The old man, a first gen jet fighter pilot and normally a bottle of scotch a day guy, would crack the cap on a bottle of Gordon's, fill the neck with Vermouth, easy shake and back in the freezer overnight.
Grethi Ruckhaber If you go to Melbourne you could meet her , she apparently works or owns a bar in fitzroy a very hip area for young people and old heritage houses to boot
If I'm not mistaken the reason that James Bond would oder the Martini shaken is because it would intentionally water down the cocktail to allow him to seemingly drink as much as those around him while still being able to keep his wits. *(I read the books)
@@Patriotgal1 100 "proof" Vodka would be only 50% alcohol....a bit mild The world record goes to the polish Vodka at 96% alcohol which even beat out the infamous "Everclear" at 95%.
@@keithlucas6260 That's not "vodka" that is something called "rectified spirit" and it is not used in Poland to drink it straight or in cocktails, but to make something called nalewka, which are home-made herbal or fruit alcohol infusions that are usually 40-70% strong
Bond had his martinis shaken because back when the books were written vodka was typically 100 proof and not 80 proof like today and Gordon's gin was 47% and not 40% like today. So because it was a much stronger drink he had is shaken to dilute it more than if it was stirred. The more you know
Bond had his Martini shaken because he was a rebel! Martini's are stirred to ensure no slivers of ice make it into the drink...having it shaken was Flemming's way of showing Bond's non conformity.
@@alexandrebravo4472 dilution is much higher with a typical shake Vs a typical stir. Shaking breaks ice down, increasing surface area, meaning more dilution. Shaking and stirring for the same amount of time will result in the shaken having more water/dilution happening than the stirred :) whatever reason bond had aside, either or makes sense
I've had martinis at some of the best bars in the world, and I make gorgeous ones at home. The shaking versus stirring thing drives me crazy. You *can* shake them. The issue is the size of the ice cubes. If you have little tiny cylindrical ice cubes, like most bars do, you really don't want to shake a martini. It will get very watered down, very quickly. You really need to stir it, and you should stir it until the glass is almost unpleasantly cold to touch. (Most mid tier bars don't stir a martini for nearly long enough. If it's made properly it should smell like almost nothing. If you can smell alcohol it's not cold enough.) At home, you can *totally* shake a martini. Home ice cube trays make ice that's much larger than what an industrial ice machine makes. Those cubes will melt slower, so it's harder to dilute your drink. You can use a cocktail shaker, but fill it at least 2/3 of the way full of ice. Shake until the shaker frosts. Do not reuse any of the ice. It will dilute subsequent drinks. Only make one at a time. Do not double, because it will dilute.
I believe the individual should enjoy their beverage in whichever manner they enjoy it most. That said, if I could provide input as far as the science, all high end cocktail bars stir their martinis with proper unchipped ice to achieve maximum chill with minimum dilution. It leaves the martini feeling properly stiff, and with a silky smooth texture. When shaken, the texture of the liquid becomes harsher and more racy, which is typically frowned upon by avid martini drinkers. Vodka can be shaken if you prefer, what gin should never be shaken. When gin is shaken, the ice bruises the gin and tarnishes the delicate botanical notes. A martini is meant to highlight and smoothen/lengthen out the profile of the spirit used, so any flavor lost while bruising the gin makes the beverage counter-intuitive to avid martini drinkers. That said, back to my original point, not everyone is an avid martini drinker! In fact, many people despise the classic taste of a martini, but enjoy slight variations of it! There are certainly people who prefer a muted gin martini with ice shards in it. It can be fun and just the right amount of flavorful if that's what is preferred, so drink it how you like!
^ no not alway. shake or stir depends depends on the gin you are using. also, if you are at home and have those giant square ice cubes you can reuse them during your session. just put the shaker back in the freezer until you are ready to make number two 'tini. even if they freeze to the shaker you can bump them apart with a long spoon or they will come apart as you shake.
@@dr3754 I mean, what I said is applicable to 100% of gins, but obviously more applicable to some gins than others. That said, no it doesn't matter what gin you use, shaking will always dampen the complexity of the gin. Like I mentioned before though, some people want the flavor profile of a gin to be softened up. Shake or stir is a matter of preference, shake if you want!
My take on the martini is a citrus martini: jigger of citrus vodka, a few drops of dry vermouth, an orange slice for garnish lightly squeezed to express both oils and a few drops of juice to sweeten. Very refreshing and friendly enough for beginners.
I just recently rediscovered Martinis. I definitely prefer them wet. A well made vermouth is something that should be showcased! Great info. I hadn't considered stirring time when making wet VS. dry.
no way. for martini's i strongly prefer in and out. you want to showcase the cold and the gin not the vermouth in a martini, so just a good hint of vermouth. i do like a lot of vermouth in gibson's. of course the pickled onion drowns out the vermouth and gin there. to showcase the vermouth have it on the rocks with a twist or orange slice as a digestif.
Saw this in another channel and it is amazing - Dirty Tequila - 2 oz tequila (preferably reposado or anejo, not blanco), 1 oz dry vermouth, 2 shakes orange bitters, 2 teaspoons jalapeno brine, 1 pickled jalapeno slice.
Really helpful video. My personal favourite is dry, gin, with a slice of cucumber for garnish. I find that even if it isn't made with a cucumbery gin, it still lifts the aromatic parts of the gin.
There are a lot of "Tuber's" out there for us wanna-be bartenders to watch, but this lady is TOP NOTCH! She is a great presenter and I always learn something new when I watch her videos. Suffice it to say..."Beauty and Brains", the complete package!
This cocktail has so many variations i consider it a thing of its own. My go to is three parts Bombay Sapphire one part Martini Bianco and a twist. I will however try it with a dash of bitters next time
In 1977 I was the service bartender in the Monks Inn on 64th street in Manhattan....a waiter told me someone wants me to bring out his second Martini because he never has two and wants to see me....it was Robert Duvall who said ..." This is the best Martini I have ever had..."... Needless to say i was thrilled !!!
A classic gin Martini, made with my favorite anchovy-stuffed olives. A vacation in a glass, executed flawlessly by expert mixologist Cara Devine. Outstanding job, and cheers from the U.S.
same here, those are best, although the typical pimento stuffed are fine too. someone mentioned galric-jalapeno stuffed olives, which i have tried and is interesting and ok, but i dont think i would have those again.
