So much hate and angst in the comments. He is trying to educate and help those who are willing/wanting to learn. Say your mark but keep it civil. Thank you for the service
I barbacked for Leandro. One time we were completely slammed. I didn’t know drinks as I do now. Somebody ordered a Monkey 47 martini dirty. Again, we were so busy. He asked me who it was for. I presented the customer. He informed them, “Monkey 47 is very floral/herbal, and for the high price, you really shouldn’t do it dirty. It’ll mask what you’re paying for.”. They adapted and loved it.... was an honor to learn from this guy and Nathan. They taught me all I know, and the compliments I get from my bartending now I owe to them.
I just want to express my gratitude for the information presented. Not everyone who makes videos about cocktails on UA-cam teach you the right way or traditional. I am no expert, but have been on a cocktail journey for 2+ years now and can say this guy knows what he is talking about and has legitimate knowledge and technique. Thank you and much love from Daniel in London
I bought a vacuum sealer and I can really recommend it! I got a $20 kit with 3 corks but just a single cork is cheaper. It lets you pump out all the air so that there's no oxygen left to oxidize it :)
Finally, someone who got the memo on the historic martini! My hat is off to you my friend. I actually prefer the equal parts martini, vermouth is a wonderful creation that I believe is underutilized here in the states.
2:1 is such a great ratio for a martini. It’s such a complex drink while still crisp and refreshing. If anyone is wondering what to do with that opened bottle of Dolin in the fridge before it goes bad in a month or two: cooking. Any sauce that calls for dry white wine, you can use dry vermouth. I’ve been using it in fresh tomato sauce and it’s great.
Made a 2:1 with Beefeater, fresh Noilly Plat Vermouth , Angasora Orange Bitters and expressed orange peel. “Can’t find Dolin dry anywhere around here.” So good. My favorite martini so far. Thank you for putting this up. Very much appreciated.
No cutting to the finished product, just 60 seconds straight of silent stirring and we all sit here and watch it. That’s how you know you’ve got an audience that respects you 😂
Great educational video! Thanks a lot. I've been making martinis for quite some time and watched a lot of videos about it. You're the first one telling me that the gin martini is the original version, which also happens to be my version of preference.
Literally got a bottle of Rare Dry Four Pillars just yesterday haha. Four Pillars is my favourite gin I only live an hour and a half from the distillery as well, whenever I am in Healesville it's a must visit.
Well made my first 2-1gin martini. Ever! Haven’t even had a sip elsewhere. Measure, check. Stir, check. Strain, check. Started peeling the “ahrange” slip, slice, and nearly cut the tip of my pinky off. (Brand new peeler) Pinky bleeding like a sieve. Cut right through the nail. Put pressure with a towel to stop the bleeding. Well, no blood on the right hand, so what do you do, well, spritz that peel wipe it around the Rim and take a sip. Lotsa blood. No stitches, mostly cut the nail. Thank you for all fun and inspiration you and Greg have given me with enjoying the world of cocktails. I enjoy you both.
@@matthewholloway6328 ya 3ounces to 1 vodka but still its a vodka martini. Having a martini without gin quiet simply isn't a martini. May as well ask for a vegan philly cheese steak in Portugal while your at it 😂
I wish everyone would make this with fresh Dolan's. As you said, it's an entirely different cocktail than using that stale bottle of Martini & Rossi most people have sitting in their bars. Beautifully done! Now I'm thirsty...
Just made this exactly to spec, with the best technique i could do. It is a fabulous cocktail. I would say that the Martini is to gin as the Manhattan is to rye, at least in my opinion. Definitely will be making many more of these in the future.
Legend has it that Winston Churchill said that the best Martini is where you pour gin while briefly glancing at a bottle of vermouth. If you add the Gallipoli Campaign, that is two equally colossal mistakes to tarnish an otherwise admirable record.
I would also like to share a tip as someone who works in the wine side of the bar industry - for those with home cocktail bars who struggle to get through a whole bottle of vermouth before it goes bad, in addition to keeping it in the fridge, if you get yourself a cheap Vacuvin pump kit and with a few stoppers, this allows you to suck all the air out of the bottle and essentially vacuum seal it, which in addition to keeping it in the fridge will significantly extend the lifespan of your bottle...they're only $20-30 to buy, and the amount of wine it saves you from wasting, it pays for itself very quickly :) EDIT: just remember you have to store the bottle upright, the stoppers aren't designed to work for horizontal storage
I made this cocktail this weekend because I never had a martini. First let me say I love your videos and I love getting inspired to make cocktails at home! Now, the reason for me making this drink this weekend was so I could learn more drinks with gin! I love the addition of orange bitters BTW. But this was my first time trying vermouth and I have no idea whether or not I can say I am a fan now. The reason being my boyfriend and I had sushi and LOTs of warm sake at a local restaurant the night before and it is ALL I could taste when sipping the martini. The warm sake. WHYYYY was I tasting the sake? Is it just me that thinks they taste similar? Am I crazy? Is the earth really flat? IDK. I might try the trick where you just coat your martini glass in vermouth and pour it out. That I hear is how my grandfather liked his. Anyway, please keep up the great work. I am a HUGE fan
Made this martini with Tanqueray LD gin, new bottle of Martini & Rossi Xtra dry vermouth, angostura orange bitters, a pithless peel from a navel orange. Large handful of ice, stirred in a metal cocktail shaker with a bamboo chopstick: This martini is bright, flavorful, and perfectly watered. Very Well Done!
