How To Make A Great Martini at Home
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- Опубликовано: 29 мар 2022
- Today we make the classic Vodka Martini 3 ways based on some secrets I’ve learned from New York City Bartenders.
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I‘m a barkeeper and I would not recommend chilling your spirits before stirring/shaking them. Espacially in a Martini cocktail, dilution is a thing we want. dilution is always correlated to the temperature of the liquids. so the colder your liquids are from the beginning, the less dilution you will get and your cocktail will be stronger. Also most bars don’t work with chilled spirits in cocktails.
Also, the first martini you made looks like a great dry martini to me. (one olive is enough though) your second martini is not a dry martini.
However, there is no such thing as wrong or right when making your martinis. Just make it the way you like it, shaken or stirred, they both got their benefits.
If you want to upgrade your martini game, have a look for other vermouths like noilly prat or dolin.
Nonetheless i really enjoyed the little digression.
Noilly Pratt was my go to but they no longer sell it in Ontario.
I would add that super-chilled Vodka works well, as a basically neutral spirit, as it adds mouth-feel to the drink. However, Gin just doesn’t do as well from the freezer - it tends to mask some of the botanicals (depending on the Gin of course) so it is best chilled in the mixing process, rather than sub-zero chilled before you start.
Just my $0.05 from a Gin Martini drinkers perspective.
@@BrazilSaint agreed. Gin should never be kept in the freezer!
OK, well the Financial Times used to survey 5 star bars and hotels from NYC to Hong Kong and back in search of the best martini in the world. For many years, the Dukes Hotel in London was the winner, at least until the retirement of their legendary barman Gilberto Preti. Gilberto's secret? Frozen EVERYTHING - vodka, gin and all the martini glasses in a deep, frosty overnight freeze. From a stylish trolley, he would present your cocktail napkin and glass, add a few drops of vermouth, swirl it around meticulously, and top up your glass with frozen, almost gelatinous gin. Then a vigorous squeeze of lemon peel across the surface and his encouragement for you to quickly take the first big sip. No atomizers of mysterious vermouth, no talk of "mouthfeel" or hipster botanicals - just a magical evening every time. You may be able to find videos of his successor at the Dukes.
1:55 your comments on that chart? Cuz he's making his martinis as per that chart and I've been able to follow. but what do you think should be "corrected" in that cheat code
Steve, love this, you should make this a kinda series on teaching coctails
Agreed !!
That would be pretty bad ass too
Agreed!!
Definitely! More cocktail videos!
Totally
There are three components to a martini, which make or break the drink:
1. Temperature/Dilution of the cocktail
2. Ratio of ingredients
3. Quality of ingredients
If you've never been a fan of martini's, there's a pretty decent chance any one of these was the issue, and knowing those three things will help you to make adjustments based on your preferences.
Temperature and dilution are key to this drink. It should be as cold as humanly possible, with a decent amount of dilution to soften the edges of the straight booze that goes into it. Imagine you are in a crowded room, shoulder to shoulder with people. It's stuffy and uncomfortable, and its hard to get to know the all the people around you. But when someone opens the door to an adjacent space, everybody has more room to move around and be comfortable. That is what dilution does to a drink. It opens up a space for the flavors to expand and interact comfortably.
The ratio of ingredients is pretty subjective, but its important to know what ratio you like. Do you like it boozier? Do you like it more subdued and low-gravity? It's the difference between giving your glass a rinse with vermouth, and going full-on, 2:1 with your chosen spirit and the vermouth.
Lastly, and most importantly, is the quality of ingredients. No offense to Steve here, but Martini & Rossi Extra Dry is the Natty Light of vermouth. You really cannot buy much lower shelf than that, except maybe Gallo, and even then, I find it preferable to M&R. Look for Cocchi Americano, Carpano, or even Cinzano in a pinch. There are hundreds, probably even thousands of others, but the three mentioned are good standards to lean on. Buy the little 375ml bottles if possible, so you're not wasting a bunch, unless you really hit the martini's hard and can go through the full 750ml in a month.
As an addendum to the last point, and probably most important of all, Vermouth SHOULD BE STORED IN THE FRIDGE AT ALL TIMES until it's time to make cocktails, and once you're done, back in the fridge. After a month, its a good idea to test it to see if its time to dump it. Vermouth is a fortified wine, it isn't a liquor/liqueur, which means there isn't enough alcohol in it to preserve it. Imagine leaving a bottle of white wine on your counter for multiple weeks. That's the same as letting your bottle of vermouth sit on your counter/bar cart indefinitely, and probably the biggest factor when it comes to people's disdain for martini's.
