My stepdad , James, was introduced into my life when I was about 9 yrs. old. He was a man's man , a gentleman, a good husband to my mother and a great father to me. He loved his music and he loved his Martinis dirty. Good memories. Thanks...
I found your video today and you are THE most entertaining bartender I have ever met and I am married to one who I love dearly! I told him that you were amazing and we watched and we agreed - we want you to be our friend! 🤣 we love you man!
Wonderful documentary, and this dude's energy is amazing. Anyways, my usual martini order is as follows: "A Vodka Martini straight up with a lemon twist (stirred, obviously)". Also, I've tasted a Vodka Martini made with Hemingway's proportions (15:1) and I would say that it's a neat drink to order instead of your typical 5:1 martini
Really enjoyed this! This mixologist is old school...like me. I've been making martinis exactly like this (classic ratio 4-5:1 gin:vermouth) for almost 40 years.
I know some gin martini fans like blending different gins together, but personally whether I'm going with gin or vodka I like a lot of vermouth in mine. Close to equal parts, I love the taste of vermouth . (Personally I consider the shaken vodka martini to be a very different drink. It's more diluted, cold, and refreshing. I like both for different occasions, like the standard old fashioned vs. the midcentury old fashioned.) But any which way you like it, you did a great job explaining the drink and its origins!
The martini is quite simply the finest and most sublime cocktail. By the way, your portion size is right on, that's why they make pitchers for mixing it in. My fave vermouth also. Bombay sapphire gin. Glad your channel showed up. Take care.
He didn't forget it, it's not a martini. It's just a shot of gin. Calling that a martini is like pouring rum into a glass, adding nothing else, and calling it a daquiri.
Watching this charming gentleman while drinking a dirty martini stirred, on the rocks with that same lovely dry vermouth... and just a ton of olives🫒, while unpacking boxes at my new duty station. You sir, make me miss bartending. It's okay, I just keep adding to my home bar. :) Cheers to you, love the videos so much!
You are great! Best bartender videos ever!! As I watched the video, I suddenly felt the urge to make myself a martini, and as I didn’t have any olives at home, I ended up putting some capers in it, and adding a little spoonful of its brine. And I have to say it came out good, even better than with olives.
A super huge martini and a double fisted 2 sipper at the end. Thanks for sharing my future with me! lol. Oddly enough, friends use to call me Martini back in school, but I've never tried one. Think I'll mix one tonight.
Ah, the bliss of olives! The one True pleasure that has not been eradicated from the slate.I have perused many recipes .my preferred is 50/50 dry vermouth/vodka ,3 to 5 olives, 15 ml of brine. Stirred. It's a nice relaxing elegant way to unwind. Moderation, of course!😁
Another fantastic video! Would love to see your take on an old-fashioned, and/or variations thereof, if you ever have the chance. Looking forward to the podcast.
Thanks Alex! The Old Fashioned is on my to-do list, it will definitely be an upcoming episode. Say hi to Sarah and Joe for me! And please let Sarah know the photo has been mailed out. Cheers!
after trying countless recipes for classic dry Martini, this recipe, stirred, is absolutely the best!!! I like Beefeater gin better though. Dolin is a must.
My favorite Martini is the Vesper Martini created by Ian Fleming himself: 3 parts gin (I like Bombay Sapphire) 1 part vodka (I use Reyka Vodka from Iceland) 1/2 part Lillet Blanc Place ingredients in an ice-filled shaker, shake until the outside of the shaker is frosted. Strain into a Martini glass and garnish with a slice of lemon peel.
I had an wonderful Martini this evening - 2:1 ratio of gin (Bombay Sapphire) and Noilly Prat dry vermouth with three dashes of orange bitters and a twist of lemon. Just what the doctor ordered tonight....
Hey I’ve been racking my brains out for months to get up your show and I couldn’t think of it until you just popped up good to see ya again it truly has been awhile wish I could afford patrion but can’t. Best of luck in the new year coming. 😊
I love the explanation of what makes a dry martini. I've been requested many times to make them both way. Always confused me when guest would get upset. Because they want it the opposite way.
That happens to me all the time. I've learned the best thing to do is to ask a ton of questions first. Would you like it made with gin or vodka, bar well or premium, straight up or on the rocks, dry, extra dry, or perhaps perfect, olives or lemon, bitters or no bitters, martini, coupe, or rock glass, and of course stirred or shaken? Whew... The bottom line, some people you just can't please. Cheers!