Something about this drink makes me want to hurl. I keep trying them to challenge my palate. Im going to try this recipe soon. This is nothing against your channel or methods. I have learned tons here and I am grateful. Thanks for the great videos guys.
Recently started my cocktail journey. First one was a Negroni. Bought the Campari and after the 3rd or so I really acquired the taste. Next will definitely be a Martini, cheers for these sir :)
Props for using a Nick & Nora, it’s a class act. However, if you do use a “Martini Glass” I recommend a small 5.5 oz. sized traditional cocktail glass. Because those huge oversized Sex in the City 10 oz. Cosmo glasses hold too much. The drink gets warm before you finish it. And nothing worse than a big old glass of warm gin. Love this recipe. I’ve been using Angostura’s Orange Bitters. I need to try your approach.
Refridgerating vermouth has always been something I've wondered about. I've been making and drinking gin martinis since I turned 21, and I've never noticed a difference between vermouth I just bought and an opened bottle that's been sitting on my shelf for a few months. Point of fact, the bar I work at has had the same opened bottle of vermouth since well before I started working there, sitting quietly in the corner of the liquor cooler. Some of the best Manhattans I've ever tasted have come from that bottle, and going by the label, that bottle has been cracked for years. Now, I'm not saying that there isn't a difference, but I can't taste one. I also have a tendancy to open a bottle of cheap port and work at it over the course of a few weeks with no cooling, so its entirely possible I'm just a Bohemian with an odd taste. Question of vermouth aside, something sad I've noticed is that most bars you go to outside of major cities, and especially here in the Midwest, not one single bar I've gone to knows how or has the ability to make a martini, and the few that do immediately crack out their dusty old cobbler. In fact, at the bar I work at, no one else knew that that bottle of vermouth was even in the cooler, or what vermouth was to begin with. I'm the first person to have made a martini in my bar, possibly ever, and I had made it for a co-worker that wanted a "classy drink" to try.
Tell me about it, man. I'm an American who moved to Europe, and if you order 'a martini' here you have no idea what you're going to get. I have received: - London: a straight glass of vermouth - Berlin: A 'dirty' gin martini with a goop of olive oil - Tallinn: "I'd love to make that, but charging that is complicated" (I guess the vermouth / gin split) - Helsinki / also Berlin: Unusually warm I don't order cocktails here anymore, even from fancy hotel bars.
My "Perfect" Martini: 2oz Gunpowder Irish Gin .75oz Dry Vermouth .25oz Sweet Vermouth Stir until cold, and strain into a coupe. Garnish with a lemon twist.
Perfect it 50/50 dry to sweet vermouth. Gunpowder is among our lowest quality gins in Ireland try something less industrial such as dingle Bay dry. Also why a coupe over a martini glass.
EB: vermouth has to be stored in the fridge or else it will go bad. Me: *looks at 6 month old bottle of vermouth on my shelf with the rest of my liquor* Me: huh.
I am the fan of the 50/50 martini. Gin is the only thing for a martini. I always thought the dry martini was a product of Winston Churchill who wanted the martini with no vermouth. He said, “glance at the vermouth while pouring the [gin].” Did he like it because he was just trying to get drunk? Did it influence drinking expats (Fitzgerald, Hemingway)? Who knows. Great video!
Checking back in. Hopefully this comment stays next to my previous one. So I got the orange bitters and made your version of the martini, but I use Italian vermouth and London style gin; nevertheless, it was delicious! Leandro, thanks for broadening my horizons!
I’ve been drinking martinis for 60 years and never knew about the orange bitters. Hafta try it, thanks. You might also mention that London gins have a different flavor, as well as vermouth: French vs. Italian.
@@tomblack6972 he seems to but from what I've been shown and told in university is that the bitters was added early on to counter bad vermouth and was considered a classic ingredient by some thereafter. The martini is quite contentious among beverage historians and mixologists.
@@tomblack6972 they probably do if there's any course on bartending and mixology or if they have a history department that deals in food and beverage history, prohibition and liqueur industry legislation history or import export economic history. You'd be surprised where the specifics of alcohol trends or fine dining can be relevant in an academic setting.
> that feel when you gave everyone approximate stir counts for them most likely using bagged ice > But it's way off from your fancy high quality ice > Then the viewers bust your chops about not being able to count :C
I have so many questions! Should you store the gin in the freezer? Freeze your glasses or stirring glass? Would lemon bitters be better with a lemon twist (my preferred martini)? Are lemon bitters even a thing? Love you bro!
I keep my gin in the freezer for about an hour before I pour it and do the same with the glass. The stirring glass you can just fill up with ice. Freezing the gin gives it a wonderful syrupy quality and intensifies the juniper oils while cutting out the alcohol sharpness. I wouldn't recommend it with Bombay Sapphire, though, which turns far too gloopy. I've never had a martini with bitters yet. I've a bottle of orange bitters in my cupboard I haven't used yet that I'm trying first in Manhattans.