For those who have never had an old martini recipe you should try it at least once. 80 years ago the common ratio was 2:1 and then 3:1. These 25:1, tell the gin that vermouth exists recipes are a modern concoction that seem to be about the fussiness of the drinker and/or people who have never had a martini with fresh vermouth. I'd honestly be surprised if many people could pass a blind taste test between a 25:1 ratio and straight gin. Like the host of this wonderful channel, I'm not a gatekeeper or a purist when it comes to drinks. Drink it how you like it. But if you've never tried a 2:1 or 3:1 martini, at least try it.
I like what your friend said about Martinis being like fingerprints. Everyone has their own personal take on it. I tend to be a purist about most things, so I'm pretty set on Tanqueray, Dolin Dry, a couple dashes of orange bitters, and lemon peel garnish. Still figuring out the ratio, though.
I enjoy my dry Martini by filling a tumbler with ice, 3 ounces of Bombay Sapphire gin, 1 ounce of Martini & Rossi vermouth, 2 dashes of Fee Brothers orange bitters... shake well and pour into a frosted Martini glass.. add 3 olives. Yummy!
I go anywhere from 3 to 1 and 6 to 1 with tanqueray usually, but any decent gin is fine. I do shake it but it doesn't spend much time in the ice, so it's really not getting very diluted. Plus I'm usually drinking several so a little dilution is not a bad thing. I also like them dirty but that's not mandatory either. When making it dirty I use about equal parts dry vermouth and olive brine. I never use vodka for martinis, always gin.
Was at Black Friar’s / Plymouth gin distillery a few years ago. In the tasting room, I asked the mixologist to show me the way to make a dry and not so wet gin martini. Lots of ice. Vermouth over the ice and strained before adding the gin(dry) or not (wet) and then shaken. It was his opinion that if there are ice crystals on the surface of your martini, it's been done right (speaks to the keeping every thing chilled idea). Best martoonies I ever had!
Very, Very informative - Thank you. Found Ketel One recently, very impressed too, (Grapefruit and Rose is a real Stunner). I look forward to watching more of your tips and hints. Thank you
I was watching with both hands under my chin in adoration. I love both martinis and have them allllll the time when I'm out. But I just loved you explaining them. 🥰
Finally found a bottle of Gin Mare here in South Africa - the only bottle on the shelf, so grabbed it instantly, albeit at a premium price! We have a huge top notch craft gin industry here but this gin absolutely appeals to my taste with its slightly salty herbal aftertaste. The citrus flavoured gins can become tiresome, as lovely as they are, but this Gin Mare will never displease! Even used a trio of home pickled olives after a year in brine as the garnish! If only I could source Dolin Vermouth now! I have to try stirring and avoid the impulse for a Bradford but this gin simply rocks! Now you know!
Many years ago, I learned from Russians to "freeze" vodka. I applied that lesson to gin, also many years ago. Our favorite bartender is right - it is a lovely way to experience gin.
Even more dangerous: when I lived in Alaska, some people new to Alaska would decide to leave their liquor outside. Turns out, vodka or gin left in -60 degrees F will mess up your insides.
Greetings from the Northeast USA, Lovely video Cara, I enjoyed it very much. I’m a big fan of Plymouth Gin, the preferred spirit of Winston Churchill. I recently picked up a bottle of Broker’s London Dry Gin and it has a slightly different nose compared to Plymouth. Here in the US, Gin is one of the fastest growing spirits and there are many different flavor profiles. As for Tanqueray, I mix that with tonic for a G&T. Another good one for Martinis is Hendrick’s Gin with its cucumber flavor, a fine product of Scotland. Thanks for the tip regarding vermouth, I need to toss my bottle and get a fresh 375 ml bottle of Dolin. Cheers!
Hi pal, nice to e-meet you! Definitely, there are so many amazing gins around these days there’s definitely something for everyone. Tanqueray is a great go-to. Happy gin drinking and yes, look after your vermouth! Haha
I loveevery one I've ever tried. There's room on my palate for everything martini. I like to use a Mazzetta Red Hot Pepper in the drink during the ice stirring . adds a great spicy, peppery kick on the wet martini, especially that first sip with the lemon twist fresh... ooo I'm making one.
Great video, but now I have a craving for a martini! It's the best drink for watching a beautiful sunset from a balcony with someone you care deeply about.
I like my Martini w' a 2-1 ratio.. preferably with 'Blanc vermouth' "Classic Martini"🍋 my go to recipe is: 2 oz 'Port Chilkoot' 50 Fathoms Gin 1 oz 'Dolin Blanc' Vermouth 2-3 dashes of 'Denali Spirits' Orange bitters Express/garnish with a lemon Peel🍸
Tried the wet martini….I’ve always been a dry martini girl, even ordered the vermouth from Australia. Love this. I took up making craft cocktails during the pandemic. I’ll definitely add this to my “repertoire “. Thank you 😊❤🍸
At the moment Dry + Dirty (splash of olive juice brine) ... there are a variety of stuffed olives to select from, which makes the taste variations fantastic. All the quality vodkas can be used and lately I've been using Tito's from the fridge. Currently I found olives stuffed with garlic and jalapenos has captivated my favorite card ...
My go to fav is Hendricks gin. We keep our glasses and Gin in the freezer. I like a dirty martini with a blue cheese stuffed olive. Because I use a small amount of brine I do not use Vermouth. Delicious!
Excellent. I wish you could come train every bartender in the Dallas, Texas area. It's astonishing how often that a drink made with only two ingredients is made so poorly.
It’s a tricky one, not every bar can be properly set up for it! Even at Bomba we can’t have every possible spirit in the freezer but at least we have good ice, chilled glasses etc which all result in a better drink.
Tanqueray or Bombay + 10-20ml vermuth + green olives juice + 3 fancy olives on skewer (do either giant green stuffed with blue cheese, anchovy or a really Briney olive). That's the way I do it.... Oh and def keep the glasses in freezer with the gun, only fridge fur vermuth and green olive juice, wierdly though I think the three olives for garnish are best if out a room temperature never opened jar.....
I am 70 years old. I have been drinking Martinis for over 50 years. With this video, I have discovered that I have never (NEVER) had a wet Martini. It has always been "dry" or "very dry" for me. Bombay gin has been my preference for many years. Lately, I found Hendrick's, a unique double distilled gin containing cucumber and rose petals. Hendrick's is now my favorite gin! - Still, I am going to have to try a "wet" Martini. And, at my age, it will be soon!
