6 hours later and I'm still buzzed! ....check out the local producers used in the video in the description above! TOOLS USED: - MIXING GLASS: amzn.to/3gChFKJ - COPPER MULTI JIGGER: amzn.to/3cgaXH0 - COPPER BARSPOON: amzn.to/3ex5tsL - COPPER SHELL STRAINER: amzn.to/3esfCa6
Favourite has to be my own creation, a Dalmoretini! - Add 60ml Dalmore whisky to your martini glass - Promise yourself you'll be more adventurous tomorrow - Drink neat :-P
My favourite: SUFFRAGETTE Two part gin One part dry vermouth Quarter part elderflower syrup Dash of orange bitters Stirred and garnished with lavender flower or anything purple
the dirty should come before the meal as an appitieser, during the meal i'd go with the classic dry because youre already consuming a lot of salt and your pallet will want somthing crisp and refreshing... but it's up to your own taste.. cheers.
One thing I really like about your approach is that you don't get too hung up on exact so-called historical recipes. For example, I like how you said, "if you like orange bitters, add them in, it's up to you". That's a great philosophy, as recipes do evolve and change over time. It also makes cocktails less intimidating. Keep it up mate!
I've watched a bunch of videos about martinis today, and I've come to the conclusion that what I drink should probably be called a "Working Man's Martini". It's straightforward and simple: An ounce of olive brine, an ounce of dry vermouth, and three ounces of your preferred gin (I usually use Tanqueray, but my favorite is Hendricks when I can spare the extra $20), served on the rocks with a garnish of four olives, and preferably in a lowball glass and not in a fancy-ass martini glass. It sounds rustic as hell, but I'd encourage any gin lover to give it a try or four.
That's really similar to how I make mine. Three ounces Tanqueray, half an ounce of dry vermouth, half an ounce of olive brine, garnish with as many olives as can fit on the toothpick, served in a rocks glass. I found that I prefer to go easy on the vermouth, don't know why. Probably because I had one bottle go bad and it took me a while to figure out why my martinis started tasting awful.
@@yankeedude252 Making a good martini is like cooking any good meal. You experiment until the one recipe you like best. That is the fun and challenge of good cooking and good drinking.
I always made mine 2:1. I think the "classic" became the standard because most bars have rancid vermouth behind the counter. 2:1 is still quite a dry drink but has much more nuance.
I absolutely love making a “sweet” Martini with Bombay London Dry and Sweet Vermouth (no particular brand.) have tried both shaken and stirred, but I definitely prefer stirred. It gives me enough time to tell factoids about Gin and/or Martinis as I stir.
You should never shake a drink that only contains alcoholic drinks (no juices or syrups in it). It will dilute so much the drink and create a dull drink. And the opposite, you should never stir drinks with juices or syrups, it will not mix properly.
I’m a little late to the party here! I’ve started making a lot of cocktails at home, but I looked up whiskey sours first found your video and you are now my number 1 UA-cam teacher! I’m also currently building a cocktail bar/bar and grill in the garden. Not sure how much I’ll get to use it I’m in Wales 🏴 Anyway cheers 🥂
Many years ago a friend introduced me to martinis. What he did was have the bartender mix varieties from different gins to various olives and lemon twists. Today my favorite is Citadelle gin with a twist. Enjoy watching you as I continue to learn. Cheers!
Good morning from Canada! 🇨🇦 I'm a 50/50 and classic fan. My absolute favourite gin is produced in Victoria, BC by Victoria Distillers. Empress 1908 is a purple gin whose botanicals include butterfly pea flower. When combined with tonic water or citrus like grapefruit, it changes colour. Can you get Empress 1908 gin in Australia?
Being an outdoor woodsman type, I prefer the classic with a juniper forward gin such as Beefeater. Of course with olives. Love that fresh punch of juniper.
I remember putting olives in a martini felt weird so I added olive juice instead. Turns out it was a real drink called "Dirty Martini" it it's a huge game changer having that strong olive taste.
Yep, it was original quite different and likewise with the ratios.. 50/50 is more original than the dry martini we know today.. there are tonnes of different recipes but I guess I’d name it a classic if it was created/popularised pre 1920s... I think that’s the loose ‘rule’..
As a young child I wouldn’t eat anything,so my parents took my to the Dr. He said give him a shot of sweet vermouth before dinner to give him a appetite. Hence I always made martinis with sweet vermouth 🤷🏼♂️
Wow! I usually drink dirty vodka martinis, but seeing the creation of the "Perfect Martini" I had to go out and try it. It is now my preferred type of martini. Thanks for posting!
Can't wait to try all 4! Great video! Always been a classic martini drinker, occasionally a dirty one. Love Hendricks gin to showcase a floral bouquet.
I love a good dirty martini... extra dry... as in NO vermouth. :-) Also, I prefer a shaken martini. I got a tip once from an ex-FBI agent that 47 shakes makes the ideal martini. It's true.
Great vid. I used to love a very dry Vodka Martini but now that I've discovered gin, Hendrick's is my current favorite. I also love the Botanist, like a bouquet of roses!
Great post. I look forward to making the Perfect which I have not had. My usual fav is the Educated Barfly's modern take on the Vesper with Cocchi Americano and grapefruit bitters. Thanks, Steve!
Love me a nice martini! I usually keep it simple, 1:1 gin and vermouth. Usually go all in on the french stuff, Citadelle gin and Noilly Prat vermouth, and lemon peel.