Hey Jesse! Thanks for subscribing and writing in. The next batch of episodes are already planned out but I will add your request to my to do list for a future episode. The Blue Jacket Cocktail is pretty simple so I would probably show the original recipe then Brucify it up my way. There’s also the Blue Blazer cocktail, one of Jerry Thomas' signature drinks from the 1800's and it's quite showy what with the fire and the blue flame. Glad you’re a new fan and thanks for the suggestion! Keep checking back because there’s lots more on the way. Cheers!
I took your advice about trying the 3 Martini lunch…my boss was not so much so…I gave him your name I don’t know but I’d be expecting a call soon--lol thanks for the videos..informative yet simple and to the point..just enough banter
You set em up....and I'll knock em back Lloyd .................been enjoying the bourbon cocktails Manhattan and old Fashioned .....and only just recently discovered I like Martini.........after all these years just drinking Gin and tonics..........
Boodles w/ Noilly-Prat Original Dry -- 3:1, a few shakes of Regan's N° 6, stir well, up, lemon twist. N-P Extra Dry or Dolin are perfectly acceptable. The olives go on a Ritz, with hard salami and Gruyere cheese, as finger food. A bit of red radish, perhaps.
Sounds like afternoon delight to me. Your choice of Boodles is a good one. It's silky smooth, I think it would make an ideal companion to those tasty snacks you described. Good one Agent 1110. Cheers!
Had to smile, back in .. "those days", I started a new job (in Australia, Brisbane). The last day of my first week was an eye opener. Friday was liquid lunch day, primarily funded by the owner and manager, so we all shanks's ponied it to the nearby bar for .. "lunch". A few (too many) rounds later, imagine my shock when we had to go back to .. "work" to .. round off the week - and they were serious!!. Bugger me, I was already glowing :)
Maybe it's becasue i'm Polish but I hardly see any point in that second martini. You're basically sipping vodka. Take shots instead and have a pickle ready to crunch on between shots!
I know right? But, that's the way I've served them over the years to hardcore vodka martini drinkers. They are crisp though. I've never tried pickles between shots before but I like it. I'm going to give it a go.
Maybe it was "invented" by people who wouldn't keep their vodka in the freezer - as it should be. So they chilled it below zero by shaking it and served it up in a fancy Martini glass :D Or by people who mimicked Churchill but used a more neutral spirit instead of gin. Anyway, it's different from a vodka shot, as it's diluted, quite a lot actually.
To me it's always been odd to make a vodka Martini and still use vermouth. Gin is basically flavoured vodka. If you go adding vermouth (flavour) to your vodka then you are making it into gin. Sort of. I guess perhaps as long as there is not any juniper it's different. Perhaps. Anyway. There's very little I ever do plain with vodka. Ice cold with blinis. Ritual toasts. And flavoured vodkas are nuts. It's supposed to be flavourless... and a 1/4 of the liquor store is full of different flavoured vodkas!? WTF?! I kept a bottle of Stoli and several bitters and bottles of extracts around. You need vanilla vodka? -- Vodka plus dip an eye dropper into the vanilla extract. Pepper vodka? -- Vodka and Tabaso sauce. Dream Sickle -- vodka, vanilla extract, orange bitters, simple syrup, ½ oz cream.
Silly question, that bottle that says martini is ready mixed? How do you serve that? Just on the rocks? I've only recently found gin and tonic and it's my favourite drink.
That bottle that says Martini is actually a bottle of sweet vermouth. The brand is Martini & Rossi from Italy. It's used in making a Perfect Martini (equal parts sweet and dry vermouth) and hundreds of other cocktails. As an aperitif, It can also be enjoyed on its own. It goes great with olives or salted almonds. Cheers!
Usually, it's olives or lemon, not both. But, that doesn't mean you can't use a twist of lemon along with one or two pimento-stuffed olives. They pair together in cooking, why not in cocktails? Dare to be different. Cheers!
Honest Question. Your response would mean a lot to me. What if you combined the two recipes? And a side question.....adding in a cocktail onion ...would it do justice to either of the two recipes? Or perhaps the combining of both recipes?
