Gin drinkers: what's your poison?
Comments
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Norm Apter wrote: »Ah...the Martini. I remember my dad usually drinking those whenever we had guests or went to others' houses for a get-together when I was a kid. He used to use either Gordons or Gilbeys. To be honest, I don't think I've ever tried one. What do I need for a good Martini aside from the gin?
You need dry vermouth, a martini glass, and cocktail olives. A shaker is helpful too, or at least a strainer. Some people like to soak the olives in gin.
I personally like my martinis 'dirty' which means you splash a little bit of olive juice into the shaker. Gives it a cloudy look and imparts a bit more of the olive taste to the drink.For rig details, see my profile. Nothing here anymore... -
Norm, I just use Tanq #10 straight in the shaker with some ice then right in the glass.
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You need dry vermouth, a martini glass, and cocktail olives. A shaker is helpful too, or at least a strainer. Some people like to soak the olives in gin.
I personally like my martinis 'dirty' which means you splash a little bit of olive juice into the shaker. Gives it a cloudy look and imparts a bit more of the olive taste to the drink.
IMO a martini isn't a martini with the "dirty." Used to squeeze the olive over the glass then pour. -
hearingimpared wrote: »IMO a martini isn't a martini with the "dirty." Used to squeeze the olive over the glass then pour.
if its gin then I hate them dirty, but a vodka martini I'll take dirty with blue cheese olives. -
if its gin then I hate them dirty, but a vodka martini I'll take dirty with blue cheese olives.
mmmmm blue cheese olives. . . better still mmmmmm garlic stuffed olives. Yuk on the vodka martinis unless it's Absolute Peppar!;) -
In Seattle, we're lucky enough to have one of the best old-school bartenders I've ever seen in a place downtown called the Zig Zag cafe. The guy is like a master chef of adult beverages. His name is Murray Stenson, but his fans (and he has many) call him Murr the Blur. If you sit at the bar and he knows your taste at all, he'll give you small samples of the drinks he's making for other people by pouring anything that won't fit in their glass into a small shot or something.
This one time I watched him make this drink where he muddled cucumber and then put in some Hendricks, some liqueur I didn't recognize, some lemon juice, and a dash of tabasco. I asked him what it was and he let me taste it. Called a Hot Charlotte. It was awesome! The cool of the cucumber and the hot of the Tabasco played perfect against each other. Enough people liked it that he allowed the recipe to be published online, and the liqueur is St. Germain. I can't get St. Germain in Seattle (WA's liquor laws suck) but I've made it with a little dry vermouth and Lillet blanc in place of the St. Germain and it's still good.
If you're ever in downtown Seattle and you're in the mood for a cocktail, go to the Zig Zag. Sit at the bar and if you don't see something on the menu that flips your lid, tell Murr what you like. He is a mad genius! -
if its gin then I hate them dirty, but a vodka martini I'll take dirty with blue cheese olives.
+1 for this. A little extra olive brine in a vodka mart makes up for the fact that vodka doesn't taste like much of anything on its own. Put a small splash of olive brine in a Belvedere or Level martini and I'll be under the table before the night is through. (I have difficulty pacing myself when drinking vodka martinis.) And if you're at a place that has blue cheese olives, you know they take their cocktails seriously. Yurm. -
Bombay up with olives.Parasound P5 Pre
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Oppo BDP-103 -
Hendricks or Tanqueray No. 10 on the rocks; that's it, nothing else.
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On3s&Z3r0s wrote: »+1 for this. A little extra olive brine in a vodka mart makes up for the fact that vodka doesn't taste like much of anything on its own. Put a small splash of olive brine in a Belvedere or Level martini and I'll be under the table before the night is through. (I have difficulty pacing myself when drinking vodka martinis.) And if you're at a place that has blue cheese olives, you know they take their cocktails seriously. Yurm.
oh they are good. Was drinking that this last weekend and lets say downtown chicago lights up when you are drinking that. woohoo..
Level is good, so is belvedere but acutally I prefer Chopin which I know at one time was imported by the same people that import Belvedere however Chopin I think its a bit smoother and just a better vodka. It used to be cheaper in our stores around here than Belvedere until a review came out that praised Chopin over its brother then the price shot up to like 10 bucks more a bottle lol.
and one thing to try in your Hendricks gin is English cucumber. I really enjoy it.
