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3 responses to “The Perfect Martini”

1. 2011/02/14

   Perry

   I’m of the opposite opinion on the Martini. If I want chilled gin in a glass, I can get that, without any need to pretend there is vermouth involved. If I’m getting a Martini, I prefer, shock of shocks, to actually taste vermouth. A ratio of 3 parts gin to 1 part vermouth is more than dry enough for my tastes.

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2. 2011/02/14

   alecm

   I respect your opinion and will try it out – your martini is wetter than Lehrer’s (“Hearts full of youth, hearts full of truth, Six parts gin to one part vermouth”) – but since I’m coming from the dry-vodka-martini spectrum perhaps I’m being oversensitive.

   That said, with vodka martinis there’s no way I’m going back to significant amounts of vermouth and/or losing the freezer; some pretty exhaustive testing has led to the above recipe and I find too much vermouth just buries the oils of the olive (lemon zest, in a pinch). More than enough to wet the glass is excessive.

   While I’m here I’ll also share @webmink’s elderflower martini:

   – a small shot of elderflower cordial – Duchy Original or Green Bottle are both good
   – a small spray of vermouth
   – 50ml of frozen gin

   It was yummy. 🙂

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3. 2011/02/16

   Perry

   I have no objections to consuming straight gin. It is a fine thing. I just don’t see why one would want to call that a “Martini”. 🙂

   I do tend to like my Martinis dirty (that is, with the olive brine added), though with a touch more brine than you mention.

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