Personally, I think combining gin and vodka to make a martini would taste great! You'd get the complex botanical flavours from the gin, and a viscous texture from the vodka with an overall hint of sweetness in the aftertaste. I think the best choice of vodka would be to use a grain vodka, over a potato vodka. Using a grain vodka would blend in without imparting a taste of its own, meaning that the vermouth notes in your martini will come through a little bit clearer. As for the onions... I say, Go For It! Mind you, you've gotta like onions. I think they're a marvelous addition, but that's just me and certainly not to everyone's palate. Cheers!
@@BarTalkCocktails WOW !! Exactly what I wanted to know! I agree on what you say. Thank you for responding on a topic that is personally important to me. And thank you sincerely for having a Master Bar Tender video made available to us all. You paved the road. Tested every combination. And have a vast and encyclopedic knowledge of your craft.Wrapped in precision movements, and humor. Truly one of my favorite channels. And to think I am a new sub. In closing CHEERS ! ;-)
I've never tried a Luis Buñuel Martini, but the addition of a faint taste of Angostura bitters sounds right up my alley. I'll have to give it a go. Cheers, Rrah.
Funny you should ask. I'm enjoying a Manhattan right now... A good Manhattan starts with a good whisk(e)y. A high-quality whisk(e)y is very important as a Manhattan is meant to showcase the whisk(e)y. Many purists believe American rye whiskey is the only spirit that should be used. It offers spicier notes. However, bourbon can work well too for a slightly sweeter profile. I personally like Forty Creek Canadian whisky for the complex flavours of apricot, caramel, spice and toasted oak. It really is a preference though. The brand of sweet vermouth is important and is also a preference. I enjoy Martini & Rossi Sweet Vermouth (Italian) and Dolin Vermouth De Chambery Rouge AOC (French). They're both herbal, sweet with a good balance. Tried and true Angostura bitters are your best choice, though I do like the addition of a dash of orange bitters in mine. The general ratio for making a Manhattan is two parts whisk(e)y, one part vermouth and two to three dashes of bitters. But there again, that can be played with depending on the palate. A couple of nice Luxardo Italian cherries (optional) and you're good to go. For best results, you'll need a mixing glass, a bar spoon, a jigger, a strainer, ice and of course your favourite glass. Stir the drink over ice for about 20 seconds or so and serve it on the rocks over fresh ice or straight up. I think with a little experimenting over time you'll find your favourite Manhattan that suits you. As far as house-made bitters are concerned, I'll be covering how to do that in the future. Cheers, Kenneth.
I don't know where the name Martini comes from, but I buy Martini & Rossi for making them at home -- not because I know anything about vermouth, but because Martini & Rossi is easy to get in 325 ml bottles, and I don't make enough of them to use up a full bottle of vermouth before it goes bad.
I recently just started making martinis I used tanqueray gin which I did not like I thought the the Juniper taste was too strong for my liking. What would be a good gin with less juniper taste? I've heard the Plymouth is a good gin. Do you have recommendations.
You might try Aviation American Gin. It’s lightly floral and features a softer juniper profile. Hendricks might be a good choice too because it's a silky, vegetal gin where the juniper is far in the background. And yes, Plymouth gin might be a good choice for you. It tastes like London Dry but is a bit sweeter and earthier with a softened juniper flavour. Collective Arts produces an Artisinal Dry Gin that is not too juniper-forward. They also make a Rhubarb & Hibiscus Gin that's very tasty with citrus and ginger notes. It has a tart, refreshing finish. Good luck on finding that gin that fits your palate. Cheers!
As far as olives are concerned, the pimiento-stuffed Spanish Queen Olive is a standard for martinis. They’re firm, meaty and have a bold taste. I'll often use those ones. However, there are countless olive varieties I've tried and it's worth experimenting to find the olives you like best. Cheers!
@@BarTalkCocktails That's what I use. I find that the standard brand at any grocery store works just fine for me. I tried the more expensive and fancy brand and it didn't add anything extra to the drink.
Thanks for the suggestion! We’re thinking of starting a little mini series where I make homemade liqueurs and spirits. We’ll be giving it some more thought in the new year. Thanks for watching and writing in, cheers!
After suffering thru a couple horrendous bartender videos, I found this masterpiece of a documentary I love you
Love you too! Thanks for tuning in!
Agree!
