What is your favorite way to order a martini?
Asked by
Rarebear (
25192
)
January 27th, 2017
from iPhone
Be as specific as you can. If you don’t like martinis that’s okay. But I am particularly interested in those that do.
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17 Answers
Stirred, not shaken.
Ok, sue me.
Sapphire martini, dry, three olives.
I expect the bartender to know what that means without further instruction.
If the bartender or server then asks me if I would like ice cubes in it, I leave.
Dry. Three olives to start. I may need more on the side if the olives are good. I’m fussy about the olives. One of the London Dry gins is best (for me). I had Juniper Green once and I’d have it more often if I could find it here – it’s apparently in a few LCBO’s and I’d grab if it arrived in a nearby one.
Gin, Vermouth, Lemon.
I’m a whiskey man though.
Tanqueray neat twist of lime.
20% to 40% cheaper
Virgin with a splash of ginger ale and orange juice.
Since the ‘60’s it’s been necessary to specify gin, thanks so much James Bond and Smirnoff.
How did I make a Martini back when I was a professional?
Martini glass (salud) chilled with ice and water.
Gin or vodka shaken gently but long.
Glass emptied of ice and water.
Splash of vermouth poured in glass, then turned as excess is poured out.
Pour in chilled spirits, right to very top. Some ice should form.
Garnish, a single unskewered olive or lemon twist.
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Also, much respect for Martinis on the rocks or the Gibson.
I ended up with a gin martini with a lemon twist. Thanks!
”Carstairs, oh Carstairs, fetch me my drink there’s a good chap”
3 measures Bombay Sapphire Export strength , one measure grey goose, one measure Cocchi Americano. Ice cold, slice of lemon peel.
@SecondHandStoke The martini you mentioned is almost exactly what I had. I had the twist though, not the olive. I’m not that big on dirty martinis although I don’t mind the olive.
I’ve been enjoying Chelsea Hotel cocktails lately.
I’m the last person to call anything served in a triangular glass a “martini”, but if you have less-than-ideal gin lying around because your husband can’t follow directions on a liquor-store run, it’s pretty tasty.
2 parts gin
1 part Triple Sec
1 part lemon juice (I really like more like ½ part lemon juice myself), shaken.
@Rarebear Its a Vesper but with Cocchi Americano in place of the Kina Lillet . In the 80’s Lillet was reformulated and the quinine was removed. Cocchi Americano tastes more like Lillet used to taste so the end result is closer to the original.
Its also a excellent alternative to Lillet in the Corpse Reviver #2 which is supposedly a hangover cure (probably more of a hangover delayer)
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