MartiniPundit
Okay, in the history of the Perfect-Gilby-Family-Eggnog, I’ve been on another quest. The Perfect-Gilby-Family Martini.
Not to be outdone, The Roommate Formerly known as Matt is also striving for a like-concoction, the Perfect-Maynard-Family-Martini.
We seem to disagree on methods.
First, I would like to state that taste testing the perfect martini is a long and invovled process. It takes a lot of trial and error, unfortunately in a closed setting, trial and error becomes more error as the night progresses. So drink responsibly!
I currently have two working designs:
- The Perfect-Gilby-Family-Vodka-Martini
- 10 parts Vokda
- 1 Part Dry Vermouth (I like it painfully dry)
- 1 tbl spoon olive juice. (Yeah, I like them dirty)
Shake over Ice, and strain into a glass with two olives.
Enjoy!
I’ve tried a variety of Vodka, so far I’ve found no particular favorite.
- The Perfect-Gilby-Familty-Gin-Martini
- 5 Parts Gin
- 1 Part Dry Vermouth (Extra Dry is sufficient)
- 1 tbl spoon of olive juice. (See? Dirty)
Shake over Ice, and strain into a glass with two olives.
Enjoy!
I’ve heard that shaking “bruises” the gin, but I’ve not delved into that detail as of yet. (Besides, shaking is so much more fun.) – I’ve not tried a “stirred” martini yet.
Currently, I’ve tried 2 types of Gin: Gilbey’s Gin (of course) and Bombay Saphire Gin. I like the taste of the Gilbey’s better than Bombay (but I like Bombay overall, just not in a martini with Dry Vermouth!). Besides, Gilbey’s is cheaper by volume.
You should notice the two olive method. I like two olives, and I let the finished martini breathe for a few minutes, and let the olives become “intoxicated” – so when the martini is finished, I have some tasty morsels to chew on afterwards.
Well, Maynard tried the above recipe, but I think he confused the volume ratio between gin and vodka, and he disliked the result. Personally, I think he has made too many fruity-chick-beverages for his wife (but why blame him for that? I don’t!) and his tollerance for a good tasting bitterness has wained.
Personally, I’m a purist when I come to my martini. No fads or special liquors, just the stuff you find in a staple liquor cabinet.
We were talking to a friend about “Chocolate Martinis” and “Appletinis” and I just made a strange face. Stick to the real thing, that is my method.
Granted, I’m new to the martini scene, but I’m learning as I go.
Questions?
Comments?
Opinions?
The hotline is open.
- Update: Okay, so there is a MartiniPundit as well.
It's All About Gin Old Man
It seems my nom de blog was very nearly usurped, but the wrong was righted.
Meanwhile, as I'm not at all fond of dirty Martinis (though have no objections to others preferring them that way), it seems the right time to recall my own recipe for a …
Trackback by MartiniPundit — February 17, 2005 @ 10:14:30 AM
I prefer the cosmopolitan, girly-chick that I am. I tried a chocoate martini once, and it is more like a dessert than a drink, but yummy.
So what is Vermouth anyway? and what is Triple Sec? –I prefer shaken over stirred, it is more fun, and the way James Bond does it.
I hear Grey Goose is good vodka, and Absolute, of course, is good, but pricey.
Comment by Joyella — February 17, 2005 @ 11:41:19 AM
He makes me girly drinks. But he doesn’t drink them; except to try his own creation. Matthew’s own recipe for martini’s, of course, is my favorite. BTW Chocolate Martini’s and cosmos are good when you want something different. There’s a big wide world of cocktails out there and I enjoy responsibly trying new things.
Comment by JMay — February 17, 2005 @ 3:30:02 PM
That should be “The Former Roomate known as Matt”, FYI. I didn’t change my name when I got married, Jennifer did.
Comment by Maynard — February 17, 2005 @ 3:37:30 PM
Yeah Yeah, stop clouding the issue Matt, if that is indeed your real name?
I expect to see your concoction posted somewhere. And I want to see it called “The Perfect Maynard Family Martini”
Then we need to start a nationwide taste-testing contest, starting in Idaho. (because I’ve never been in that state before)
Comment by Jeremy — February 17, 2005 @ 3:45:40 PM
Idaho is a good choice since vodka is made from potatoes.
Have you heard this one? when translating the expression “The spirit is willing, but the body is weak” into Russian word for word you get: “The vodka is good, but the meat is spoiled.” or something like that. It definitely sounds better with an affected Russian accent.
Comment by Joyella — February 17, 2005 @ 7:12:40 PM
Hey Joyella, I know how to make the perfect Cosmo, but only after having tasted several poorly made ones. For the day that we finally get to meet, and talk in person, I will make you the perfect Martini.
That and the perfect cup of coffee, not that we will be needing it for the reasons that might be inferred, but I love coffee, too:D
Idaho, Jeremy? You aren’t really missing anything, it’s just a watered down version (culturally) of Utah. But I do hear it’s beautiful way up north in the state.
Comment by Rae — February 18, 2005 @ 8:31:31 AM
P. S. His Royal Geekness, can you design a logo for me to submit to Cafepress? I want to get in on the “stuff” phenomena, too.
I have some ideas, and they are both girly (for the girls) and manly {obvious).
Comment by Rae — February 18, 2005 @ 8:33:10 AM
My recipe is posted.
Oh, and most vodka isn’t made with potatoes, its made with grain. But the best is made with potatoes.
Comment by Maynard — February 18, 2005 @ 11:48:43 AM
Thanks for the info Maynard. I knew vodka was made from potatoes because it is the one thing, other than potatoes, they have in abundance in Russia.
Rae, that’s sounds groovy. I am warming up to coffee now too. I think I have had the most cups in my lifetime in the past six months. (Oh, I use the cheater cosmo mix, but it isn’t as good, it just saved me a bunch of cash from buying all the goods, you know? I’m pretty new to the whole home-bartending business.)
Comment by Joyella — February 18, 2005 @ 7:47:26 PM
GinPundit
Okay, after further testing and experimentation, I’ve perfected my Perfect-Gilby-Family-Martini
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