Master The Classics: Gin Martini
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- Опубліковано 8 вер 2024
- The Martini is one of the most contested cocktails in modern history. There are so many different schools of thought on how to make this drink properly. In this video I show you my preferred recipe and talk through the history a bit.
You should never ever sit at a bar and order a "wet" or "dry" Martini. It has been a very long time since a Martini was a standardized drink so when you sit at a bar and ask for a "dry martini" what you may think is dry may not actually match up with what the bartender considers dry. So really you should tell the bartender exactly how you like it. Believe me, most bartenders will thank you for this.
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Here's the specs:
2oz (60ml) Gin
1oz (30ml) Dry Vermouth
3-4 Dashes Orange Bitters
Orange Twist
If you want to make the more historic (wetter) recipe here it is:
1.5oz (45ml0 Gin
1.5oz (45ml) Dry Vermouth
3-4 Dashes Orange Bitters
Orange Twist
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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.
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.
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!
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 😂
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
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!
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!
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
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
Love, love ,love the auditory cue with the big ice. You can almost hear when it's ready 💙
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. "
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 😀
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.
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...
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.
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!
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
Excellent explanation and history of the BEST cocktail ever!
Longer videos, with more history, are better.
Disagree.
Your apron is creating some crazy optic illusions with that mixing glass!
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.
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!
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 had forgotten, but long ago Martha Stewart taught us to refrigerate Vermouth. Thanks for reminding me.
You have made my wife and I Plymouth Gin converts - it is our preferred gin - I'm making this martini recipe tonight - thanks!
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 are a true master craftsman of cocktails.
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
At first I was inclined to discount this video, but this man knows his shit. Lots of good information packed into this one.
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
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.
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.
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
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.
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).
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.
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.
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.
I feel sorry for the martini - people don't make it with gin and vermouth gets so much hate. Vermouth is beautiful!
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.
Hi there, just made my first ever gin martini. I loved it! Thank you 🙏🏼 ☺️🍸
Yum yum. Thanks for the vid sir.🍸
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!
50/50 and Plymouth gin. The best to my taste. Love all the vids.
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.
> 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
Nice video, I love how you explain the reason for everything.
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.)
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.
Nice, going to try this next week. 👌
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 my fav cocktail!
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!
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.
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.
Good one brother, excellent education of vermouth, I see that all the time and shake my head👍🍸
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.
Gin > Vodka.... vodka has its place... but most of the time its in someone elses cup. A vodka drink has to really try to impress me and I'll admit from time to time they do. But Gin Rum Whisk(e)y Congac Absenth Tequila Cachaca Mezcal they all have so much you can change in a drink by changing the brand or the age statement in some case that they will always be my go to.
This one sounds like it would work well with Malfy Rose gin flavored with pink grapefruit. Gotta try it, after I try your version.
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.
Love that apron 👌
needs more bar spoooooonnnnn!
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!
Good carousel stir. Minimum air bubbles.
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
Had no idea about vermouth going bad. I think I wasn't giving martinis a fair try.
this dudes a boss.
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!
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!
My favorite cocktail
If you keep your vermouth in the fridge id keeps way longer than 1.5 months. easily up to a year, and even after that they are not bad.
sweet vermouths keep even longer and and can even get more interesting by it.
Love these vids
I learned a lot from this vid. Subscribed.
Thanks for the sub.
Looks like a lot of water from the ice in that glass!
The martini is a world and each to his or her own. For me - glass, gin x3 and bianco x 1 all from the freezer, particularly when expecting company (ice only for show!), largest possible olive on a toothpick, a couple of drops of brine. And a proper martini glass of course! :-)
Yes!
The modern martini is a 12:1 ratio. It’s basically neat gin with some extra flavors
There is no one ratio for a modern martini. They’re made many different ways
Not sure I would call a Martini "DRY" with 1:2 Vermouth to Gin. I would use half that amount of the Vermouth.
This is the first time I have heard of bitters in a Martini. I do like bitters so will try it.
I have tried many Gins.. my go-to is still Beefeater ...Iconic and consistent and modestly priced.
I use nothing but Dolins.. Problem is that locally it is only available in 750 ml bottles and I can't drink that much in
a short month or two time frame. Dolins is pricier than other Vermouths but worth the money, I don't compromise.
My philosophy is drink better, drink less.
Thanks for the video.
Follow up.
I tried the formula with your quantities but used Tanqueray. No sale.. dumped it. .
I cut the vermouth to half, much better ... still not so good.
Next , made the same drink without the orange bitters.. ,my preference .
👍👍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. 💞
This is a great video... so many golden nuggets of wisdom. Keep up the great work! (You have a new sub my friend)
Thanks!
Interestingly, this recipe is listed as Gibson No. 2 in the 1935 Old Waldorf-Astoria Bar Book.
Old cocktail books are really strange sometimes
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!
love this, 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.
another great video, thanks man!
That’s the longest bar spoon I’ve ever seen.
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.
Can u put an olive in instead of an orange peel. ?
Can you substitute dry vermouth with sweet vermouth?
There is something about a martini, a tingle remarkably pleasant; a yellow, mellow martini, I wish I had one at present. There is something about a martini, ere the dining and dancing begin, and to tell you the truth, it is not the vermouth - I think that perhaps it's the gin. Nash.
”The reason why is because“. Epic.
What is your recommendation for a dirty martini recipe? and can you explain why you stir vs shake your Martini's?
I don’t want to be that guy but I mean vermouth does say to chill after opening right on the bottle
After all, you are the Shirley Feeney of your gin martini
Is the lillet blanc a good choice for a dry martini? Here in br the lillet is like half of the dolins price..