3 ways to make a 'dry' martini

[chiklitmanfan]

Nothing stimulates my hunger like a gin martini! Of course, Make it a double. I like mine "James Bond" style: Stirred not shaken.

There are many ways to make a good dry martini. Here are three methods from dry to driest:
1) Pour vermouth into a martini glass and swirl around. Pour out all of the vermouth and add your favorite gin.
2) Put your vermouth into a small bottle with an atomizer. Pour in your favorite gin and spray a light mist of vermouth over the top.
3) For a really dry martini, pour in your favorite gin and simply pass the unopened vermouth bottle over the top of your martini.

Down the hatch and don't forget the olives! {:-D]

 

[PrincessFiona60]

The Straight Dope: Why did James Bond want his martinis shaken, not stirred?



Let's start by looking at Bond's drink. He takes vodka and gin in them. Ian Fleming gives a recipe for his Bond's preferred libation in the first Bond book, Casino Royale (1953), chapter 7:

"A dry martini," he said. "One. In a deep champagne goblet."
"Oui, monsieur."
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel. Got it?"
​

He calls this a vesper, after the beautiful double agent from the book (n.b.: Kina Lillet is a brand of vermouth). In other appearances, Bond requests a "medium vodka dry martini," sometimes ordered shaken not stirred. From his vesper recipe, I take "medium vodka dry" to mean he wants a "medium" amount of vodka mixed in with his gin, but who knows? Thanks to John Cork of the Ian Fleming Foundation for digging up the vesper recipe and Bond's other (vodka) martini orders.

 

[Bigjim68]

Nothing stimulates my hunger like a gin martini! Of course, Make it a double. I like mine "James Bond" style: Stirred not shaken.

There are many ways to make a good dry martini. Here are three methods from dry to driest:
1) Pour vermouth into a martini glass and swirl around. Pour out all of the vermouth and add your favorite gin.
2) Put your vermouth into a small bottle with an atomizer. Pour in your favorite gin and spray a light mist of vermouth over the top.
3) For a really dry martini, pour in your favorite gin and simply pass the unopened vermouth bottle over the top of your martini.

Down the hatch and don't forget the olives! {:-D]

I think Bond was shaken, not stirred. I'm a stirred guy.

My own formula is one part dry vermouth, 6 parts Citadel gin.
I do like the taste of a little vermouth. Olives, of course.

I have a near complete collection of Sapphire collectors glasses. They make for an interesting conversation starter.

 

[Mad Cook]

The Straight Dope: Why did James Bond want his martinis shaken, not stirred?



Let's start by looking at Bond's drink. He takes vodka and gin in them. Ian Fleming gives a recipe for his Bond's preferred libation in the first Bond book, Casino Royale (1953), chapter 7:

"A dry martini," he said. "One. In a deep champagne goblet."
"Oui, monsieur."
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel. Got it?"
​

He calls this a vesper, after the beautiful double agent from the book (n.b.: Kina Lillet is a brand of vermouth). In other appearances, Bond requests a "medium vodka dry martini," sometimes ordered shaken not stirred. From his vesper recipe, I take "medium vodka dry" to mean he wants a "medium" amount of vodka mixed in with his gin, but who knows? Thanks to John Cork of the Ian Fleming Foundation for digging up the vesper recipe and Bond's other (vodka) martini orders.

In bars I've worked in a vodka dry martini meant a martini made with vodka rather than gin. Presumably a "medium" vodka martini means not too dry ie more vermouth to vodka than a very dry martini.

I'm a bit of a philistine - I like mine with 2/3rd gin and 1/3rd vermouth and I prefer dry Cinzano rather than Martini vermouth. Never tried French vermouth (Lillet or Noilly Prat) in a martini - wouldn't that be a "gin and french"?

 

[Andy M.]

I never could develop a taste for a martini. I'll stick with my standard whiskey in a glass with ice.

 

[PrincessFiona60]

In bars I've worked in a vodka dry martini meant a martini made with vodka rather than gin. Presumably a "medium" vodka martini means not too dry ie more vermouth to vodka than a very dry martini.

I'm a bit of a philistine - I like mine with 2/3rd gin and 1/3rd vermouth and I prefer dry Cinzano rather than Martini vermouth. Never tried French vermouth (Lillet or Noilly Prat) in a martini - wouldn't that be a "gin and french"?

No idea, I got that from the link above. I don't drink martinis, I do like a gin and tonic every 3 months or so.

 

[Kayelle]

No idea, I got that from the link above. I don't drink martinis, I do like a gin and tonic every 3 months or so.

I like to order a dry gin Martini if we go out, but I'm with you on a good gin and tonic every so often. They are so refreshing when it's hot. I had several at the "Crossing the Equator" party on the South American Cruise. A good time was had by all, me included.

 

[Dawgluver]

I don't care for martinis, but have to agree about a good gin and tonic with lime.

