Comments on: How To: Make The Perfect Martini http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/ The best site for sexy celebs, funny news, cool gear, gadgets, lists, and more. Tue, 14 Oct 2008 13:14:33 +0000 http://wordpress.org/?v=2.5.1 By: ET http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-16806 ET Thu, 24 Jul 2008 20:46:33 +0000 http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-16806 Do you have any factual info on the popularity of the dirty martini? Thanks, Eric Do you have any factual info on the popularity of the dirty martini?

Thanks,

Eric

]]> By: Mr. Pretentious http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-5757 Mr. Pretentious Tue, 01 Apr 2008 10:39:09 +0000 http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-5757 Shaken, stirred, whatever...."bruse" the gin?? Cut the crap. The key is gettin' it cold, and shaking does that much better the stirring. "Shaking the flavor out of my gin"??? How the hell does THAT happen? "Bruised" gin??? Those antiquated (but so pithy!) notions are laughed out of any real barkeep's repertoire. Just 'cause you think it's cool to say it, don't make it so....and, by the by, anybody who knows mixology is just laughing and pointing at your attempts at superiority through tired cliche. Shaken, stirred, either is really fine if you get it cold. But, hey, whatever you gotta do to think you're maintaining your rep! Also, per vermouth: "coat the inside of the glass...before flicking it out..." Oooooo....how COOL! And ridiculous. True idiots show their true ignorance by bragging about how dry they take their martini: walk it through a room with an open bottle of vermouth....two drops....coat the inside of the glass....BLEHH. The original martini recipe called for a full third of the drink to be vermouth. I'm not saying the recipe hasn't changed, somewhat for the better, but come on...put you some vermouth in there! Whatcha scared of? Oh, yeah....not be thought of as a cool hipster because you can't loudly challenge the bartender to make yours "dry" enough.... Shaken, stirred, whatever….”bruse” the gin?? Cut the crap. The key is gettin’ it cold, and shaking does that much better the stirring. “Shaking the flavor out of my gin”??? How the hell does THAT happen? “Bruised” gin??? Those antiquated (but so pithy!) notions are laughed out of any real barkeep’s repertoire. Just ’cause you think it’s cool to say it, don’t make it so….and, by the by, anybody who knows mixology is just laughing and pointing at your attempts at superiority through tired cliche. Shaken, stirred, either is really fine if you get it cold. But, hey, whatever you gotta do to think you’re maintaining your rep!

Also, per vermouth: “coat the inside of the glass…before flicking it out…” Oooooo….how COOL! And ridiculous. True idiots show their true ignorance by bragging about how dry they take their martini: walk it through a room with an open bottle of vermouth….two drops….coat the inside of the glass….BLEHH. The original martini recipe called for a full third of the drink to be vermouth. I’m not saying the recipe hasn’t changed, somewhat for the better, but come on…put you some vermouth in there! Whatcha scared of? Oh, yeah….not be thought of as a cool hipster because you can’t loudly challenge the bartender to make yours “dry” enough….

]]> By: Erik http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-4534 Erik Thu, 13 Mar 2008 11:46:30 +0000 http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-4534 Always Gin, always dirty! And please listen to this man, stop shaking martini's!!! You'll bruse the gin and it will taste like sh*t! Always Gin, always dirty! And please listen to this man, stop shaking martini’s!!! You’ll bruse the gin and it will taste like sh*t!

]]> By: paul http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-3829 paul Fri, 07 Mar 2008 17:36:57 +0000 http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-3829 Belvedere vodka and a capful of vermouth tastes best Belvedere vodka and a capful of vermouth tastes best

]]> By: kamel http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-3819 kamel Fri, 07 Mar 2008 13:12:37 +0000 http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-3819 As always, I agree with Satan. Kettle One, a little dirty, 2 olives. As always, I agree with Satan. Kettle One, a little dirty, 2 olives.

]]> By: Lucifer http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-3813 Lucifer Fri, 07 Mar 2008 11:51:53 +0000 http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-3813 Since there doesn't seem to be too many vodka fans chiming in, I'd like to tell you that you're all insane. A Kettle One dirty martini up is one of the greatest things on earth. Gin is for guys in Nantucket named Brad who wear salmon color pants. Since there doesn’t seem to be too many vodka fans chiming in, I’d like to tell you that you’re all insane. A Kettle One dirty martini up is one of the greatest things on earth. Gin is for guys in Nantucket named Brad who wear salmon color pants.

]]> By: unPC http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-3809 unPC Fri, 07 Mar 2008 10:54:30 +0000 http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-3809 Oh, there are SO many better gins out there than just the standard lot. They're fine, but for a really great martini, I second JT there about the Hendrick's, especially if you're not a fan of juniper. At the other extreme, try Aviator or Cascade for a blast of the evergreen. As I like my martini a bit on the wet side, vermouth is a key ingredient for me, and experimenting with new & different varieties is my new reason for martini consumption. Oh, there are SO many better gins out there than just the standard lot. They’re fine, but for a really great martini, I second JT there about the Hendrick’s, especially if you’re not a fan of juniper. At the other extreme, try Aviator or Cascade for a blast of the evergreen. As I like my martini a bit on the wet side, vermouth is a key ingredient for me, and experimenting with new & different varieties is my new reason for martini consumption.

]]> By: quarrygirl http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-3807 quarrygirl Fri, 07 Mar 2008 10:52:09 +0000 http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-3807 i take bombay sapphire with some olives...SHAKEN! i don't care what this fool says. i take bombay sapphire with some olives…SHAKEN! i don’t care what this fool says.

]]> By: Jason T http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-3806 Jason T Fri, 07 Mar 2008 10:42:26 +0000 http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-3806 Gotta go with Gin for a proper martini. Plymouth is my personal favorite. For the more adventurous, try Hendrick's brand of gin. It's notably different and even comes in an apothecary bottle. There's a bottle of the stuff in Jack Donaghy's bar on 30 Rock so it has to be sophisticated. Gotta go with Gin for a proper martini. Plymouth is my personal favorite. For the more adventurous, try Hendrick’s brand of gin. It’s notably different and even comes in an apothecary bottle. There’s a bottle of the stuff in Jack Donaghy’s bar on 30 Rock so it has to be sophisticated.

]]> By: elliot laberge http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-3804 elliot laberge Fri, 07 Mar 2008 10:33:34 +0000 http://www.holytaco.com/2008/03/07/how-to-make-the-perfect-martini/#comment-3804 come on, gin always... bombay sapphire or tanqueray are the standards for a reason. stir in a mixer or large glass full of ice. your stirring motion should complete 18.5 rotations in the mixer. strain & pour immediately... oh, and only just a dash of vermouth.. straight into the mixer or coat the glass with it before flicking the excess out. enjoy. repeat. come on, gin always… bombay sapphire or tanqueray are the standards for a reason. stir in a mixer or large glass full of ice. your stirring motion should complete 18.5 rotations in the mixer. strain & pour immediately… oh, and only just a dash of vermouth.. straight into the mixer or coat the glass with it before flicking the excess out. enjoy. repeat.

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