Okay, so I am hosting a party in a couple weeks and I decide to buy all the stuff needed for a martini....now ive made a couple tonight (based on the back of the liquor bottles) and they suck...

anybody got goood recipes for martinis?

and while these things taste nasty, im not gonna waste good alchohol so I am now enjoying a wonderful nasty tasting buzz...

In a pinch, you may drink a martini out of any kind of glass. But if you can get your hands on a set of real, delicate, long-stemmed, wide-mouthed martini glasses, do so. A martini served in the proper glass tastes immeasurably better than the same liquid served in, say, a wineglass.

Long before you propose to drink a martini, you should have rinsed your martini glass in cold tap water, shaken off the excess, and put the glass into your freezer. I keep at least two martini glasses in the freezer at all times. If you're caught short, you can chill a martini glass by filling it with cracked ice and water and letting it sit for a few minutes.

Pour four ounces of gin and about a tablespoonful of dry vermouth into a cocktail shaker. Take four or five ice cubes, one after the other. Holding each cube in the palm of your hand, bash it a good one with the back of a heavy tablespoon, to crack it into chunks. Drop the ice chunks into the cocktail shaker. (Don't use crushed ice: It'll melt too fast, and make your martini too watery. A martini should contain some melted ice, but not much.)

Put the lid on the shaker and shake it good and hard, with serious back-and-forth action, for 10 seconds (count them!).

(If you stir, as opposed to shaking, your martini will simply not be cold enough. There are many ways to destroy a martini, but none surer than by not serving it just short of frozen. Anyone who tells you that shaking a martini "bruises the gin" is probably also capable of talking about "bending air." It's true that shaking the mixture will make it slightly cloudy, but in my opinion it looks better that way.)

Take the glass out of the freezer and strain the liquid into it, discarding the ice. With luck, the glass should be filled just short of the rim.

Take a lemon and shave off a two-inch strip of peel, taking GREAT care not to cut into the fruit. (The least suggestion of lemon juice will utterly ruin a martini.) Take the piece of lemon peel and twist it over the drink, allowing the lemon oil to congeal in droplets on the surface, then drop it into the glass.

(You can always spot a martini-drinker: He's the guy with a partially-peeled lemon in a ziplock bag in his fridge. I don't use an olive, partly because I don't want anything salty in the drink, and partly because an olive displaces too much gin.)

Some heretics believe a martini can be made with vodka instead of gin. While it is true that you can follow the above recipe, substituting vodka for gin, and produce a liquid that a few people will drink, it is not a martini, not no way, not no how. A "vodka martini" is fit only for sissies. Period.

I like Bombay gin the best. It's a very fragrant, spicy gin with a lot of character. DON'T use "Bombay Sapphire," the so-called "premium" brand. Its higher alcohol content destroys the subtlety and complexity of the beverage.

Oh, yes: Why does a martini become a Gibson when garnished with a pickled onion? Well, many years ago, there lived an American diplomat named Gibson who was a teetotaller, but who didn't want people to feel uncomfortable about drinking in his presence. (How polite of him! and such a change from today, when some folks feel that it's proper to insult people who indulge their minor vices!) So, at parties, he would drink water in a martini glass, with a pickled onion floating in it. Everyone assumed it was his own exotic variation on a dry martini. And today, it is!

- Josephus Rex Imperator

The Classic Martini: 2 ounces of London dry gin, 1 ounce of French vermouth, and 1 dash of Fee Brothers' orange bitters, garnish with lemon peel or olive.


The Modern Dry Martini: 4 ounces of gin, 1/2 ounce of dry vermouth, garnish with a lemon twist or olive. An onion makes the drink a Gibson. Vodka may be substituted for gin to make a Vodkatini.



Martini (Medium): 1 1/2 ounces of dry gin, 1/2 ounce of dry vermouth, 1/2 ounce of sweet vermouth, garnish with lemon peel or olive.


Martini (Sweet): 1 1/2 ounces of dry gin, 3/4 ounce of sweet vermouth, garnish with lemon peel or olive.



The Dirty Martini: 4 ounces of gin, 1/2 ounce of dry vermouth w/ a tsp. of olive juice, garnish with an olive.


Slightly Dirty Martini: 4 ounces of gin, 1/2 ounce of dry vermouth and freshly squeeze on to two olives into the shaker and discard, garnish with an olive. (PROFGB)



The Vesper: (James Bond's) Martini he named after a beautiful double agent he loved. The recipe is 3 ounces of gin, 1 ounce of vodka, 1/2 ounce blond Lillet. garnish with lemon peel.


The Tequini: 4 ounces of Tequila and 1/2 ounce of dry vermouth, garnish with a lemon twist.



Cajun Martini: Pour a fifth of your favorite gin or vodka into a large jug, jar, or bottle. Add 2 or 3 fresh jalapeno peppers (sliced, seeded, and deveined), and a single red chili pepper (be careful). Let it sit in the refrigerator for 2 days. Shake with ice and vermouth in a 5 to 1 ratio. I guess you could garnish with a pepper (but only if you are hard core).


Saketini: 4 ounces of gin, 1/2 ounce of sake, garnish with a slice of cucumber.



