What is the REAL secret to making the perfect MARTINI????!
What is the REAL secret to making the perfect MARTINI????
Answers:
wow, none of these people know the perfect martini is the name of a cocktail and not just an adjative . in any recipe book a perfect martini is both sweet and dry vermouth. yes it's gin, but the "perfect " is a catagory like "dry" there's also a perfect manhattan and a perfect rob roy.
sorry a cocktail onion makes it a gibson and a rob roy has scotch and sweet vermouth. with all this inaccurate information coming at you I'd say buy a book not post questions to people who don't know... try dale de groff's "craft of the cocktail"
or wikipedia martini variations and find recipe for perfect.... if you dont beleive me
Source(s):
published bartender 13 years, member IBA
Making an apple one !!!!! make sure you feel you martini glass with ice and water while you mix your drink that way once you get done mixing your drink your glass is nice and cold. Pour it out before adding your drink.
I like to add the dry vermouth to a glass roll it around and then dump it out. Take topshelf vodka from freezer add to glass and then a small amout of olive juice and 3 olives
Here is the secret to making a perfect Martini. As always, you need to use quality ingredients, then you need to use just enough dry Vermouth to carefully round out the sharpness of the gin, but not so much that the drink flattens out from having too much Vermouth. There is also a third important ingredient to a Martini, and that is water. The water is added to a Martini from the ice that is used to mix it with, often this is from 3/4 to 1 full ounce of water, depending on how much ice is used, what size the ice is, and how long it is stirred (or shaken). The role of the water in any cocktail is to calm down the flavors all around and to reduce the "burn" of the alcohol. This is extremely important for creating a cocktail that is smooth and relaxing. I've heard of people that are so intent on making a really cold martini that they store the gin and cocktail shaker in the freezer, and the Vermouth in the refrigerator. The problem however is that if you start out with your ingredients that cold, once you put the ice in, there won't be much warmth around to melt off any water, and so your Martini will be overpowered with the burning essence of the alcohol.
Perfect Martini depends on the drinker if they want shaken or stirred. Traditionally martini are supposed to be stirred. Making martini is either vodka or gin based. First of put lots of ice on the shaker, put gin or vodka...stir it 3x, pause, stir it again 3x. Then swirl dry vermouth on a cocktail glass and throw the rest of the liquid. Get a strainer and pour the rest of martini on the chilled glass, garnish it with three big olives.
If you want it shaken, made famous by James bond movies. Repeat the same procedure but this time, it has to be shaken hard 40x. There you can see the difference of a bruised martini from the original ones.
Well...for starters..a REAL martini is made with gin...don't let anybody tell you otherwise! The big tip is that you only want a tiny amount of dry vermouth. Splash it around in the glass and dump it out. Only a small coating on the glass is want you want. It also doesn't hurt to chill the glass first by pouring ice water in it while you are getting the gin out. Have Fun!
Edit....Please Lord, do NOT put water in your martini.
The ability to read minds!
As a high volume bartender for ten years, I can honestly say it is the same as a perfect bloody mary or margarita.
Everyone has their own opinion on how to make it.
Older drink books(1960's) say 1/4 dry vermouth and 3/4 gin.
Serve that to someone today and you could lose your job.
Okay, here's a recipe that works:
Chill the glass by filling with ice for a moment or two
Decide gin or vodka?
Fill shaker with ice
Gently add liquor
Stir very gently or you will bruise the liquor(make it cloudy)
Empty martini glass and do an in and out(swish small amount of dry vermouth around in martini glass, dump it out quickly)
Strain liquor gently into martini glass.
Do all the above quickly, don't let ice in shaker melt and dilute liquor
Garnish with olive(or cocktail onion for a Rob Roy)
For fun try a olive stuffed with something i.e. jalapeno
Yeah, you're right. It is a Gibson, forgive me. For twenty you can join the IBA too. Send them a recipe they print and you can be published, like I was when I was a member.
Due to the way the question was asked, I believe she was not asking for the recipe for a "Perfect Martini" but rather a perfect "Martini". And it is "adjective".