Dude. Your comment was so educational man. What do you use for brine? Is filthy the best brand? I want to learn how to make a premium dirty martini.
Thanks for the vermouth tip. Mine is 20 years old in the cupboard.
Mezzetta Jalapeno stuffed Olives I use in my extra dirty martini, vodka Grey Goose, its just uncommonly smooth, we keep it in the freezer. and the slightly spicy olive with jalapeno and the salty spicy brine is truly addictive. they are delicious. great post.
Steve we need a negorini recipe! That’s my go to always!
op also, if you dont want to taste a more gin forward negroni, just dial it back to 1oz for a 1:1:1 ratio :)
@@sleepy172 1:1:1 is such an easy recipe to remember 😀
My personal preference is a 1:1:1 ratio of Campari, Antica Formula and Liverpool Dry Gin with a king cube of ice an an orange twist. Solid 25s stir
@@ethanquirk28 I use Antica Formula too! Beefeater is a surprisingly good gin. Millers too.
you are a man of culture
This was great. The best martini is the one YOU like. All that gatekeeping gets tedious. And the best martini outside of what you get at your favorite bar is the one you make at home. Love how Steve did not get all fussy with the clear ice cubes. Cloudy home refrigerator ice is fine. Your local water might even add some nuance. As others have said, I'd love to see more cocktail videos.
Yes! More cocktail recipes, please! ♥
Bombay Saphire- a slight spray of Nolly Pratt vermouth- shaken
Served bleeding 🥶 cold.. (a few ice chips suspended in the center)
3 blue cheese stuffed olives..
Guaranteed to “get you there”
In short order……
Hand stuffed. They are a revelation. The pre stuffed are terrible, however.
Great video. I need to try that Martini on the rocks. Regarding James Bond; the theory I have heard is that he liked them shaken, not stirred as it diluted the drink. This way he appeared to be drinking a big amount but he was more likely to not get drunk.
When I was a bar tender a customer came in and asked for the dries martini I could make. I thought for a couple minuets. Then I thought a splash of Scotch..... drain it and made it. She absolutely loved it and would never let anyone else make her one but me.
I seriously am so happy I found your channel! You had the best video on a great martini and really helped to simplify it! Also, I'm drooling over all the pasta recipes
This man just elevated a classic. He speaks my love language! Wine and dine
Love your channel!! Keep on making great food.
Me watching a full video of something I can't have for another 6 years, being 15 is so fun
Watching this means your palate will be honed and ready, my young friend. If you get desperate visit another country like Canada. only three years to go in some provinces.
Nice. I like that your channel has information about drinks. Beverages are a big part of a great dining experience.
Great video. I’m more a whiskey guy and not a fan of olives so I’ve never branched into martinis but your drink sounds worth a try. As always, it’s all about technique! Thanks for the breakdown of terms too!
Love this! Please post more cocktails!
Love it!!! Thanks for the cocktail knowledge
Thanks for the tip on the olive brine. I shake my martinis and serve them up because I prefer them super cold with a few ice shards. More cocktail videos please. I love your channel!
Thoroughly enjoying your videos - great range, thanks for sharing
I’m so glad I watched your video, I’m trialing some cocktails and this was perfect.
Well sir, this guide was so well made, honestly comprehensive and easy to digest.
Here ya go! Yup have a new sub, well done mate.
amazing video as always man. great instruction and presentation. the dirty martini on the rocks with a twist looks phenomenal!
I really appreciate you, your videos, your very "everyday" kinda person approach to the cooking you do. Sometimes I feel like I need to be chef with 20 years under my belt just to cook a dish that I see on other channels let alone all the niche and hard to find ingredients they use *I'm VERY rural east coast Canada* so some stuff is hard to find. But watching your videos makes me feel like I'm with a friend showing me the ropes. And I like that, makes me excited to cook and less pressure/stress. Even though I'm just cooking for me at the end of the day, it feels good to have that "homie" and "homey" feel! Thanks a ton! You're the best :)
Appreciate the fact that you dispelled shaking vs.stirred! Stirring is the classic method, also applicable to a Manhattan!
Great video, very informative! Thank you!
Great video as usual, good to rediscover this Italian monument!
Here’s the thing about using a pre chilled base spirit when making a cocktail. When you stir the cocktail to chill it, a pre chilled spirit is not going to allow the ice to melt as much and not allowing water to be introduced into the cocktail. Water is vital in a well balanced cocktail because is softens the cocktail a bit and helps bridge the spirit with the vermouth making it a more balanced drink. It really doesn’t serve to pre chill the spirit as that is what the ice does plus adds the necessary water for a better cocktail.