I don't know why I haven't seen this guy before. He is fucking gold! I'm loving his videos
I know right! He’s the best. Ha. Thanks for watching, enjoy the channel.
@@BarTalkCocktails I am in TOTAL agreement my Brother!!
The same here!!!
Haha gold, I get it
Absolutely, best cocktail videos on UA-cam, without question!
I love your light hearted humor and almost fatherly style of teaching. Keep it up!
Thank you! Will do!
My stepdad , James, was introduced into my life when I was about 9 yrs. old. He was a man's man , a gentleman, a good husband to my mother and a great father to me. He loved his music and he loved his Martinis dirty. Good memories. Thanks...
Thanks for sharing Mark. Cheers!
I found your video today and you are THE most entertaining bartender I have ever met and I am married to one who I love dearly! I told him that you were amazing and we watched and we agreed - we want you to be our friend! 🤣 we love you man!
I have no idea how I ended up here but I love it!!!! Love your positive energy and your style .
🍸
Thanks Candy I appreciate it. Cheers!
Wonderful documentary, and this dude's energy is amazing. Anyways, my usual martini order is as follows: "A Vodka Martini straight up with a lemon twist (stirred, obviously)". Also, I've tasted a Vodka Martini made with Hemingway's proportions (15:1) and I would say that it's a neat drink to order instead of your typical 5:1 martini
Really enjoyed this! This mixologist is old school...like me. I've been making martinis exactly like this (classic ratio 4-5:1 gin:vermouth) for almost 40 years.
Me too! They just don’t make em like us anymore do they. Ha.
This man's your typical barman could chat to anyone and make anything interesting!
I try! Thanks for watching and writing in. Cheers!
FINALLY! I found a channel who actually explained why it’s called a dry or wet martini. Thank you so much 🙌
You’re welcome! Keep checking back
Many of my go to cocktail UA-camrs have to force the charm and story telling. This guy's a natural!
Thanks, I try!
You have got to be the best UA-cam bartender ever! Thank you for this video as a 38 year old who just discovered martinis
Thank you for the lovely comment. Cheers!
I know some gin martini fans like blending different gins together, but personally whether I'm going with gin or vodka I like a lot of vermouth in mine. Close to equal parts, I love the taste of vermouth . (Personally I consider the shaken vodka martini to be a very different drink. It's more diluted, cold, and refreshing. I like both for different occasions, like the standard old fashioned vs. the midcentury old fashioned.) But any which way you like it, you did a great job explaining the drink and its origins!
Thanks for tuning in!
Best martini video on UA-cam. Same can be said of all the others on this channel!
Great story telling
Learning a lot from you Bruce, great martini lesson , love the history as well, cheers!
We were in Paris and Barcelona recently and it was quite an experience trying to get a martini cocktail and a not a martini vermouth straight up!🤣
One of my producers is Portuguese. Her family does the same. Interesting isn’t it.
Loved it. Grate video
The martini is quite simply the finest and most sublime cocktail.
By the way, your portion size is right on, that's why they make pitchers for mixing it in.
My fave vermouth also. Bombay sapphire gin.
Glad your channel showed up.
Take care.
Bombay Sapphire with onion is my go to martini. I say martini because most bartenders don’t know what a Gibson is (or mistakenly make a gimlet).
Thanks for tuning in Peter!
The best tutorial on martini I’ve seen !
Thanks Javier!
You forgot a Churchill style Martini: Chilled gin raised in salute towards the general direction of France lol
He didn't forget it, it's not a martini. It's just a shot of gin. Calling that a martini is like pouring rum into a glass, adding nothing else, and calling it a daquiri.
Watching this charming gentleman while drinking a dirty martini stirred, on the rocks with that same lovely dry vermouth... and just a ton of olives🫒, while unpacking boxes at my new duty station. You sir, make me miss bartending. It's okay, I just keep adding to my home bar. :) Cheers to you, love the videos so much!
Hey Catarina. Thank you so much for the lovely comment.
i wanna drink with this guy some day
So do I, but I wonder if we'd live to tell the tale! :-)
Me too
Me too
Viejo loco you are the best. regards from Barcelona!
Viejo?! I’m still cool though right 😎
You are great! Best bartender videos ever!! As I watched the video, I suddenly felt the urge to make myself a martini, and as I didn’t have any olives at home, I ended up putting some capers in it, and adding a little spoonful of its brine. And I have to say it came out good, even better than with olives.
