained enough acceptance that they can share the moniker (after all, that's what 007 drank). As far as all those chocolate and fruit flavored posers- the martini title is a joke, but it's not worth getting my panties all in a bunch over- if you like 'em, drink 'em; what's in a name? By the way, I also love Martikis made with white Rhum Barbancourt- it's always tough for me to decide which one to make.

My idea of a perfect martini (for me) made with Bombay Sapphire (although I sometimes try other premium brands for a change of pace- Kendricks, a Scottish gin made with cucumber and rose petals is an interesting change of pace). I like to use a chilled glass, but if I don't have one, I'll fill a glass with ice and sparkling water (the bubbles help to cool it faster). I put ice (never crushed ice) into the shaker drip a little vermouth (Noilly Pratt preferred) into the shaker, swirl it around and dump it out. Place new ice into the shaker, add the gin and shake lightly. I like to have a few really small slivers of ice in my drink. As I said before I used to garnish with olives, but I now think the taste of olive clashes with the botanicals of Sapphire (I love the taste of olives from a martini, but not the taste of the martini with the olives. Go figure).

One of the things that I find most annoying is the fact that most bartenders do not properly know how to make a lemon twist for a martini. They usually cut into the skin down to the fruit and peel of the skin with a thick layer of the white part, which is too bitter. The correct way (IMHO) is to peel it lightly with a knife like peeling a potato and get a very thin peel with very little white part (almost impossible to get none of it). For a change of pace, or if I am out of lemons (rare), I will use orange bitters instead (I keep a good supply on hand for making Martikis).

I had read somewhere that originally, martinis were made with Plymouth gin and orange bitters, and this is what Churchill drank. I make these on occasion for a change of pace. Churchill reportedly liked his martinis very dry and would not add vermouth, but would bow towards France before drinking.

Any more martini talk?
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Cheers,
Ray


 
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Scott McGerik
Tiki Socialite

Joined: Feb 23, 2005
Posts: 187
From: South St Paul, MN/Minnesota
Posted: 2005-09-21 10:35 am   Permalink

I can't add much but I second the complaint about the chocolate and fruit "martini" drinks. I see it as a way for those who dislike gin and vermouth to drink from "cool" looking martini glasses (since everything retro is now cool).

I used to prefer Tanqueray but am swinging toward Bombay Sapphire, although, Kendricks certainly tempts me. I definitely prefer Sapphire and tonic to Tanqueray and tonic but it is taking me longer with martinis.

What I am most unfamiliar with are dry vermouths. I'm not even sure what the bartenders put in my martinis. I think I have in my personal bar the standard vermouth that I see at every bar in Minnesota. What are your thoughts on vermouths? Does the vermouth make much of a difference?


 
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thejab
Grand Member (first year)  

Joined: Mar 25, 2002
Posts: 2986
From: Tradewinds Apartments, Alameda, CA
Posted: 2005-09-21 11:17 am   Permalink

Ray - Great story about your mar-teen-i drinkin' days! I am indeed proud! I bet the girls were impressed when you whipped out your shaker.

I think the vermouth does make a difference especially if you like your martinis less dry (with some vermouth). I prefer French dry vermouth, my favorite is Noilly Prat. I keep it in the fridge because vermouth (due to it's low alcohol content) will deteriorate over time if left at room temperature. Buy the smaller bottle if you don't go through it fast enough (within in a year or 2).

Lately I have been pouring Broker's London Dry Gin in my martinis and other cocktails. I would say it's now in my top 5 martini gins with Bombay regular, Plymouth, Junipero, and Tanqueray 10. But I will need to reevaluate Beefeater. The Beverage Tasting Institute awarded it 94 points and a "Best Buy" rating earlier this year.

www.tastings.com

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theARTFINK
Tiki Centralite

Joined: Jun 02, 2002
Posts: 40
From: behind the green door
Posted: 2005-09-21 11:58 am   Permalink

ahh the martini time (usually starts at 5:00)
I'll take either'
Beefeater with Lillet & twist of lemon, stirred
or Stoli with Lillet,2 olives,shaken,served and drink!!!
AHHHHH!!!!!! gotta go!


 
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thejab
Grand Member (first year)  

Joined: Mar 25, 2002
Posts: 2986
From: Tradewinds Apartments, Alameda, CA
Posted: 2005-09-21 12:19 pm   Permalink

Nice recipe ArtFINK! As you proably know 007 liked Lillet in his martini as well.

This brings up a commonly held misconception that James Bond drank vodka martinis. From Ian Fleming's first 007 book Casino Royale"

Quote:
"A dry martini," he said. "One. In a deep champagne goblet."

