/ck/ - Food & Cooking

>>9282687
Use any gin you like, son. I'll tell you how I used to make a Martini. I mostly just used the gin I had on hand. You don't need meme gins. I have enjoyed may Gordon's Martinis, but you might enjoy a higher end alternative.

Cool everything down as much as you can beforehand. Put the gin in the freezer of course (at least 24 hours before drinking), and the cocktail shaker, and, preferably, the glassware you will be using.

Take your cocktail shaker from the freezer and fill it up completely with ice. Over the ice, pour three (3) ounces of gin. Take your dry vermouth and use the bottlecap as a measure. Add one (1) measure of vermouth to the shaker.

Now, at this point you have a choice to make. You may want to experiment with this if you're a beginner. The choice you have to make is a choice between two distinct mixing techniques, both of which affect important parameters. The choice is this: do you shake, or do you stir?

If you choose to shake, probably the most popular technique (because it's literally a meme), you cool the drink down more. But in the process of shaking, you beat up the ice so there will be little shards of it floating on top of your cocktail when you pour it out. It's a beautiful sight, but sadly the drink will be watered down more as well.

If you choose to stir, the drink will both be stronger and not as cold (it will still get pretty cold though). I personally prefer this variety.

I have found that I prefer pickled onions over olives as a Martini garnish. So technically, I was talking about a Gibson cocktail all this time.