You. I like you I also do the 2 - 1 ratio. Or 2 - 1.5 if they aren't a usual fan of gin. I'll have to try the orange bitters next time. I've always just done a dirty martini. Always likd my salty brine and olives. This should be a freshingly new twist* to one of my two favorite cocktails. Thank you for sharing this video!
I'm a 3:1 lemon expressed myself. I've tried all the commercial orange bitters, but one time had a bottle of Angoustura orange and found that to be my favorite. Plymouth is definitely a staple go-to in my bar.
I avoided gins for at least a decade. Probably because I never had it served in the proper manner. Now it's the first thing I check on when it's time to restock my liquor cabinet. Thanks for showing me a better way to enjoy it.
Man duuude, awesome introduction here! Just a few weeks ago I personally delved into the Martini as a "concept" and you've made such good points here. It's a misunderstood drink and hard to master! My preferred ratio is 6:1 (European measures so in US would be pretty much 2 oz gin : ⅓ vermouth). Not to mention all the other variations (such as the (in)famous 50/50.
I like a 2/1 Hyman London dry + Dolin Dry + Ginger bitters garnish with olive. I find the ginger bitters makes it seem dryer than it really is and I think it compliments well with an olive.
You convinced me to experiment away from the 4.5:1 martini I thought was good, and my most recent martini was 3:2, which was clean and enjoyable tasting. (I was using a London dry gin. I think a lower juniper, American-style gin works well for 4.5:1, but I used London dry for the 3:2, because I didn't want to lose the gin in the vermouth.)
One of the best videos ! I am really looking forward to making this drink! Most of the time I make my Martinis with a 1/5 ratio. I am a big orange guy, so this one looks great. Cheers!
I've had one of these martinis for each day for the past 4 days and can't get enough. I'm using Tanqueray No 10 (It was at an awesome price) and it's lovely. Also I hate you because all my money is now going to bottles of alcohol!
The most important thing was mentioned! Most Vermouth is spoiled, especially in the home liquor cabinets, but in bars too. Spoiled Vermouth makes horrendous cocktails. Cheers.
Nice introduction, but I need to add for the record, as David Wondrich's "Imbibe" was mentioned, that "The early recipes for the Martini...all called for sweet vermouth and Old Tom Gin" (from the Martini Cocktail chapter). That's logical because the Martini came at the heels of the Manhattan, which was always made with sweet vermouth and that again came because Italian vermouth got the initial traction in the US, where mixing led to the cocktail classics. Italian vermouth was invariably sweet, but eventually the taste became boozier (2:1) and dryer (the sweet Old Tom was replaced with London Dry Gin and the sweet vermouth replaced with dry vermouth).
if youre serving to people absolutely chill the glass first. I don't in the tutorials because I find it important that people new to making cocktails see the color of the drink as it is supposed to be. Otherwise always chill your glass and mixing glass too!
New subscriber here. Great videos! Why do you prefer a stirred martini over a shaken martini? Do you think the shaken martini dilutes the drink too much?
Sitting here in quarantine watching martini versions and none match up to this so well done sticking to your guns on gin. I'm gonna go try a dolin / roku mix and see how it does with Feegans
I just made the 50:50 martini and it is delicious. I bought a bottle of Dolin dry vermouth the instant I saw it on the shelf at the local liquor monopoly outlet. Definitely far better than the usual Martini vermouth.
Leandro- GREAT channel, have learned a lot. When did olives and lemon twist become a common addition for martinis? Seems they come standard when I order them (one or the other, not both)?
Mike Dailey honestly the first martinis as far as I can gather came with an orange Twist and an optional side of olives in a separate glass. Not sure when the lemon became Popular, I’m assuming it was introduced sometime in the 1930s when the kangaroo cocktail (or 3:1 Vodka martini) was introduced
Mike Dailey to quote from the back of the Plymouth Gin bottle a “Marguerite the original gin martini...”. The recipe was first published in 1904 in “Stuart's Fancy Drinks and How to Drink Them” as 2 parts Plymouth Gin 1 part Dry Vermouth, Orange Bitters and a lemon twist.
I'm happy to see a proponent of a 2 to 1 Martini. I guess if your gin is that good to make a 9 to 1 ratio you should just drink it by itself and forget the vermouth
I'm sure you've heard the old chestnut that goes something like "As long as I can see a bottle of vermouth in the same room, that's good enough for my martini". But needing fresh vermouth might explain a lot of hatred of it among the general population.
Winston Churchill definitely influenced the dislike for vermouth. He believed that you hold the vermouth bottle into the rays of sun, the rays would the transfer “ just enough “ vermouth into the Martini.
Have you ever measured after stirring to see what the final volume of the drink is? Just curious as to how much water gets added, not that that's a bad thing.
I wanted to ask about Gibson cocktail that is usually served as a "martini". What is your take on it? Could it be possible that the two were just confused at some point in history?
Tremirenes no, the Gibson is a martini variation and it’s garnish is a cocktail onion, that is the only way it differs from a traditional martini. But traditional martinis didn’t feature olives they were done with a twist
This story was from the 1973 edition of the Joy of Cooking (which has a hefty chapter on alcoholic drinks, and was my first bar guide). Mr Gibson was a diplomat, and had to attend many functions where a lot of cocktails were drunk. He wanted to keep a clear head, so he asked the bartender to make him a "Gibson special martini": straight water. To tell it apart from the others, he asked that an onion be added as garnish. People began copying the garnish, but not the special.