I have loved all of your videos but this is my favourite. I financed four degrees working as a bartender and always loved my evenings almost as much as my research. Used to get high praise for my dry martinis. No vermouth even as a rinse. Five drops of scotch.
When out I order a "very dirty medium gin martini" and take what I get. We bartenders all have our own ideas.
At home I keep my gin and vodka in the freezer and vermouth and olive brine in the fridge. one part brine, two parts dry vermouth, two parts Luksusowa vodka ( a real potato vodka ) and 8 parts Tanqueray Gin. Stir and then add a giant honking ice cube.
But I also hate the classic martini glass so off tomorrow to buy some coupe glasses - a great idea.
Thank you!
Love dirty martinis but always ordered them when out for dinner but wanted to make one at home. Learned so much from your video!
This was awesome and really learned a lot! Keep it up dude!
I'm a martini lover and I make mine as follows: 4 parts of Gordon's Gin (natural spicy taste) and 1 part of Noilly Prat (extremely dry French vermouth) stirred in a pre-cooled martini glass (I know they're stupid but I love the tradition) leaving just one small ice cube to keep it cool when adding the mixture. I do happen to love olives so they are a must and I dirty it up with just a little olive brine. Mmmmm, delicious.
I appreciate this educational video. Thank you!
Can't trust a man who doesn't like gin 😐
Can't trust a man who hates olives either! Lol
Lmfao what, barely anyone likes gin.
Can't trust a man that can't use a barspoon properly
@@calebray4168 Barely anyone you know. Not trustworthy.
I'm a serious cocktail enthusiast. Love a Martini. A classic Sidecar is my go to drink as well.
Great presentation!!!
I prefer a Gibson where as my wife likes a Martini. I make then fairly wet with one part Dolin Dry Vermouth to four parts Plymouth, Tanqueray or Hendricks gin. Three olives for her and as many cocktail onions that I can fit on a skewer for me.
Steve just discovered your channel about a month or less ago. Love all the videos and will be thumbing up all of them as they are super inspiring. You can really see your appreciation and love for food. Also we share the same birthday.
I love your videos. You got a lot of things right. Just some constructive feedback, as a bartender at pretty reputable cocktail bar. I think you missed a few things. One big thing being that classic martini's typically have orange bitters. Also, you really can have cocktail quality brine without buying from a brand like Filthy(they do make quality products). Any QUALITY green olive brine you like can make for a great dirty martini, the trick is you have to run it through a coffee filter to the get the sediment out. There's no exact time frame on stirring so taste as you go. And Steve you're a man of quality ingredients, so I think you it up a bit and look into Dolin Dry Vermouth. I think you'll notice a pretty big difference.
Agreed. Martini-Rossi vermouth is gutter quality. Angostura orange bitters are essential to a martini, and a martini has GIN!
How about Noilly-Prat ?
The best.@@ginopagnani7286
Finally got a place behind the bar at my work~ thanks for the lessons.
most excellent video NOT ANOTHER COOKING SHOW. I broke that thumbs up on your video. Keep up the first-rate work.
That presentation was nice 😊
Now that looks nice..... only had a few and they blew my socks off.... your mixture actually looks nice - I'll have to look further into your page... thanks!!
Around here (Los Angeles) you get vodka and dry by default. I have to specify gin (Bombay for me) and wet or even "put some vermouth in it" to the dense bartenders I often encounter.
A stirred, very dry martini with a twist and olives on the side is perfect!
Great video 📷 pal. Thank you 👍
great job paisano
Great Video - I too prefer vodka in my martini, but I make mine with just a cap full of vermouth, a 1/8 lemon wedge, and freshly cracked black pepper. I also prefer the traditional martini glass - fantastic.
This was a great video from a trusted "friend". So educational and so much fun. I'm going to have to try the dirty with a twist as I am entering the spirit world... Thank you! ❤🐾
Love this but stirring allows for same amount of ice melt if you were shake it and shaking it chills it better. Also when you put ice to chill glass, add water!
I've ALWAYS said "straight up" to mean mixed on ice and strained. Never got a warm gin when ordering straight up.
You're amazing thank you!
Very well presented. Your martini recipe sounded balanced. I would suggest eating the olive just before your last sip. It was incredibly juicy.
I will try this. Thank you.
My favorite as well!
Thank you. Great info.
I have never had a martini, I don’t drink but I like watching drinks being made especially martini’s.
First: Do you have any clue, just how much great info you crammed into only 12 minutes? Second: you just got a new subscriber. Third: I have never been a huge martini fan, but am now really excited to try, experiment, learn, and enjoy. Last (and not least): Thank you for a GREAT mixology class that is secretly posing as a RUclips video. Cheers!
