Silly Commuuuuuter Martini

Greg T

Whiskey, Wiskey, Wishquay, Wiskkey,

Don't care. Got off my nuts on "however you spell it" in Germany and endured a crossing across the north sea from Hamburg the next day that I am still recovering from a decade later... Wisqay is dead to me.

It tastes like sucking old sack and you buy it as a present for your Dad.

The real action is in Martini

Now then . . . As with many SC things there must be rules . . . . . . Now, as anyone will tell you, I'm not a natural didact, unless of course you don't consider the following to be whipping crimes

1. Brown Shoes with dark suits
2. Wearing a tie with your top button undone
3. Passing to the right
4. Being French
5. Front brake left hand
6. Hybrids
7. Not standing up for pregnant ladies on the tube, or failing that, making the best you can of standing up for fat sweaty burds.

Now then . . . .

I will take a hard line (naturally) in this area. And the starting position must be a dry martini based on a good gin or vodka, served in a chilled glass, as cold as you can make it, whilst being as strong Lance Armstrong's test bed Bull for heavy duty monkey gland uberjuice.

Particularly getting the strength to coldness is key.... Too warm going into the shaker and the length of shake will dilute the spirit, too short an it will be warm . . minging . . .

Olives are acceptable, lemon twist also.. I will say, dirty martini (with a splash of olive juice from the bottle), sounds nice - actually tastes like feet.. This must be as far as the fruit and veg component goes . . DO NOT embarrass yourself by suggesting an appeltini... There are fine margins at play here, don't go too far . . .

Now . .

My party line has until this evening been hardcore, very very dry, a rinse of of the glass with vermouth only, olive or twist.... Vodka in preference to gin, don't know why..

HOWEVER . . . . . .

Today I happened to find myself on Old Compton Street, naturally...

I walked past here

You must ALL go here . . .

It is great . . .

I talked to the guys and came away with this:

http://www.feebrothers.com/products/bit ... itters.php

So then . .

2/3rds Good Vodka, chilled to 4 C in the fridge
1/3 Noilly Prat Vermouth - Yes I know a lot . . Trust me
A generous 6-8 drops of the Fee brothers Rhubarb bitters
A tablespoon of sugar syrup (sugar and water - it's not fecking hard)

Into the shaker with ice.. 7 seconds . .

Boom . . . . .

asprilla

I've been reliably informed by several cavalry officers I know that the Martinis served at Dukes are strong enough to kill horses but you'll still go back for more.

I have a number of olive trees in my garden just so I can make my own Martinis.

DrLex

Greg T wrote:

[...]

2/3rds Good Vodka, chilled to 4 C in the fridge
1/3 Noilly Prat Vermouth [...]

I'm hoping the measurements are fractions of a bottle.
Let the arguments about what is a good vodka (& its base ingredient) commence.

Greg T

Asprilla wrote:

I've been reliably informed by several cavalry officers.

Taking a Donkey Walloper as a reliable source is a bad start to anything.... particularly grid references...

I will however agree that they do get off their tits a lot so perhaps we can grant some leeway in this space.

My GinDar is basically set a gradient above radiator fluid, anything that doesn't actually eject the teeth from my mouth is good enough for me . . get it COLD and you'll be fine. Warm it up and you are buffering the ceiling of life with industrial bumper machine of drunkeness.

daviesee

3 measures of Gin (Bombay Sapphire/Hendricks/Tanqueray)
1 measure of vodka (Stoli/Grey Goose/Absolute)
1/2 measure Kina Lillet
lemon peel for garnish

and ice cold.

YMMV

cyclingprop

And you didn't stop for a pornstar martini at balans?

Greg T

cyclingprop wrote:

And you didn't stop for a pornstar martini at balans?

I googled it . . .

vanilla vodka,
vanilla sugar,
passion fruit syrup,
passion fruit puree
champagne shoT

What did we say about fruit? WHAT DID WE SAY ABOUT FRUIT?

also

Vanilla Vodka . . .

Holy mother of GOD

vanilla vodka

What are you? 15?

Greg T

daviesee wrote:

3 measures of Gin (Bombay Sapphire/Hendricks/Tanqueray)
1 measure of vodka (Stoli/Grey Goose/Absolute)
1/2 measure Kina Lillet
lemon peel for garnish

and ice cold.

YMMV

Classic, you must respect a man who goes to the source, never done the Vesper... Must score Lillet....