So I don't have Fee's or Regan's orange bitters but I have Angostura's Orange and Hella bitters orange am I good with those? I'm going to order Fee's and Regan's but I'm curious if there are some major differences with each brand's.
@@TheEducatedBarfly I was only kidding around! (saying something is the "second biggest" is an old joke from Get Smart). Your vids are great mate (watching from Sydney, Australia).
Ah, gotcha, need to catch up on Get Smart, assuming the old TV series? Our reply was an attempt at humor. In one version of the reply it ended with, we hope we make it to the top of the list some day. Thanks for watching!
@@marcotroiano6426 for a vesper (vodka Bradford martini) it is a must have. Originally one would use kina lillet but the active ingredient quinine that was used to treat malaria. the FDA warns against quinine and so it was replaced by a variation of the original lillet vermouth called lillet blanc. Cocchi Americano contains quinine still giving it a complexity and edge that lillet lacks. Produced in Italy it is more available in EU than USA despite popular belief. I recommend specialist drink wholesalers in your area or Italian amazon. Also I recommend grey goose for a vesper over the popular absolute rubbish.
This is radically different from the super dry martini's with olives I'm used to. Where did the bitters go and the olive come from? Need to try it this way. Is Hendrick's a good switch for Plymouth?
So much hate and angst in the comments. He is trying to educate and help those who are willing/wanting to learn. Say your mark but keep it civil. Thank you for the service
Maybe you should seek shelter in a safe space and hug with plush animals.
1337fraggzb00N 😂😂😂👏🙌
@@1337fraggzb00N
I love plush animals!
I just read a bunch of comments because of this post and they were all positive.
I barbacked for Leandro. One time we were completely slammed. I didn’t know drinks as I do now. Somebody ordered a Monkey 47 martini dirty. Again, we were so busy. He asked me who it was for. I presented the customer. He informed them, “Monkey 47 is very floral/herbal, and for the high price, you really shouldn’t do it dirty. It’ll mask what you’re paying for.”. They adapted and loved it.... was an honor to learn from this guy and Nathan. They taught me all I know, and the compliments I get from my bartending now I owe to them.
A little bit late, but which ratio do you use with the monkey 47 Gin?
Monkey 47, dirty? Dirty martinis are an affront as is. With monkey 47, that's an abomination.
I just want to express my gratitude for the information presented. Not everyone who makes videos about cocktails on UA-cam teach you the right way or traditional. I am no expert, but have been on a cocktail journey for 2+ years now and can say this guy knows what he is talking about and has legitimate knowledge and technique. Thank you and much love from Daniel in London
Thanks for mentioning about bad vermouth, leaving it out etc. I never thought about it and always left it in the bar with the alchohol.
But you have definitely more than a month time till its taste bad..... much more, just taste then mix
I bought a vacuum sealer and I can really recommend it! I got a $20 kit with 3 corks but just a single cork is cheaper. It lets you pump out all the air so that there's no oxygen left to oxidize it :)
So did I I just threw out a near full bottle.
Bad vermouth! ¿
And thanks for mentioning ice. It makes a difference!
Finally, someone who got the memo on the historic martini! My hat is off to you my friend. I actually prefer the equal parts martini, vermouth is a wonderful creation that I believe is underutilized here in the states.
hmmmmmm, equal parts...... I'm giving that one a try!
You are easily one of the best channels on UA-cam. (...and it ain't the liquor talking.)
(It is, kinda.)
Nick Waves it better be the liquor talking...that’s kind of the point :)
M
2:1 is such a great ratio for a martini. It’s such a complex drink while still crisp and refreshing.
If anyone is wondering what to do with that opened bottle of Dolin in the fridge before it goes bad in a month or two: cooking.
Any sauce that calls for dry white wine, you can use dry vermouth. I’ve been using it in fresh tomato sauce and it’s great.
What a great tip! Hell yeah 🔥
You don’t have to wait till it goes bad!
Risotto is great with some dry vermouth that you don’t want to use in cocktails anymore
Made a 2:1 with Beefeater, fresh Noilly Plat Vermouth , Angasora Orange Bitters and expressed orange peel. “Can’t find Dolin dry anywhere around here.” So good. My favorite martini so far. Thank you for putting this up. Very much appreciated.
Love, love ,love the auditory cue with the big ice. You can almost hear when it's ready 💙
No cutting to the finished product, just 60 seconds straight of silent stirring and we all sit here and watch it. That’s how you know you’ve got an audience that respects you 😂
Great educational video! Thanks a lot. I've been making martinis for quite some time and watched a lot of videos about it. You're the first one telling me that the gin martini is the original version, which also happens to be my version of preference.
If you have all the orange flavours you should really try this with four pillars rare dry gin, one of their main notes is orange. It's wonderful 😍
Robert Gourlay sounds great! I’ll have to try it!
Sounds very constructive, friendo.
@@TheEducatedBarfly dont !!!... grapa.. is grapa indeed ..
Literally got a bottle of Rare Dry Four Pillars just yesterday haha. Four Pillars is my favourite gin I only live an hour and a half from the distillery as well, whenever I am in Healesville it's a must visit.
