Find out if investing in art is right for you: www.masterworks.art/kevinkos **Net est. returns for all realized and unrealized offerings is 15.3%, from inception through 6/30/22. See important Reg A and performance disclosures at masterworks.io/cd See the entire Old vs. New playlist here: ruclips.net/p/PL0v5Ni73v6ibOn6JCGbLqFh-TJH9wnOc1 Check out our CURIADA collection of bottles: bit.ly/cocktailtimecollection If you like what we do, you can also support the channel here: 👕 Merch: my-store-11171765.creator-spring.com 🎩 Patreon: www.patreon.com/cocktailtime 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/
I always felt like ordering a Martini was a bit intimidating - there are SO many options! 🙈 Narrowing it down to 3 is perfect (drinking it with vodka seem pointless 🙆♂️) but I have to say the last one was amazing! Next time I'll maybe try it with a different vermouth. Or an olive. More experiments! 😅
I think alot of people feel the same, mostly through bartenders asking to many questions in my opinion 😅 for me I ask 3 questions max! Gin or vodka? How dry? Lemon zest or olive? If they want more then they already know what to tell me 😊
My favorite martini (and oh have I tried more than a few)... Potato vodka, Chopin is my favorite but the oiliness of the Potato fits perfect with vermouth, 5:1 or 4:1 ratio, shaken with three olives
My version. 2 dashes of orange bitters. One ounce of dry vermouth. Two ounces of an herbal gin such as Hendricks or Botanist. Express a lemon peel over it and garnish with it. Excellent. 😊
Thats my version too. I tryed other ratios, but 2:1 is the ideal for me, 1:1 the vermouth overwhelms the gin, other ratios (3:1, etc.) hide the vermouth...
There is only one type of Dry Martini. ;) Noilly Prat vermouth and Plymouth Gin 1/60. Twist a lemon peel and wash the outside rim of a chilled glass with the peel. Gently coat the inside of the glass with vermouth and stir the gin i a stirring glass with Ice to dilute and chill. Strain in to the prepared glass with the sliver of twisted lemon zest and three green olive on the side. But I really have to try your martini looks very much like my stile. I very much like the Gin to be the star of the drink.
Please keep the history variation videos coming. Love your channel. I got into pre-prohibition cocktails over covid and the algorithm turned me onto your channel, Anders, and TOTR. I feel like you all bring different angles and it’s great. Loving your content Kevin.
Awesome video as always, keep up the good work! As for a suggestion on another episode of old vs new, can you take a look at moskow mule? It's one of my favorites, aside from whisky cola.
So funny, the cocchi extra dry just came into my local liquor store and everyone was raving about it. I thought I had enough vermouth and didn't feel like buying it. I guess I have to go back now before it sells out no-thanks to you lol.
It’s a great drink. Note that “sweet vermouth”/“Italian vermouth” wasn’t dark colored (“red”) until the early 20th Century, when they started adding caramel color to help differentiate it from the dry and white styles that, by then, were side-by-side in product lines. So, all Martinis (and Manhattans) were on the paler side in the early decades.
When I hear and see what ppl do with the name "Martini" it's really sad. I see them drop the orange bitters, I see them cut-down the French Vermouth so much it's borders on parody, also this comes from the Brits backhanding France for WWII Vichi France period. Then the brine from the olives might as well be a joke in itself. So in a way, I see ppl make a olive brine gin and call it a Martini. It's a cousin to the Pickle-Back. Stop it!
We were messing around with dry martinis last night, nice things are barrel aged gin and dry sherry instead of vermouth, also sake is nice, lime zest, rinsing the glas with booze is fun, especialy with absinth. I think tweaking the rules a little bit can create great cocktails, maybe somebody tried other things i didn't figured out yet, please tell me
For gin I prefer a dirty Martini. Fill mixing glass with ice cubes. Add 60ml gin, 10ml dry vermouth and 5ml olive brine. Stir and strain into chilled Nick and Nora glass. Garnish with 2 large pitted olives.
Back when I bartended, the martini just meant that they wanted half -price booze. A martini was considered a well drink, but had 2 oz rather than the normal 1 oz of liquor. Then they would order it extra-dry (no vermouth) and doctor it with lime, soda, oj, whatever.🙄 My goal was a happy customer, so 🤷♂
Great video, Kevin and Co! I don't drink a ton of martinis, but when I do I like to up the vermouth to a 1:1 ratio like the 1904 recipe. I also prefer blanc vermouth too! Cheers!