A martini doesn’t get bitters. You can make them however one likes. But then it’s a martini with bitters. Like pizza with anchovies. And I love the channel.
“orange bitters remained a usual ingredient until the 1940s. Interestingly, these have come back into vogue with bartenders' new found love of bitters and in many bars, once again, orange bitters are now a standard addition to a Dry Martini.” www.diffordsguide.com/en-au/g/1121/martini
@@StevetheBartender_ My 8 year old daughter resumes soccer tonight. I will make one after. I prefer gin, 3 to 1, lemon peel. I don't think I will put the lemon peel in with the bitters.
Stirring is essentially inefficient shaking. Both cause chilling and dilution but shaking will achieve in less time (shaking for 12-15 seconds will achieve the same chilling/dilution as 2 mins of stirring)... shaking also adds aeration which adds to the mouthfeel when juices are included in a cocktail.
I usually put 22.5 ml of both martini bianco and dry gin, then I add a tablespoon of sugar or syrup and finally 22.5 ml of lemon juice. Shaken together with ice. Bartenders never usually make this and ive never found a name for this martini. Its super good tho!
I thought I was making martinis wrong this whole time (because of one guy's snide remarks) but it turns out that I was just making a variation called a dirty 50/50. I use equal parts of gin and vermouth with a little brine, very tasty and my other guests actually love them. Thanks for this video!
I use to drink Gin, but prefer Vodka. Grey Goose. I'm old school. Like a whisper of vermouth, shaken very well as I want to skate on mine! Lemon twist OR those wonderful large blue cheese stuffed olives! 🍸cheers!
this is the first time i see a dry martini prepared 50/50,i always saw this drink and i learned it as 3 parts og gin and 1 part of vermouth dry, is this how everyone else make it ?
For gin, use Empress Indigo 1908, named after the famous Fairmont Empress Hotel in Victoria, British Columbia, Canada. It's described as "incorporating eight botanicals inspired by Fairmont Empress’s renowned afternoon tea service, its recipe balances the traditional citrus notes of gin with a warm herbal earthiness. Empress Indigo Gin’s breathtaking hue is derived from the infusion of butterfly pea flower, providing the perfect base for a new aesthetic of cocktail creation and enjoyment."
As David Wondrich states in his chapter on the Martini Cocktail in his book Imbibe: "As always with a vermouth drink, lemon peel is nice". A lemon peel is my preferred garnish for a Martini, but then again I'm a fan of the original Martini that didn't use dry vermouth or gin. All the talk about olives is just because nowadays there is a strong preference for the Dry Martini, where is goes very well.
It was quite common in the original recipes. I guess it's neither right or wrong, even though there is a fierce debate whether aromatic or orange bitters are "more" classic. Nevertheless, I would highly recommend it but I firmly believe a classic martini should be served with a twist and not with olives. And yes, I'm willing to fight to the death over that.
I am 50 and just had one for the first time on New Years. Take it from me, don’t wait!!! I am hooked. I was a gin & tonic all the way, but not anymore 😁
Tried a dirty martini today, and think I’ll stick either to the classic in a two to one ratio, a vesper, or a smoky martini (rinse the glass or 5ml smoky whisky like laphroaig to 45 ml gin). I like olives as a garnish, but adding the brine made it too salty for me. By the way, I used the following specs: 22,5 ml dry vermouth ( Noilly Prat), 45 ml gin ( Tanqueray Malacca), 15 ml olive brine, dash of orange bitters. Garnished with olives and a twist of lemon.
Øystein Rantrud 👏🏻👏🏻 excellent choice. I left Tanqueray. It was staple Gin in our house for years....just decided to get adventurous w/so many new Botanical choices.Just finished a Gin haul, maybe when all finished it’ll be perfect to return to Tank?
I like the wet and the dirty martini, and always with gin and never shaken :) 007 is dead wrong :) The Vesper Martini is also quite nice, still not shaken ;)
Stig Walsted Hansen who was the silly sitting in screen writers chair that invented ”shaken, not stirred”?.Guessing never had a Martini! Just stocked up on Gins, now need to be work my way through these recipes.Steve did all in a weekend? Bravo! Going to take us a tad longer.
i, bored during lockdown this summer, had a 50/50, standard dry, extra dry, and bond martini (gin, vodka, cocchi americano) side by side to see which i liked best. i learned a lot. and also had the worst hangover i’ve had in years.
My go to is as follows: 1.5 oz gin (Corsair is my favorite, but Hendricks is also quite nice and much more widely available) Splash of dry vermouth (probably 2-3 ml) A few drops of brine (dirty martinis tend to way overdo the brine for my taste) Splash of scotch (around the same amount as your vermouth.) Stir and garnish with olive The smoke in with the savoriness of the martini is beautiful. You want to go on the dry side with this one prior to the scotch, since the scotch is going to bring some sweetness to the table.
@@StevetheBartender_ I'm going with logic of if you garnish it with an olive and want to make it dirty you put olive brine in, but if you garnish with lemon you would do the same with lemon juice.
2 1/4 oz Bombay Sapphire or Beefeaters (peppery or floral mood). 3/4 Noilly Prat, Dolin, M&R or Lillet Blanc (sweet/er, floral mood). Dash Reagan’s, Angostura and Scrappy’s orange bitters (yes, dash of all three). Stirred. Only stirred. Odd number Manzanilla olives (1 large or 3 small). Nirvana in a frozen glass. Alessandro Palazi’s Duke’s hotel recipe also amazing. Rat Pack Martini life changing, too.
