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David
This presents the classic issues. First, what is the gin to vermouth ratio? Second, olives or lemon peel?
Charles Dickens walks into a bar. "Sam, I've written the best book of my life, but can't think of a name for the book or the main character. I'm at a loss"
"Well, have a martini and think about it."
"OK. On the rocks."
"Olive or twist?"
DC
I prefer my martini on the rocks with five parts gin to one part vermouth and extra olives.
CGB
Noilly Prat changed its recipe several years ago. and for Martini purposes, the current version is not so good. the closest substitute I've found is Dolin.
Eric Rodgers
I lean towards Tanqueray for martinis, and like some dry vermouth even if I'm less picky on its brand. Lemon twist beats olives every time in my book. But what really makes it work? A good dash of orange bitters.
Nikolai
I agree. Dolin is preferable.
Paul
About 5:1, on the rocks, with Lillet Blanc
Jed
Hendrick's is the superior gin. Beefeater's? The McDonald's of gin.
Shlomo
Beefeater is a classic London dry gin and makes a wonderful martini. Just because it is too dry for your taste hardly makes it "the McDonald's of gin."
Christine Camley.
Perfection!!
ed
Nolet's gin and Dolin with a dash of orange bitters! The bomb!
Chuck
Thank you for reminding us how simple this classic drink is. Why is it soooo hard to get a good one at a bar? I almost feel like printing up some recipe cards and handing them out when I order. I will admit I struggle with the question of olive or twist. I sometimes add a splash of bitters but it changes the look from clear to slightly cloudy.Cheers!
mare
A friend made us martinis with pickled okra as a garnish. Loved it! Since then I’ve made some with pickled watermelon. Love it, too!
Elizabeth H
I like mine with Beefeaters GIn mixed 6 parts gin to 1 part dry vermouth. There is not a lot of choice of Vermouth here as I live is a small town in the westernmost tip of North Carolina, but Martini and Rossi seems to work fine. I also like three queen sized olives. MAnzetti offers a queen sized martini olive that is put up in vermouth. Those work for me. As gauche as it may be, I order ice on the side and add it as needed to keep the drink cold. It rarely has a chance to melt and dilute it.
A.S.
A couple of dashes of orange bitters changed my opinion on martinis. It evens out the vermouth and adds dimension to the drink.
Roberto
I'm fully on board with this, I have tried many brands of orange bitters but I prefer Regan's number 6.
Eric Rodgers
I lean towards Tanqueray for martinis, and like some dry vermouth even if I'm less picky on its brand. Lemon twist beats olives every time in my book. But what really makes it work? A good dash of orange bitters.
Christine Camley
I also love Tanqueray in a bracingly cold Martini!!
CGB
Noilly Prat changed its recipe several years ago. and for Martini purposes, the current version is not so good. the closest substitute I've found is Dolin.
Nikolai
I agree. Dolin is preferable.
Jed
Dolin for the win
DC
I prefer my martini on the rocks with five parts gin to one part vermouth and extra olives.
David
This presents the classic issues. First, what is the gin to vermouth ratio? Second, olives or lemon peel?
Charles Dickens walks into a bar. "Sam, I've written the best book of my life, but can't think of a name for the book or the main character. I'm at a loss"
"Well, have a martini and think about it."
"OK. On the rocks."
"Olive or twist?"
Roberto
That's what I order at the bar, the Charles Dickens, because there's no olive or twist. Certain people may dispute that claiming that Charles Dickens actually had an Oliver Twist but those people are too concrete in their thinking and must be disregarded/discarded.
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