Extra Dry Martini A classy drink for any gentleman. I was a bartender about 10 years ago and did it through college. If you want a twist of lemon ask for a vodka martini up with a twist. 19 Recipes ... float half a passion fruit on top for an extra special touch 2 ratings 3.0 out of 5 star rating. Just use Bombay sapphire, the olive and the ice. Olives, on the other hand, add an olive taste, salt, and water, of course.If you are a bartender and someone asks for a dirty martini...put an olive in it...a lemon is a request only type of thing...don't let this comment above confuse you. The drink is composed of gin and dry vermouth at a 2:1 ratio, and usually a green olive or lemon-peel twist for garnish.The martini has a long history obscured by legend and myth. Choose from 407 drink recipes containing Dry Vermouth. Crappy gin is only good for a G&T.i work in a vodka bar and find the best vodkas to use are either Ketel One or Grey Goose vodkas.I keep a 12 oz. After many discussions and reading recipes in the older drink recipe books, THE DRYER THE MARTINI, THE LESS VERMOUTH IT HAS. The common martini recipe goes like this: Pour 2 ounces of gin and about 1 ounce of dry vermouth into a mixing glass filled with ice cubes. An extra-dry martini is a hyperbolic expression usually used to order a martini without any vermouth. I use 3 super huge ones stuffed with pimentos. I also prefer the anchovy or blue cheese stuffed olives. Coat the glass with vermouth by swirling. My friends and I always argued about the correct amount of Vermouth to put into a Dry Martini until, after much argument, we came up with the following recipe. Admiral (Cocktail) Dry Vermouth, Lemon, Rye Whiskey Affinity Cocktail #1 (Cocktail) Dry Vermouth, Orange Bitters, Scotch, Sweet Vermouth Seriously. Yum!I used to put too much vermouth in my first Martinis, I now only coat the glass. Into the crystal glass, I pour Beefeater's to fill the glass about 90%. Leave it in there. Many traditionalists look down on substituting vodka for gin in martinis; but hey, if it worked for James Bond …Besides 007, some of the most famous martini drinkers were Ernest Hemingway and Winston Churchill. Do you prefer it dry? Oh, and ice if available.I have worked for years in a fine dining restaurant. Tanqueray or Citadelle are my personal preferences.Thanks to james bond who helped shape the modern martini that is always shaken not stirred. About three drops of Martini & Rossi Dry Vermouth is the absolute maximum! Any suggestions?Garnished with whatever the customer wants.

No carbs.For the person looking for a vodka martini, I prefer Kettle One vodka, little dry vermouth, shaken, strained with a half cap full of olive juice (dirty = good). I use 3 super huge ones stuffed with pimentos. visit our Stir gin and vermouth with ice in a mixing glass. they call it a dirty martini b/c the olive juice makes it look cloudy. These people in my mind are the true martini drinkers. Made any other way it might taste great - I wouldn't know - but it will NOT be the perfect Dry Martini. This is a recipe for a DRY martini, not a dirty, so the option is there for either an olive or lemon twist... or a combination of whatever the guest asks for. If you ask for a dirty martini in any bar anywhere you will get olives.

... For a ghoulish twist on a classic martini, combine gin, dry vermouth and red food colouring to impress your guests with this showstopper Halloween cocktail Then, and this is the important bit, face in the direction of Trafalgar Square (if you don't know where/what this is then you are not a gentleman and should not even be considering anything as decadent as a martini), hold the glass up to the side of your face and whisper, not too loud mind as you don't want to over do it, "Martini" in the most alluring voice you can muster. Just make sure the drink is as cold as is possible - chill the glass first, then start with the shaker and vodka or gin.When I went to bartending school I was told the extra dry meant very little vermouth (1/16 oz) and some bartenders would just wave the bottle of vermouth over the shaker. Bottom line.Why strain out the vermouth? Although its exact origins are unknown, many attribute the drink to Jerry Thomas, a bartender who published the recipe in the 1887 edition of his influential book, The origins of dry martinis are even less clear. Recipe. I make mine with Beefeaters and definately use the old fashioned amount of extra dry vermouth (I use Martibni & Rossi Estra Dry).


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