Been making martinis for my wife and me for almost 30 years, but still learned stuff from this vid. Might even try one with vodka.
thank you for this one
Love Tito’s, it’s the best vodka! But, I have been a gin (and tonic) gal lately. Great video.
Bond liked martinis with crushed ice and shaken. The reason is simply that this creates much more dilution, which kept him more sober than his opponents expected. It is also why he switched to vodka - shaking the gin makes it cloudy, a giveaway that it was modified, but doesn't alter vodka. This is how Fleming made his
Nice video. Good info. I was a bartender in NYC in the 80s, and I had a customer named Otto, an old German guy who was the bartender at Lutece. He had gone to bartender school in Germany, probably pre-WWII. He taught me to use the cocktail spoon correctly. I’ve never seen anyone do it the way he taught me. It would be difficult to explain, so maybe I’ll make a video. Anyway, love your cooking videos. Your cocktail stirring chops are close, but I wish I could show you what Otto showed me.
A very good way to explain for the drink. For not liquor drinker
I own a quite reputable cocktail bar and a few other bars and have worked behind the bar for a while. I'm gonna have to say that you really don't want your vodka/gin cold. For a martini you really want that dilution, you need to learn how to control it, but you really want it otherwise you will end up with a stiff martini if you use cold spirits. You really want your martini to be as delicate as possible. I wouldn't do the lemon twist around the edge, I would just twist it and drop it inside the cocktail, because this is a lemon and not an orange. If you do the twist around the edge you don't get the beautiful floral parts of the lemon oils, but you end up having a medicinal scent in your glass.
Yes! My husband had the same comments.
THANK YOU! I agree completely. I don't understand why you would want to make a martini stronger. If you make it right it's already strong enough. Personally, I like an UP martini beaten so the flakes keep it cold, and weakens a bit.
My perfect martini:
2 oz Tanqueray Gin
.75 oz olive brine (xtra dirty)
.5 oz dry vermouth
3 blue cheese olives
crushed ice
I make mine with crushed ice because again I do like it to get watered down. It makes my drink last longer too.
Great reply!
I also like my martini UP served inside a chilled Nick & Nora glass.
I don't use flakes but martinis are the only cocktails where I put the ice in the mixing glass before pouring in the ingredients.
My martini (which is a bit odd):
2.5 oz Beefeater Gin
.75 oz Lacuesta Extra Dry Vermouth
1 dash Herbolaria Avocado Leaf Bitters
3 Anchovy Stuffed Olives
I love the very slight brininess that the olives provides.
The beautiful thing about martinis is that they are the most personalized cocktail of them all.
@@japassarelli noooo
@@jjones9909 I'm with you I'm trying to drink them not talk about them
funny. it's my goto cocktail too! in and out dry martini to be precise! basically chilled gin with just the faintest hint of vermouth ... vermouth only used to dirt the ice
love extra dirty martinis with bleu cheese stuffed olives. I also prefer shaken, there is a difference and I like it. too each his own! thanks for sharing
Very nice
This is my favorite as well
Shaking get's it extra cold and dirty has to be shaken. I prefer this guy in the kitchen
Respectfully
Commenting and watching for the algorithms. Martinis are one of America's greatest inventions. You are doing the Lord's work promoting them my friend. I love the preference. For instance I would never order a vodka martini 😆 dry or classic up stirred for me 🍸 but that's the beauty of a martini it's like jazz and you are encouraged to improvise. Cheers friends 🍻
Fantastic video - Ian Fleming was an MI5 agent and wrote about what it was like, quite interesting but I do like what I saw with the Martini's you made!
I’ve heard that Noel Coward’s recipe for the perfect Martini was to pour very good gin into a glass, wave the glass in the general direction of Italy (whence he felt the best Vermouth was produced) and enjoy.
The other reason Bond ordered his martinis shaken was to better diffuse the oils from the potatoes that cheaper vodkas were traditionally distilled from. If you have a good, grain vodka, there's no need to shake (unless you /want/ it slightly diluted).
Brother I know you dont know any of us from a can of paint but Im a 20 year kitchen junkie and started bartending 3 weeks ago as a side gig. Bartending is so much like cooking its unreal to me. Please bring this content !!!
James Bond actually ordered a Vesper Martini. This was explained in Casino Royale. It is a combination of gin and vodka. The drink first appeared in his book “Casino Royale,” which was published in 1953, and the cocktail is named for the fictional double agent Vesper Lynd.