Also I just showed your comment to my friend who is the Hendrick’s ambassador here in Australia - first of all, we would like to know if you would be open to adopting us as grandchildren as you are now our idol haha, and second of all he suggested trying it in an Alaska cocktail if you haven’t yet. I haven’t done a video on it but this is a good recipe: imbibemagazine.com/recipe/classic-alaska-cocktail/
@@BehindtheBar Oh, international adoptions are so complex! How about we just be family spiritually? And I will try an Alaska cocktail. Thanks for the suggestion.
Original Bombay with an in and out vermouth rinse for me. My favorite bartender at Smith and Wolensky/Boston has a small, vermouth filled, gas propelled atomizer to mist the inside of the glass. Nice. Garnish with 3, blue cheese stuffed olives. God....now I want to drive into Boston.
Hmm most informative - Just so you know the other day I made a whiskey sour and a wee voice popped into my head, it had a scotish accent and said to me "Prepare your garnish first in advance - so that your not fufing round leting your drink get warm!" I wounder where that came from? :-) thanks again beautiful presentation.
Just experimented with a wet martini using Plymouth gin and Bianco vermouth with sugar and orange bitters. And with a twist of mandarin. I imagine a more expensive vermouth would be nicer but it was really tasty. Thanks for a great video!!
Yeah, there is a lot, didn't think about spirits in the freezer, love your jokes, like seeing your personality come through. Never thought much about stiring, my drinks I love, will try doing both and see the difference
i'm a very light drinker, but Gin is the only liquor i've ever tasted that i liked the first time i tasted it. no other liquor has come close. vodka in a pine forrest i guess.
Where I live Gin Mare is not available. I even have connections liquor distributors and no one had a line on how to get Gin Mare. I did mange to get some delivered and, WOW. What a spectacular gin. My new favorite hands down. With the delivery charge it was a bit pricey but well worth it anyway. 3 measures Gin Mare, 1/2 measure Gonzalez Byass La Copa Extra Seco Vermouth. The Gin was from the freezer, the vermouth from the refrigerator. Garnish was one castelvetrano olive, one kalamata olive and one pickled cocktail onion. The olives really brought out the Mediterranean notes in the gin. A variant for a slightly sweeter martini (what some people call wetter) is same gin/vermouth ratio with one dash orange bitters and a generous piece of lemon peel. Cara, thanks for introducing me to Gin Mare, now I just have to get someone to start bringing to a store around here. Regardless, it is definitely worth the effort and extra expense. And now I know. JT
Excellent dedication to the savoury martini cause!! So glad you enjoyed and it was worth your efforts 😊 fingers crossed someone starts stocking it and makes your life easier or it will be hard to go back haha
Just discovered your channel. Learning so much from watching your videos. You are doing a marvelous job, and thank you for sharing your knowledge with those of us who don't know much about alcohol but would like to know more. Cheers.
Just found this video and think you did a great job explaining and demonstrating. I favor bourbon but did go to a martini bar a while ago and really enjoyed the versions I tried. Much better than what I had tried at home, and now I know why. I can't wait to get some fresh vermouth and try these. Thank you! and I will check out your other videos
Fun fact, Bond shaking his martinis is a subtle hint at a great social strategy. He likes others to think he is taking it easy and getting drunk which is not the case due to him diluting the alcohol. Such a good spy.
So funny! We just came from dinner and saw our favorite bartender serve his martinis to people with two olives. Wait till I tell him! Well at least now he'll know and we'll have a good laugh as we always do at our Aviary in Massachusetts.
Haha caught out! I actually think about this a bit cause I always do 2 at Bomba (big olives and a smaller coupe so 3 almost overflows, and 1 seems mean) so I’m sure someone will call me out on it some day!
My preferred martini is 2:1 gin and vermouth. Any quality gin (Hendricks and BS are my goto's) and Dolin dry vermouth with a lemon twist. Classic and timeless.
I have no clue how you actually get the mist of the oils to spray out like that with the peel! But wonderful video and cool you showed these two variations ... I’ll need to try them out later today 🙂
I like using Beefeater’s gin, it’s a great dry London gin and also quite flavorful and smooth. I’m a big fan of the dirty martini. I like to make mine as a 3 to 1 ratio of gin to vermouth, frozen glass, and frozen gin. 3oz gin, 1oz dry vermouth (Dolin preferably), 0.5oz of olive brine, stir in the shaker half filled with ice for at least 20 seconds. Pour, garnish with 3 olives, I prefer pimento stuffed olives. My own personal twist I like to add onto my dirty martini is actually to squeeze about 3-4 drops of fresh lemon juice over the finished martini. It’s not enough to actually add any real lemon flavor but it makes the drink sharper and crisper in my opinion.
Thanks ; ) Hardly ever have a martini, but it is fun to make one. Yes, now I know! Thanks again ..... and I do like Plymouth gin. And olives with anchovies! Wow.. would love to try those, but never seen them in the markets. I'll have to look!
If you haven't found anchovy olives yet, The Olive Pit in Corning CA has them and they ship. I am not affiliated with them in any way other than I shop there every year and stock up.
@without a crystal ball sucks I was talking about olives stuffed with anchovies, never seen them. Yes, I will open my eyes and look. But excuse me, you can take that snarky attitude and stick where the sun doesn't shine.
@without a crystal ball sucks Sure! Why don't you go stuff some anchovies! I would've never expected such a crass attitude on BtB. Maybe that's your martinis talking. Anyway enjoy your cocktails....
Also: when in Europe, you cannot order a martini from just any bar. Most bars there just serve beer or wine or shots, not mixed cocktails. You could get a literal glass of Martini vermouth; or a perfectly mixed gin martini, but warm; or freaking olive oil in the martini.
That may be true in Germany and Scandinavia. In Paris a proper cocktail is possible if you speak French. But I’ve never had any problem in Italy. Plenty of knowledge and friendly bartenders there.
In Italy Martini is everywhere because it's an Italian cocktail and it's one of the most drank cocktail for happy hour. And yes, you can have a glass of Martini vermouth. It's costume in the NW of Italy, around Turin, to have a small glass of Martini vermouth before start the Sunday lunches or special occasions lunches.
@@davidefiore4030 The martini is NOT an Italian cocktail. It is possible that the name comes from the vermouth (Martini and Rossi), but it was definitely invented in the United States.
I like an either dry or wet martini depending on the mood I'm in. Dry if I'm in a somber, introspective one; wet if I feel like being "festive" that night!
Thanks Ronnie! This is one of my favourites, the Penicillin: ruclips.net/video/PpkIwygbvgg/видео.html You’ve actually just made me realise that I don’t have enough Scotch cocktail recipes though, I’ll have to remedy that! Most of the American whisky ones can be substituted out for a decent blended Scotch as well though- the Scofflaw works really well with something with a hint of smoke 😊
Vodka is what you have to use when you run out of proper gin! The "dry" you made just as well be chilled gin. I like enough to taste my vermouth. Credit for the orange bitters, they make a huge difference. You should really try an old fashion with gin and orange bitters. They are divine!
