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The “perfect” martini is the one you enjoy, because it’s perfect for you.
I'm glad ATK went for stirred. Shaken is an abomination. But ATK usually recommends specific brands, too. This was disappointing in that regard. When it comes to martinis, I personally prefer either Bombay (not Sapphire) or Beefeater and, believe it or not, Gallo vermouth.
Btw, the "Vesper" was a drink Ian Fleming dreamt up for Casino Royale. Surely, that should have been mentioned.
Thanks for the how to hold the spoon tip. 😂
Yes, but ugh…hate gin. It has character, but usually reminds of the character found in a pine scented air freshener.
I like my martini with rum, lime juice, and coke… oh… wait, that is a Cuba libre. Never mind 😎
You can still shake your martini to get it really cold and slight dilution, but still can get it clear, by double straining.
Gin it to win it!
Shame he didn't use Beefeater, a much better London Dry Gin.
I prefer Hendrick's for my Martinis. And I prefer mine dry, dirty and very bruised!
My Gibson recipe is cocktail heresy for sure: Place in a room-temperature martini glass two cocktail onions and a small dash of brine; add a capful of dry vermouth; and fill about two-thirds up with room-temperature vodka. No ice, mixing glass or shaker involved, just a gentle stir with the onion spoon. This works with a decent London dry gin, too. Let the brickbats begin!
Joe is so catty in some of these videos
Personally love jalapeno-stuffed olives and about half that amount of vermouth.
Is there some reason that James Bond wanted his martini as shaken?
What jigger is that?
I rarely drink…never had a martini.. but now am craving a martini
Whoever wrote the title should learn more about cocktails. A Perfect Martini, or any other cocktail with vermouth, is a specific drink, equal parts dry and sweet vermouth.
The video is actually a classic dry martini.
Yes, I'm brushing up on my cocktail skills while on lockdown.
I'm shaken, not stirred.
Gin is like licking tree bark…..
Try stuffing your olives with blue cheese. Yum!
Very good. As a member of a small group who single handedly (we think) carried the Martini through the 1960s and 70s until it became “fashionable” again, I feel that I have a PhD in making a Martini. I use a Vermouth atomizer from Williams Sonoma made for either spritzing the gin or the air to walk through with your iced gin. You were very accurate up until you got to garnishes. Never, ever use a stuffed olive. Use a small green olive with a pit, and limit it to one. You nailed the lemon peel (which I prefer in the warm months) but your misleading line about adding a pickled onion to make it a Gibson is wrong. It must be a white pearl onion. To quote Dorothy Parker…”Ah Martinis, With one I’m under the weather, With two I’m under the table and with three I’m under the host! Thank you. Cheers, Colin.
OK, I am convinced Joe made it out of that vat of cornstarch and water after all.
My question now is, did he drink before the vat infusion or did he start after?
inquiring minds…
ATK finally does a good cocktail video. explains, doesn't talk down to you and gives people personal preference options.
James Bond says other wise😁🍸👍
🍸 I like mine dry so I discard the vermouth. Splash a bit vermouth in a chilled martini glass. While slowly spinning the glass, pour out leaving a coating of vermouth. Works for me. 🍸
Isn't a perfect martini one where the vermouth portion is split between sweet and dry?
How's Joe?
my favorite, something so crisp and clean about a classic martini, though after i had a few of those i like to make mine dirty. But its got to be gin.