Making an Award-Winning Martini (Shaken is a lie!)
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- Опубликовано: 27 апр 2016
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Brian and Jason learn the truth behind "shaken not stirred," and then get some help to make Esquire's favorite martini.
Recipe found at: esquire.com/food-drink/drinks/...
Music used in this episode:
"Smooth Mellow And Groovy Hip Hop Beat" by Frank_Vortex: www.pond5.com/stock-music/538...
"Real Fender Bass With Nice Soul Background (Old School Hip Hop)-57" by Carlsbro: www.pond5.com/stock-music/532...
"Old School Hip Hop Instrumental 17" by Carlsbro: www.pond5.com/stock-music/505...
This episode was made with the help of:
Brian Brushwood - host -- / shwood
Jason Murphy - host / research -- / captainmurphy
Brandt Hughes - camera operator / editor -- / gatowag
Bryce Castillo - camera operator -- / brycas
Trever and Steampunk Saloon - time, expertise, and generous use of their establishment Развлечения
One cold gin with 2 olives, please.
The bartender should start a RUclips channel, I would subscribe
The original Chef You should check out Cocktail Chemistry.
You're telling me that bar doesn't have a god damn sink?
I'm pretty sure there's one there. what makes you think there isn't?
Rob L sinks are for pussys xD
Rob L wait who told you
JDevilGAmer DRjuciyfruit I guess so
cause...maybe HE POURED IT ON THE GROUND
the modern rouge is my favorite youtube 'show' MAKE MORE NOW!
Brian, you should have another channel based around Mixology. Great Video!
+nctoe _ nice! Glad you dug it.
are you going to be doing more cocktail episodes? this was interesting and fun to watch and i would like to see more of them
+George Boyes sure are! Glad you like them.
+Scam School And please do it with this bartender, he was funny and awesome!
THANK YOU FOR VLOGGING!!!
That was a cool bartender, also the trick with the Martini was something I´ve heard once (not this specific one but simular to it) and I like it when I see a different aproach to cocktails that I know becouse it gives even more insight to the whole thing and even can help to creat a new and (maby) even more exciting expirience.
So basically at the end we have a martini glass of gin and nothing else..
Wheres the vodka? Wheres the martini?? How is this an award winning martini wtf?
Deep Master Funk The vodka is nowhere to be found, as it should be. Martinis are made with gin, not vodka, and if you think otherwise then your opinion is null and void.
I'm failing to see the problem here.
@@DeepMasterFunk becouse who awarded it is just too much of a hipster ,, this is not a cocktail is just a glass of cold gin
@ready 2fly That’s like saying milk is pretty much just flavored water.
I hope this becomes a new series. Really really dope vid
+William Shanks Really glad you liked it!
This was a really good vid. Trevor and them had great chemistry!
+Shawn Diaz Thanks!
This is gin with ice. I tryed martini made this way. It tatste like dilute gin. I like a 1:1 ratio. It was common before churchill and in my opinion it tastes better.
This is awesome. Do more like this! :)))
I like to put the gin the glass the shaker (with ice in it) and jigger all in the freezer and get them real cold for about a hour. 2:1 ratio gin and vermouth shaken. Garnish with olives. The little water that does come from the ice freezes on top of the martini. And I like it! Looks cool too!
Ayy, that's cool either way. Guess I'll have to make my martini's this way from now on.
people seriously need to stop saying shaken martinis are a "lie" you like your drink the way you like it. I wish they knew how snobby and cringy they sound.
Great Brew!
Last time I was this early..
My boots were still dry
Brian, I am going to be in Corpus Christi at the end of May, any chance you guys will be filming near there at that time? I've wanted to meet you and the crew for ages now!
That guy needs a sink.
Now that looked good, i'll be trying this one out in the future.. Right now i'm about to enjoy some whiskey though. Cheers!