Big fan of 2 parts Aviation Gin 1 1/2 parts Lillet Blanc. (Gin and french, or a Vesper minus the Vodka). Twist of lemon, stirred not shaken. I've also recently discovered Tillen Farms Lemon Twist Olives, green olives stuffed with lemon soaked in vermouth. They go great with the Gin and French.
that tats and nose ring make her hotter. cuz she looks and sounds all posh and docile, especially with the dress she's wearing. but then you see her tats and piercing and you realize there's more to her than meets the eye. HOT
Bottoms up! Haha. It’s obviously up to your own palette but dry vermouth a definitely start showing some oxidative notes by then. The little 375ml bottles are quite useful, or if it’s not too expensive I use a splash in cooking as well.
Vermouth lasts forever if you just wave the bottle threateningly in the gin's direction, like I do. If I feel like a more "vermouthy" martini, I'll unscrew and rescrew the cap, so that some vapours escape into the room.
I once gave a gin-tasting lesson in a hotel in Cardiff... the vermouth for the martini hadn't been delivered, so I had to beg the hotel to use theirs... they had used a speed pourer to replace the cap, but it turns out the guests in this particular hotel don't drink many martinis and the bottle contained several dead flies and the booze had lost its flavour. Made for an 'interesting' session.
Looking for more cocktail masterclasses? Check out this playlist ruclips.net/p/PLq4QDlrfTBk3bhQL51F_7e1zDt2ouNPU4
Wonderful and what a beautiful woman
Ooo
@@jayrodny8419 said weieepaa was
You missed out chucking it down the drain because it tastes like petrol.
You told me all I need to know in the first 43 seconds. From now on I'm just drinking shots of gin from the freezer! Thanks.
Beefeaters rocks 3 olives good to go.
🤣🤣🤣🤣 that made me laugh out loud! True though, I’m right there with ya
@without a crystal ball sucks Lighten up Francis!
The old man, a first gen jet fighter pilot and normally a bottle of scotch a day guy, would crack the cap on a bottle of Gordon's, fill the neck with Vermouth, easy shake and back in the freezer overnight.
🤣🤣🤣
I could listen to her talk about anything for days on end
I bet you are single
prezo yep you got me. Boom roasted
Who is this girl ? wanna follow her on Instagram
Grethi Ruckhaber check out @withcaradevine , it’s called Behind the Bar!
Grethi Ruckhaber
If you go to Melbourne you could meet her , she apparently works or owns a bar in fitzroy a very hip area for young people and old heritage houses to boot
If I'm not mistaken the reason that James Bond would oder the Martini shaken is because it would intentionally water down the cocktail to allow him to seemingly drink as much as those around him while still being able to keep his wits. *(I read the books)
Yes I have heard this one! Makes sense, he’s a smart man 😜
The Bond martini was made with 100 proof vodka, so diluting it by shaking helps.
@@Patriotgal1
100 "proof" Vodka would be only 50% alcohol....a bit mild
The world record goes to the polish Vodka at 96% alcohol which even beat out the infamous "Everclear" at 95%.
@@keithlucas6260 That's not "vodka" that is something called "rectified spirit" and it is not used in Poland to drink it straight or in cocktails, but to make something called nalewka, which are home-made herbal or fruit alcohol infusions that are usually 40-70% strong
Now that is cool, might read them now, everything James does is to his advantage, never realized that, I have only watched all the movies
Try a martini made with Hendricks’s gin and a slice of cucumber in the summer. Refreshing!
People shouldn't get stuck I the taste jail, they should try new tastes and make new legends
I LOVE my martinis with Hendrick's
Clicked for the thumbnail, stayed for the voice, subscribed for the content.
Bond had his martinis shaken because back when the books were written vodka was typically 100 proof and not 80 proof like today and Gordon's gin was 47% and not 40% like today. So because it was a much stronger drink he had is shaken to dilute it more than if it was stirred. The more you know
The man was working, needed to keep his wits about him.
Bond had his Martini shaken because he was a rebel! Martini's are stirred to ensure no slivers of ice make it into the drink...having it shaken was Flemming's way of showing Bond's non conformity.
the water dilution is the same though so that point is invalid. the texture is different though 🤷♂️
@@alexandrebravo4472 dilution is much higher with a typical shake Vs a typical stir. Shaking breaks ice down, increasing surface area, meaning more dilution. Shaking and stirring for the same amount of time will result in the shaken having more water/dilution happening than the stirred :) whatever reason bond had aside, either or makes sense
Great info, thank you!
I've had martinis at some of the best bars in the world, and I make gorgeous ones at home. The shaking versus stirring thing drives me crazy. You *can* shake them. The issue is the size of the ice cubes. If you have little tiny cylindrical ice cubes, like most bars do, you really don't want to shake a martini. It will get very watered down, very quickly. You really need to stir it, and you should stir it until the glass is almost unpleasantly cold to touch. (Most mid tier bars don't stir a martini for nearly long enough. If it's made properly it should smell like almost nothing. If you can smell alcohol it's not cold enough.) At home, you can *totally* shake a martini. Home ice cube trays make ice that's much larger than what an industrial ice machine makes. Those cubes will melt slower, so it's harder to dilute your drink. You can use a cocktail shaker, but fill it at least 2/3 of the way full of ice. Shake until the shaker frosts. Do not reuse any of the ice. It will dilute subsequent drinks. Only make one at a time. Do not double, because it will dilute.
I believe the individual should enjoy their beverage in whichever manner they enjoy it most. That said, if I could provide input as far as the science, all high end cocktail bars stir their martinis with proper unchipped ice to achieve maximum chill with minimum dilution. It leaves the martini feeling properly stiff, and with a silky smooth texture.
When shaken, the texture of the liquid becomes harsher and more racy, which is typically frowned upon by avid martini drinkers. Vodka can be shaken if you prefer, what gin should never be shaken. When gin is shaken, the ice bruises the gin and tarnishes the delicate botanical notes. A martini is meant to highlight and smoothen/lengthen out the profile of the spirit used, so any flavor lost while bruising the gin makes the beverage counter-intuitive to avid martini drinkers.
