> > I am new to, well, alcohol in general. I love dirty vodka martinis
> >
> > and white russians. Paying 6 to 8 bucks at the bar is a bit much for
> >
> > me (being a college student and all)
>
> I hear that. Find a good place with $x You Call Its and drink for
> cheap.
>
> so I decided to make my life
> > easier and buy a shaker, jigger, Ketel One vodka, and cream along
> > with some other supplies in hopes of saving money and making my own
> >
> > drinks. I have read that you don't want to over-shake a drink--you
> >
> > want to be quick but not too quick and make sure the drink is frezing
> >
> > cold. My problem is I never know when enough is enough. How long
> >
> > (on average) do you shake a drink?
>
> All depends on the drink. At my current places of employment,
> shaking is too slow and I usually swirl the drink (usuually because
> I'm making more than 1 in an accordion stack, but thats another
> story). Usually 5-10 seconds of a good vigorous shake is enough.
>
>
> > Does the particular drink effect
> > the amount of time you shake it or the number of shakes?
>
> Yes. Some multiple part cream drinks get a lot more shakes than a
> drink that includes 2 chilled liqeurs and an unchilled one.
>
> >Also, do
> > you need to be exact with your messurments...I see at bars tenders
> >
> > usually free pour the drinks (I saw jiggers used at Chilis but their
> >
> > drinks sucked.)
>
> Free pouring does not mean innaccuracy. I would say a vast majority
> of the members here can pour within 1/8 oz 98% of the time. Unless
> of course you mean pouring without any manner of pour spout, which is
> a 'feel' thing at BEST.
>
> >
> > Any advice will help.
> >
> > My first dirty vodka martini turned out funny tasting...maybe I had
> >
> > too much vermouth or too much vodka...Oh...that's the other question,
> >
> > how do you know what the "standard" in making a drink is?
>
> If you're used to 'bar' martinis, I would say you used far too much
> dry vermouth. I typically wash my cocktail glass with vermouth (pour
> vermouth into the glass, slide it around to coat it a bit, then dump
> it out) for dirty vodka martinis, if i use vermouth at all.
>
>
> > For instance, I have seen say dirty vodkas should include vermouth or
> >
> > dirty vodka martinis should not include vermouth. I have also seen
> >
> > the amounts of vermouth, vodka, olive juice etc. change. Which
> > amount is correct?
>
> Whatever you like is correct. It could be 5oz of vodka, waving the
> vermouth bottle over your mixing glass or tin, and a touch of olive
> juice to make YOUR correct martini.
>
> >
> > Hoping I can make a decent drink some day,
>
> My advice is this. Take your Ketel, pour a generous amount (2-3 oz)
> into a glass or tin. Stir until there is condensation on the
> glass/tin. Strain into a cocktail glass. Taste.
>
> Add olive juice. Taste.
>
> Add Olive juice. Taste, etc. Then
>
> Add a touch of vermouth, taste, and so on until you've figured out
> how much of all 3 you like and what proportions. Eventually you'll
> find what you like.
>
> No prob homeslice,
>
> -M
>
>
> >
> > Thanks guys and gals.
> >
> > -mywytefeet
Thanks again! Very, Very helpful! =)