@Robert Gourlay - now you tell me! Finished my bottle of 4P rare last night! Guess I’ll just have to buy another 😀
Well made my first 2-1gin martini. Ever! Haven’t even had a sip elsewhere. Measure, check. Stir, check. Strain, check. Started peeling the “ahrange” slip, slice, and nearly cut the tip of my pinky off. (Brand new peeler) Pinky bleeding like a sieve. Cut right through the nail. Put pressure with a towel to stop the bleeding. Well, no blood on the right hand, so what do you do, well, spritz that peel wipe it around the Rim and take a sip. Lotsa blood. No stitches, mostly cut the nail.
Thank you for all fun and inspiration you and Greg have given me with enjoying the world of cocktails. I enjoy you both.
Awww man sorry about the nail if I had a penny for every time I cut myself with a peeler I’d be a rich rich man
This guy is correct, there is no such thing as a vodka martini. That mix is called a kangaroo.
A vesper martini?
@@Ashamedofmypast still has gin in it
@@matthewholloway6328 ya 3ounces to 1 vodka but still its a vodka martini. Having a martini without gin quiet simply isn't a martini. May as well ask for a vegan philly cheese steak in Portugal while your at it 😂
@@Ashamedofmypast bloody oath far as I'm concerned vodka is just unfinished Gin anyway.
@@matthewholloway6328 we have reached an agreement! I'm a Churchill man 2
I wish everyone would make this with fresh Dolan's. As you said, it's an entirely different cocktail than using that stale bottle of Martini & Rossi most people have sitting in their bars. Beautifully done! Now I'm thirsty...
Excellent explanation and history of the BEST cocktail ever!
Longer videos, with more history, are better.
Disagree.
Just made this exactly to spec, with the best technique i could do. It is a fabulous cocktail. I would say that the Martini is to gin as the Manhattan is to rye, at least in my opinion. Definitely will be making many more of these in the future.
Your apron is creating some crazy optic illusions with that mixing glass!
Legend has it that Winston Churchill said that the best Martini is where you pour gin while briefly glancing at a bottle of vermouth.
If you add the Gallipoli Campaign, that is two equally colossal mistakes to tarnish an otherwise admirable record.
"I'll have a dry martini, let the vermouth bottle wave to the gin bottle. "
I feel sorry for the martini - people don't make it with gin and vermouth gets so much hate. Vermouth is beautiful!
I would also like to share a tip as someone who works in the wine side of the bar industry - for those with home cocktail bars who struggle to get through a whole bottle of vermouth before it goes bad, in addition to keeping it in the fridge, if you get yourself a cheap Vacuvin pump kit and with a few stoppers, this allows you to suck all the air out of the bottle and essentially vacuum seal it, which in addition to keeping it in the fridge will significantly extend the lifespan of your bottle...they're only $20-30 to buy, and the amount of wine it saves you from wasting, it pays for itself very quickly :)
EDIT: just remember you have to store the bottle upright, the stoppers aren't designed to work for horizontal storage
You are a true master craftsman of cocktails.
I made this cocktail this weekend because I never had a martini. First let me say I love your videos and I love getting inspired to make cocktails at home! Now, the reason for me making this drink this weekend was so I could learn more drinks with gin! I love the addition of orange bitters BTW. But this was my first time trying vermouth and I have no idea whether or not I can say I am a fan now. The reason being my boyfriend and I had sushi and LOTs of warm sake at a local restaurant the night before and it is ALL I could taste when sipping the martini. The warm sake. WHYYYY was I tasting the sake? Is it just me that thinks they taste similar? Am I crazy? Is the earth really flat? IDK. I might try the trick where you just coat your martini glass in vermouth and pour it out. That I hear is how my grandfather liked his.
Anyway, please keep up the great work. I am a HUGE fan
By the way Sake tastes nothing like vermouth, which is, even dry, pretty sweet on the palate
You have made my wife and I Plymouth Gin converts - it is our preferred gin - I'm making this martini recipe tonight - thanks!
Made this martini with Tanqueray LD gin, new bottle of Martini & Rossi Xtra dry vermouth, angostura orange bitters, a pithless peel from a navel orange. Large handful of ice, stirred in a metal cocktail shaker with a bamboo chopstick: This martini is bright, flavorful, and perfectly watered. Very Well Done!
Something about this drink makes me want to hurl. I keep trying them to challenge my palate. Im going to try this recipe soon. This is nothing against your channel or methods. I have learned tons here and I am grateful. Thanks for the great videos guys.
I’ve made this recipe for my friends and they said I spoiled them with martinis now. They said it’s the best martini they’ve had.
Recently started my cocktail journey. First one was a Negroni. Bought the Campari and after the 3rd or so I really acquired the taste. Next will definitely be a Martini, cheers for these sir :)
try 1.5 gin, 1 vermouth, 3/4 campari next time
Props for using a Nick & Nora, it’s a class act. However, if you do use a “Martini Glass” I recommend a small 5.5 oz. sized traditional cocktail glass. Because those huge oversized Sex in the City 10 oz. Cosmo glasses hold too much. The drink gets warm before you finish it. And nothing worse than a big old glass of warm gin. Love this recipe. I’ve been using Angostura’s Orange Bitters. I need to try your approach.
ill either use the nick nd nora or a 5.5oz coupe i rarely use a cocktail glass
Cleanup on aisle 3
Hi there, just made my first ever gin martini. I loved it! Thank you 🙏🏼 ☺️🍸
Refridgerating vermouth has always been something I've wondered about. I've been making and drinking gin martinis since I turned 21, and I've never noticed a difference between vermouth I just bought and an opened bottle that's been sitting on my shelf for a few months. Point of fact, the bar I work at has had the same opened bottle of vermouth since well before I started working there, sitting quietly in the corner of the liquor cooler. Some of the best Manhattans I've ever tasted have come from that bottle, and going by the label, that bottle has been cracked for years.
