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- #21
Breaker99
New Member
Well, the problem seems to be an excess of vermouth, the brand you use is not the problem or the gin, I prefer Beefeater. To be frank, vermouth tastes like shit, so you need to use very little. I make the drink with only gin in the shaker, let it get very cold, shake it a few times to get it colder, and then pour in a pre-chilled martini glass. To chill the glass, fill with ice and vermouth and then when the condensation sets in, toss it out , the vermouth will cling to the sides of the glass. Then pour the drink from the shaker dressed with a couple of green olives and voilà, you have a true extra dry martini. Enjoy.
My God. Today I learned there are cretins living on both coasts. Here is how you make the perfect martini:
1) Use ONLY Hendrick's gin and Noilly Prat vermouth. This is very important.
2) Keep the shaker and the martini glass in the freezer. When ready, remove the shaker.
3) Insert six large ice cubes in the shaker (shaven or crushed iced leads to excessive melting/dilution).
4) Add 2 1/2 oz of gin and shake vigorously.
5) Remove martini glass from freezer and strain contents of shaker into glass.
6) Take your bottle of vermouth, keep the cap on, and wave it above the martini glass in a circular motion while saying the word "vermouth" (if you want it extremely dry, refrain from saying the word vermouth).
7) Garnish with two jalapeno stuffed olives.
8) Profit!!!
*Note I didn't quantify it as a gin martini. Only savages make martinis with vodka.
Excellent!! Why does every recipe I find on the internet talk about a half ounce of vermouth in the martini? And Major, you don't use vermouth at all then?
Thanks for the recipe and directions from both of you.... going to try it tonight.