jdbower Posted September 20, 2007 Report Posted September 20, 2007 1 large bottle of super premium vodka or gin Bucket of ice Salt Picture of Antonio Benedetto Carpano Add salt to the bucket of ice to reduce the temperature. Put the bottle of alcohol into bucket of ice and cover with the picture of Carpano to keep it cool. Taste test regularly to check alcohol temperature. Estimate two liters of alcohol per guest per hour, unless DJ is coming in which case you may want to up the quantities.
reck_law Posted May 2, 2008 Report Posted May 2, 2008 Perfect Martini A glass of gin or vodka is not a martini. A good vermouth adds character and can help remove some of the rough edges from gin. personally I like 5-6 parts Tanqueray to 1 part Noily Prattt. And stirring with ice adds just a tiny bit of water which can smooth some the the alcohol edge. Try experimenting with brands of gin and the amount of vermouth until you reach your own perfect martini. Jeff
Hitman Posted August 4, 2009 Report Posted August 4, 2009 There are a zillion martini jokes, and this one is to the point. Guy goes into a bar, tells the bartender "I'd like an extra, extra, extra, extra dry martini please!" Bartender gives him the evil eye, and says "Look, pal --- I don't want to hear this 'extra, extra, read all about it' crap! You just tell me exactly how to make it, and I'll do it". Guy says, "OK, that's what I wanted to hear. So put some gin and ice in that large glass, stir it up until it's good and cold, and pour it into a chilled martini glass." Barkeep follows the directions, & says "That's it? That was sure easy." Guy says "Wait, you're not done yet! Now hold the glass up to your lips and just WHISPER 'vermouth!" Bartender rolls his eyes, does what he's told, offers the martini to the customer, who carefully takes a sip. Barkeep says sarcastically "Well, is that dry enough for ya, pal?" Guy sniffs, says with a sneer --- " Loudmouth"
Amphoran Posted August 5, 2009 Report Posted August 5, 2009 The CLASSIC Martini 3 parts gin 1 part vermouth shake Pour dash of orange bitters. No olive, and that's ORANGE bitters, not standard Angostura. I learned this one at Tales of the Cocktail last year, and don't make them any other way since.