My favorite martini is a Martini prepared the Alessandro Palazzi way.. using either Aviation, Tanqueray No. 10, Plymouth, Langleys No.8, or Langleys Old Tom Gin... I only use Martini extra dry Vermouth, because that's the vermouth that's easily accessible to me .. hehehe..
The Gin Martini … 3-parts of a Suite: - fill mixing glass 1/2 full with quality ice - add 1 oz. of preferred dry Vermouth - add 3 dashes of preferred Orange Bitters … dash hard … ‘BAM-BAM-BAM!’! - using a circular, clockwise scoop motion with a bar spoon, coat ice cubes with Vermouth & Orange Bitters - add 3 ounces of preferred Gin (my ‘Top 5’ = Junipero | Citadelle | Bombay Sapphire | Nikka | Death’s Door) - allow mixture to simply ‘sit & rest’ for 3 minutes - stir 123 X’s - retrieve a frozen V shaped glass from the freezer - express a large lemon peel into the glass to capture the lemon oil - strain The Gin Martini into seasoned glass - add 1 quality olive Remember, there is 1 Martini, The Gin Martini … all others are cocktails!
My 2 favorite martinis. 1) 2oz Tanqueray; 1 oz Dolan Dry; 2 dashes Orange bitters (I prefer Fee Brothers); stirred 50 sec. 2)Dry vermouth wash in a tin. Pour it out. Fill tin with ice. 3.5 oz Bombay Sapphire. Shake like hell til little crystals form in the Bombay. Serve clean.
I prefer 3 ozs Absolut vodka, 3/4 oz Noilly Pratt Extra Dry vermouth, 1/4 oz olive brine shaken, garnished with 2 pimento stuffed Queen Manzanilla olives and one cocktail onion in a frozen glass. When I feel like gin, I use Aviation instead of Absolut. Yum.
How to choose a gin? I looked on the Dan Murphy's web-site - there are something like 630, 400+ from Australia alone. Exotic and 'local' botanicals seem very much in vogue and explanation of each would be too much to ask. I guess its better to ask what to avoid if you want a good, foundational gin for a Martini. Right now I'm using Tattarang Springs from WA which has bush lemon, red gum and aniseed. But I just picked it at random. Good video, by the way. I'd never tried a 'Perfect Martini' and I was pleasantly surprised.
Came to this one late Steve. Another great video. Would say this - Classic?... nearly every time. (I even shake it) Perfect?... A Gin and It with not so much It. A Pimms Base. Dirty?...agree entirely - needs something to nibble with it, perhaps some Serrano or salty cheese. Fiddy/fiddy?... a fortified vermouth - not a martini
First, chill a cocktail glass or any stem ware, with ice water. load up your shaker with ice, pour in 1/2 jigger of extra dry vermouth, lid up and shake for 30 seconds. Strain the vermouth out. What ever sticks to the ice is all you need. 1 Jigger & 1 Pony of high quality Gin into the shaker. Shake it for 30 seconds. Pour your ice water out of your glass and strain your martini into your cocktail glass. Olive or 2 for garnish. Perfiect Martini.
I'm in California, so we go spicy/dirty 2 oz Grey Goose Vodka 1 oz Olive Juice 1 oz St George Green Chilli Vodka. Stir over ice, serve in chilled coup glass with 3 olives.
I have two favorites: the classic Vesper Martini made famous in Ian Flemming's "Casino Royale." I find it interesting that the recipe calls for Gordon's gin, which is considered a middle to bottom shelf gin. It, however, does the job in this martini. My other favorite is a local (Virginia, USA) creation from one of our favorite restaurants, Crudo, in Norfolk: The Martini Adjacent which is a combination of gin, vodka and Chartreuse. Delicious.
Love your videos but I specifically looked up for this video, for this recipe, cause I'll drink one Vodka Martini right now in honor of Jessica Walter, the famous Lucille Bluth in Arrested Development. May you rest in peace Mrs. Walter.
Todd-Tini 4 oz. Grey Goose Vodka 2 oz. Triple Sec Spray a chilled Martini Glass with a mist of Dry Vermouth. Add all contents to a shaker filled with ice. Shake and strain into chilled martini glass. Garnish with a Maraschino Cherry.
I recently got into martinis. The only one I had in the past was bottom shelf gin so i thought I didn’t like them. I definitely prefer wet, possibly 50/50. Haven’t made a perfect yet. Great video!
I’m into the Vesper martini. I add a couple dashes of orange bitters. 3 oz Bombay sapphire gin. 1 oz kettle one vodka. .5 oz cocchi Americano. Shaken not stirred.
The perfect martini: Stoly vodka which lives in the freezer. A splash of scotch that is swirled around the glass (which is supposed to be pitched but … are you kidding?). Add the vodka, amount to be determined. Perfection! Do not even remotely consider vermouth.
A Martini is made with gin! I don’t know WTF James Bond was doing ordering it with vodka!? Why not have a screwdriver with tequila or a gin and tonic with scotch or hey, I’ll have a rum and Coke with whiskey. Just cause it’s a clear drink doesn’t mean it’s interchangeable with gin. Gin is the only way to go!