That said, back to my original point, not everyone is an avid martini drinker! In fact, many people despise the classic taste of a martini, but enjoy slight variations of it! There are certainly people who prefer a muted gin martini with ice shards in it. It can be fun and just the right amount of flavorful if that's what is preferred, so drink it how you like!
^ no not alway. shake or stir depends depends on the gin you are using.
also, if you are at home and have those giant square ice cubes you can reuse them during your session. just put the shaker back in the freezer until you are ready to make number two 'tini. even if they freeze to the shaker you can bump them apart with a long spoon or they will come apart as you shake.
@@dr3754 I mean, what I said is applicable to 100% of gins, but obviously more applicable to some gins than others.
That said, no it doesn't matter what gin you use, shaking will always dampen the complexity of the gin. Like I mentioned before though, some people want the flavor profile of a gin to be softened up. Shake or stir is a matter of preference, shake if you want!
She handled the James Bond Heresy quite nicely. Well done.
Haha each to their own!
Dumbledan although I shake them as it gets the gin colder
What did they say? "James was ordering a watered down martini and being snooty about it"
I heard. Shaking a martini bruises the vermouth? Just something my mom told me. She tended bar for a time.
@@bigwu100 I've heard that before and always wondered: How does one "bruise" a liquid?
I'm guessing that "bruise" is a euphemism for something...
My take on the martini is a citrus martini: jigger of citrus vodka, a few drops of dry vermouth, an orange slice for garnish lightly squeezed to express both oils and a few drops of juice to sweeten. Very refreshing and friendly enough for beginners.
That sounds great! Zesty 🍋
I just recently rediscovered Martinis. I definitely prefer them wet. A well made vermouth is something that should be showcased! Great info. I hadn't considered stirring time when making wet VS. dry.
I’m with you!
no way. for martini's i strongly prefer in and out. you want to showcase the cold and the gin not the vermouth in a martini, so just a good hint of vermouth.
i do like a lot of vermouth in gibson's. of course the pickled onion drowns out the vermouth and gin there.
to showcase the vermouth have it on the rocks with a twist or orange slice as a digestif.
A great day would be to: listen to you talk, as you made drinks ever so often throughout the day!
First you tube vid I've seen where someone made a dry martini properly........except for the anchovie stuffed olive.
My hats off to you.
Hahaha the anchovy stuffed olive is really for my own enjoyment- it’s good to have snacks while filming 😉. Thanks pal!
Saw this in another channel and it is amazing - Dirty Tequila - 2 oz tequila (preferably reposado or anejo, not blanco), 1 oz dry vermouth, 2 shakes orange bitters, 2 teaspoons jalapeno brine, 1 pickled jalapeno slice.
Whoa, sounds intense! I’ll have to give it a try.
Hmmm I’ll try that one tonight
Sounds interesting, but if you are using tequila, it's not a martini.
She could sell James Bond a stirred martini
😂
She could make me drink parrafin (kerosene) ... "so now you know"
@@jazzx251 that made me laugh more than it should
I'd rather she stay alive
Someone did serve him a stirred one once. Bond didn't seem to mind.
Really helpful video. My personal favourite is dry, gin, with a slice of cucumber for garnish. I find that even if it isn't made with a cucumbery gin, it still lifts the aromatic parts of the gin.
Yum!
There are a lot of "Tuber's" out there for us wanna-be bartenders to watch, but this lady is TOP NOTCH! She is a great presenter and I always learn something new when I watch her videos. Suffice it to say..."Beauty and Brains", the complete package!
Amen to that!
I had a bar manager tell me the trick to a good martini was to fuss over the person ordering it. :D
Hahaha probably good advice!
Yup! 😉
This cocktail has so many variations i consider it a thing of its own.
My go to is three parts Bombay Sapphire one part Martini Bianco and a twist. I will however try it with a dash of bitters next time
Haha so true, I’m too indecisive to have a go to!
The wet one sounds fantastic. Great video.
Thank you!
In 1977 I was the service bartender in the Monks Inn on 64th street in Manhattan....a waiter told me someone wants me to bring out his second Martini because he never has two and wants to see me....it was Robert Duvall who said ..." This is the best Martini I have ever had..."... Needless to say i was thrilled !!!
That’s a great bar tending story! Hope you haven’t got rusty 😜
That is awesome!!!
Lucky you!
A classic gin Martini, made with my favorite anchovy-stuffed olives. A vacation in a glass, executed flawlessly by expert mixologist Cara Devine. Outstanding job, and cheers from the U.S.
same here, those are best, although the typical pimento stuffed are fine too.
someone mentioned galric-jalapeno stuffed olives, which i have tried and is interesting and ok, but i dont think i would have those again.
For those who have never had an old martini recipe you should try it at least once. 80 years ago the common ratio was 2:1 and then 3:1. These 25:1, tell the gin that vermouth exists recipes are a modern concoction that seem to be about the fussiness of the drinker and/or people who have never had a martini with fresh vermouth. I'd honestly be surprised if many people could pass a blind taste test between a 25:1 ratio and straight gin. Like the host of this wonderful channel, I'm not a gatekeeper or a purist when it comes to drinks. Drink it how you like it. But if you've never tried a 2:1 or 3:1 martini, at least try it.
I think the fresh vermouth comment is so true, nothing ruins a martini quicker so you can see why people get out off!
I love that there are so many wonderful variations of vermouth to explore these days.
Me too! If you’re interested we’ve done a deep dive in to the category:
ruclips.net/video/zDa4TEKjE9I/видео.html
I like what your friend said about Martinis being like fingerprints. Everyone has their own personal take on it. I tend to be a purist about most things, so I'm pretty set on Tanqueray, Dolin Dry, a couple dashes of orange bitters, and lemon peel garnish. Still figuring out the ratio, though.
@@Emmie_McMahn thanks I will try that!
Dolin is unassuming and such an elegant and affordable classic, I think you have an excellent assessment
I enjoy my dry Martini by filling a tumbler with ice, 3 ounces of Bombay Sapphire gin, 1 ounce of Martini & Rossi vermouth, 2 dashes of Fee Brothers orange bitters... shake well and pour into a frosted Martini glass.. add 3 olives. Yummy!
That’s a great ratio! 😋
Nice to see someone else prefers a 3:1 ratio, though I go with Beefeater & Dolin, no bitters (though I should try it), and a lemon twist.
@@AquaBilliam the bitters work exceptionaly well with the drink
I go anywhere from 3 to 1 and 6 to 1 with tanqueray usually, but any decent gin is fine. I do shake it but it doesn't spend much time in the ice, so it's really not getting very diluted. Plus I'm usually drinking several so a little dilution is not a bad thing. I also like them dirty but that's not mandatory either. When making it dirty I use about equal parts dry vermouth and olive brine. I never use vodka for martinis, always gin.
as i watch this i made the dry martini so thank you, it's lovely
So glad you enjoyed!