Interesting! I’ll have to give that a try.
I would be FEELING IT after finishing one of those large glasses
A super huge martini and a double fisted 2 sipper at the end. Thanks for sharing my future with me! lol. Oddly enough, friends use to call me Martini back in school, but I've never tried one. Think I'll mix one tonight.
Hope you gave it a go!
Watching this for the third time, sipping a martini, and loving it. Keep it up during this Covidiocy, Bruce!
Thanks! New episode releasing in a few days. Stay tuned!
Dirty Martini with lots of olives. Love that glass!
I love the bits of ice in a shaken Martini
You sir are truly intertaining , really enjoyed this! Regard from New Zealand
Thanks for tuning in. Cheers
Ah, the bliss of olives! The one True pleasure that has not been eradicated from the slate.I have perused many recipes .my preferred is 50/50 dry vermouth/vodka ,3 to 5 olives, 15 ml of brine. Stirred. It's a nice relaxing elegant way to unwind. Moderation, of course!😁
Sounds divine!
This is my favorite! I personally order the classic martini 🍸 dry with Beefeater Gin.
Thanks for tuning in!
I’m a huge fan of your videos.Im an aspiring Barman myself and you are inspirational
Hi John, thanks! Hope you keep checking back lots more on the way. Cheers!
Another fantastic video! Would love to see your take on an old-fashioned, and/or variations thereof, if you ever have the chance. Looking forward to the podcast.
Thanks Alex! The Old Fashioned is on my to-do list, it will definitely be an upcoming episode. Say hi to Sarah and Joe for me! And please let Sarah know the photo has been mailed out. Cheers!
after trying countless recipes for classic dry Martini, this recipe, stirred, is absolutely the best!!! I like Beefeater gin better though. Dolin is a must.
Sounds great!
My father taught me 3 to 4 of gin and vermouth, on the rocks, in the shaker, yes the shaker was nearly full. It was a loooooooong drink.
It’s great to see someone who really knows his craft.
Thanks! I’ve picked up a few things in the past 40 years for sure. Ha
My favorite Martini is the Vesper Martini created by Ian Fleming himself:
3 parts gin (I like Bombay Sapphire)
1 part vodka (I use Reyka Vodka from Iceland)
1/2 part Lillet Blanc
Place ingredients in an ice-filled shaker, shake until the outside of the shaker is frosted. Strain into a Martini glass and garnish with a slice of lemon peel.
I could go for one of those right about now! It’s officially the afternoon where I’m from so perhaps I’ll be having a liquid lunch today. Ha!
I'm going to try that.
I had an wonderful Martini this evening - 2:1 ratio of gin (Bombay Sapphire) and Noilly Prat dry vermouth with three dashes of orange bitters and a twist of lemon. Just what the doctor ordered tonight....
Sounds divine. I may have to pour myself one.
I need to go to your doctor, mind told me to not drink.
Hey I’ve been racking my brains out for months to get up your show and I couldn’t think of it until you just popped up good to see ya again it truly has been awhile wish I could afford patrion but can’t. Best of luck in the new year coming. 😊
No worries, be sure to keep checking back on UA-cam! Cheers
@@BarTalkCocktails I’ve been watching Bruce
I love the explanation of what makes a dry martini. I've been requested many times to make them both way. Always confused me when guest would get upset. Because they want it the opposite way.
That happens to me all the time. I've learned the best thing to do is to ask a ton of questions first. Would you like it made with gin or vodka, bar well or premium, straight up or on the rocks, dry, extra dry, or perhaps perfect, olives or lemon, bitters or no bitters, martini, coupe, or rock glass, and of course stirred or shaken? Whew... The bottom line, some people you just can't please. Cheers!
@@BarTalkCocktails Cheers amigo. Thank you for the videos. They have taught me a lot.
I’m your newest fan, Bruce. Keep it the great work. I would love to see your take on the “blue jacket cocktail”.
Hey Jesse! Thanks for subscribing and writing in. The next batch of episodes are already planned out but I will add your request to my to do list for a future episode. The Blue Jacket Cocktail is pretty simple so I would probably show the original recipe then Brucify it up my way. There’s also the Blue Blazer cocktail, one of Jerry Thomas' signature drinks from the 1800's and it's quite showy what with the fire and the blue flame.
