this thread is pretty entertaining! I have read it and considered all your
points...
I'm personally sideing with apetail.
> And I would agree that not
> many people make a martini properly, nor have they had one properly.
No such thing buddy... it seems the official recipe has been lost over time.
> And yes all it does is cloud up when gin is shaken, but that cloudiness
> detracts from the presentation
Wrong again... When you shake, it sharpens the taste of gin by "bruising" the
liquid. Bruised Gin has a rather bitter taste which makes an already harsh
liquor go down harsher. On the other hand is Vodka, and the whole Shaken
Vodka Martini craze is obvious.. JamesBond started that.
Anyway, the reason I agree with apetail is this: I think you guys are waaayyy
over complicating a drink that is so delicious and so elegant because of its
simpleness. We've had this discussion before, read:
[Cloglandguy] What's the "industry standard" Martini?
and
[apetail] Re: Correct vermouth to make a martini
The threads above are basically a bunch of post with no proof to back it. So
we have no conclusive answer for what exactly is a "true martini" ...
I also don't understand where you get off thinking there is a strict guidline
to making a martini?? There are so many different ways the martini is
enjoyed, hence all of these terms below:
"Shaken"- obvious
"stirred"- obvious
"Perfect" - u know that :)
"twist" - (garnish) lemon rine run over edge of glass, twist over alcohol and
drop in glass.
"up"/"straight up" - no ice in a martini glass unless otherwise specified
"on the rocks" - on ice
"Dry" - light vermouth (i just coat the glass and dump out the extra vermouth)
"extra/very Dry" - a drop or no vermouth at all
"wet" - extra vermouth
"Dirty" - Olive juice
"Extra/very dirty" - extra olive juice
"Filthy" - ridiculous amount of Olive juice, i usually go equal parts alcohol
and olive juice.
"Stuffed Olive" - Blue cheese stuffed olives
"Let Stand" - just pour alcohol into a shaker and let it sit for a minute
(dont stir or shake) then strain.
"Rinse" - to coat the class w/ vermouth before you pour in the alcohol
"Coated" - same as rinsed
.............. Do you see what I'm getting at? The Martini has the most
terminology of all cocktails. None of this terminology would exist if there
was a "true martini" ...
So tell your bar instructor or whoever to get off their high horse and to stop
playing Bar God. When someone ask for a Martini and they're not specific,
continue to ask the necessary questions... Don't just assume there is a
"correct way" to make a martini. Because there isn't.