Might catch hate for this but I prefer vodka martinis. I put water and ice in my glass and add ice to my shaker, let sit for 10 minutes. I large jig of Grey Goose, 1 small jig of dry vermouth, 1 small jig olive brine. Shake together and strain into the chilled glass. Add two blue cheese stuffed olives and one garlic stuffed olive. Expect to be yelled at by your healthcare provider for your sodium intake.
my Martinis Classic 2 1/4 oz Tanquerai Ten 3/4 oz Noilly Prat lemon peel or 2 1/4 oz Beefeater 3/4 oz Noilly Prat 2 dashes Orange Bitter lemon peel Dirty 2 1/4 oz Gin Mare 3/4 oz Vermouth del Professore (Bianco) 2 dashes Bitter Truth Olive Bitter 3 olives
I like the idea of martinis, but I make mine wrong. I do 1.5 ounce of sweet and dry vermouth, 1 ounce Hendricks gin, with orange bitters, and a lemon twist. So pretty far from a classic, but it's tasty to me. I'm more of an Italian cocktail person usually
Dirty martini. I give this drink 1 star. Maybe some people like it, but god damn. This is made for the most hardcore of boozers perpetually starved of electrolytes. I really wanted to try this so I bought some good gin and vermouth to do it right. It's like chewing on a handful of bonsai clippings and washing it down with a swig of ocean water. Only for the pros I guess.
Me: no way he stirs that drink for 30 seconds on camera
Him: stirs for exactly 30 seconds, with a smile
You mean it’s over too soon?
I love the smile! Its 'his' smile that sells this show. Plus his aussie accent of course. And he is very handsome.
Love ya Steve
this comment is gold
my wife now requests a smile for every drink I make XD
6 hours later and I'm still buzzed! ....check out the local producers used in the video in the description above!
TOOLS USED:
- MIXING GLASS: amzn.to/3gChFKJ
- COPPER MULTI JIGGER: amzn.to/3cgaXH0
- COPPER BARSPOON: amzn.to/3ex5tsL
- COPPER SHELL STRAINER: amzn.to/3esfCa6
I love that you're using local products, even if they're not local to me. Props to you for supporting independent, local businesses!
Don’t mind me. Just here to help the algorithm.
Legend 👍
Drinking my morning coffee and watching my fav bartender is a good start of my weekend
Right, it's always a good time to talk about cocktails, no matter how early!
Same!! Eating my breakfast while trying to figure out which cocktail I want tonight ; )
Ohhell yeah!
It is 5 o'clock somewhere.
While listening to Alice.....Special Forces
Aviation Gin makes a great Dirty Martini. It’s kind of peppery so it pairs well with the saltiness of the olives.
I just bought a bottle of Aviation to make some Negronis and Gin & Tonics. It's my new favorite gin. I mean, come on, would Ryan Reynolds lie to us?
Good to know! I love dirty martinis. I've been using Conniption Navy Strength. Very intense!
@@dillionbarton8383 Aviation is my preferred gin for a G&T
@@malloryg4251 I like Conniption's caraway punch in a Negroni.
I feel like this this is Ryan Reynolds in hiding trying to hawk his booze
He even does the smile while stiring! Hahaha I love it
Favourite has to be my own creation, a Dalmoretini!
- Add 60ml Dalmore whisky to your martini glass
- Promise yourself you'll be more adventurous tomorrow
- Drink neat :-P
Kind of falls in line with my Old Forestertini! 🤣🤣🤣🤣
Or a RobRoytini
🤣🤣🤣
😂😂😂
sounds kind of like my herointini
My favourite: SUFFRAGETTE
Two part gin
One part dry vermouth
Quarter part elderflower syrup
Dash of orange bitters
Stirred and garnished with lavender flower or anything purple
I am serriously tempted to try that with Elderberry syrup my dad makes :-)
I’d go
50/50 as a day drinking martini
Classic as a before the meal
Dirty as a during the meal
Perfect as an after meal/night cap
the dirty should come before the meal as an appitieser, during the meal i'd go with the classic dry because youre already consuming a lot of salt and your pallet will want somthing crisp and refreshing... but it's up to your own taste.. cheers.
You’re both alcoholics.
@@victorunger 😂😂😂
One thing I really like about your approach is that you don't get too hung up on exact so-called historical recipes. For example, I like how you said, "if you like orange bitters, add them in, it's up to you". That's a great philosophy, as recipes do evolve and change over time. It also makes cocktails less intimidating. Keep it up mate!
Thanks Constantine! Cocktails are subjective and personal so as long as it tastes good to the person drinking it, then it’s a winning recipe!
The Marco Pierre white philosophy
I've watched a bunch of videos about martinis today, and I've come to the conclusion that what I drink should probably be called a "Working Man's Martini". It's straightforward and simple: An ounce of olive brine, an ounce of dry vermouth, and three ounces of your preferred gin (I usually use Tanqueray, but my favorite is Hendricks when I can spare the extra $20), served on the rocks with a garnish of four olives, and preferably in a lowball glass and not in a fancy-ass martini glass. It sounds rustic as hell, but I'd encourage any gin lover to give it a try or four.
That's really similar to how I make mine. Three ounces Tanqueray, half an ounce of dry vermouth, half an ounce of olive brine, garnish with as many olives as can fit on the toothpick, served in a rocks glass.
I found that I prefer to go easy on the vermouth, don't know why. Probably because I had one bottle go bad and it took me a while to figure out why my martinis started tasting awful.
@@yankeedude252 Making a good martini is like cooking any good meal. You experiment until the one recipe you like best. That is the fun and challenge of good cooking and good drinking.
