Martini Time
Howdini.com has answers for everything!
Posted by: John Chandler on Aug 20, 2009 at 04:00PM
10 Comments
I recently had a drunken argument (the best kind) with one of my friends about the proper execution of a martini. I know, everyone loves to bust out the cocktail shaker, but stirring is really the preferred method, unless you enjoy a weak-ass martini. And if you want to skip the vermouth and use vodka instead of a robust gin (Hendricks has been my brand of choice recently) then don’t call it a martini. It’s vodka straight up!
But don’t take my word for it. Just follow along with Howdini.com mixologist Alan Katz. Howdini is a website chockablock with instructional videos to help confused citizens with everything from household finance to uh, sex and stuff.
Take it away Mr. Katz!
Tags: Cocktails
I still call a cocktail prepared in this manner with vodka (rather than gin) a martini. And, I don’t care if you think that makes me a philistine. Rules and traditions are meant to be adapted and evolve—especially when it comes to food and drink. There. I said it. Martini. Martini. Martini. Fppptttttttthhhhhhhhhhhhh. *All comments contained herein are made out of friendship and respect, are not legally binding, and may be subject to change depending upon alcohol content of person or persons spouting them.*
…a “softer” gin?
Hmmm. I’m kinda pretty much a Sapphire girl, but I just had this local stuff I found quite delightful:
http://www.bendistillery.com/cascade-mtn-gin.html
I think both gin and vodka taste like a$$ straight up, or with vermouth. So a pox on your so-called martinis. A POX I SAY
@Eric: Spend more than $8 on a bottle of gin. It’ll make a world of difference.
You damn well BETTER like it if you’ve just gone and plunked down all your monthly food and gas money on it. That’s the only reason you think it tastes better. You can’t afford NOT to like it, and you pat yourself on the back for impressing everyone with what a big spender you are. I see nothing to this argument but sheer class warfare. It’s just fricken alcohol, for chrissakes, who cares what it tastes like? And the clear ones are particularly reminiscent of rubbing alcohol, I don’t care how much you’ve spent on it, they’re all the same! Gak! If you actually wanted something that tasted good, instead of something to enhance your resume and social standing, you would save your money and just get a decent pint of microbrew. A pox upon all the clear boozes, I say.
@More Pox: Dude, I’ve had more pints of microbrew than you’ve had hot meals. An appreciation for clear spirits and a fondness for a pint of ale are not mutually exclusive. Embrace the multiverse! And when it comes to food and drink I spare no expense. (I cut financial corners by wearing the same clothes I’ve had since 1978.) I will not go through this life timidly worrying about the number of coins in my coffer. I will drink beer, bourbon, paint thinner, Kool-Aid, gin, or Mountain friggin’ Dew as my mood dictates. Class warfare? I’m being trampled under the same boot heel you are, buddy.
Stirring is no good. You have to shake it until your fingers stick to the outside of the shaker. Same for Manhattans. It should be so cold that ice crystals reform on the surface of the drink after your pour it into the glass. And I prefer a Gibson.
I sip my gin with juice in a plastic cup, drinkin’ wit my homies!
Not bad. He should have iced the serving glass before starting to make the drink so it had time to get properly chilled before the martini could over-dilute in the mixing glass. Also, to be totally traditional, he should have included a dash or two of orange bitters. And I like to peel my lemon curl over the drink so that the oils from the cut lemon are released directly onto the drink’s surface.
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