Now, I'm not saying that there isn't a difference, but I can't taste one. I also have a tendancy to open a bottle of cheap port and work at it over the course of a few weeks with no cooling, so its entirely possible I'm just a Bohemian with an odd taste.
Question of vermouth aside, something sad I've noticed is that most bars you go to outside of major cities, and especially here in the Midwest, not one single bar I've gone to knows how or has the ability to make a martini, and the few that do immediately crack out their dusty old cobbler. In fact, at the bar I work at, no one else knew that that bottle of vermouth was even in the cooler, or what vermouth was to begin with. I'm the first person to have made a martini in my bar, possibly ever, and I had made it for a co-worker that wanted a "classy drink" to try.
Tell me about it, man. I'm an American who moved to Europe, and if you order 'a martini' here you have no idea what you're going to get. I have received:
- London: a straight glass of vermouth
- Berlin: A 'dirty' gin martini with a goop of olive oil
- Tallinn: "I'd love to make that, but charging that is complicated" (I guess the vermouth / gin split)
- Helsinki / also Berlin: Unusually warm
I don't order cocktails here anymore, even from fancy hotel bars.
My "Perfect" Martini:
2oz Gunpowder Irish Gin
.75oz Dry Vermouth
.25oz Sweet Vermouth
Stir until cold, and strain into a coupe. Garnish with a lemon twist.
That's not perfect, that's dry
Perfect it 50/50 dry to sweet vermouth. Gunpowder is among our lowest quality gins in Ireland try something less industrial such as dingle Bay dry. Also why a coupe over a martini glass.
At first I was inclined to discount this video, but this man knows his shit. Lots of good information packed into this one.
EB: vermouth has to be stored in the fridge or else it will go bad.
Me: *looks at 6 month old bottle of vermouth on my shelf with the rest of my liquor*
Me: huh.
I comment on a year old EB video and he hearts it in 5 minutes? That's respect, right there. Love you EB!
we read everything :) now go get yourself a new bottle and keep it in the fridge :)
@@TheEducatedBarfly I absolutely will!
I am the fan of the 50/50 martini. Gin is the only thing for a martini.
I always thought the dry martini was a product of Winston Churchill who wanted the martini with no vermouth. He said, “glance at the vermouth while pouring the [gin].” Did he like it because he was just trying to get drunk? Did it influence drinking expats (Fitzgerald, Hemingway)? Who knows.
Great video!
He drank gin up as did and do many people.
Checking back in. Hopefully this comment stays next to my previous one. So I got the orange bitters and made your version of the martini, but I use Italian vermouth and London style gin; nevertheless, it was delicious! Leandro, thanks for broadening my horizons!
I’ve been drinking martinis for 60 years and never knew about the orange bitters. Hafta try it, thanks. You might also mention that London gins have a different flavor, as well as vermouth: French vs. Italian.
The bitters is a variation of the classic martini.
nomansguy 9333, I thought Leandro was telling us it was part of the classic martini; no?
@@tomblack6972 he seems to but from what I've been shown and told in university is that the bitters was added early on to counter bad vermouth and was considered a classic ingredient by some thereafter. The martini is quite contentious among beverage historians and mixologists.
nomansguy 9333, you learned this at university? I want to go to that university (they don’t teach that at Harvard!)
@@tomblack6972 they probably do if there's any course on bartending and mixology or if they have a history department that deals in food and beverage history, prohibition and liqueur industry legislation history or import export economic history. You'd be surprised where the specifics of alcohol trends or fine dining can be relevant in an academic setting.
Nice video, I love how you explain the reason for everything.
> that feel when you gave everyone approximate stir counts for them most likely using bagged ice
> But it's way off from your fancy high quality ice
> Then the viewers bust your chops about not being able to count
:C
Kevin James somebody gets it! LOL
@@TheEducatedBarfly ... it's as if you are some sort of highly educated barfly, or something...
well i wanna make you guys highly educated barflies too
U r right mr
Kevin james
I had forgotten, but long ago Martha Stewart taught us to refrigerate Vermouth. Thanks for reminding me.
50/50 and Plymouth gin. The best to my taste. Love all the vids.
Enjoyed that a lot. Thanks for a great vid. And you pulled me over from HowToDrink with your colab two years ago.
I have so many questions! Should you store the gin in the freezer? Freeze your glasses or stirring glass? Would lemon bitters be better with a lemon twist (my preferred martini)? Are lemon bitters even a thing? Love you bro!
I keep my gin in the freezer for about an hour before I pour it and do the same with the glass. The stirring glass you can just fill up with ice. Freezing the gin gives it a wonderful syrupy quality and intensifies the juniper oils while cutting out the alcohol sharpness. I wouldn't recommend it with Bombay Sapphire, though, which turns far too gloopy. I've never had a martini with bitters yet. I've a bottle of orange bitters in my cupboard I haven't used yet that I'm trying first in Manhattans.