"Oui, monsieur."

"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel. Got it?"



Sure it had some vodka in it (as is fitting for a cosmopolitan guy like Bond - a lot of London, a little USSR, and a bit of France) but it's mostly gin so it can't be called a vodka martini.

One more thing: I don't like the bitterness of thick lemon peels either so I just twist them over the drink and discard them. It is the lemon oil you want, and you can see them hit the drink if you look closely while twisting the peel. Also I rinse my olives so the salt doesn't affect the taste of the gin as much. If you want your olive to stay cold while rinsing just put some water with the ice in the shaker after straining, stir for a bit, and strain the ice-cold water into a glass or bowl for rinsing your olives.


 
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theARTFINK
Tiki Centralite

Joined: Jun 02, 2002
Posts: 40
From: behind the green door
Posted: 2005-09-21 12:24 pm   Permalink

an easy way to get that thin twist of lemon peel
is to use a vegitable peeler. it will only take
off the top of the peel just what your looking
for.


 
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foamy
Tiki Socialite

Joined: Jun 15, 2004
Posts: 590
From: The Land of Pleasant Living
Posted: 2005-09-21 12:47 pm   Permalink

A martini. My favorite cocktail. Beefeater, Bombay (regular) or Boodles will do nicely. The brand of vermouth is not terribly important to me as I don't use a lot—maybe a third of the bottle cap. I rinse my olives (2) 'cause I like a clean tasting drink. And, I don't like those big, hard olives. In fact, I rarely eat them anymore but a martini isn't a martini without some color in the glass. It's a proper thing to do. I'll buy ice or use filtered water to make the ice cubes. I prefer a classic shaped glass with the thinest lip I can find. Shaken please, as it "bruises" the gin to make it a bit more aromatic. Dark liquors should be stirred (as in a Manhatten) I'm told and I quess it makes sense, certainly looks better in the glass. Speaking of glasses, I'll buy'em anytime I see suitable ones at yard sales because the attrition rate on Martini glasses is high. I've learned not to spend too much on one. Or worse yet, begin to really like a particular glass. Ya just get your heart broken along with the glass. Someone earlier mentioned that they make them by the pitcher as they were meant to be shared, preferably with a lady. I couldn't agree more.

Winter will be along soon. I see Manhattens in my future.


 
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thejab
Grand Member (first year)  

Joined: Mar 25, 2002
Posts: 2986
From: Tradewinds Apartments, Alameda, CA
Posted: 2005-09-21 1:00 pm   Permalink

foamy: The best reason for stirring whiskey cocktails is that shaking makes them, well, foamy. The bubbles never go away and they ruin the smoothness of a manhattan.

You're the first person I've ever heard that shakes their martini because they want their gin "bruised"! Before I heard that bruising the gin is bad, which I never thought made much sense. But bringing out the aromatics through shaking sounds logical. In any case, whatever works for you!


 
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Urban Tiki
Tiki Socialite

Joined: Aug 18, 2004
Posts: 527
From: The Tropical Isle of Manhattan
Posted: 2005-09-21 1:14 pm   Permalink

Jab (and anyone interested), here is a really cool website that analyses the drinking habits of James Bond in book and film: http://home.earthlink.net/~atomic_rom/007/intro.htm
I have not tried Broker's, but will have to do so. Believe it or not I have never tried Tanqueray 10- I will do so tonight! Other brands that are pretty good are Van Gogh and Citadelle, but not worth the premium price IMHO.

Scott, with the amount of vermouth I use, I don't notice a big difference between brands, but there is a subtle difference. I have done side by side comparisons! My go-to is Noilly Prat, but Martini and Rossi is pretty good, too. I am not a fan of Cinzano, but it's not terrible. IMO the most distinct and flavorful is Boissiere, and I sometimes us it to change things up a bit.


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Scott McGerik
Tiki Socialite

Joined: Feb 23, 2005
Posts: 187
From: South St Paul, MN/Minnesota
Posted: 2005-09-21 3:09 pm   Permalink

Great site recommendation, Urban Tiki. Makes me realize how long it has been since I actually read an Ian Fleming book.

This whole thread is fascinating. Makes me wish I had time tonight to pop over to my favorite bar for martinis.


 
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Tipsy McStagger
Tiki Socialite

Joined: Nov 21, 2004
Posts: 3530
From: HELL
Posted: 2005-09-21 3:15 pm   Permalink

gotta do a plug....

check out my martini lamp at
www.dskdesigns.com


sorry-couldn't resist. thanks!!


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