Glad you’re a new fan and thanks for the suggestion! Keep checking back because there’s lots more on the way. Cheers!
Great video! Thank you! Educational, fun, and straight to the point! 🍸
Thanks for tuning in!
Great vid. You look like you are having the time of your life. I enjoy the histories you share. Very cool!
It’s a fun gig!
I took your advice about trying the 3 Martini lunch…my boss was not so much so…I gave him your name I don’t know but I’d be expecting a call soon--lol thanks for the videos..informative yet simple and to the point..just enough banter
I’ll be ready for the call! Ha
You set em up....and I'll knock em back Lloyd .................been enjoying the bourbon cocktails Manhattan and old Fashioned .....and only just recently discovered I like Martini.........after all these years just drinking Gin and tonics..........
I love a good martini, and I never knew about the shaken vs stirred.
Thanks for tuning in Rob. Cheers
I love Him, He's Great!
Thanks!
Great Video Bruce! Keep it going!
You got it! Cheers!
This channel is freaking amazing and i have no idea why i havent found it until now =) i just made a dirty Martini and its delightful
Glad you found me! Cheers
Boodles w/ Noilly-Prat Original Dry -- 3:1, a few shakes of Regan's N° 6, stir well, up, lemon twist.
N-P Extra Dry or Dolin are perfectly acceptable.
The olives go on a Ritz, with hard salami and Gruyere cheese, as finger food. A bit of red radish, perhaps.
Sounds like afternoon delight to me. Your choice of Boodles is a good one. It's silky smooth, I think it would make an ideal companion to those tasty snacks you described. Good one Agent 1110. Cheers!
That Martini glass is a monster.😄
Beefeater Gin, touch of vermouth and blue cheese stuffed olives😉
I LIKE Dolin vermouth. In many states, it is difficult to source.
This video presentation was awesome! I especially enjoyed the historical perspective that you shared. It is time for me to subscribe 😊
Much appreciated! Enjoy
I bet your a great bartender to talk to as i enjoy a drink, as a good bartender should ;)
I have my moments, ha. Thanks for watching and writing in. Cheers.
This guy is the best!
He sure is. Ha!
Cheers!
OMG your glass is incredible
this is fun
Just clapping in front of the screen. You're the man!
Thanks David!
My preferred Martini is 2oz. Ford's Gin, 1oz of dry vermouth, 2 dashes orange bitters, and a lemon twist. Stirred.
Sounds pretty good
Great video as always! I love your positivity and energy. keep it up!!
Thanks Simon! Cheers
Love your style, and your interest in the history of cocktails!! Oh I love the Gin Mare!
Happy to see you’ve been bingeing on some of my episodes 😊
@@BarTalkCocktails I still am!
Awesome video. Thanks
Glad you liked it!
Great video
Glad you enjoyed it!
very enjoyable episode -- informative, fun, and classy.
Thanks Abe. Cheers
Had to smile, back in .. "those days", I started a new job (in Australia, Brisbane). The last day of my first week was an eye opener. Friday was liquid lunch day, primarily funded by the owner and manager, so we all shanks's ponied it to the nearby bar for .. "lunch". A few (too many) rounds later, imagine my shock when we had to go back to .. "work" to .. round off the week - and they were serious!!. Bugger me, I was already glowing :)
😆 thanks for sharing!
9:45 You sure it’s just a comparison? Or you want to have another drink?😂
Maybe it's becasue i'm Polish but I hardly see any point in that second martini. You're basically sipping vodka. Take shots instead and have a pickle ready to crunch on between shots!
I know right? But, that's the way I've served them over the years to hardcore vodka martini drinkers. They are crisp though. I've never tried pickles between shots before but I like it. I'm going to give it a go.
Maybe it was "invented" by people who wouldn't keep their vodka in the freezer - as it should be. So they chilled it below zero by shaking it and served it up in a fancy Martini glass :D
Or by people who mimicked Churchill but used a more neutral spirit instead of gin.
Anyway, it's different from a vodka shot, as it's diluted, quite a lot actually.
That's what I was about to write :D What is the point of the second one if the Vermouth is optional ? Drinking diluted Vodka ? Weird :P
To me it's always been odd to make a vodka Martini and still use vermouth. Gin is basically flavoured vodka. If you go adding vermouth (flavour) to your vodka then you are making it into gin. Sort of.