I would highly recommend Vya Dry and Sweet Vermouths. I have tried many dry and sweet vermouths for my cocktails and think Vya vermouths produce really nice tasting results. 😂❤
Have you ever tried pre-batching your Martinis? I do this now for perfect control over the water amount and to get a much lower temperature. By pre-batching and freezing I get the Martini down to around 15 degrees F (right before it starts to freeze) which is much colder than regular stirring. I think even if you chill the mixing glass and serving glass you cant get it that cold with traditional stirring?
Your videos are such a delight to watch. The graphics, the photo and overall production is so right. The way you introduce the historical 'documents' doubles the value (this kind of research also takes time to finish, appreciated). And I'll let others discuss the Martinis ...
Hi Hamish! All of oferings from Masterworks are regulated by the SEC, which is why they ask creators to put this disclosure--"**Net est. returns for all realized and unrealized offerings is 15.3%, from inception through 6/30/22. See important Reg A and performance disclosures at masterworks.io/cd"--in the description.
Bro what are u thinking about washing ice with extra dry at preparing dry martini? I always do that like this. And 15 sec stirr to left and 15sec stirr to right
How do you wash ice in vermouth? Counting revolutions is one way but dilution can differ on a lot of things. The temperature of ice, the room temperature, etc. So that's why I am always relying on the wash line and feeling. Nothing wrong with your way though! Always happy to hear about other experiences and techniques. Cheers!
@@KevinKos I add 2,5cl vermouth on the ice I put in the mixing glass and then stirr and pour the vermouth. In this way, the ice is washed with vermouth. Then I add gin and stirr and serve
The content u guys are making is superb, congrats on the build up of such a good concept and team. Quality in every aspect, good things will come, keep it up.
You laugh, but 19th Century Martinis were garnished variously with lemon twists, lemon wedges, brandied cherries, and olives, sometimes in combination. The pickled onion shows up in the early 20th Century, eventually followed by the dilly bean and who knows what else. Please note that the bleached, nuclear red-dyed, almond-flavored “maraschino cherry” abomination is a Prohibition era thing that hung around way too long. The cherries used before Prohibition would’ve, in the best circumstances, been like the imported Maraska and Amarena cherries that the better cocktail bars use, today.
Find out if investing in art is right for you: www.masterworks.art/kevinkos
**Net est. returns for all realized and unrealized offerings is 15.3%, from inception through 6/30/22. See important Reg A and performance disclosures at masterworks.io/cd
See the entire Old vs. New playlist here: ruclips.net/p/PL0v5Ni73v6ibOn6JCGbLqFh-TJH9wnOc1
Check out our CURIADA collection of bottles: bit.ly/cocktailtimecollection
If you like what we do, you can also support the channel here:
👕 Merch: my-store-11171765.creator-spring.com
🎩 Patreon: www.patreon.com/cocktailtime
🛒 My Store: kit.co/KevinKos
🌍 Web Page: www.kevinkos.com/
I always felt like ordering a Martini was a bit intimidating - there are SO many options! 🙈 Narrowing it down to 3 is perfect (drinking it with vodka seem pointless 🙆♂️) but I have to say the last one was amazing! Next time I'll maybe try it with a different vermouth. Or an olive. More experiments! 😅
Happy experimenting! 😉🥂
I think alot of people feel the same, mostly through bartenders asking to many questions in my opinion 😅 for me I ask 3 questions max! Gin or vodka? How dry? Lemon zest or olive? If they want more then they already know what to tell me 😊
Agree completely about the vodka. This is one drink the bartenders seem willing to customize for you.
Absolutely love the martini! Great job with the history of this iconic cocktail!
Thank you! It's really an iconic cocktail!
Such a classic episode! Thanks Kev! Will check out the masterworks, perfect timing!
Awesome! Cheers!
So fascinating learning about the history of the Martini too! And Masterworks looks very interesting 🖼
so, no actual gin martini in this video?
