Gin Tankage?

[Dockhead]

Originally Posted by Lodesman

You could try monk fruit sweetener. Like stevia without the funny aftertaste.

Thanks, I'll check that out.

[carstenb]

Originally Posted by Wotname

Jettison the G&T, cram the cold storage with martinis .

I too love martinis - after 2 I love them even more

[Dockhead]

Originally Posted by carstenb

I too love martinis - after 2 I love them even more

Me too.

After drinking them with you, I started drinking them with a twist, rather than olive.

[carstenb]

Originally Posted by Dockhead

Me too.

After drinking them with you, I started drinking them with a twist, rather than olive.

I love them even more when they are made with The Botanist and Noilly Prat. But while those two make the world's best martini - it is an expensive habit (sigh).

[Dockhead]

Originally Posted by carstenb

I love them even more when they are made with The Botanist and Noilly Prat. But while those two make the world's best martini - it is an expensive habit (sigh).

[carstenb]

Originally Posted by Dockhead

Attachment 225922

You just posted that to make me feel envious ( I am, I am)

[Wotname]

Originally Posted by carstenb

I love them even more when they are made with The Botanist and Noilly Prat. But while those two make the world's best martini - it is an expensive habit (sigh).

What ratio are you using for your world's best martini?

[carstenb]

Originally Posted by Wotname

What ratio are you using for your world's best martini?

Since I am known far and wide for my modesty, I'll refrain from saying this IS the recipe for the world's best martini (well it is - so there!)

Ingredients:

The Botanist Gin
Noilly Prat
Ice
Lemon twist (peel)

First let's get the argument, shaken or stirred out of the way. Drinks made with only liquor (meaning no fruit juices or mixers or the like) should be stirred not shaken.

If you're making a margarita or a tequila sunrise or the like - by all means shake - otherwise stir.

So - take a pitcher, put in a generous amount of ice cubes. Add gin and Noilly as follows

5 (or 6 if you like a dryer martini) parts The Botanist Gin
1 part Noilly Prat.

Stir for about 30 seconds.

Run your lemon peel around the rim of the Martini glass (you can freeze the martini glass if you wish).

Pour your gin/Noilly Prat mixture into the glass through a strainer (so the ice cubes get strained out).

Twist the lemon peel and drop into glass.

AS I've noted - the only problem with this is that the first martini tastes like you really should drink another - after two you are getting thirsty for number three and thereafter lies madness (and a hangover next morning if you are prone to hangovers)

One of life's great inequities is that you really should limit your martinis to only two

[Dockhead]

That works well shaken also.

I like the slight slushiness from shaking, and the frozen glass is a good idea to make that state last longer.

My Father likes his Martinis so dry that he uses a miniature silver oil can to measure out the vermouth in drops.

I like a little more than that so I just put in a splash.

6:1 wouldn't be dry enough for me, but YMMV.

Carsten is sure right about stopping at 2. It takes an iron will.

[Wotname]

^^ Very detailed recipe, thanks.
Are you using refrigerated gin and vermouth or room temperature?

[carstenb]

Originally Posted by Wotname

^^ Very detailed recipe, thanks.
Are you using refrigerated gin and vermouth or room temperature?

Use enough ice and it doesn’t matter

[Dockhead]

Originally Posted by carstenb

Use enough ice and it doesn’t matter

The warmer the booze, the more ice will melt. So it really just depends on how strong you want it to be.


I don't refrigerate mine, but it might be a good idea in hot weather if you don't want the drink to be too watery.


I don't like Martinis to be too watery, personally.

[Lodesman]

Once the bottle is opened, vermouth should be refrigerated.

[carstenb]

Originally Posted by Dockhead

That works well shaken also.

I like the slight slushiness from shaking, and the frozen glass is a good idea to make that state last longer.

My Father likes his Martinis so dry that he uses a miniature silver oil can to measure out the vermouth in drops.

I like a little more than that so I just put in a splash.

6:1 wouldn't be dry enough for me, but YMMV.

Carsten is sure right about stopping at 2. It takes an iron will.

Ah yes. How dry should a dry martini be? When i was a bartender a dry martini was 8 or9 to 1. Very dry was pouring some vermouth in a glas, dumping and then filling it with cold gin

Some say that to make a truly dry martini you should set the bottle of vermouth on the counter next to a glass of cold gin and introduce them to each other

Churchill liked his martinis dry and legend has that he would pour himself a glass of cold gin and then bow deeply in the direction of France, where gin originated

Having drunk martinis on the terrace of Churchills holiday home on Jamica I can say the view requires at least two martinis, relly three or more, to be truly appreciated
But i digress.........

[Dockhead]

For shirts and giggles, I decided to make my Botanist & Noilly martini Carsten's way this evening:



It's good! But next one will be shaken. Vigorously. I like the almost slushy, frosty consistency.


Don't know why CF is flipping all of my images.