I guess perhaps as long as there is not any juniper it's different. Perhaps.
Anyway. There's very little I ever do plain with vodka. Ice cold with blinis. Ritual toasts.
And flavoured vodkas are nuts. It's supposed to be flavourless... and a 1/4 of the liquor store is full of different flavoured vodkas!? WTF?!
I kept a bottle of Stoli and several bitters and bottles of extracts around. You need vanilla vodka? -- Vodka plus dip an eye dropper into the vanilla extract. Pepper vodka? -- Vodka and Tabaso sauce.
Dream Sickle -- vodka, vanilla extract, orange bitters, simple syrup, ½ oz cream.
@@stefanopassiglia why not just drink vodka n water then lol
Silly question, that bottle that says martini is ready mixed? How do you serve that? Just on the rocks?
I've only recently found gin and tonic and it's my favourite drink.
That bottle that says Martini is actually a bottle of sweet vermouth. The brand is Martini & Rossi from Italy. It's used in making a Perfect Martini (equal parts sweet and dry vermouth) and hundreds of other cocktails. As an aperitif, It can also be enjoyed on its own. It goes great with olives or salted almonds. Cheers!
Awesome been waiting for this one
Glad to see you’re still with me bud! Have a great weekend, cheers!
Those there are two beautiful Martini's Bruce! Also love your new mixing glass!!
Thanks Joe! Glad to see you’re still tuning in. Lots more on the way. Cheers, have a great weekend.
I would still prefer a lack of productivity from drinking martinis than from staring at a dumbphone. WORD!
Ha. Thanks for tuning in, new episode releasing soon.
Hi Guy, To me a Martini tastes like Zippo or Ronson Lighter Fluid. Enjoyed Much🍸🎅🎄👍
MOUTHWATERING Goodness.
I know this is old, but my favorite Martini variation is a perfect martini with the sweet vermouth switched out with Campari.
😋
if you opt for the olive do you omit the lemon?
Usually, it's olives or lemon, not both. But, that doesn't mean you can't use a twist of lemon along with one or two pimento-stuffed olives. They pair together in cooking, why not in cocktails? Dare to be different. Cheers!
Honest Question. Your response would mean a lot to me. What if you combined the two recipes? And a side question.....adding in a cocktail onion ...would it do justice to either of the two recipes? Or perhaps the combining of both recipes?
Personally, I think combining gin and vodka to make a martini would taste great! You'd get the complex botanical flavours from the gin, and a viscous texture from the vodka with an overall hint of sweetness in the aftertaste. I think the best choice of vodka would be to use a grain vodka, over a potato vodka. Using a grain vodka would blend in without imparting a taste of its own, meaning that the vermouth notes in your martini will come through a little bit clearer. As for the onions... I say, Go For It! Mind you, you've gotta like onions. I think they're a marvelous addition, but that's just me and certainly not to everyone's palate. Cheers!
@@BarTalkCocktails WOW !! Exactly what I wanted to know! I agree on what you say. Thank you for responding on a topic that is personally important to me. And thank you sincerely for having a Master Bar Tender video made available to us all. You paved the road. Tested every combination. And have a vast and encyclopedic knowledge of your craft.Wrapped in precision movements, and humor. Truly one of my favorite channels. And to think I am a new sub.
In closing CHEERS ! ;-)
People go to bars for bartenders like this man right here
Ah thanks 😊
I recently discovered your videos and each one puts a smile on my face and also gets me hankering for a new cocktail! Great job! :-)
Hey thanks! Keep checking back lots more on the way. Cheers
Ever tried the Luis Buñuel Martini? He had a very specific way of making it. In his book “My Last Breath” he talks about it a lot.
I've never tried a Luis Buñuel Martini, but the addition of a faint taste of Angostura bitters sounds right up my alley. I'll have to give it a go. Cheers, Rrah.
The Dean Martin of internet bartenders.
Love it cant wait try a bruce 🍸
Let me know if ya like it buddy. Cheers
BarTalk&Cocktails absolutely buddy
I really like this guy 🤣🤣😁😁💯💯💯
Awe thanks.
Like the info behind the drinks in your videos. I haven't had a Martini in several years so I'll have to fix that this weekend! Subscribed!
Thanks for subscribing! Hope you enjoy the channel. Plenty more on the way. Cheers!