"A dry martini," [Bond] said. "One. In a deep champagne goblet."
"Oui, monsieur."
"Just a moment. 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?"
"Certainly, monsieur." The barman seemed pleased with the idea.
"Gosh, that's certainly a drink," said Leiter.
Bond laughed. "When I'm...er...concentrating," he explained, " I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made I hate small portions of anything, particularly when they taste bad. This drink's my own invention. I'm going to patent it when I can think of a good name."
—Ian Fleming, Casino Royale

cyclingprop

Greg T wrote:

cyclingprop wrote:

And you didn't stop for a pornstar martini at balans?

I googled it . . .

vanilla vodka,
vanilla sugar,
passion fruit syrup,
passion fruit puree
champagne shoT

What did we say about fruit? WHAT DID WE SAY ABOUT FRUIT?

also

Vanilla Vodka . . .

Holy mother of GOD

vanilla vodka

What are you? 15?

I wasn't expecting you to take me seriously. 7/8 vodka to 1/8 vermouth, bloody cold strained over a thin slice of unwaxed lemon peel. Olives on the side. Preferably stuffed with chili, anchovy, almond or garlic.

greg66_tri_v2.0

Half a measure of vermouth, shaken with ice in a cocktail shaker. Drain the shaker with the strainer still on, disposing of the vermouth that runs out.

Three parts Grey Goose from the freezer, shaken with the same ice. Strain into a classic martini glass. Add a thin twist of lemon peel, taken from the lemon using a seater.

So dry, it will float away on a passing breeze.

itboffin

That life time sex ban is really beginning to take its toll isn't it. Don't worry it only gets worse :twisted:

As you were

Agent57

Greg T wrote:

Now then . . .

You are Jimmy Savile, AICMFP.

Greg T

Greg66 wrote:

Half a measure of vermouth, shaken with ice in a cocktail shaker. Drain the shaker with the strainer still on, disposing of the vermouth that runs out.

Three parts Grey Goose from the freezer, shaken with the same ice. Strain into a classic martini glass. Add a thin twist of lemon peel, taken from the lemon using a seater.

So dry, it will float away on a passing breeze.

I'm converting to wetter . . experiment - go on I know you are quite fexible

Wrath Rob

Dukes Hotel, St James. Awesome martini's, exceptionally strong, not cheap but long lasting. Not been for a while though. Maybe a SCR Martini night? Or could that get rather dangerous... :twisted:

greg66_tri_v2.0

Greg T wrote:

Greg66 wrote:

Half a measure of vermouth, shaken with ice in a cocktail shaker. Drain the shaker with the strainer still on, disposing of the vermouth that runs out.

Three parts Grey Goose from the freezer, shaken with the same ice. Strain into a classic martini glass. Add a thin twist of lemon peel, taken from the lemon using a seater.

So dry, it will float away on a passing breeze.

I'm converting to wetter . . experiment - go on I know you are quite fexible

Hmm. See, now, wetter is the top of a long slippery slope, at the bottom of which lies abominations such as martinis made with Midori, Baileys and orange juice. No one should be that flexible.

In deference to the differently thinking around here though, last night I tried rinsing the glass lightly with Noilly, then 2.5 parts vodka to 0.5 parts Bombay Sapphire. Neither shaken nor stirred; the Goose was straight from the freezer and the Sapphire at room temperature. Add a thin slice of lemon.

You know, it wasn't half bad.

mudcow007

only girls drink martini's

real men drink cider...from a can....whilst shouting at pigeons in the park

if anyone wants me, i will be in the park

Agent57

I don't think I've ever had a Martini.

blu3cat

Far too much vermouth for my liking.

Gin or Vodka in the freezer until it as at the same temperature as your ice, my faves are Tanqueray Ten or Ciroc

Put the spirit in a glass mixing flask or shaker with ice (doesn't matter how much ice it won't melt as the spirit is the same temperature)

Open a bottle of Noily Prat quite close to the spirit, put the lid back on the bottle (just the right amount of Vermouth)

Stir for about 30 seconds (shaking bruises the spirit and will encourage the ice to melt)

Pour into a martini glass that has also been in the freezer, server with a lemon twist or olive.

symo

Vesper . . .. . Sheesh.

No
gin, vodka and a vermouth rinse, lemon peel (small shaving of).
Thats it. End of.... Drier than a dry thing that has been dehydrated.

il_principe

I can recommend Chase Distillery's Vodka. Fantastic stuff and British to boot.

flimflam_machine

blu3cat wrote:

Far too much vermouth for my liking.

Gin or Vodka in the freezer until it as at the same temperature as your ice, my faves are Tanqueray Ten or Ciroc

Put the spirit in a glass mixing flask or shaker with ice (doesn't matter how much ice it won't melt as the spirit is the same temperature)

Open a bottle of Noily Prat quite close to the spirit, put the lid back on the bottle (just the right amount of Vermouth)

Stir for about 30 seconds (shaking bruises the spirit and will encourage the ice to melt)

Pour into a martini glass that has also been in the freezer, server with a lemon twist or olive.