You. I like you
I also do the 2 - 1 ratio. Or 2 - 1.5 if they aren't a usual fan of gin.
I'll have to try the orange bitters next time. I've always just done a dirty martini. Always likd my salty brine and olives.
This should be a freshingly new twist* to one of my two favorite cocktails.
Thank you for sharing this video!
I like you too
I'm a 3:1 lemon expressed myself. I've tried all the commercial orange bitters, but one time had a bottle of Angoustura orange and found that to be my favorite. Plymouth is definitely a staple go-to in my bar.
I avoided gins for at least a decade. Probably because I never had it served in the proper manner. Now it's the first thing I check on when it's time to restock my liquor cabinet. Thanks for showing me a better way to enjoy it.
Man duuude, awesome introduction here! Just a few weeks ago I personally delved into the Martini as a "concept" and you've made such good points here. It's a misunderstood drink and hard to master! My preferred ratio is 6:1 (European measures so in US would be pretty much 2 oz gin : ⅓ vermouth). Not to mention all the other variations (such as the (in)famous 50/50.
Nice, going to try this next week. 👌
Good one brother, excellent education of vermouth, I see that all the time and shake my head👍🍸
I so want to hear you talk about it for an hour!!!!
I like a 2/1 Hyman London dry + Dolin Dry + Ginger bitters garnish with olive.
I find the ginger bitters makes it seem dryer than it really is and I think it compliments well with an olive.
You convinced me to experiment away from the 4.5:1 martini I thought was good, and my most recent martini was 3:2, which was clean and enjoyable tasting. (I was using a London dry gin. I think a lower juniper, American-style gin works well for 4.5:1, but I used London dry for the 3:2, because I didn't want to lose the gin in the vermouth.)
Nice video again. I have not tried it with orange bitters.
Guess what I'm doing this evening. ;)
One of the best videos ! I am really looking forward to making this drink! Most of the time I make my Martinis with a 1/5 ratio. I am a big orange guy, so this one looks great.
Cheers!
I never knew martinis were originally made with orangey flavors. Thanks for introducing me to this version. It's fantastic.
Glad you're diggin;' it!
This one sounds like it would work well with Malfy Rose gin flavored with pink grapefruit. Gotta try it, after I try your version.
Nice my fav cocktail!
I've had one of these martinis for each day for the past 4 days and can't get enough. I'm using Tanqueray No 10 (It was at an awesome price) and it's lovely. Also I hate you because all my money is now going to bottles of alcohol!
No wonder I couldn’t stand my parents kitchen cabinet vermouth! I look forward to now giving it the proper go. Thanks for the education.
The most important thing was mentioned! Most Vermouth is spoiled, especially in the home liquor cabinets, but in bars too. Spoiled Vermouth makes horrendous cocktails. Cheers.
Nice introduction, but I need to add for the record, as David Wondrich's "Imbibe" was mentioned, that "The early recipes for the Martini...all called for sweet vermouth and Old Tom Gin" (from the Martini Cocktail chapter). That's logical because the Martini came at the heels of the Manhattan, which was always made with sweet vermouth and that again came because Italian vermouth got the initial traction in the US, where mixing led to the cocktail classics. Italian vermouth was invariably sweet, but eventually the taste became boozier (2:1) and dryer (the sweet Old Tom was replaced with London Dry Gin and the sweet vermouth replaced with dry vermouth).
What is your recommendation for a dirty martini recipe? and can you explain why you stir vs shake your Martini's?
Love that apron 👌
No chilling the glass first? Cool vid, great channel.
if youre serving to people absolutely chill the glass first. I don't in the tutorials because I find it important that people new to making cocktails see the color of the drink as it is supposed to be. Otherwise always chill your glass and mixing glass too!
New subscriber here. Great videos! Why do you prefer a stirred martini over a shaken martini? Do you think the shaken martini dilutes the drink too much?
Sitting here in quarantine watching martini versions and none match up to this so well done sticking to your guns on gin. I'm gonna go try a dolin / roku mix and see how it does with Feegans
I just made the 50:50 martini and it is delicious. I bought a bottle of Dolin dry vermouth the instant I saw it on the shelf at the local liquor monopoly outlet. Definitely far better than the usual Martini vermouth.
Leandro-
GREAT channel, have learned a lot.
When did olives and lemon twist become a common addition for martinis? Seems they come standard when I order them (one or the other, not both)?
Mike Dailey honestly the first martinis as far as I can gather came with an orange Twist and an optional side of olives in a separate glass. Not sure when the lemon became
Popular, I’m assuming it was introduced sometime in the 1930s when the kangaroo cocktail (or 3:1 Vodka martini) was introduced
Mike Dailey to quote from the back of the Plymouth Gin bottle a “Marguerite the original gin martini...”. The recipe was first published in 1904 in “Stuart's Fancy Drinks and How to Drink Them” as 2 parts Plymouth Gin 1 part Dry Vermouth, Orange Bitters and a lemon twist.
Had no idea about vermouth going bad. I think I wasn't giving martinis a fair try.
Yum yum. Thanks for the vid sir.🍸
Is the lillet blanc a good choice for a dry martini? Here in br the lillet is like half of the dolins price..
