Mixing a Delicious Martini
I love the glamor of ordering a martini and having it poured into the glass directly from the shaker as I wait in anticipation. I prefer mine James Bond style 'Shaken, not Stirred', and for a little authenticity, I add a lemon twist. A shaken Martini will be a little cloudy. If you want that clear look, stir, don’t shake.
Here are a few tips to mixing a delicious Martini. It's all about the ratio of vermouth to alcohol. And ice. For a basic Martini, in the freezer chill your stemmed martini glass, the shaker you’ll be using and the Vodka or Gin. (Vermouth should be stored at room temperature). Put two hard-frozen ice cubes into your shaker, add three parts of Vodka or Gin to one part Dry Vermouth and shake about eight to 10 times. Pour through the strainer into your chilled glass. Garnish with an olive or lemon and your on your way to having a good time.
The ice not only makes the drink cold but it also helps combine the alcohol and the Vermouth. The trick is to not let the ice melt and water-down your drink.
For a dryer Martini, use less Vermouth, so try a ratio of five to one versus three to one. And for a very dry Martini, add a shot of Dry Vermouth to your shaker, let it coat the ice, then pour out the Vermouth before adding your Vodka or Gin. For a super-dry martini, try soaking your olives in vermouth ahead of time, instead of having the vermouth to your drink.
Use at least two to three olives as garnish; there are a variety to select from: stuffed olives – pimento stuffed, bleu cheese stuffed, jalapeno stuffed, onion stuffed, almond stuffed, citrus stuffed, caper stuffed, and anchovy stuffed. Each type has a different brine and adds a different taste to your drink. You can skip the olive and create a "Gibson" by using a cocktail onion or two. For a dirty martini add a one part, a splash, of olive juice and extra olives for garnish.
Tips
Chilling Martini Glasses
The Martini Mystique