When Bond orders the Vesper, he provides strict instructions to the bartender. Bond says: “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?”
We all appreciate truth
I like mine strong and dry 6:1 w/3 olives up. Cheers!
I may not know exactly what I’m talking about, but I’m sure this video was easier to make than your typical food video. I’d definitely be interested in you posting more of these with your food videos. Exploring other alcohol, maybe margaritas next ?
Yes, and what is the best tequila?
I believe he has 1 other cocktail video which just happens to be margaritas lol . just go into his playlist & you’ll come across it
Best "how to make martinis" video ever!! Seriously, all others are too complicated for some reason
One Bombay Sapphire, One Campari, One Cinzano Red. The latter not as cloyingly sweet as Martini Rossi. Also slice of orange on the rim....gezondheid, surely makes your healthty and smile.
Favorite martini for myself: Tito's, dry and slightly dirty. But give me all the olives....lol, I love me some olives. But this tutorial was great, I love knowing the different aspects.
I remember when I was in my 20's I realized I needed a "signature cocktail" so if the server came by and I was in conversation, I didn't have to scramble. It is the martini or an old fashioned I go to.
Nice channel. Cooking, cooking, Martini, cooking, cooking.
Steven I am new. I love your style. Sometimes simple is best. We can cook together. Next time I am in I’m in the city I hope we can cook. Totally serious… I have a few tips too. In saying this I loved your tip on grating garlic. I was shocked when you did your sauce/gravy. I also make it same way… I am baking now and making egg pasta. Having a blast watching you. Thank you!!!
After three they all taste great.
What about the Gibsons??? I like Onions, any Thoughts?
I adore Filthy brine. Have been using it for years. The absolute best brine I've found. I like mine with good gin, filthy, very wet and up in a Martini glass. Extra Olives. Yum.
Love to see more content like this, good job
I’m not a big vodka guy, but I’d try your martini. Personally I prefer whiskey and bourbon. Maybe make an old fashioned next?
This is actually a solid introductory video for people getting into working at finer dining restaurants where Martinis are an often ordered cocktail.
Not. 2022 every venue has their way of doing things. Learn where U earn
I’ve tried multiple martinis over the years and always gotten different results every time. Sometimes better a few terrible…. Thanks for the explanation and the recommendation! I’m excited to try it.
most bars have no idea how to make a martini. if the place isnt somewhat fancy, expect to get a shit one. lol. like when you order an old fashioned and they start shaking it
It seems simple but it’s actually the most finicky drink possible. I’ve been making them for years freezing everything, being very careful and precise and I still screw it up some times. I would never bother ordering it a bar unless they are pre batching them and serving from the freezer
Trust me I’m from Wisconsin…. Bartenders here have to google how to make an old fashioned. Don’t even bother trying to order a martini 😂 you get the “ is that like some kind of seltzer” look every time…
Dry Vermouth is also a great substitute for sake in dishes!
I use Vermouth when I can't find Sake or Shaoxing for stir fry. It also subs for dishes that call for dry white wine.
I don't drink but I'm so glad you made this because one of my worst fears was ordering my first drink by myself and not knowing what to do lol.
Beautiful
We've been making classic Manhattans with the Filthy cherries. Excellent products!
My favorite kind of martini is the "perfect". Which is equal parts sweet and dry vermouth. Mine is 2oz gin, 1/2oz each of sweet and dry vermouth, serve up.
Very cool Coos. - Thanks.
My mother and father shared martinis before dinner. Mom always withheld her olive for me when when the pimento changed from real pimento to a macerated pimento, I knew the difference right away been a long time since I had a real martini knew the difference right away.
Thankyou so much for this idea master. Ihave an idea to make a martini extra dry ❤
Bartender from boracay ❤
Cool glasses!
I ordered a Martini in Aarau, Switzerland. The waiter looked at me like I was speaking Aramaic. I got a tall glass of vermouth, neat. Won't make that mistake again. I only ever ordered the local beer on subsequent trips. I like Sapphire martinis up with only a thin film of vermouth and a big honkin' stuffed olive.
starting with a cold spirit means you won’t get dilution from the ice. also, gin is clearly the way to go. :)
Excellently done! I can never truly throw away the vermouth though…🍸
I also like using a dash of orange bitters. Onion as a garnish a.k.a. Gibson. So, what would you call it if you garnish with olives, onions and a twist?
I’m just getting into cocktails, and enjoy gin martinis. Interestingly, all the bars I’ve ordered them at shake them. I’ll have to start asking for them stirred. I guess it’s easier for a busy bartender to shake them, but it makes sense why stirring is better.