My favorite martini (and oh have I tried more than a few)... Potato vodka, Chopin is my favorite but the oiliness of the Potato fits perfect with vermouth, 5:1 or 4:1 ratio, shaken with three olives
My version. 2 dashes of orange bitters. One ounce of dry vermouth. Two ounces of an herbal gin such as Hendricks or Botanist. Express a lemon peel over it and garnish with it. Excellent. 😊
Oh. Stir. Do not shake. Sorry 007.
Sounds delicious! Cheers 🥂😉
Thats my version too. I tryed other ratios, but 2:1 is the ideal for me, 1:1 the vermouth overwhelms the gin, other ratios (3:1, etc.) hide the vermouth...
There is only one type of Dry Martini. ;) Noilly Prat vermouth and Plymouth Gin 1/60. Twist a lemon peel and wash the outside rim of a chilled glass with the peel. Gently coat the inside of the glass with vermouth and stir the gin i a stirring glass with Ice to dilute and chill. Strain in to the prepared glass with the sliver of twisted lemon zest and three green olive on the side. But I really have to try your martini looks very much like my stile. I very much like the Gin to be the star of the drink.
Thank you for sharing your prefered Martini recipe! Cheers!
So many cocktails now...my favo was a blody mary
Over 100 episodes, often with multiple cocktails - the list is really getting pretty big. Cheers!
Excellent video! Your channel is consistently one of the best cocktail channels on RUclips, if not the best!
Thank you so much!
Please keep the history variation videos coming. Love your channel. I got into pre-prohibition cocktails over covid and the algorithm turned me onto your channel, Anders, and TOTR. I feel like you all bring different angles and it’s great. Loving your content Kevin.
Thank you so much! I appreciate it a lot!
Awesome video as always, keep up the good work! As for a suggestion on another episode of old vs new, can you take a look at moskow mule? It's one of my favorites, aside from whisky cola.
I second this, a 2022 Moscow Mule sounds very interesting!
I'll add the idea to my little Cocktail Time notebook! Thank you, Jonathan!
For the bitters blend, and I may have missed this, was it equal parts spruce, grapefruit, lemon and orange?
"Three measures of Gordon's; one of vodka; half a measure of Kina Lillet. Shake it over ice, and add a thin slice of lemon peel." - James Bond
😁
So funny, the cocchi extra dry just came into my local liquor store and everyone was raving about it. I thought I had enough vermouth and didn't feel like buying it. I guess I have to go back now before it sells out no-thanks to you lol.
Look at me, an influencer! 😎😂 Enjoy it, my friend, cheers!
Ahhh... sweet satisfaction of adding in the "but don't cook the steak well done...ok".. hahha yes
Hey there.
Masterworks is a scam,
don't let your sponsors scam your audience.
It would be great to learn how to make that martini bitters 🤤
Friends and even work colleagues should get their olive too 😂
Very happy you said not "Well Done" for the steaks. Had me worried there Kevin!!!
Hahaha 🤣
Nice vidéos man i like how informative they are keep going
Thank you, much appreciated!
I love the 1888 version
It's also a great look at how cocktails were structured back then, really interesting! Cheers, Davide!
It’s a great drink. Note that “sweet vermouth”/“Italian vermouth” wasn’t dark colored (“red”) until the early 20th Century, when they started adding caramel color to help differentiate it from the dry and white styles that, by then, were side-by-side in product lines. So, all Martinis (and Manhattans) were on the paler side in the early decades.
When I hear and see what ppl do with the name "Martini" it's really sad. I see them drop the orange bitters, I see them cut-down the French Vermouth so much it's borders on parody, also this comes from the Brits backhanding France for WWII Vichi France period. Then the brine from the olives might as well be a joke in itself.
So in a way, I see ppl make a olive brine gin and call it a Martini. It's a cousin to the Pickle-Back. Stop it!
Also the oldest Martini you made looks more like a gin modified improved vermouth cocktail lol.
Where does a dirty martini live in this line up?
We were messing around with dry martinis last night, nice things are barrel aged gin and dry sherry instead of vermouth, also sake is nice, lime zest, rinsing the glas with booze is fun, especialy with absinth. I think tweaking the rules a little bit can create great cocktails, maybe somebody tried other things i didn't figured out yet, please tell me
Of course! You might want to check out my Sakura Martini episode where I used sake.
For gin I prefer a dirty Martini.
Fill mixing glass with ice cubes.
Add 60ml gin, 10ml dry vermouth and 5ml olive brine.
Stir and strain into chilled Nick and Nora glass.
