Reply With QuoteA "Martini" has gin. Everything else is not a martini.
A little vodka, a touch of vermouth, and one of those teensy onion things, right? That's all you need for a perfect martini. I don't know what all the fuss is about, but it seems that some guys get all worked up over what constitutes a martini. I mean, like, who cares? If you want to put applesauce or whatnot in your martini, or maybe lemon rind instead of the cocktail baby onion thing, it's all good. Am I right? Like the Republican Party, the word "martini" is a big tent with lots of room for everyone.
-Tom
A "Martini" has gin. Everything else is not a martini.
You know, I may be new, but I think this suddenly explains a lot of Tom's posts. Everything is so much clearer now.
(Onions? Seriously? We are not barbarians.)
I like mine in the Churchillian fashion: Ice-cold gin and (if the anecdote holds true) a nod in the general direction of France. If it's good enough for one of the saviors of the free world, then it had damn well better be good enough for me.
Although I do add a twist.
Intravenously.
I've never tried a martini of the conventional sort, regardless of how people argue it should be. Not really sure why. Lots of those fruity pseudo-tini's though.
A Gibson has an onion and anything with vodka is automatically a "funtini", but never a martini.
Yeah, Tom's Martini involves only the ugly midget in the sidecar of a real martini, the vermouth. Vodka drinks (a martini is a martini, 'kay? It's made with gin. I don't ask for Manhattans with tequila) in up glasses are for people who can't stomach a damned shot of whiskey.
H.
I like the vodka martini, I like the gin martini, hell I'll even enjoy a dirty martini from time to time and I loathe olives. But my favorite martini is a Negroni, which has gin, vermouth, and Campari. Most people HATE it.
Usually with my right hand. The left if I happen to be busy eating with a fork.
Hmmm.Originally Posted by TomChick
Bacon Martini, aka Bacontini, courtesy of the Double Down Saloon here in Vegas.
Basically Vodka + bacon grease. There's no actual bacon slice in it, at least not in the ones served here. It also tastes like chunky wet salty alcohol, with a meaty aftertaste. It's pretty fun grossing out friends by actually finishing one.
I wonder if you could use raw bacon. Would the alcohol kill the deleterious microbes?*
*no.
A maritini consists of gin and vermouth. You can add an olive or a slice of lemon peel if you really must.
Vodka can go to hell.
Gin with vermouth. Couple olives.
Double gin, double fruity stuff, and an eydropper of vermouth. With a gin chaser shot for dessert.
You drink the vodka martini. It tastes similar to a regular martini, but with less christmas tree flavor and more potato flavor.
You gain 5 Adventures.
You gain 10 Sarcasm.
You gain 3 Drunkenness.
The Martini was originally called the Martinez Special. :D One of the only claims to fame the town has (that and being the birthplace of Joe DiMaggio.)
And Tom, you are not drinking a Martini if it has an onion in it: that's a Gibson.
I like mine classic.
Tom just totally trolled you all.
Gin in a vermouth coated martini glass. Three olives on a stick please.
I'm told they require gin, but I've never tasted one either way. I did take a big swig of a friends gin bottle strait once, but I've don't usually drink at all, and on those rare occasions I don't usually go stronger than a hard lemonade.
Thread winner.
How do the olives get through that little tube?
Because you get it with a twist, you salty cur!
Q: How do you take your martini?
A: I don't. I haven't been able to drink gin since I got drunk and badly hung over on it and gin long drinks one midsummer night's eve as a young man. The juniper berry taste immediately summons bad memories and acts as a powerful deterrent.
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.
Hah! Just kidding. I take the gin straight, nodding vaguely towards the Atlantic.
Now that I think about it, anymore I'd add a bit of blueberry-pomegranate juice (which is literally the nectar of the gods), and make sure to conspicuously call it a Martini.
This. The only true Martini is one made with gin. Unfortunately, I can't drink gin due to an extreme taste aversion.
Which means that I ask for vodka in a Martini glass with a few olives, but I NEVER call it a Martini. I just say "Gimme a chilled vodka with a few olives in a Martini glass." Bartenders love me.
I'm not going to lie, it hurts.
This is where I quote Buñuel:
To provoke, or sustain, a reverie in a bar, you have to drink English gin, especially in the form of a martini. To be frank, given the primordial role played in my life by the dry martini, I really think I ought to give it at least a page. Like all cocktails, the martini, composed essentially of gin and a few drops of Noilly Prat, seems to have been an American invention. Connoisseurs who like their martinis very dry suggest simply allowing a ray of sunlight to shine through a bottle of Noilly Prat before it hits the bottle of gin. At a certain period in America it was said that the making of a dry martini should resemble the Immaculate Conception, for, as Saint Thomas Aquinas once noted, the generative powers of the Holy Ghost pierced the virgin’s hymen 'like a ray of sunlight through a window – leaving it unbroken.'
Another crucial recommendation is that the ice be so cold and hard that it won’t melt, since nothing’s worse than a watery martini. For those who are still with me, let me give you my personal recipe, the fruit of long experimentation and guaranteed to produce perfect results. The day before your guests arrive, put all the ingredients – glasses, gin, and shaker – in the refrigerator. Use a thermometer to make sure the ice is about twenty degrees below zero (centigrade). Don’t take anything out until your friends arrive; then pour a few drops of Noilly Prat and half a demitasse spoon of Angostura bitters over the ice. Shake it, then pour it out, leaving only the ice, which retains a faint taste of both. Then pour straight gin over the ice, shake it again, and serve.
(During the 1940s, the director of the Museum of Modern Art in New York taught me a curious variation. Instead of Angostura, he used a dash of Pernod. Frankly, it seemed heretical to me, but apparently it was only a fad.)
Sandra Lee's Mapletini recipe:
Just the recipe makes me want to hurl.Ingredients
2 shots Irish cream liqueur
1 shot brandy
1/2 shot cinnamon schnapps
1 teaspoon maple syrup
Ice
Cinnamon stick, for garnish
Directions
Place all ingredients in a cocktail shaker with ice. Shake and strain into a martini glass. Garnish with cinnamon stick.
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