I do that, except 50/50 and not on the rocks. Low ball glass is fine, and I keep it dirty.
My favorite by far is the dirty. I specifically order it filthy and to me it can't be beat.
I always made mine 2:1. I think the "classic" became the standard because most bars have rancid vermouth behind the counter.
2:1 is still quite a dry drink but has much more nuance.
your ratios for a classic are correct. His ‘classic’ is actually a dry martini
@@TobyTheTroll Some people think a 3 to 1, which I'm drinking now, is wet. 2 to 1 was the original measurement when the cocktail came of age.
I absolutely love making a “sweet” Martini with Bombay London Dry and Sweet Vermouth (no particular brand.) have tried both shaken and stirred, but I definitely prefer stirred. It gives me enough time to tell factoids about Gin and/or Martinis as I stir.
You should never shake a drink that only contains alcoholic drinks (no juices or syrups in it). It will dilute so much the drink and create a dull drink.
And the opposite, you should never stir drinks with juices or syrups, it will not mix properly.
I think that’s called a Martinez, no?
I'll have to try the sweet vermouth sometime.
Surprisingly, I've never had a martini. I need to buy the vermouth
same 😂
Guilty lol
I’m a little late to the party here! I’ve started making a lot of cocktails at home, but I looked up whiskey sours first found your video and you are now my number 1 UA-cam teacher! I’m also currently building a cocktail bar/bar and grill in the garden. Not sure how much I’ll get to use it I’m in Wales 🏴
Anyway cheers 🥂
My preferred spec is 2oz Gin : 1oz Dry Vermouth and a dash of Fee’s Grapefruit Bitters.
Sounds lovely! Thanks for the suggestion.
Many years ago a friend introduced me to martinis. What he did was have the bartender mix varieties from different gins to various olives and lemon twists. Today my favorite is Citadelle gin with a twist. Enjoy watching you as I continue to learn. Cheers!
Good morning from Canada! 🇨🇦 I'm a 50/50 and classic fan. My absolute favourite gin is produced in Victoria, BC by Victoria Distillers. Empress 1908 is a purple gin whose botanicals include butterfly pea flower. When combined with tonic water or citrus like grapefruit, it changes colour. Can you get Empress 1908 gin in Australia?
That’s wild
I don’t know if we can, but we have Ink gin with butterfly pea flower that changes colour 😁 (and they claim to be the original)
His smile makes me smile every time, I LOVE IT!
348K Steve!!!
Time to get those shots ready! :D
I myself prefer an ultra-dry: Tanqueray Flor de Sevilla in a glass rinsed with Martini Bianco Vermouth, garnished with a lemon peel.
Being an outdoor woodsman type, I prefer the classic with a juniper forward gin such as Beefeater. Of course with olives. Love that fresh punch of juniper.
I remember putting olives in a martini felt weird so I added olive juice instead. Turns out it was a real drink called "Dirty Martini" it it's a huge game changer having that strong olive taste.
This is probably the most opinionated comment section I've ever seen on Steve's vids 😂😂
Martini recipes always ends in a healthy debate!
I disagree.
@@Psykel LOL
Classic, with Tanqueray and Dolin, 6:1.
Bombay Sapphire Gin makes an amazing Martini!!!!!
Definitely makes a lighter martini.. 🍸
I like my martini *F I L T H Y*
How do you define "classic"? Martini was originally made with sweet vermouth wasn't it?
Yep, it was original quite different and likewise with the ratios.. 50/50 is more original than the dry martini we know today.. there are tonnes of different recipes but I guess I’d name it a classic if it was created/popularised pre 1920s... I think that’s the loose ‘rule’..
As a young child I wouldn’t eat anything,so my parents took my to the Dr. He said give him a shot of sweet vermouth before dinner to give him a appetite. Hence I always made martinis with sweet vermouth 🤷🏼♂️
Plot twist: by the end of the video he's sauced
What is that jigger you’re using? I like the look of it a lot and it looks like you’re getting all your measurements out of the one cup. Great video!
It’s handy… it measures up to 2.5 oz. you can find a link to it in the description of the video 👍
I like a classic martini with plymouth and an orange twist and one dash fees and one dash regans aka feegans
Wow! I usually drink dirty vodka martinis, but seeing the creation of the "Perfect Martini" I had to go out and try it. It is now my preferred type of martini. Thanks for posting!
Can't wait to try all 4! Great video!
Always been a classic martini drinker, occasionally a dirty one. Love Hendricks gin to showcase a floral bouquet.
I love a good dirty martini... extra dry... as in NO vermouth. :-) Also, I prefer a shaken martini. I got a tip once from an ex-FBI agent that 47 shakes makes the ideal martini. It's true.
I haven't seen any bitters in a classic martini. as i know it was 2 oz gin and 1oz vermouth and that's it
I think you’ll find this article interesting: www.diffordsguide.com/en-au/g/1121/martini
Great vid. I used to love a very dry Vodka Martini but now that I've discovered gin, Hendrick's is my current favorite. I also love the Botanist, like a bouquet of roses!
Great post. I look forward to making the Perfect which I have not had. My usual fav is the Educated Barfly's modern take on the Vesper with Cocchi Americano and grapefruit bitters. Thanks, Steve!
I have. I don't know which is worse, knowing what they taste like and not bring able to recreate it or not knowing...
thank god you didn't use vodka :)
Lol, not a vodka fan?