I dislike the taste of vermouth, too gamey, but it is essential in a martini. Keep in the refrigerator once opened. I use Dolin Dry, this I can tolerate. I add a capful and then 3 1/2 oz of Beefeater gin, dash or two of orange bitters. Stir and strain, add a lemon peel. Very nice.
Imagine dumping alcohol on the ground
Alcohol abuse
Awesome. Thanks!
I like this, make more xD
Brian, I need to know the song playing in the background.
this is one of the coolest videos I've seen on scam school! this bartender is awesome
+Markus Thekikako glad you liked it!
+Scam School Are we finally starting to move on the other side of the counter?
Next episode: how to rig cash registers.
+Scam School you did let him drink right? C'mon
Cool I'll have to remember that once I turn 21
No way that small amount of vermouth made any difference.
You just drank gin straight with some olives in it.
+Jack Pettersson (B1naryHer0) Trust me. A little vermouth goes a loooong way.
+Jason Murphy Will have to try it myself then :) Although i'm still skeptical.
+Jack Pettersson (B1naryHer0) Remember, it's not a big glass and vermouth has a potent flavor. it blends in to cut the gin in a subtle but good way.
i believe the vermouth has a strong flavour?
Vermouth does have a strong flavor but not as strong as gin.. I'm also a bit skeptical here. I like a wet Vodka Martini but then again i don't pour the vermouth out, hence the "wet", and vodka doesn't have as strong a flavor as gin.. I guess I'll have to try it to know!!
This is how I make my martini. I even actually soak the olives in the vermouth . I've never had a complaint. And I don't shake it either. A girl I work with showed me this once and it has since then stuck with me.
dude jason and bartender suspenders man looks so intense explaining the drinks, theyre like selling brian insurance or someshit.
+Ezra Canlas Serious business!!!!!
Have you seen a bartender shake a drink? There is significantly nor kinetic energy... Also when I get a shaken martini I always find some ice chips in it. Stored drinks no ice chips so less dilution.. Common Spence trumps your sudo scientific speech.
Sorry replied to wrong post lol
Jason totally watched the "raising the bar" episode of Good Eats on Food Network before making this video! :D Alton Brown would be proud!
I make gin and tonics with a double shot of Seagram's Twisted Lime exxtra dry gin with lime liquor that's been kept in a freezer at about 28°f, a 16oz glass with crushed and cubed ice, toped of with chilled tonic water with quinine, stirred 10-20 times, the rim rubbed and garnished with a lime and served. Secret fact the drink glows in blacklight because of the tonic water with quinine!
Some good comments, some interesting ones, overall good video. Shaken drinks will dilute, but it can also change the desired flavor.
I stir most of the martinis I make, but it takes more time to chill the drink using this technique. Also after the alcohol hits a certain temperature, no additional stirring or shaking will matter.
Finally I was taught "classic" martinis either get one or three olives. Never two. *shrug* I'll continue the tradition
I order my martini shaken and they come to my table with a small shaker and ice cold martini glass. Smooth!
AND, in true magicians' tradition, Brian makes the martini disappear!
this is one hilarious bartender, he's kinda douchy but in a likeable way
That’s just the gayness coming out but he still seems alright
@@matthewmorin1984 how do you know he's gay?
This video taught me that there's a place called the Steampunk Saloon I need to visit
+Tyler Yates Austin, Texas! It's great. A huuuuge bar.
This is probably my favorite also.
Do some more drinks with this bartender. I need a good list for when I turn 21 in 1 1/2 years.
i agree with the shaking. don't need to shake just stir have a seat and enjoy!
I'd enjoy trying that martini! I prefer a vodka martini made without using ice from a bottle kept in the freezer.
I'm a little skeptical about just coating the vermouth on the glass, aren't u just drinking stright up vodka or Gin with olive or lemon peel?