Was at Black Friar’s / Plymouth gin distillery a few years ago. In the tasting room, I asked the mixologist to show me the way to make a dry and not so wet gin martini. Lots of ice. Vermouth over the ice and strained before adding the gin(dry) or not (wet) and then shaken. It was his opinion that if there are ice crystals on the surface of your martini, it's been done right (speaks to the keeping every thing chilled idea). Best martoonies I ever had!
Sounds yum!
Very, Very informative - Thank you. Found Ketel One recently, very impressed too, (Grapefruit and Rose is a real Stunner). I look forward to watching more of your tips and hints. Thank you
Yeah those flavoured ones are a great cocktail cheat!
Lovely! video, Bartender, and the the drinks. Thanks
Glad you enjoyed pal!
The first time you pronounced the oil's name was perfect (more or less like ar-ve-KEE-nuh). Found your channel recently and loving the videos! Thanks!
Thank you Javier!
I was watching with both hands under my chin in adoration. I love both martinis and have them allllll the time when I'm out. But I just loved you explaining them. 🥰
However you like it have it. I had a cocktail book that had something like 5 pages dedicated to the cocktail.
Totally, just trying to help folks understand the terminology so they can order to their preference 😊
Finally found a bottle of Gin Mare here in South Africa - the only bottle on the shelf, so grabbed it instantly, albeit at a premium price! We have a huge top notch craft gin industry here but this gin absolutely appeals to my taste with its slightly salty herbal aftertaste. The citrus flavoured gins can become tiresome, as lovely as they are, but this Gin Mare will never displease! Even used a trio of home pickled olives after a year in brine as the garnish! If only I could source Dolin Vermouth now! I have to try stirring and avoid the impulse for a Bradford but this gin simply rocks! Now you know!
"try a shot of gin from the freezer; you won't even notice it go down"
That is a DANGEROUS suggestion!
😇
Many years ago, I learned from Russians to "freeze" vodka. I applied that lesson to gin, also many years ago. Our favorite bartender is right - it is a lovely way to experience gin.
Even more dangerous: when I lived in Alaska, some people new to Alaska would decide to leave their liquor outside. Turns out, vodka or gin left in -60 degrees F will mess up your insides.
@@canorth Good tip. Thank you.
@@jasondaniel918 nah, couldn't be a real russian. There wouldn't be anything in the bottle as soon as you reach the freezer.
Great video. I love a Gin Mare martini with an olive.
Greetings from the Northeast USA, Lovely video Cara, I enjoyed it very much. I’m a big fan of Plymouth Gin, the preferred spirit of Winston Churchill. I recently picked up a bottle of Broker’s London Dry Gin and it has a slightly different nose compared to Plymouth. Here in the US, Gin is one of the fastest growing spirits and there are many different flavor profiles. As for Tanqueray, I mix that with tonic for a G&T. Another good one for Martinis is Hendrick’s Gin with its cucumber flavor, a fine product of Scotland.
Thanks for the tip regarding vermouth, I need to toss my bottle and get a fresh 375 ml bottle of Dolin.
Cheers!
Hi pal, nice to e-meet you! Definitely, there are so many amazing gins around these days there’s definitely something for everyone. Tanqueray is a great go-to. Happy gin drinking and yes, look after your vermouth! Haha
I loveevery one I've ever tried. There's room on my palate for everything martini. I like to use a Mazzetta Red Hot Pepper in the drink during the ice stirring . adds a great spicy, peppery kick on the wet martini, especially that first sip with the lemon twist fresh... ooo I'm making one.
Oooh I'll have to try this!
Great video, but now I have a craving for a martini! It's the best drink for watching a beautiful sunset from a balcony with someone you care deeply about.
Absolutely!
I like my Martini w' a 2-1 ratio.. preferably with 'Blanc vermouth'
"Classic Martini"🍋
my go to recipe is:
2 oz 'Port Chilkoot' 50 Fathoms Gin
1 oz 'Dolin Blanc' Vermouth
2-3 dashes of 'Denali Spirits' Orange bitters
Express/garnish with a lemon Peel🍸
I prefer a wet martini, but I usually go for a 4:1 ratio of gin to vermouth. I will definitely give the orange bitters a try next time.
Great presentation. Her Tibetan accent is to die for....................
😂
Tried the wet martini….I’ve always been a dry martini girl, even ordered the vermouth from Australia. Love this. I took up making craft cocktails during the pandemic. I’ll definitely add this to my “repertoire “. Thank you 😊❤🍸
Amazing, love the dedication!
You are my source for cocktails every day. Cheers from Lima, Peru
At the moment Dry + Dirty (splash of olive juice brine) ... there are a variety of stuffed olives to select from, which makes the taste variations fantastic. All the quality vodkas can be used and lately I've been using Tito's from the fridge. Currently I found olives stuffed with garlic and jalapenos has captivated my favorite card ...
😋
My go to fav is Hendricks gin. We keep our glasses and Gin in the freezer. I like a dirty martini with a blue cheese stuffed olive. Because I use a small amount of brine I do not use Vermouth. Delicious!
Sounds like you have it nailed!
I make a dry Martini almost exactly as you demonstrated. Love them! Cheers!
Cheers 🍸!
Love it how you fold your left hand and present the drink! ❤
Absolutely perfect. I agree about the anchovy stuffed olives. Excellent!
😋
Both are delicious, it truly comes down to when in the day I'm drinking them
Haha me too!
Excellent. I wish you could come train every bartender in the Dallas, Texas area. It's astonishing how often that a drink made with only two ingredients is made so poorly.
It’s a tricky one, not every bar can be properly set up for it! Even at Bomba we can’t have every possible spirit in the freezer but at least we have good ice, chilled glasses etc which all result in a better drink.
Tanqueray or Bombay + 10-20ml vermuth + green olives juice + 3 fancy olives on skewer (do either giant green stuffed with blue cheese, anchovy or a really Briney olive). That's the way I do it.... Oh and def keep the glasses in freezer with the gun, only fridge fur vermuth and green olive juice, wierdly though I think the three olives for garnish are best if out a room temperature never opened jar.....