@@StevetheBartender_ not in a martini ;)
Love me a nice martini! I usually keep it simple, 1:1 gin and vermouth. Usually go all in on the french stuff, Citadelle gin and Noilly Prat vermouth, and lemon peel.
Psykel on my way.....👏👏 it's the 50/50 here...
Noilly Prat is the best!
Isn't the 50/50 the same as a wet martini?
A martini doesn’t get bitters. You can make them however one likes. But then it’s a martini with bitters. Like pizza with anchovies. And I love the channel.
“orange bitters remained a usual ingredient until the 1940s. Interestingly, these have come back into vogue with bartenders' new found love of bitters and in many bars, once again, orange bitters are now a standard addition to a Dry Martini.”
www.diffordsguide.com/en-au/g/1121/martini
@@StevetheBartender_ My 8 year old daughter resumes soccer tonight. I will make one after. I prefer gin, 3 to 1, lemon peel. I don't think I will put the lemon peel in with the bitters.
fav recipe is 1 part botanist gin, 1 part belsazar rose vermouth, an olive
My fav is the 50/50.People really underestimate how fresh and high quality vermouth plays with good Gin.I always do peels never olives.
No olives for me either.
How does shaking a drink rather than stirring it, change the flavoring?
Stirring is essentially inefficient shaking. Both cause chilling and dilution but shaking will achieve in less time (shaking for 12-15 seconds will achieve the same chilling/dilution as 2 mins of stirring)... shaking also adds aeration which adds to the mouthfeel when juices are included in a cocktail.
love them all buddy, keep up the great work. gin dirty martini is the perfect in my opinion
I usually put 22.5 ml of both martini bianco and dry gin, then I add a tablespoon of sugar or syrup and finally 22.5 ml of lemon juice. Shaken together with ice. Bartenders never usually make this and ive never found a name for this martini. Its super good tho!
I thought I was making martinis wrong this whole time (because of one guy's snide remarks) but it turns out that I was just making a variation called a dirty 50/50. I use equal parts of gin and vermouth with a little brine, very tasty and my other guests actually love them. Thanks for this video!
Tried it.........nope on all. I need something with fruit, like a Cosmo, Lemon Drop, etc.. These all taste like medicine to me, and not the good kind.
You need to love gin and drinking spirits straight to enjoy a martinizz
@@StevetheBartender_ Love Gin - in a Gimlet :)
My hack: A Martini, made with Lillet, and then served over rocks. Perfect for summer.
Thank you! I'm always looked at weird when I ask for a martini on the rocks.
@@cynthianichols1194 I have been stared at but the slow dilution is absolutely called for in summer!
I use to drink Gin, but prefer Vodka. Grey Goose. I'm old school. Like a whisper of vermouth, shaken very well as I want to skate on mine! Lemon twist OR those wonderful large blue cheese stuffed olives! 🍸cheers!
My favourite would have to be the classic. Looks like I'm gonna have to check out that gin, as well! Great content as always, Steve.
this is the first time i see a dry martini prepared 50/50,i always saw this drink and i learned it as 3 parts og gin and 1 part of vermouth dry, is this how everyone else make it ?
I didn’t make a dry martini.. I made classic martini, perfect martini, dirty martini and a 50/50 martini.. 👌
@@StevetheBartender_ my apologies sir !
I though you swish the glass with the vermouth not use it in the drink
That is one way of doing it.. 👍
the 50/50 martini is my favorite for sure. Excited to try a Perfect martini, I've never had one before.
For gin, use Empress Indigo 1908, named after the famous Fairmont Empress Hotel in Victoria, British Columbia, Canada. It's described as "incorporating eight botanicals inspired by Fairmont Empress’s renowned afternoon tea service, its recipe balances the traditional citrus notes of gin with a warm herbal earthiness. Empress Indigo Gin’s breathtaking hue is derived from the infusion of butterfly pea flower, providing the perfect base for a new aesthetic of cocktail creation and enjoyment."
I love the classic martini, but i use Lemon as a garnish instead of the olives. Can that still be regarded as the 'classic'?
As David Wondrich states in his chapter on the Martini Cocktail in his book Imbibe: "As always with a vermouth drink, lemon peel is nice". A lemon peel is my preferred garnish for a Martini, but then again I'm a fan of the original Martini that didn't use dry vermouth or gin. All the talk about olives is just because nowadays there is a strong preference for the Dry Martini, where is goes very well.
Never have I seen in bitters in a martini before. Interesting.
He is correct to add them. Additionally, he uses the correct bitters (Orange, not Aromatic).
It was quite common in the original recipes. I guess it's neither right or wrong, even though there is a fierce debate whether aromatic or orange bitters are "more" classic. Nevertheless, I would highly recommend it but I firmly believe a classic martini should be served with a twist and not with olives. And yes, I'm willing to fight to the death over that.
i’ve never even had a martini but i’m 20 and live in australia. I just always go for gin and tonics
I am 50 and just had one for the first time on New Years. Take it from me, don’t wait!!! I am hooked. I was a gin & tonic all the way, but not anymore 😁
The ices u use are from ice machine or cut from big trunk of ice?
A Hoshizaki ice machine..