I'd actually give a martini a chance if I had one of those
I really love how jason pronounced the word "wermut" and i knew that we germans are the best with alcohol exspecial with beer :D
+Guitarraffe My brief time in Germany taught me that the Germans aren't messing around when it comes to beer. "Wait. . . what do you mean 'What beer do I want for BREAKFAST??'"
+Jason Murphy and the answer is always, ALL OF THEM
+Guitarraffe Naja, nicht alles mit Alkohol, aber Bier auf jeden Fall ;)
;)
Don't forget Belgium! We are also one of the best at beer.
Name of the background song?
What kind of Gin is that? Brand? Dry ect?
I like how the episode starts off under the pretense that Bond has, in any way, categorically stated that shaken is a superior preparation method compared to stirring a martini. It's a personal preference of his. No one told you it was a lie. You only thought it was.
Sold!
k so just some 007 trivia for you and correct me if I'm wrong. James Bond takes his drink "Shaken, Not stirred" because Bond wanted to lower the potency of the beverage itself, Thus giving the illusion to his enemy's that he was a heavy drinker when he is really just on his game 24/7. Food for thought sweet video guys!
+DAILYCOMMUTE Interesting! Is this in Casino Royale? 'Cause I haven't read it in a while. I know he mentions it in a ton of movies, but just because it was his cinematic catch phrase.
+Jason Murphy so actually in the book itself the phrase is switched "stirred not shaken", but when they went to make the movies in the 60's they decided that it sounded cooler the other way around. so i guess this could just count as a fantasy theory, still a cool thought though.
You used 1.5oz of Gin in this video, not 2oz. You need to go all the way to the top. Where you stopped was around the 1.5 mark
Was very sceptical at first, come on every bartender ( maybe four or five, six at the most ) that i've ordered it from shook the hell out of the ingridients. The last and only one time i did it myself the the result was mediocre at best. Now having used noilly prat and tanqueray and cheapo olives i am a convert. the result was really perfectly balanced!!
Thats how Dr. Forbin makes his martini in "Colossus: The Forbin Project". He was trying to confuse the computer by doing human stuff, but it didn't work.
Can we do it in vodka martini???
I've made it before by adding vermouth to the ice in the shaker and pouring out before stirring the gin. Same same in a way. But I personally like more vermouth. Maybe 1/2 ounce. Dry and dirty as its called.
All three of these dude waaaaay too flamboyant.....
Brian... what the fuck was this?
I LOVED IT!
Thing is... Bond is served or orders Vodka Martinis most the times. In rare occations he drinks the Vesper or a Dirty variant.
im gonna make a video on doing this
I shake any alcohol forward drinks at the casino for the dilution because we are not suppose to have people intoxicated to the level you would get away with at say a bar. But I agree it is suppose to be stirred.
I'll have a beer.
I couldn't see the spoon part of the stirring spoon, and I just didn't understand why this guy was stirring with a drill bit.
i'm your new subscribe, and i still thinking about "euler trail", can you solved that puzzle ?
thanks before and sorry for my grammar 😀
you guys should make a video about Cuba Libre or Mojito
4:24 recipe link url :p
I'm gonna have to watch this again... I was too distracted by how cute Trever was to pay any attention to the video itself.
Where is the recipe
uh yes, I will have both shaken and stirred in one drink please
So basically gin with a few drops of vermouth
I don't believe I've every had a martini but they sure do look like a lot of work. I'm not a fan of gin so I can't imagine it would be something I'd like.
+Jim Buschman only one way to find out!
+Scam School Very true, at least now I know not to get it shaken if I do.
+Jim Buschman I'm a huge fan of gin...OK, that makes me sound like an alcoholic, but anyways gin can be a very hard spirit to make taste right. I've made a similar martini to this, well basically the same, and I like it more than other martini's I've tried.
Thank you, at least you know that. A lot of people will pour some random mixture of liquor into a martini glass and call it a martini. A cocktail is defined by the ingredients, not the glass. If you don't like the taste of gin, you will not like a real martini.