Isn't this fetish for as-dry-as-you-can-make-them martinis just a way to make people feel sophisticated despite the fact that they're just drinking neat gin or vodka. Infact, why bother calling it a Martini? This recipe is just: gin.

rjsterry

I think this would be the right time to post this

blu3cat

[quote="flimflam_machine
Isn't this fetish for as-dry-as-you-can-make-them martinis just a way to make people feel sophisticated despite the fact that they're just drinking neat gin or vodka. Infact, why bother calling it a Martini? This recipe is just: gin.[/quote]

possibly, but vermouth tastes foul, and can override the taste of the spirit. Martini and lemonade anyone?

greg66_tri_v2.0

Have scored some Lillet Blanc. Fruity nose, like a very floral sweet (but not dessert) French white wine. Not a big fan of gin, so went for two measures of gin (Sapphire), two of vodka (Goose) and half of Lillet. Shaken, not stirred. With a thick slice of lemon.

You know, it wasn't half bad. I might call it an Even Vespa.

Greg T

Greg66 Tri v2.0 wrote:

You know, it wasn't half bad. I might call it an Even Vespa.

I am telling you . . .

Wet Martini's are the future... I've tasted it.....

Can I get away with having one now?

rjsterry

Greg66 Tri v2.0 wrote:

Have scored some Lillet Blanc. Fruity nose, like a very floral sweet (but not dessert) French white wine. Not a big fan of gin, so went for two measures of gin (Sapphire), two of vodka (Goose) and half of Lillet. Shaken, not stirred. With a thick slice of lemon.

You know, it wasn't half bad. I might call it an Even Vespa.

Didn't make it to that run then? Or was this a 'recovery' Martini?

greg66_tri_v2.0

rjsterry wrote:

Greg66 Tri v2.0 wrote:

Have scored some Lillet Blanc. Fruity nose, like a very floral sweet (but not dessert) French white wine. Not a big fan of gin, so went for two measures of gin (Sapphire), two of vodka (Goose) and half of Lillet. Shaken, not stirred. With a thick slice of lemon.

You know, it wasn't half bad. I might call it an Even Vespa.

Didn't make it to that run then? Or was this a 'recovery' Martini?

Ha! It was, indeed, a "recovery" Martini.

Ran 8k. It took six to reduce the hip soreness to negligible, and then a small ball of cramp appeared in my left hammy. My training partner tells me electrolytes and more water feature heavily in my future.

gtvlusso

My preference is the 'Gibson' Martini:

3 x Gordons Gin
1 x Noilly Prat vermouth

Cocktail onion instead of olive.

However, without cocktail onions I prefer a 'dirty Martini'

Same mix, but pouring some of the olive juice into the drink with the olives..

Perfect partner to a Cohiba Robusto or Romeo y Juliette Short Churchill, whilst sat in the Garden next to the bike shed and my daughters 'house'.....on these cold dark nights.

rjsterry

Greg66 Tri v2.0 wrote:

rjsterry wrote:

Greg66 Tri v2.0 wrote:

Have scored some Lillet Blanc. Fruity nose, like a very floral sweet (but not dessert) French white wine. Not a big fan of gin, so went for two measures of gin (Sapphire), two of vodka (Goose) and half of Lillet. Shaken, not stirred. With a thick slice of lemon.

You know, it wasn't half bad. I might call it an Even Vespa.

Didn't make it to that run then? Or was this a 'recovery' Martini?

Ha! It was, indeed, a "recovery" Martini.

Ran 8k. It took six to reduce the hip soreness to negligible, and then a small ball of cramp appeared in my left hammy. My training partner tells me electrolytes and more water feature heavily in my future.

You should add a measure of whey powder *

*I take no responsibility for any ill effects sustained from such a concoction.

jedster

whenever I see a cocktail menu I read through everything then order a dry gin martin with twist. As a previous poster said, it is mainly a device for making me feel more sophisticated about drinking neat gin but in response I'd say "and your point is?". Few things improve the world more than your first dry gin martin of the evening.

I don't really approve of vodka (most of it is a sophisticated blend of industrial ethanol and water - triple filtering that achieves nothing). But every now and again I do like a smoky martini - 2 parts vodka to one part peaty island whisky. Not really going to help Greg with his shameful aversion to scotch but recommended.

Greg T

jedster wrote:

Not really going to help Greg with his shameful aversion to scotch but recommended.

I feel no shame

This is a double edged sword . . . .