/ck/ - Food & Cooking

[Anonymous No.11602129]

Whats your personal Martini recipe
> 2 oz Fords gin
>1/2 oz Noilly Prat extra dry
>1 or 2 drops of Celery Bitters
>Stir and strain into coupe glass
>3 olives

I also like 3:1 vodka to vermouth in a rocks glass over a big ice sphere, but thats less a martini and more a way of making vodka palatable.

[Anonymous No.11602187]

>>11602129
slash of vermouth, gin shaken, and two olives

[Anonymous No.11602195]

whats the best size coup glass?
I've seen them from 3.5oz all the way past 7oz

[Anonymous No.11602205]

>>11602129
drop 4-5 olives in the glass
pour in a little olive juice
fill to half with dry vermouth
fill to 3/4 with tanqueray

[Anonymous No.11602213]

>>11602195
4 - 5.5 oz will serve most drinks nicely

[Anonymous No.11602251]

>>11602129
what’s the point of straining it?

[Anonymous No.11602253]

>>11602251
dilution
chilling

[Anonymous No.11602260]

>>11602251
>>11602253
goddamn it. read it as "stirring"
Straining strains out ice shards
some people like them; most find it an error.

[Anonymous No.11602273]

A cold Millers light in a can

[Anonymous No.11602287]

bottle of Russian Standard placed next to a bottle of M&R vermouth for 37 seconds; vodak bottle places to lips, with 1/32” gap between upper lip and bottle top; four swallows, gargled for 8 seconds each, while reading the second chapter of Still Life With Woodpecker. Fap Vigorously.

[Anonymous No.11602294]

>>11602273
>it’s millertini time

[Anonymous No.11602299]

mix and match your drink,
alchies really stink,
'tinis are a meme
pussyboys extreme

try some H2O
you repulsive crow
end the alchie's reign
quell the drybro's pain

contained, contained contained
alchies should be contained

[Anonymous No.11602338]

> before dinner
1/2 oz olive brine
3-4 olives
2 oz bombay original or beefeater

> during and after dinner
twist of lemon
1/4 oz vermouth
2 oz tanqueray

shaken, served in a whiskey glass

[Anonymous No.11602353]

>>11602338
>shaken
bruised

[Anonymous No.11602374]

>>11602129
2oz Old Raj blue
Splash of Noilly Prat
Celery bitters
Stir and strain
One cocktail onion

I know it's a Gibson but fuck you I like this

[Anonymous No.11602437]

>>11602294
Still, not shaken

[Anonymous No.11602462]

>>11602273
Its called a cowboy martini. Just add olives and brine

[Anonymous No.11602472]

>>11602338
Bombay extra dry is the tits for martinis. For me its the classic 6:1 gin-vermouth

[Anonymous No.11602495]

>>11602129
1/2 gill Boodles
1 cap Noilly Prat
3 olives
Add ice cube, swirl 15 secs, strain into up glass

[Anonymous No.11603126]

>>11602129
gin, teeny tiny pour of vermouth, ice, shake till medium amount of ice has melted, pour and place olive skewer

[Anonymous No.11603149]

2oz beefeater 24
1/3 oz cocchi americano
Shake of dale degroff pimento bitters
Stirred/strained
Olive/onion combo garnish

[Anonymous No.11603889]

>>11602195
A coupe glass is only good for toasting Champagne. Thermodynamically, it's the worst glass to use for any cocktail or mixed drink. Because of its large surface area, and shallow bowl, your drink will warm faster in a coupe than almost any other glass.

Giant "martini" glasses are played out, and belong back in the 80's and 90's at the TGIFriday's.

The best type of glass for a martini (or any sling or chilled spirit) served "up", is the classic cocktail goblet. Ideally right around 4.5 oz. Pic related. Joe Pesci is holding the Libbey 3770.

[Anonymous No.11603892]

>>11602187
>shaken
>gin martini

[Anonymous No.11603896]

>>11603889
Nick & Nora is the only correct option

[Anonymous No.11603936]

The first martini cocktail recipe in print (1891) featured tom gin, which is a slightly sweeter version of a London dry style gin, and also sweet (Italian) vermouth wine as the sweetener, and orange bitters.

Here's the recipe:

Martini Cocktail

Set out a mixing glass (a pint glass will work). Add:

>2 dashes (1/4 tsp) orange bitters (Angostura)
>1-1/3 oz [40ml] tom gin (Hayman's Old Tom Gin)
>2/3 oz [20ml] traditional vermouth (Dolin Rouge Vermouth de Chambéry)

Fill glass at least 2/3 full with ice (smaller cubes of about 3/4” per side work best)

Stir for at least 30 seconds to mix and chill-dilute without letting aeration bruise the velvet of the liquor.

Strain into a chilled cocktail goblet (around 4.5 oz, Libbey 3770 is a good one) and garnish with a lemon zest with minimal pith, cut about 1” x 3”, twisting zest-side-down over the drink to express the oil, rubbed on the rim and put into the drink.

[Anonymous No.11604233]

>>11602129

1.5oz whatever gin I have (preferably a juniper-forward one), and then a guess at whatever a splash might be from a bottle of Noilly Prat dry that's probably about 30 years old.
No garnish.
Good with cheetos.