 

[Steve Kroll]

Being more of a wine guy, I only rarely drink a martini. And when I do have a martini, I like it heavy on vermouth. Hard liquor and me just don't get along.

Someone introduced me to this recipe last year. It's made with an Oregon Vermouth called "Petal & Thorn". Tasty stuff.

Heart of Bond Martini

• 3 parts Petal & Thorn Vermouth
• 1.5 parts "Navy-strength" Gin (I like Perry's Tot, but substitute your favorite)
• 1 part Vodka

Serve up with a slice of lemon peel

 

[Somebunny]

I prefer a Gin Martini, and I'm with MC. I like 2 parts gin to 1 part vermouth, and I like it "shaken not stirred" . With 3 olives. Now having said that I did have a sample of a new Vodka yesterday at a fundraiser. It was made from, get this....Quinoa! It was extremely smooth and didn't have any of that "burning throat" feeling that vodka often has. I would probably drink a Martini made with that!

 

[Cooking Goddess]

I never could develop a taste for a martini. I'll stick with my standard whiskey in a glass with ice.

I never could develop a taste for gin. If I want that flavor, I can always chew juniper berries from my bushes out front for a much cheaper price.

 

[Aunt Bea]

I like them dirty, made with olive juice or Claussen dill pickle juice.

3 ounce gin or vodka
1/4 ounce dry vermouth
1 ounce olive or pickle brine

I also enjoy a nice G&T when it is hot and I'm sitting by a large body of water, never think about them any other time.

 

[CraigC]

Since my unfortunate adventure with Tanqueray back in the 80's, no more gin for me.

 

[jennyema]

I am a Bombay Sapphire martini girl. Very dry with one Olive or a twist.

When I make them at home I add about a tablespoon if dry vermouth to my shaker, shake the rocks, dump out and then add the gin.

We went to Amanda Freitag's restaurant, Empire Diner, a month or so ago (fabulous) and since it was still early went across the street to the Red Cat for a nightcap and I had the best martini made from a delicious local gin. Made in Brooklyn. GREEN HOOK GINSMITHS.

 

[chiklitmanfan]

I like mine like example one: Just enough vermouth to swill around the glass, then poured out. I prefer Bombay Gin and, of course 3 olives. In preparation, the bartender should use as little ice (or no ice) as possible. I can drink this martini like a good glass of Cabernet....just slightly cooler than room temperature.

And, thanks for the trivia on James Bond. I haven't read Ian Fleming for some 30 years and my memory is dim.

 

[Bigjim68]

I like mine like example one: Just enough vermouth to swill around the glass, then poured out. I prefer Bombay Gin and, of course 3 olives. In preparation, the bartender should use as little ice (or no ice) as possible. I can drink this martini like a good glass of Cabernet....just slightly cooler than room temperature.

And, thanks for the trivia on James Bond. I haven't read Ian Fleming for some 30 years and my memory is dim.

After 60 years of martini drinking, I have tried most things my mind can dream up, including keping everything in the freezer and using no ice and pre mixing a quart or so, storing in the freezer, and just pouring. I always go back to 6-1 stirred over ice, Citadel + Noilly or Martini. The minimal water adds a different flavor.

It is fun to play with the olive. I've tried many, including blue cheese stuffed (don't try), and jalapeno (interesting and fun).

 

[GA Home Cook]

Follow a high school outing that involved Gin and Sprite, I get kweesey when I smell a pine tree. Pour the vermouth into the measurer and pour out the excess, 2 measures Ketel One vodka into a mixing container that was in the freezer, over lots of ice. Stir until cold, strain into a glass that comes out of the freezer, two twists of lemon peels. Enjoy. this is my winter drink, or the standard Johnny Walker Black over two ice cubes and a double twist.

 

[jennyema]

Follow a high school outing that involved Gin and Sprite, I get kweesey when I smell a pine tree.

I hear ya.

It was 20 years before I drank vodka after a particularly debaucherous weekend between high school and college. Which also involved getting picked up by The Monkees in the parking lot of a Howard Johnson's.

 

[Dawgluver]

I hear ya.



It was 20 years before I drank vodka after a particularly debaucherous weekend between high school and college. Which also involved getting picked up by The Monkees in the parking lot of a Howard Johnson's.

Now THAT sounds like a good story!

 

[menumaker]

OK you Guys,
You are now talking serious stuff here. I have just enjoyed our nightly Martini that we always have (except when we are either going out or expecting company ), made by my husband, who has been making them on a regular basis for the last 20yrs ( Hic! )
60% gin or vodka and 40% vermouth, although Gin is our favorite ( MC you must try Noilly Prat because it is GOOOOD) and, we are a 2 olive team here like your, over the pond, Teddy Roosevelt was I believe! We don't follow that up with any other liqueur, but it has always been that delightful time of day when we sit down and catch up with each other's day around 6pm.
It is a very personal Drink and I doubt you will all agree on the proportions but when you discover what suits you then you will find one of life's eternal pleasures.
Sante! or Good Health as they say