God bless you and Scotland. Thanks for posting this video. :)
I am 70 years old. I have been drinking Martinis for over 50 years. With this video, I have discovered that I have never (NEVER) had a wet Martini. It has always been "dry" or "very dry" for me. Bombay gin has been my preference for many years. Lately, I found Hendrick's, a unique double distilled gin containing cucumber and rose petals. Hendrick's is now my favorite gin! - Still, I am going to have to try a "wet" Martini. And, at my age, it will be soon!
Do it!! Haha, and Hendricks is perfect for a wet martini with those more floral notes 😋
Also I just showed your comment to my friend who is the Hendrick’s ambassador here in Australia - first of all, we would like to know if you would be open to adopting us as grandchildren as you are now our idol haha, and second of all he suggested trying it in an Alaska cocktail if you haven’t yet. I haven’t done a video on it but this is a good recipe:
imbibemagazine.com/recipe/classic-alaska-cocktail/
@@BehindtheBar Okay! Thank you for the tip. I can try a wet Martini with my favorite gin! Great way to go.
@@BehindtheBar Oh, international adoptions are so complex! How about we just be family spiritually? And I will try an Alaska cocktail. Thanks for the suggestion.
Original Bombay with an in and out vermouth rinse for me. My favorite bartender at Smith and Wolensky/Boston has a small, vermouth filled, gas propelled atomizer to mist the inside of the glass. Nice. Garnish with 3, blue cheese stuffed olives. God....now I want to drive into Boston.
Me too! Haha
I live near Boston! I need to plan a visit to S&W, if they are still open!
This video made me subscribe! Excellent.
yoooo the recipe in the description is delightful!
Yay so glad you liked it!
Learned something new today. Thanks and happy 2021 :)
Hmm most informative - Just so you know the other day I made a whiskey sour and a wee voice popped into my head, it had a scotish accent and said to me "Prepare your garnish first in advance - so that your not fufing round leting your drink get warm!" I wounder where that came from? :-) thanks again beautiful presentation.
Sooo good! We're actually doing a Whiskey Sour next week, hopefully it's to your liking!!
@@BehindtheBar I'm sure it wil be much better than mine - I suppose the issue is, with egg white or no? Ah the dilemma of modern life!
For the video we do it with egg white, but it did get me thinking that I should do a video exploring some non egg alternatives.
Wet. Always, wet.
And I shake it. But, I'm an amateur, so...
Love your channel.
By the way, for vodka, I drink Sobieski. Or, Smirnoff.
If you like it shaken that’s great! I haven’t heard of the first one, is it Polish or Russian?
@@BehindtheBar
Sobieski is Polish. Supposedly, top rated by the experts.
Surprisingly, Smirnoff is the top rated vodka by people on blind tests.
Just experimented with a wet martini using Plymouth gin and Bianco vermouth with sugar and orange bitters. And with a twist of mandarin. I imagine a more expensive vermouth would be nicer but it was really tasty. Thanks for a great video!!
Yum! Mandarin twist👌
Sugar ??
Yeah, there is a lot, didn't think about spirits in the freezer, love your jokes, like seeing your personality come through. Never thought much about stiring, my drinks I love, will try doing both and see the difference
Always struggled with gin, but you've convinced me to give it another go
Cool tattoos btw
I hope you follow her suggestion to "freeze" the gin. It really does improve the experience.
i'm a very light drinker, but Gin is the only liquor i've ever tasted that i liked the first time i tasted it. no other liquor has come close. vodka in a pine forrest i guess.
@@TheLinuxYes "Vodka in a pine forest." That's clever! I never would have thought of that myself.
Where I live Gin Mare is not available. I even have connections liquor distributors and no one had a line on how to get Gin Mare.
I did mange to get some delivered and, WOW. What a spectacular gin. My new favorite hands down. With the delivery charge it was a bit pricey but well worth it anyway. 3 measures Gin Mare, 1/2 measure Gonzalez Byass La Copa Extra Seco Vermouth. The Gin was from the freezer, the vermouth from the refrigerator. Garnish was one castelvetrano olive, one kalamata olive and one pickled cocktail onion. The olives really brought out the Mediterranean notes in the gin.
A variant for a slightly sweeter martini (what some people call wetter) is same gin/vermouth ratio with one dash orange bitters and a generous piece of lemon peel.
Cara, thanks for introducing me to Gin Mare, now I just have to get someone to start bringing to a store around here. Regardless, it is definitely worth the effort and extra expense.
And now I know.
JT
Excellent dedication to the savoury martini cause!! So glad you enjoyed and it was worth your efforts 😊 fingers crossed someone starts stocking it and makes your life easier or it will be hard to go back haha
😍 sooo cute and smart!!! Also you are skilled and natural perfomer, all the best
Thank you 🥰
.
Lovely, nice way explained about the martini.
Just discovered your channel. Learning so much from watching your videos. You are doing a marvelous job, and thank you for sharing your knowledge with those of us who don't know much about alcohol but would like to know more. Cheers.
Thank you so much for commenting Mike, I’m so glad to hear you’re enjoying them and finding them useful 😊
The way you say arbequina the first time was perfect.
Just found this video and think you did a great job explaining and demonstrating. I favor bourbon but did go to a martini bar a while ago and really enjoyed the versions I tried. Much better than what I had tried at home, and now I know why. I can't wait to get some fresh vermouth and try these. Thank you! and I will check out your other videos
So glad it was useful, thanks Bob!
Yes, they are worth checking out
My absolutely fav drink
Fun fact, Bond shaking his martinis is a subtle hint at a great social strategy. He likes others to think he is taking it easy and getting drunk which is not the case due to him diluting the alcohol. Such a good spy.
I like dry, but wet keeps me coming back for more. Grew up drinking vodka and when I discovered Kettle One I became a believer of Vodka again.
"So now you know!" - Beautiful!
So funny! We just came from dinner and saw our favorite bartender serve his martinis to people with two olives. Wait till I tell him! Well at least now he'll know and we'll have a good laugh as we always do at our Aviary in Massachusetts.
Haha caught out! I actually think about this a bit cause I always do 2 at Bomba (big olives and a smaller coupe so 3 almost overflows, and 1 seems mean) so I’m sure someone will call me out on it some day!
@@BehindtheBar We will give our bartender a break then, mainly so he keeps the jalapeño passion fruit margaritas made with a splash of mezcal coming.
It's so cute when you say "so now you know"
Yes! The best part!
Thank you. Great tutorial! Dry for me .. cheers 🍸!!
So glad you enjoyed Gina!
Thank you! You're great.
You are!
My preferred martini is 2:1 gin and vermouth. Any quality gin (Hendricks and BS are my goto's) and Dolin dry vermouth with a lemon twist. Classic and timeless.