I'm happy to see a proponent of a 2 to 1 Martini. I guess if your gin is that good to make a 9 to 1 ratio you should just drink it by itself and forget the vermouth
Nick Peros amen to that!
I'm sure you've heard the old chestnut that goes something like "As long as I can see a bottle of vermouth in the same room, that's good enough for my martini". But needing fresh vermouth might explain a lot of hatred of it among the general population.
Churchill apparently said "you should make a Martini with a lot of gin, and look at the vermouth."
Haha. Agreed. For whatever reason people are scared of asking for a good gin on the rocks.
Can you substitute dry vermouth with sweet vermouth?
👍👍Now I understand. Thanks.
I get why you rub the rim of the glass with the orange peel, but ❓why rub the outside of the glass & stem? 🤔
By rubbing on the stem and outside of the glass you get the citrus oil on your hands when touching it and it enhances the flavor experience.
The Educated Barfly - 👍Ooooh that sounds awesome. I learn something new every day. Thank you. 💞
Where's the original video you had up a few months ago? The one where you tell us all what a martini is not. That was hilarious!
think of it as a little treat for those that were with us from the start, never to be seen again. But there's more coming.
Your the fucking man! I'm learning more in the last few days than I have in my 33 years of being on this planet. Bravo!
Thank you Daniel, glad to hear!
How do you feel about Gallo Vermouth?
This is a great video... so many golden nuggets of wisdom. Keep up the great work! (You have a new sub my friend)
Thanks!
Winston Churchill definitely influenced the dislike for vermouth. He believed that you hold the vermouth bottle into the rays of sun, the rays would the transfer “ just enough “ vermouth into the Martini.
Have you ever measured after stirring to see what the final volume of the drink is? Just curious as to how much water gets added, not that that's a bad thing.
I think taste will be the major factor here. Shaking definitely will water it down. Never shake a martini!
My favorite cocktail
I learned a lot from this vid. Subscribed.
Thanks for the sub.
Do we have any knowledge of the style of orange bitters they used back then when the martini was created?
needs more bar spoooooonnnnn!
Can u put an olive in instead of an orange peel. ?
I wanted to ask about Gibson cocktail that is usually served as a "martini". What is your take on it? Could it be possible that the two were just confused at some point in history?
Tremirenes no, the Gibson is a martini variation and it’s garnish is a cocktail onion, that is the only way it differs from a traditional martini. But traditional martinis didn’t feature olives they were done with a twist
This story was from the 1973 edition of the Joy of Cooking (which has a hefty chapter on alcoholic drinks, and was my first bar guide).
Mr Gibson was a diplomat, and had to attend many functions where a lot of cocktails were drunk. He wanted to keep a clear head, so he asked the bartender to make him a "Gibson special martini": straight water. To tell it apart from the others, he asked that an onion be added as garnish. People began copying the garnish, but not the special.
So I don't have Fee's or Regan's orange bitters but I have Angostura's Orange and Hella bitters orange am I good with those? I'm going to order Fee's and Regan's but I'm curious if there are some major differences with each brand's.
So where did olives come from? Was that to add flavor back in because people were making these with smaller and smaller amounts of rancid vermouth?
Love these vids
How does Beefeater compare to Plymouth with these ingredients? What about Navy Strength Plymouth?
That's the second longest stirrer I have ever seen!
Which one is the longest?
@@TheEducatedBarfly I was only kidding around! (saying something is the "second biggest" is an old joke from Get Smart). Your vids are great mate (watching from Sydney, Australia).
Ah, gotcha, need to catch up on Get Smart, assuming the old TV series? Our reply was an attempt at humor. In one version of the reply it ended with, we hope we make it to the top of the list some day. Thanks for watching!
this dudes a boss.
which vermouth would you recommend for a bombay martini?
I like Dolin Dry
I've tried man... really tried.
Swapped the gin with vodka it was perfect my fav drink now
The important thing is that you tried
Get some cocchi Americano or lillet blanc and make a vesper martini.
@@Ashamedofmypast yeah I'm having more trouble getting the Cocchi here in Europe. I'll try a little better-- it's a must have for martini I believe
@@marcotroiano6426 for a vesper (vodka Bradford martini) it is a must have. Originally one would use kina lillet but the active ingredient quinine that was used to treat malaria. the FDA warns against quinine and so it was replaced by a variation of the original lillet vermouth called lillet blanc. Cocchi Americano contains quinine still giving it a complexity and edge that lillet lacks. Produced in Italy it is more available in EU than USA despite popular belief. I recommend specialist drink wholesalers in your area or Italian amazon. Also I recommend grey goose for a vesper over the popular absolute rubbish.
This is radically different from the super dry martini's with olives I'm used to. Where did the bitters go and the olive come from? Need to try it this way. Is Hendrick's a good switch for Plymouth?
Gordon's is probably a better stand in for Plymouth. Plymouth is better. A brooklyn or dingle Bay are options also.
Angostura orange bitter work for this drink? It's hard to find other bitters in Brazil.
Yeah they’re good
@@TheEducatedBarfly Thanks
another great video, thanks man!
what is the name/style of that glass?
AMEN! A martini is made with gin. Period. Anything else is a martini-style cocktail - not a martini.