Garnish with 2 large pitted olives.
Back when I bartended, the martini just meant that they wanted half -price booze. A martini was considered a well drink, but had 2 oz rather than the normal 1 oz of liquor. Then they would order it extra-dry (no vermouth) and doctor it with lime, soda, oj, whatever.🙄
My goal was a happy customer, so 🤷♂
Great video, Kevin and Co! I don't drink a ton of martinis, but when I do I like to up the vermouth to a 1:1 ratio like the 1904 recipe. I also prefer blanc vermouth too! Cheers!
Any chance you can refer where you got the martini glass for your favorite martini version?
Loved the scen with the glass in the freezer with your voice going dull
Class act style bartender, 1st martini is so nice,
Thank you!
I always like the recommendation to make a drink your own and change the ratios, but you give pretty good starting points!
Where’s my olive 😁 Cheers Kevin🍸
haha, cheers!
Where can I get the 1904 glass?
I bought mine in a second hand shop.
One of my favorite cocktails.
Will you list your Martini bitters recipe?
I would highly recommend Vya Dry and Sweet Vermouths. I have tried many dry and sweet vermouths for my cocktails and think Vya vermouths produce really nice tasting results. 😂❤
Thank you for the suggestion!
3rd one is my favorite as well.
Have you ever tried pre-batching your Martinis? I do this now for perfect control over the water amount and to get a much lower temperature. By pre-batching and freezing I get the Martini down to around 15 degrees F (right before it starts to freeze) which is much colder than regular stirring. I think even if you chill the mixing glass and serving glass you cant get it that cold with traditional stirring?
I have and I love it! It's something worth showing on a channel. Thank you and cheers!
Your videos are such a delight to watch. The graphics, the photo and overall production is so right. The way you introduce the historical 'documents' doubles the value (this kind of research also takes time to finish, appreciated).
And I'll let others discuss the Martinis ...
Thank you!
This style of video is my favourite from your channel. I'm a little surprised not to see your bitters recipe, though; saving that for another video?
I might 😉
Long time fan, every time I'm blown away by the quality of your videos! It feels like you would get at least a million views per video
Thanks!
Stay Classy Kevin
I always order a Martini with three olives. Good video, thank you.
Cheers!
Love the history! Thank you for sharing.
Thanks, glad you liked it!
When promoting financial products it's important to know if the is regulated or not. Regulated products provide investors and you with protection.
Hi Hamish! All of oferings from Masterworks are regulated by the SEC, which is why they ask creators to put this disclosure--"**Net est. returns for all realized and unrealized offerings is 15.3%, from inception through 6/30/22. See important Reg A and performance disclosures at masterworks.io/cd"--in the description.
KEVIN, YOU'VE DONE IT AGAIN!!! 😂😂👍
Thank you!
Bro what are u thinking about washing ice with extra dry at preparing dry martini? I always do that like this. And 15 sec stirr to left and 15sec stirr to right
How do you wash ice in vermouth? Counting revolutions is one way but dilution can differ on a lot of things. The temperature of ice, the room temperature, etc. So that's why I am always relying on the wash line and feeling. Nothing wrong with your way though! Always happy to hear about other experiences and techniques. Cheers!
@@KevinKos I add 2,5cl vermouth on the ice I put in the mixing glass and then stirr and pour the vermouth. In this way, the ice is washed with vermouth. Then I add gin and stirr and serve
I really have to try that salt thingy
Please do! Cheers 🥂
The content u guys are making is superb, congrats on the build up of such a good concept and team. Quality in every aspect, good things will come, keep it up.
Thank you!
I like how the possibilities are virtually limitless for such a simple cocktail
I do too!!
You are right!
@@KevinKos That's so exciting Kevin!! 🙂
Which version of the Martini was the one garnished with cocktail cherries again? 😂
You laugh, but 19th Century Martinis were garnished variously with lemon twists, lemon wedges, brandied cherries, and olives, sometimes in combination. The pickled onion shows up in the early 20th Century, eventually followed by the dilly bean and who knows what else. Please note that the bleached, nuclear red-dyed, almond-flavored “maraschino cherry” abomination is a Prohibition era thing that hung around way too long. The cherries used before Prohibition would’ve, in the best circumstances, been like the imported Maraska and Amarena cherries that the better cocktail bars use, today.