Can I talk to you about Martini's?

[Gruene Hall Dude]

Like to rotate my cocktails and throw in some gin tini's every now and then.  Been buying a cork out of Austin called Waterloo, anything else to mix with these suckers than a 6:1 gin/dry vermouth & 2 olive standard regime?  First time caller, long time follower, will hang up and listen.

[This Dude Abides]

I've been known to add an orange or lemon twist.  Very light.  If you want a true classic Martini, it's actually not the gin/vermouth/olive combo that everyone believes it is.  the original recipes call for:

The Martini (the original recipe)
1 1/2 oz Gin
1/2 oz Sweet Vermouth
dash orange bitters
Shake
Garnish with Maraschino Cherry

The Dry Martini
1 1/2 oz Gin
1/2 oz Dry Vermouth
dash orange bitters
Shake or Stir
Garnish with a lemon twist

The Perfect Martini (an old variation on the Martini; it uses both types of vermouth)
2 1/2 oz Gin
1/2 oz Dry Vermouth
1/2 oz Rosso Vermouth
Shake or Stir
Garnish with a twist of lemon

I'll usually go with one of those when I'm not in the mood for my usual Scotch/Whiskey/Bourbon.  Or the typical classic gin vermouth olive combo with a bit of the olive juice added(Dirty Martini).  But I'm just a fan of olives, like the taste.  Plus I usually go light on the vermouth in mine (dry or extra dry martini), simply because I'm one of the insane Dudes that can sit an drink Gin straight lol.  Bloody Martini (as I call it)  Maraschino Cherry instead of olive, add a small dash of the juice from the jar until you get a pink/red tint to it.  Makes it sweet though. 

Another variation called the Gibson Martini, gin and vermouth martini but instead of olive garnish it uses a pickled onion. 

You've also got the Vesper Martini.  Not a Martini per se according to the rules as it has no Vermouth
3 Parts Gin
1 Part Vodka (100 proof)
1/2 part Aperitif Wine (Cocchi Americano or Kina Lillet being the most common)

The thing I've found is don't be afraid to experiment.  Colleague of mine enjoys adding a cinnamon stick to his martini's, another friend enjoys a sweet dill pickle as garnish.  All about what you like and what your flavor profile is. 

[Gruene Hall Dude]

Yeah, the lemon bit I do with the vodka martini's, especially when my Meyers lemon tree is producing fruit.  Never have tried orange in either vodka or gin, but have tried sweet Vermouth and not a big fan.  Mucho apreciado.

[Hominid]

Thanks for those recipes - gonna try them!  My fav is 5 parts gin, 1 part vermouth, and an olive. Two of those and I'm a goner. It's amazing how many restaurants have NO idea how to make a good martini...

[RevKHyler]

Thanks for the recipe shares.. Looking forward to having one tomorrow...

[roystonoboogie]

I tend to go for 2:1 spirit:vermouth (vodka, gin, not fussed). What can I say? I like vermouth. Particularly fond of Noilly Prat, not least for the name. For shits 'n' giggles I might add a dash of triple sec, or limoncello, or even whatever aniseed-based liqueur I have kicking around.

I like an olive in my martini because I like olives. Mrs. O'Boogie demurs - she prefers a pickled onion, which I believe makes it a gibson? If I'm out of olives, I'll go with a miniature dill pickle or a pickled chilli.

A couple of years ago we accidentally made the most vicious, homicidal chilli vodka known to man. A tiny splash of that livens up any cocktail.

[RevKHyler]

That homicidal chili vodka actually sounds promising... Bet it makes a dude-tastic Bloody Mary.

[roystonoboogie]

That homicidal chili vodka actually sounds promising... Bet it makes a dude-tastic Bloody Mary.

A word to the wise - take the chilli pepper out of the bottle after a couple of weeks. Don't leave it in the bottle for four months like we did. If you value your lips and your tongue, that is.

There used to be a bar in Glasgow that sold a fried breakfast with a garlic and chilli Bloody Mary on the side, only on a Sunday lunchtime. No wonder it's got one of the worst health records of any city in Europe. It takes me back to the days when I could do that kind of thing and not pay the price for days afterwards.

Anyway, back to the OP: If you add a bit of grapefruit juice to a dry chilli martini and (no shit, you really do this) grind some black pepper on the top, you get a real zinger of a cocktail. But you wouldn't drink two in a row.

[Gruene Hall Dude]

May have to check the chili vodka 'tini out sometime.  I've done my own bacon-infused vodka, which does indeed make a killer Bloody Mary.  I've always tried to live by the motto that the perfect drink is my next one.

[Caesar dude]

here used to be a bar in Glasgow that sold a fried breakfast with a garlic and chilli Bloody Mary on the side, only on a Sunday lunchtime. No wonder it's got one of the worst health records of any city in Europe. It takes me back to the days when I could do that kind of thing and not pay the price for days afterwards

Have you ever read Irvine Welsh's (Author of Trainspotting) Acid house?

There's a very descriptive passage of a bespoke bloody Mary made by I suppose it would be fair to say a very disgruntled waitress! It's served in a swanky lawyer bar in downtown Edinburgh to a particularly obnoxious customer.

I only drink Bloody Mary's that are made with my own fair hand now!

[roystonoboogie]

Have you ever read Irvine Welsh's (Author of Trainspotting) Acid house?

There's a very descriptive passage of a bespoke bloody Mary made by I suppose it would be fair to say a very disgruntled waitress! It's served in a swanky lawyer bar in downtown Edinburgh to a particularly obnoxious customer.

I only drink Bloody Mary's that are made with my own fair hand now!

Indeed I have read The Acid House. Compulsory reading back in my 20s. There is a passage in it that is unmistakably about Jimmy Savile (with hindsight, that is).

At the time I was working as a musician waiter (let's face it, the two are synonymous. I waited tables next to guys who I've later paid to see playing their World Tours), and ever since I have always remembered that the waiting staff, bar staff and chefs have you in their power. Be nice to them.

Lawyers? Fuck 'em! They have regulatory bodies and reputations. They can get struck off. Waiters move 100 yards down the road and start work again. I'm more scared of / respectful of waiters than I am of lawyers.