[Anonymous No.11604634]

>>11602287
>placed next to a bottle of M&R vermouth for 37 seconds

you play a very dangerous game my friend

[Anonymous No.11604640]

>>11602472
>For me its the classic 6:1 gin-vermouth

you play a very dangerous game my friend

[Anonymous No.11604703]

>>11602129
No-fag diet version
>1 bottle of Fat Tire beer
>A few drops of pink food coloring to give it that nice faggot look to taste depending on how faggy you want it

Served in a plastic pastel colored wine glass over fake reusable ice cubes. Some people go with the traditional martini glass, but to me that seems like way too much fagginess and that faggotry tends to leak out into the drink. At least with the plastic wine cup, you can say its practical.

Its a versatile drink. You can use it to replace pretty much any thot drink.

[Anonymous No.11604855]

>>11603889
>warm faster
How long does it take you to finish 3.5oz of booze,
Maybe you need a nipple or a sippy cup.

[Anonymous No.11604868]

>>11604640
I half it. It looks better than 3:0.5

[Anonymous No.11604895]

100 ml vodka
20 ml vermouth
1 ice cube

[Anonymous No.11604914]

>>11604868

tell bar maid:

swirl Vermouth in glass
pour out
fill with Tanquery that as been chilled in a shaker
add bleu cheese stuffed olives

repeat as necessary
omit Vermouth

[Anonymous No.11606698]

>>11602129
>2oz Nolets
>1oz Grey Goose
>1oz Lillet Blanc
>Dash of angostura bitters
>Garnish with lemon peel

[Anonymous No.11607063]

a jigger of beefeater
a jigger of dry vermouth
a splash of olive brine
stirred with ice and strained
garnish with olives
repeat 2-3 times

[Anonymous No.11607075]

>>11602129
equal parts cum and barbed wire. garnished with a lifetime of failure and a twist of shame. shaken, obviously.

[Anonymous No.11607095]

6 parts beefeater
1 part dry gin
2 olives
Few extra drops of the olive juice

[Anonymous No.11607118]

drop 4-5 olives in the glass
pour in a little olive juice
fill to half with dry vermouth
fill to 3/4 with tanqueray

[Anonymous No.11607229]

Most so-called martinis are just chilled gin under a false name. People add little or no vermouth, and no orange bitters at all. Shouldn't even be called a cocktail.

[Anonymous No.11608406]

>>11607229
Very true. When people ask me for a Gin Martini, I always ask how they like vermouth. Based people will usually want a 2:1 or 3:1 gin:vermouth ratio. But most say, "oh no! Don't put any vermouth in my martini!" So you don't really want a Martini Cocktail, you just want gin straight-up in a "Martini" glass.

What's worse is when some boomer broad asks if we have a "Martini" menu. Of course I know she doesn't want anything resembling a true Martini at all. Just some sort of (sweet) sour variation served in that glass. The word 'Martini' has been almost as mis-appropriated at the word 'cocktail'.

[Anonymous No.11608706]

2 oz bombay sapphire
1/4 oz martini dry vermouth
~1/8 oz olive juice
Quick stir + strain, short tumbler
3 olives, down in the bottom of the glass

If you can't enjoy this, I don't know what to tell you.

[Anonymous No.11608838]

>>11604914
This, except you swap the gin and vermouth

[Anonymous No.11608839]

>>11608406
God you're such a boring arse
Not wrong though

[Anonymous No.11608855]

>>11608406
>Based people will usually want a 2:1 or 3:1 gin:vermouth ratio
That's way too much vermouth my dude, 4-6:1 are far better ratios. No vermouth at all is autist mode though.

[Anonymous No.11609469]

>half a shot vermouth
>two shots beefeaters
>stir with minimal ice
>no garnish
>serve in a wine goblet since I have no other stemmed glassware

[Anonymous No.11609724]

The perfect martini:

3 ounces of god whiskey. High West is a current favorite.
A glass, preferably with a nice heavy bottom.
Put feet up, shitty movie on TV, kids asleep.

[Anonymous No.11609832]

>>11609469
>beefeaters
nigga...

[Anonymous No.11610083]

>titos vodka or beef eater gin
>a splash of the only vermouth available at the grocery store (the one that says martini on the bottle)
>a splash of olive juice, or not if im going the lemon route
>2 or 3 olives, or a lemon twist

[Anonymous No.11610748]

>>11608855
I feel like people only have a vermouth problem because of experiences with M&R that has been sitting out forever. If you get a really good vermouth even a 50/50 martini can be delicious.

[Anonymous No.11610767]

>>11602129
>2.5 oz Barr Hill Gin
>.5 oz Dolin Blanc
>Flamed orange peel
>Lemon twist

Thank me later, bros.

[Anonymous No.11612014]

>>11610748
This. Vermouth is a wine and should be treated as such. It will oxidize eventually. Keeping it refrigerated helps somewhat, but you loose flavor with the extended chill. The best way to preserve your vermouth wine is with argon gas.

[Anonymous No.11612032]

>>11602129
>bitters in a martini

[Anonymous No.11612107]

>>11612032
Yes, the original Martini Cocktail had orange bitters. It has devolved over the decades to simply vodka straight-up in a ridiculously sized "martini" glass.

[Anonymous No.11612408]

olives are a meme