Trevor's hair looks exactly like mine btw
if you had the bermuth, you could pour it out and drink it instead of throwing it out
Why would you drop the liquid on the floor?...
So, if shaking it would cause there to be more water in the drink, wouldn't it makes sense for James Bond to order it "Shaken, not Stirred"? He is a spy after all and shouldn't be drunk while on missions, so he orders the variant that would contain more water, less alcohol (by comparison) and he would still be operational at the end of the niight?
What if you just keep the gin in the freezer and skip the ice altogether?
Hmmm personally I'd go for a nicer vermouth than that and some, hmmm, maybe some nice Scottish gin. Love me some Scots gin. You guys should cover the classic rye Manhattan. I wonder if the same technique could be applied since it too is a simple stirred drink!
+metaleggman18 Soon!
+Jason Murphy Yee!
Bruh he just throws it on the floor.
well i think most bars have drainage systems inside the bar "island" itself, so it's usually fine anyway, because they know the bartenders will be splashing stuff around
There is probably an ice well there like most bars
last time I saw this guy..he didn't look the same *gazing at his hair*
Isn't there a recent bond movie where he orders a vodka martini with a lemon twist shaken not stirred. Point being now there is citrus and it should be shaken?
technically it's the oil from the skin if the lemon not actual lemon "juice"
So what's the reason for the vermouth wash? It coats the glass, but once you pour in the gin it'll just melt back into the drink I would think. So my not just add a very small amount of vermouth to the chilled gin?
+Carpicous Tenacity It's just a way to ensure that you get enough vermouth to taste and balance the gin while not getting too much and it also helps it mix into the gin as you're pouring it into the glass so you don't have to stir after. It wouldn't be a problem to just pour a little bit into the glass it just probably requires a little stir of the glass and tighter watching of the proportions.
+Chris Connolly This ^^.
+Chris Connolly Cool cool, makes sense. Just seems like a way to waste vermouth, and up the cost of a drink. Granted, vermouth on the floor is better than in the glass. But I go for the Hitchcock approach.
@@Tahlorn The Hitchcock approach is just a shot of booze, not a martini.
We say "a teardrop" of vermouth
The reason why you don't want to shake but stir is that you want a crystal clear drink and not shake air into the mix, you can have the same dilution or cooling with shaking and stirring, but you can't shake without clouding your drink. This is why drinks with all clear ingredients are usually stirred, not shaken. Also I think that this is not a Martini, but Gin with an Olive in a Vermouth coated glass, not what I would expect if I ordered a "Martini". The usual "Dry Martini" is a 2:1 ratio, a "Perfect Martini" is a 1:1 ratio, and a "wet" one would be 1:2 Gin to Vermouth and you'd have a dash of bitters in it (even though I prefer it without). The Olive doesn't make a Martini, it's just garnish. Some prefer a lemon twist. Hitchcock said he'd preferred a Martini where the Gin has seen the Vermouth across the room - that was to say in a more elaborate manner: "I don't like your shit fancy Martini-Cocktail-mumbo-jumbo, give me a glass of pure, honest Gin and fuck off".
brixomatic 🖒
The difference between dry and wet martini is the type of vermouth. Dry uses dry vermouth, wet (actually called sweet martini) uses sweet vermouth.
sisbrawny As long as your Gin is not of the sweet Old Tom type, your Vermouth, be it dry as you can get, will always be sweeter than your Gin. For this reason the gin/vermouth ratio inevitably becomes the most important measure.
I love you bartender karl urban
2:05, idiotic fake laugh followed by serious expression confirming the fakeness of it.
Do you need a hug? You're commenting like a person who needs a hug.
Scam School nah. just pointing out how annoying, obnoxious, and unnecessary you are, ya delicate snowflake. it carries over to other episodes too. do you also pretend to not know what ingredients are to prod the show along? "whoaaa what are bitters?" good thing the drink recipes are helpful!
