Your Favorite Martini Inspired Drink

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by stricken_detective

But, now that Absolut is advertising in Mexico that all of the American Southwest, plus California, Utah and Colorado, is Mexico....

Michael,
But that's only partly right... y'see, they got their states wrong. Mexico is in Missouri and New York, just like Monterey is in Tennessee, and just like Mrs. Vera Crews used to be a teller at the Wauchula State Bank until she retired. Now she keeps her immense garden somewhere out The Steve Roberts Special.
Histerically Hyspanically, Ort. Carlton in Greco-American Athenae, Georgiae.

quote:

Originally posted by Davydd

quote:

Originally posted by Michael Hoffman

Would a more up to date version be called a Putini?

Davydd,
It would depend on what you Putinto it.
Lenin Myself To Criticism, Ort. Carlton in Trotsky-Hurried Athens, Georgia.

quote:

Originally posted by kozel
Gibson, but you can't find good cocktail onions any more in a salt brine rather than vinegar.

Dearfolk,
I thought this was a drink for women who wear long hobble skirts and ride bicycles with immense front wheels.
Deliverately, Ort. Carlton in Legally Wet Athens, Georgia.

quote:

Originally posted by Ort. Carlton.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by stricken_detective

But, now that Absolut is advertising in Mexico that all of the American Southwest, plus California, Utah and Colorado, is Mexico....

Michael,
But that's only partly right... y'see, they got their states wrong. Mexico is in Missouri and New York, just like Monterey is in Tennessee, and just like Mrs. Vera Crews used to be a teller at the Wauchula State Bank until she retired. Now she keeps her immense garden somewhere out The Steve Roberts Special.
Histerically Hyspanically, Ort. Carlton in Greco-American Athenae, Georgiae.

quote:

Originally posted by brickie

This gin, http://plymouthgin.com/
A breath of great vermouth.
One onion.

Do you like it better than Bombay?

...Russ

quote:

Originally posted by Russ Jackson

quote:

Originally posted by brickie

This gin, http://plymouthgin.com/
A breath of great vermouth.
One onion.

Do you like it better than Bombay?

...Russ

In a martini, absolutely
Very floral and smooooth!

Grampy turned us on to Plymouth and it is now our preferred Gin for Martinis. But it is not the Gin we use most often - we save it for special occasions and company, etc. Our every day gin is Gordons, which also makes a very nice Martini. We also like Boissiere (sp?) vermouth, but for some reason it has become unavailable here in the Hudson Valley (one dealer told me the distributer had doubled the price so he refused to carry it), so we pretty much stick to Martini &Rossi or Noilly Pratt now-a-days.

Cheers, John

Under $10 a bottle John at this place here in Island Park LI and they ship. This is an amazing store because of their NY prices and selection.

http://www.popswine.com/

America's Test Kitchen (Cook's Illustrated) rated Gallo dry vermouth best. As cheap as it is, it's worth a try.

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Originally posted by bigbear

America's Test Kitchen (Cook's Illustrated) rated Gallo dry vermouth best. As cheap as it is, it's worth a try.

What is the shelf life of Vermouth?

...Russ

At 18% I'd guess that an unopened bottle of dry Vermouth would keep, under decent conditions, for at least 10 years. But, then with all those botanicals doing their little chemical reactions in the bottle maybe it wont keep long at all without developing a strange flavor.

Although I hold Cooks Illustrated in high regard, especially for their very well-researched recipes, I place their Test Kitchen in the same category as Consumers Union - not to be trusted when it comes to matters of individual taste. This does not mean necessarily that the Gallo Vermouth is not tasty and a good buy; in fact i think I'll pick up a bottle to give it a try someday soon, but I'll make up my own mind, thank you, Mr Kimball.

Cheers, John

I've sung the praises of Vya on this site before. The sweet and the dry are both worth seeking out but are pricey and you might have to special order them. Easier to find are the Boissiere and Noilly Prat (especially the latter) and these are good enough to enjoy on their own as an apertif (Gallo?!) or as part of a very fine martini. Lately though, I've found Lillet to be my favorite match in a Beefeater martini. Four to one ratio, lemon twist. Crisp, complex, powerful.

Never understood mixing olives with a good martini, much less dumping in the brine for a "dirty" one. I find even one olive muddies the taste but it could be that most bars use crappy olives to begin with.

One more thing, ordering a "very dry" Grey Goose martini before dinner (it's usually the vodka people) means the bartender is going to pour you a chilled double shot of odorless, virtually tasteless alcohol. Now, that's great if you're 21, on spring break, knocking back cheap tequila, puking on your Pumas... It's less great if you're 35 and supposedly priming your palate for a nice meal. Good luck, pal, you've just employed the scorched earth policy on your taste buds.

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Originally posted by Russ Jackson

quote:

Originally posted by bigbear

America's Test Kitchen (Cook's Illustrated) rated Gallo dry vermouth best. As cheap as it is, it's worth a try.

What is the shelf life of Vermouth?

...Russ

As far as I know it will last about as long as any fortified wine which is to say about forever. As long as it is in an airtight container it should last about one year. After that I would throw it out. I wish that the manufacturers would put it in smaller bottles though so you don't have to throw so much out.
As I posted earlier, I only shake it with the ice and then strain it out and then addthe gin or vodka.
David O.

Negroni
his Italian cocktail was invented in the early 1900s. Mixed with Bombay Sapphire Gin, Campari and sweet vermouth, it was named after Camillo Negroni in Florence who always ordered the same cocktail. The Negroni on Nectar?s cocktail menu is a fresh, new take, using a tangerine slice instead of the usual orange zest.
Ingredients
3 Parts Bombay Sapphire Gin
1 Part Campari
1 Part Sweet Vermouth
Garnish
Tangerine slice
Instructions
Stir with ice and strain into a chilled cocktail glass 3/4 filled with cracked ice. Add a splash of soda water if desired. Garnish with a half slice of tangerine.
Notes
Named after Count Negroni from Florence. Count Negroni wanted and Americano "with a bit more kick". Bitter and dry, but extremely refreshing and very tasty.

I had one of these the other night at Michael Symons place in Cleveland called Lolita. However the tangerine slice was not used. but I am sure it would be a great addition.
It is a great drink...Russ

Russ,

They now have pizza beer. Are you up for making a pizza martini?

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Originally posted by Davydd

Russ,

They now have pizza beer. Are you up for making a pizza martini?

No but I bet I could make a good Martini Pizza...Russ

I just tried a new one.

I found a new Vodka called Three Olives Triple Shot Espresso.

I used 2 oz Triple Shot Espresso
1 oz Admiral Nelson Coconut Rum
1/2 oz Creme De Cacao
Shaken in Shaker with ice and strained into a Martini Glass

Excellent

...Russ

The Hawaiian "Martini" at the Roy's restaurant chain:

Vanilla vodka
Regular vodka
Coconut rum
Pineapple juice

In that Lillet is available in my area, I occasionally make a Vesper. It is a BIG cocktail. To cite it's inventor, very cold, very large, very strong, very well made. I saw Quantum of Solace a few days ago. I couldn't believe the scene where Bond puts down six of them.