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Sun 25 Apr, 2004 01:20 pm
Yeah, I'm a Martini maven. Can't look at supper until I have one.
One of the secrets to a really good martini is the water. Here in NJ, our water isn't all that good, so I use a designer bottled water for the ice.
Start with a good sized Martini stemmed glass. Put it in the freezer.
Put a lot of ice in a mixer with a strainer top.
Add 1 capfull Martini and Rossi Dry Vermouth.
Add 3 oz. Tanqueray + 10 Gin. Stir, and put it in the freezer for an agonizing 3 minutes or so.
Next is the olive. Use the best. A cheap olive spoils it all. The local A&P has great selections. One of my favorites is the olive vermouth brine. Another is garlic stuffed, and jalapeno stuffed.
Take out the frosted glass and the the mixer, put the olive in the glass and pour through the strainer.
Slainte.
Life is good.
holy cow - a 3 oz martini! I wouldn't even make it to dinner.
The ultimate cocktail Ed, cheers! \~/
I think the perfect pre-dinner drink is a gin gimlet with bombay sapphire and fresh lime juice (no rose's please).
The ultimate cocktail littlek, cheers! \~/
"Agonizing 3 minutes!" LOL
Thanks for the "recipe," Ed Toner, and welcome to a2k. It sounds like you've got a good thing going. Fancy ice!!!
I rec'd some silly martini glasses for Christmas 2003 that have the Dorothy Parker ditty on them. As you finish the martini if you look into the drink, line after line from her poem becomes visible. Pretty funny. However, one small martini is too much for me. I can rarely finish it. <shudder>
My preference is Bombay Sapphire, frozen overnight (just keep it in the freezer) and Noilly Prat.
My favorite pre-dinner drink (or anytime drink) is Ocean Spray Cranberry Juice and Smirnoff Vodka. Mmmmm
Noilly Prat be da vermoot dere littlek
Martini's are just fine in certain situations... Thanks.
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