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Subject: Re: martini
From: open a donut shop
Posted: Wed Feb 4. 2009, 01:40 UTC
Followup to: "Re: martini"  by Handsome Matt  (Mon Jan 5. 2009, 06:02 UTC)
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.. James Bond 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.


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