Tried a dirty martini today, and think I’ll stick either to the classic in a two to one ratio, a vesper, or a smoky martini (rinse the glass or 5ml smoky whisky like laphroaig to 45 ml gin). I like olives as a garnish, but adding the brine made it too salty for me. By the way, I used the following specs: 22,5 ml dry vermouth ( Noilly Prat), 45 ml gin ( Tanqueray Malacca), 15 ml olive brine, dash of orange bitters. Garnished with olives and a twist of lemon.
I 100% agree with you.. 15ml of brine is far too salty unless with food.. maybe a bar spoon would be okay but I far preferred the classic or 50/50..
Øystein Rantrud 👏🏻👏🏻 excellent choice. I left Tanqueray. It was staple Gin in our house for years....just decided to get adventurous w/so many new Botanical choices.Just finished a Gin haul, maybe when all finished it’ll be perfect to return to Tank?
I like the wet and the dirty martini, and always with gin and never shaken :)
007 is dead wrong :)
The Vesper Martini is also quite nice, still not shaken ;)
Stig Walsted Hansen who was the silly sitting in screen writers chair that invented ”shaken, not stirred”?.Guessing never had a Martini! Just stocked up on Gins, now need to be work my way through these recipes.Steve did all in a weekend? Bravo! Going to take us a tad longer.
i, bored during lockdown this summer, had a 50/50, standard dry, extra dry, and bond martini (gin, vodka, cocchi americano) side by side to see which i liked best.
i learned a lot. and also had the worst hangover i’ve had in years.
My go to is as follows:
1.5 oz gin (Corsair is my favorite, but Hendricks is also quite nice and much more widely available)
Splash of dry vermouth (probably 2-3 ml)
A few drops of brine (dirty martinis tend to way overdo the brine for my taste)
Splash of scotch (around the same amount as your vermouth.)
Stir and garnish with olive
The smoke in with the savoriness of the martini is beautiful. You want to go on the dry side with this one prior to the scotch, since the scotch is going to bring some sweetness to the table.
If you were to make a dirty perfect martini would that call for olive brine or lemon juice?
Lemon juice in a martini..?
@@StevetheBartender_ I'm going with logic of if you garnish it with an olive and want to make it dirty you put olive brine in, but if you garnish with lemon you would do the same with lemon juice.
Bro you need to get JJ Watt on a show doppelgänger effect
Lol, that's interesting, I see a taller, younger Russell Crowe.....
2 1/4 oz Bombay Sapphire or Beefeaters (peppery or floral mood).
3/4 Noilly Prat, Dolin, M&R or Lillet Blanc (sweet/er, floral mood).
Dash Reagan’s, Angostura and Scrappy’s orange bitters (yes, dash of all three).
Stirred. Only stirred.
Odd number Manzanilla olives (1 large or 3 small).
Nirvana in a frozen glass.
Alessandro Palazi’s Duke’s hotel recipe also amazing.
Rat Pack Martini life changing, too.
I believe its better to have shaken the dirty martini.
If you prefer, no probs! 👍
My favorite martini is a Martini prepared the Alessandro Palazzi way.. using either Aviation, Tanqueray No. 10, Plymouth, Langleys No.8, or Langleys Old Tom Gin... I only use Martini extra dry Vermouth, because that's the vermouth that's easily accessible to me .. hehehe..
The Gin Martini … 3-parts of a Suite:
- fill mixing glass 1/2 full with quality ice
- add 1 oz. of preferred dry Vermouth
- add 3 dashes of preferred Orange Bitters … dash hard … ‘BAM-BAM-BAM!’!
- using a circular, clockwise scoop motion with a bar spoon, coat ice cubes with Vermouth & Orange Bitters
- add 3 ounces of preferred Gin (my ‘Top 5’ = Junipero | Citadelle | Bombay Sapphire | Nikka | Death’s Door)
- allow mixture to simply ‘sit & rest’ for 3 minutes
- stir 123 X’s
- retrieve a frozen V shaped glass from the freezer
- express a large lemon peel into the glass to capture the lemon oil
- strain The Gin Martini into seasoned glass
- add 1 quality olive
Remember, there is 1 Martini, The Gin Martini … all others are cocktails!
Damn, I wish I had such a nice smile
Actually dont really love martinis tbh, but i prefer the perfect version i think.
My 2 favorite martinis. 1) 2oz Tanqueray; 1 oz Dolan Dry; 2 dashes Orange bitters (I prefer Fee Brothers); stirred 50 sec. 2)Dry vermouth wash in a tin. Pour it out. Fill tin with ice. 3.5 oz Bombay Sapphire. Shake like hell til little crystals form in the Bombay. Serve clean.
I prefer 3 ozs Absolut vodka, 3/4 oz Noilly Pratt Extra Dry vermouth, 1/4 oz olive brine shaken, garnished with 2 pimento stuffed Queen Manzanilla olives and one cocktail onion in a frozen glass. When I feel like gin, I use Aviation instead of Absolut. Yum.
How to choose a gin? I looked on the Dan Murphy's web-site - there are something like 630, 400+ from Australia alone. Exotic and 'local' botanicals seem very much in vogue and explanation of each would be too much to ask. I guess its better to ask what to avoid if you want a good, foundational gin for a Martini. Right now I'm using Tattarang Springs from WA which has bush lemon, red gum and aniseed. But I just picked it at random.
Good video, by the way. I'd never tried a 'Perfect Martini' and I was pleasantly surprised.
Quick! Can Vodka be substituted? My date says she only likes Vodka martinis....Yeah I know I know....but she's hot so...
