January 31, 2007
The Perfect Martini
I have probably talked about the perfect martini before. I probably said that some other proportion of gin and vermouth was ideal.
The thing is, it all depends on the gin.
Right now I am using Bombay, just plain Bombay, not Bombay Sapphire. So I am making it with these proportions:
2 shots gin.
1/2 shot vermouth.
splash of ice water.
Shaken, so ice crystals form.
In my chilled glass, after pouring out the ice water, I put a few drops of Scotch and swirl. If it is just a few drops I do not pour it out. If it is more than a few drops I pour it out. I strain my martini into the glass.
Perfection.
Now, if I were to use Bombay Sapphire, I would use just a quarter shot of vermouth. If I were using Rear Admiral Joseph's, I would use a full shot. If it were Tanquerey, I would probably use a half shot, depending on whether I were adding an olive or a twist (more if an olive, less for a twist).
If I were using vodka, well, forget it. I don't do that.
Posted by erik at January 31, 2007 10:49 AMfair enough!
Posted by: Alex at February 1, 2007 10:02 AMAlex,
The last time I had a vodkatini was at Herb Caen's funeral, and, well, you just had to have Vitamin V in his honor. All the bars were selling martinis for 50 cents, just as they did on Herb Caen day, when he was honored by the City for winning the Pulitzer.
I had one vodkatini, and then went back to gin.
I just don't get the point of a vodkatini. By definition, vodka is flavorless, clear and odorless. Water with a kick. Yawn. I like aromatic botanicals, which is what I love about both gin and vermouth. I suppose if you doctor the vodka with enough vermouth, olive juice, etc., you can make something interesting, but I just don't get it (and don't get me started on the pointlessness of premium vodka).
Posted by: Erik Keilholtz at January 31, 2007 5:22 PMSo, what about vodka? You don't make vodka martini, or you don't add vermouth? I once in a while I do enjoy a Ketel One martini.
Posted by: Alex at January 31, 2007 3:00 PM