Hey Bruce how do you make bitters and a good manhattan thanks a fan
Funny you should ask. I'm enjoying a Manhattan right now...
A good Manhattan starts with a good whisk(e)y. A high-quality whisk(e)y is very important as a Manhattan is meant to showcase the whisk(e)y. Many purists believe American rye whiskey is the only spirit that should be used. It offers spicier notes. However, bourbon can work well too for a slightly sweeter profile. I personally like Forty Creek Canadian whisky for the complex flavours of apricot, caramel, spice and toasted oak. It really is a preference though. The brand of sweet vermouth is important and is also a preference. I enjoy Martini & Rossi Sweet Vermouth (Italian) and Dolin Vermouth De Chambery Rouge AOC (French). They're both herbal, sweet with a good balance. Tried and true Angostura bitters are your best choice, though I do like the addition of a dash of orange bitters in mine. The general ratio for making a Manhattan is two parts whisk(e)y, one part vermouth and two to three dashes of bitters. But there again, that can be played with depending on the palate. A couple of nice Luxardo Italian cherries (optional) and you're good to go. For best results, you'll need a mixing glass, a bar spoon, a jigger, a strainer, ice and of course your favourite glass. Stir the drink over ice for about 20 seconds or so and serve it on the rocks over fresh ice or straight up. I think with a little experimenting over time you'll find your favourite Manhattan that suits you. As far as house-made bitters are concerned, I'll be covering how to do that in the future. Cheers, Kenneth.
i like this guy
Thanks! Stay tuned lots more on the way!
this guy knows his stuff.
He sure does. Ha
THE DOCTOR OF MARS MAN GREATEST EVER
you are a legend man!ª
Thanks I try!
I don't know where the name Martini comes from, but I buy Martini & Rossi for making them at home -- not because I know anything about vermouth, but because Martini & Rossi is easy to get in 325 ml bottles, and I don't make enough of them to use up a full bottle of vermouth before it goes bad.
I recently just started making martinis I used tanqueray gin which I did not like I thought the the Juniper taste was too strong for my liking. What would be a good gin with less juniper taste? I've heard the Plymouth is a good gin. Do you have recommendations.
You might try Aviation American Gin. It’s lightly floral and features a softer juniper profile. Hendricks might be a good choice too because it's a silky, vegetal gin where the juniper is far in the background. And yes, Plymouth gin might be a good choice for you. It tastes like London Dry but is a bit sweeter and earthier with a softened juniper flavour. Collective Arts produces an Artisinal Dry Gin that is not too juniper-forward. They also make a Rhubarb & Hibiscus Gin that's very tasty with citrus and ginger notes. It has a tart, refreshing finish. Good luck on finding that gin that fits your palate. Cheers!
@@BarTalkCocktails Thanks for the feedback. Keep up the great work with your videos.
Which olives do you use? Are they a special variety?
As far as olives are concerned, the pimiento-stuffed Spanish Queen Olive is a standard for martinis. They’re firm, meaty and have a bold taste. I'll often use those ones. However, there are countless olive varieties I've tried and it's worth experimenting to find the olives you like best. Cheers!
@@BarTalkCocktails That's what I use. I find that the standard brand at any grocery store works just fine for me. I tried the more expensive and fancy brand and it didn't add anything extra to the drink.
How about one on the origin and creation of the Vesper.
That's a good suggestion, thanks. I'll put it on my ever-growing to-do list. Cheers!
If this gentleman was my bartender I'd never go to any other bar!
Awe shucks 😊
My friend you inspire me to be the best bartender I can be
Thank you for your comment! Keep checking back, cheers!
What about the martini bottle you have on your left? is it good?
Martini Rosso is a vermouth with aromas and flavours of baking spices, herbs and orange. It's sweet with a good balance. I like it. Cheers!
great video Bruce! could you also please make one about Gimlet and how to make a homemade Lime cordial?
Thanks for the suggestion! We’re thinking of starting a little mini series where I make homemade liqueurs and spirits. We’ll be giving it some more thought in the new year. Thanks for watching and writing in, cheers!
This channel is so cool! Glad I found it!
Glad you found it too! You have lots to catch up on so enjoy!
BarTalk&Cocktails
Watchingand enjoying so much! Most I like your background stories to the drinks you show!