Came to this one late Steve. Another great video. Would say this - Classic?... nearly every time. (I even shake it) Perfect?... A Gin and It with not so much It. A Pimms Base. Dirty?...agree entirely - needs something to nibble with it, perhaps some Serrano or salty cheese. Fiddy/fiddy?... a fortified vermouth - not a martini
Well done. Preferred? 3/1 Hendricks Gin to Lillet, stirred, strained, olive.
First, chill a cocktail glass or any stem ware, with ice water.
load up your shaker with ice, pour in 1/2 jigger of extra dry vermouth, lid up and shake for 30 seconds. Strain the vermouth out. What ever sticks to the ice is all you need.
1 Jigger & 1 Pony of high quality Gin into the shaker.
Shake it for 30 seconds.
Pour your ice water out of your glass and strain your martini into your cocktail glass.
Olive or 2 for garnish.
Perfiect Martini.
I'm in California, so we go spicy/dirty
2 oz Grey Goose Vodka
1 oz Olive Juice
1 oz St George Green Chilli Vodka.
Stir over ice, serve in chilled coup glass with 3 olives.
Vesper Martini - aka James Bond Martini (four serving)
Pour over Ice in a shaker
4 oz Gordon's Gin
2 oz Lillit Blanc
Slice of lemmon peel
I have two favorites: the classic Vesper Martini made famous in Ian Flemming's "Casino Royale." I find it interesting that the recipe calls for Gordon's gin, which is considered a middle to bottom shelf gin. It, however, does the job in this martini. My other favorite is a local (Virginia, USA) creation from one of our favorite restaurants, Crudo, in Norfolk: The Martini Adjacent which is a combination of gin, vodka and Chartreuse. Delicious.
Unfortunately, my favorite gin is not sold here, Maxims. It's from France and it's made with barley, really serves up the juniper. Delicious.
Love your videos but I specifically looked up for this video, for this recipe, cause I'll drink one Vodka Martini right now in honor of Jessica Walter, the famous Lucille Bluth in Arrested Development. May you rest in peace Mrs. Walter.
Todd-Tini
4 oz. Grey Goose Vodka
2 oz. Triple Sec
Spray a chilled Martini Glass with a mist of Dry Vermouth.
Add all contents to a shaker filled with ice. Shake and strain into chilled martini glass.
Garnish with a Maraschino Cherry.
No shake = no smile = sad Zoomy 😞
2:35 😁
@@StevetheBartender_ my apologies, I must have blinked because I missed it. Made my day, the sun will shine upon me all day long
I recently got into martinis. The only one I had in the past was bottom shelf gin so i thought I didn’t like them. I definitely prefer wet, possibly 50/50. Haven’t made a perfect yet. Great video!
2.5 oz Beefeater Gin, 0.5 oz Dolin Dry Vermouth. Lightly shaken. Three olives.
I’m into the Vesper martini. I add a couple dashes of orange bitters. 3 oz Bombay sapphire gin. 1 oz kettle one vodka. .5 oz cocchi Americano. Shaken not stirred.
The perfect martini: Stoly vodka which lives in the freezer. A splash of scotch that is swirled around the glass (which is supposed to be pitched but … are you kidding?). Add the vodka, amount to be determined. Perfection! Do not even remotely consider vermouth.
A Martini is made with gin! I don’t know WTF James Bond was doing ordering it with vodka!? Why not have a screwdriver with tequila or a gin and tonic with scotch or hey, I’ll have a rum and Coke with whiskey. Just cause it’s a clear drink doesn’t mean it’s interchangeable with gin. Gin is the only way to go!
Might catch hate for this but I prefer vodka martinis. I put water and ice in my glass and add ice to my shaker, let sit for 10 minutes. I large jig of Grey Goose, 1 small jig of dry vermouth, 1 small jig olive brine. Shake together and strain into the chilled glass. Add two blue cheese stuffed olives and one garlic stuffed olive. Expect to be yelled at by your healthcare provider for your sodium intake.
My preference is for dirty vodka martini but I am open to being convinced otherwise. I agree that it is best with food, exactly as you said.
my Martinis
Classic
2 1/4 oz Tanquerai Ten
3/4 oz Noilly Prat
lemon peel
or
2 1/4 oz Beefeater
3/4 oz Noilly Prat
2 dashes Orange Bitter
lemon peel
Dirty
2 1/4 oz Gin Mare
3/4 oz Vermouth del Professore (Bianco)
2 dashes Bitter Truth Olive Bitter
3 olives
Bella
I put lemon stuffed olives in my dirty Martini. Soooo good
I love the way he stir it for exactly 30mins with smiles on his face
Kalamata olives juice and hint of concentrated beat juice. Posible hack, banana peels pull our salt of olive juice. Happy drinking
What are the little tags on your stock bottles?
It’s Buy the Backbar, more details here: bit.ly/buy-a-bottle
I like the idea of martinis, but I make mine wrong. I do 1.5 ounce of sweet and dry vermouth, 1 ounce Hendricks gin, with orange bitters, and a lemon twist. So pretty far from a classic, but it's tasty to me. I'm more of an Italian cocktail person usually
Dirty martini. I give this drink 1 star. Maybe some people like it, but god damn. This is made for the most hardcore of boozers perpetually starved of electrolytes. I really wanted to try this so I bought some good gin and vermouth to do it right. It's like chewing on a handful of bonsai clippings and washing it down with a swig of ocean water. Only for the pros I guess.