Here's a hug. I'm not sure what's got your life so twisted up that you're hate-watching my videos and rage-commenting, but I sincerely hope you get past it.
You've got this, man.
**hugs**
ha ha rage commenting
03:13 Ice gone
03:15 Ice in the glass
03:24 Ice gone
What kind of sorcery is this?
I remember when my husband asked for a "James bond drink" and everyone was making fun of him bc it looked so girly lol
+MegganAngela thats what James Bond wanted his enemies to think.
James Bond ordered a dilute martini so that he could keep his wits about him
+Merson The Person That seems to be the popular theory. I like it.
Would this drink work with vodka?
+ForkMyDongle We didn't try it, but the recipe is the same, so . . . yeah. :)
It does, but the traditional recipe is gin. As vodka became popular people just started using vodka instead.
If your intention is to chill Gin without adding too much water in it, why don't just chill it from outside (like the whole bottle) instead of mixing it with the ice?
+Alex Semenov Most bars, unfortunately, don't have freezers to accommodate all of their bottles. (I'm assuming)
My whole life has been a lie!
im just saying, i dont like to drink, but i love these videos. easy to understand and a nice thing to know for people who do drink.
this is not 4:1 ratio. If you pour out the vermouth you can say 4:2, 4:4 or even 4:8 ratio and it would be the same - just whatever amount is left on the glass... It can be that 1 ounce, same it can be 0.5 ounce, it can be 2 ounces etc. Same result.
If you say 4:1 you should mean that that 1 is staying.
that's watered down gin. 3:1 gin:vermouth works well for me. Bombay Sapphire is too floral. USe a clean london dry like gordon's or beefeater's. NOilly Prat is my go to choice for vermouth.
I like dry vermouth but I don't really like Noilly Prat's dry vermouth.
I like Bombay Sapphire, but it's a terrible martini gin. Not juniper forward enough and too much going on in it. You have to be really careful with the vermouth choice or it will pick a fight with the vermouth, which resolves things by exagerrating the gin in the wrong way. With a lemon twist, it's too citrusy and extremely bitter, and with some olives and brine the licorice notes are exagerrated, and it tastes like treacly salted licorice. It also turns too syrupy when you put it in the freezer as you should to make gin a bit viscous for a silky mouth feel: but Bombay Sapphire turns into something with the consistency of cough syrup, and unpleasantly coats the tongue. It is, however, a good sipping gin, hence why these guys are drinking it pretty much completely straight, so that no vermouth interferes.
that's what you call a dry gin martini. good job
it look nice buy I need to wait 2 more years bevoor I can try.
how is it mate
Two olives is bad luck. It's got to be an odd number usually one or three. Check it out.
This Martini looks very nice. However, there is no single way to make this iconic cocktail, as long as you are using Gin and Vermouth, and garnishing with either a lemon peel or an olive. Anything outside of this (Vodka, chocolate, colouring, cherries, etc might make a nice drink but it is not a Martini!) Personally, I like a 4-1 ratio Martini (4 parts Gin, 1 part Dry Vermouth) Shaking seems passé in modern cocktail culture, perhaps because it sounds clichéd, or maybe because it renders the liquid cloudy. But I like to shake my Martini, very hard and very fast with lots of ice for about 4 seconds. The cloudiness dissipates in less than a minute and you have a colder beverage. Plus, shaking has been shown to produce an antioxidant effect, so you've got a healthier drink. My preferred garnish is a lemon peel twist (this is the yellow skin with as little pith as possible, none of the 'meat' of the lemon) but I am happy to have a stuffed Queen olive if lemon is unavailable.
good stuff. Have you caught up with Modern Rogue on its new channel? ruclips.net/user/modernrogue
My favorite 8 seconds of this video: 1:56 to 2:04.
YOLO
Personally shaken is better, it strips away some of the original properties in a spirit. But that's not always a bad thing.