Planning a trip to Spain this autumn and looking forward to having local Gin Mare!
Awesome! Look out for anything from the Santamania distillery in Madrid as well, their barrel aged is 🔥🔥
Good luck with not getting quarantined!!
That was lovely. I prefer gin with an expressed lemon twist but the orange bitters makes me happy. Cheers!
I have this sudden craving for a martini.
Be the change you want to see in the world Lenny 🍸 !
I love a shaken dirty gin martini but then I use like 4 oz of gin so the chips of ice and emulsified texture is lovely
I have no clue how you actually get the mist of the oils to spray out like that with the peel! But wonderful video and cool you showed these two variations ... I’ll need to try them out later today 🙂
Please do! It helps to make sure the fruit is washed to rub the wax off the outside, and it’s really just about a sharp fold (don’t overthink it 😉)
I like using Beefeater’s gin, it’s a great dry London gin and also quite flavorful and smooth. I’m a big fan of the dirty martini. I like to make mine as a 3 to 1 ratio of gin to vermouth, frozen glass, and frozen gin. 3oz gin, 1oz dry vermouth (Dolin preferably), 0.5oz of olive brine, stir in the shaker half filled with ice for at least 20 seconds. Pour, garnish with 3 olives, I prefer pimento stuffed olives. My own personal twist I like to add onto my dirty martini is actually to squeeze about 3-4 drops of fresh lemon juice over the finished martini. It’s not enough to actually add any real lemon flavor but it makes the drink sharper and crisper in my opinion.
Beefeater is a great go to and easy to get a hold of! Martini hour at yours sounds 🔥 🔥
@@BehindtheBar Haha thanks! Loved the video btw.
I love the explanations! I appreciate the history behind the drinks and tips on how to make them!
Thank you! I’m glad you’re enjoying it 😊
Not only is this video straight to the point and fun, they have responded to a bunch of comments!
Thanks ; ) Hardly ever have a martini, but it is fun to make one. Yes, now I know! Thanks again ..... and I do like Plymouth gin. And olives with anchovies! Wow.. would love to try those, but never seen them in the markets. I'll have to look!
If you haven't found anchovy olives yet, The Olive Pit in Corning CA has them and they ship. I am not affiliated with them in any way other than I shop there every year and stock up.
@@08Kaylee Thanks I'll check ; )
@without a crystal ball sucks I was talking about olives stuffed with anchovies, never seen them. Yes, I will open my eyes and look. But excuse me, you can take that snarky attitude and stick where the sun doesn't shine.
@without a crystal ball sucks Sure! Why don't you go stuff some anchovies!
I would've never expected such a crass attitude on BtB. Maybe that's your martinis talking. Anyway enjoy your cocktails....
And now you know, love that tag line, learn a lot from your videos
Also: when in Europe, you cannot order a martini from just any bar. Most bars there just serve beer or wine or shots, not mixed cocktails. You could get a literal glass of Martini vermouth; or a perfectly mixed gin martini, but warm; or freaking olive oil in the martini.
Haha fair point. I miss Europe!
That may be true in Germany and Scandinavia. In Paris a proper cocktail is possible if you speak French. But I’ve never had any problem in Italy. Plenty of knowledge and friendly bartenders there.
@@garysandiego Italy is great.the women especially.
In Italy Martini is everywhere because it's an Italian cocktail and it's one of the most drank cocktail for happy hour. And yes, you can have a glass of Martini vermouth. It's costume in the NW of Italy, around Turin, to have a small glass of Martini vermouth before start the Sunday lunches or special occasions lunches.
@@davidefiore4030 The martini is NOT an Italian cocktail. It is possible that the name comes from the vermouth (Martini and Rossi), but it was definitely invented in the United States.
I like an either dry or wet martini depending on the mood I'm in. Dry if I'm in a somber, introspective one; wet if I feel like being "festive" that night!
A martini for all seasons!
Just found you. Lovely!!!!! Any good scotch recipes?
Thanks Ronnie! This is one of my favourites, the Penicillin:
ruclips.net/video/PpkIwygbvgg/видео.html
You’ve actually just made me realise that I don’t have enough Scotch cocktail recipes though, I’ll have to remedy that! Most of the American whisky ones can be substituted out for a decent blended Scotch as well though- the Scofflaw works really well with something with a hint of smoke 😊
Your first try for «arbequina» was perfect. (I am Spaniard and Spanish teacher) :-)
Vodka is what you have to use when you run out of proper gin! The "dry" you made just as well be chilled gin. I like enough to taste my vermouth. Credit for the orange bitters, they make a huge difference. You should really try an old fashion with gin and orange bitters. They are divine!
Love a gin OF!
Big fan of 2 parts Aviation Gin 1 1/2 parts Lillet Blanc. (Gin and french, or a Vesper minus the Vodka). Twist of lemon, stirred not shaken. I've also recently discovered Tillen Farms Lemon Twist Olives, green olives stuffed with lemon soaked in vermouth. They go great with the Gin and French.
Yum!
She is so beautiful. Her accent too
Agreed
You are just sore because she is waaaay out of your league. Ring and tattoo is her choice.
that tats and nose ring make her hotter. cuz she looks and sounds all posh and docile, especially with the dress she's wearing. but then you see her tats and piercing and you realize there's more to her than meets the eye. HOT
Her tatoos ruined the magic.
@daAnder71 Scared of women?
I could listen to her talk all day.
🏴
I prefer my martinis reversed. Two parts dry vermouth, one part gin. Nice and refreshing, and not too boozy.
I’m also a fan of that, and with Manhattans too!
You might like a gin and french cocktail.
I bought a purfume atomizer for the vermouth for my gin martini's.
Vermouth lasts just a month?? Guess i will be having more martinis before the vermouth goes off. Thanks for the tip.
Bottoms up! Haha. It’s obviously up to your own palette but dry vermouth a definitely start showing some oxidative notes by then. The little 375ml bottles are quite useful, or if it’s not too expensive I use a splash in cooking as well.
Vermouth lasts forever if you just wave the bottle threateningly in the gin's direction, like I do. If I feel like a more "vermouthy" martini, I'll unscrew and rescrew the cap, so that some vapours escape into the room.
I once gave a gin-tasting lesson in a hotel in Cardiff... the vermouth for the martini hadn't been delivered, so I had to beg the hotel to use theirs... they had used a speed pourer to replace the cap, but it turns out the guests in this particular hotel don't drink many martinis and the bottle contained several dead flies and the booze had lost its flavour. Made for an 'interesting' session.