Pink Gin: Plymouth Gin, a dash or two of Angostura Bitters and serve it on the rocks without garnish. (DrCocktail)


Cognac Martini: 3 ounces of gin, 1/3 ounce Cognac (swirl Cognac to coat inside of glass, and pour out... add chilled gin from your shaker), garnish as desired. (BarBabylon)



Vampire Proof Martini: 4 ounces of gin, 1 ounce of dry vermouth, garnish with a Garlic stuffed Olive. (NewGuyNCal)


The Vanilla Bean: 4 ounces of Stoli Vanil, 2 splashes of dry vermouth, garnish with an Almond (NOT salted). (Harlow127)



Gin Salad: 4 ounces of gin, 1/2 ounce of dry vermouth, garnish with a three olives and two onions. (SlackerGs)


Starlight (vodka) Martini: 3 ounces of Vodka, 1 ounce Black Sambuca, a splash of dry vermouth, garnish with a lemon twist. (ThChrman)

I always Order Bombay Sapphire and it Rocks or an Absolute one ..Guess I'm a Heretic.. There is a Restaurant in Manhattan named Martinis and they have Wonderful drinks and Awesome glasses. Ya can have a Great Pizza and a Martini there.

Here are a few tips to mix your perfect Martini. It's all about ratios. And ice. For a basic Martini chill your stemmed glass, shaker and Gin in the freezer (Vermouth is best kept at room temperature). Put two hard-frozen ice cubes into your shaker, add three parts of Gin to one part Dry Vermouth and shake about eight times (or should you stir??? we'll get into that in a second). Pour through a cocktail strainer into your chilled glass. Garnish with an olive. Voila! Welcome to the world of movie stars and kings.
.....Remember that the ice is an important part of this recipe because it doesn't just make the drink cold but it helps combine the Gin and Vermouth. The trick is to not let the ice melt and water-down your drink. Of course, the dryer the Martini, the less Vermouth you use, so try a ratio of five to one. For a very dry Martini I suggest adding a shot of Dry Vermouth to your shaker, let it coat the ice, then pour out the Vermouth and add your Gin. Some people I know merely wave the top of an open Vermouth bottle over the shaker. That's dry. But I don't know that it is really a Martini, I think it's called Gin straight.....Now the big question: Shaking vs stirring. As you can tell, I shake my martini... I feel if your Gin, glasses and shaker are properly chilled, this is the fasted way of mixing for the least dilution from the ice (Plus I don't believe in the MYTH of bruising the gin). DrCocktail@aol.com wrote, "The best reason to shake a Martini is to thoroughly mix a larger quantity (like 10 to 1) vermouth and have it unite into a wonderful mixture. But Magoo424 was kind enough to explain to me why he prefers stirring... he writes, "The reason I like to stir rather than shake is two fold: a) less dilution, and b) better clarity. Less dilution because you can use more ice when you stir, and more ice always means less dilution because it cools more quickly (and keeps the liquid colder.) No, I agree that it is a myth about 'bruising the gin' (whatever that means) and I suppose you could fill your shaker to the brim with ice and do a gentle shake, but I think it is easier to stir. Better clarity because shaking almost always causes some degree of clouding, and part of the aesthetic of the straight up Martini is it's pristine cold clarity."

.....It makes some sense to me and I will have to test out Magoo's theory. One my way... One Magoo's... Another my way... And another his... and so on. I think when I get done testing I may not really care one way or the other, or I may have to switch over to just the melted ice with an olive.



none of this is me by the way...i am just this bored to look it all up.

wow wow wow...im gonna have to take all this in when im sober....i do have some bomba gin...but i thought martinis were with vodka...so i made it with absolute...

next batch will be with gin..

thanks for the tip prrtybby!!!

no problem. my pleasure

They make mini ice cube trays as well, instead of standing there crushing ice all night.

If someone is insanely picky about their drink, you might want to let them just make it themselves.

Otherwise just remember the following questions:

1.) Vodka or Gin?
2.) Up or On The Rocks?
3.) Sweet or Dry?
4.) Olive or a Twist?

If they say up, then fill the glass with ice and let it chill while you prepare the rest of the drink. You'll just dump it out right before you pour the drink in.

If they ask for a dry martini, just pour the vermouth in the glass, not the shaker, and coat it, then dump it out.

In the shaker, just add the liquor (including vermouth) with some ice, and give it a shake. Strain it into a martini glass filled with ice, or one you've chilled with ice.

If they want a twist, just use a thin strip of the rind. Twist it a bit to release the oil and rub it around the rim of the glass, then drop it into the drink.

If they want olives, spear up one or three. Someone once told me two olives was bad luck, I cant recall why.

You might also want to remember a few other ones like Manhattans or Gimlets. Although mostly really old folks drink those...

oye!! i have so taken everyone's advice into consideration...got the bomba (errr, sic?) gin....got the apple thingie wingie....got the shaker....made a drink....washed my brand new martini glasses and served myself one to taste....

well, it tasted pretty good at first..but now im burping soap bubbles....

here is a recipe from the food network lol
Rob's Chocolate Turtle Martini
Recipe courtesy Rob Harpest
Ingredients
Cocoa Powder
Powdered sugar
Caramel sauce, in a squeeze bottle with a very small tip
Chocolate Sauce
2 ounces vanilla vodka (recommended: Stoli Vanilla)
2 ounces white creme de cacao
2 ounces Praline New Orleans Style Pecan Liqueur
Crushed ice
Roasted pecan halves, for garnish
Roughly chopped chocolate squares, for garnish

Directions
First, sweeten the cocoa powder to your liking by mixing the cocoa and
powdered sugar. Take a large martini glass and very carefully coat the rim in caramel sauce from the
squeeze bottle, being careful not to let it drip too far down the sides.
Rob's Chocolate Turtle Martini
Recipe courtesy Rob Harpest
Ingredients
Cocoa Powder
Powdered sugar
Caramel sauce, in a squeeze bottle with a very small tip
Chocolate Sauce
2 ounces vanilla vodka (recommended: Stoli Vanilla)
2 ounces white creme de cacao
2 ounces Praline New Orleans Style Pecan Liqueur
Crushed ice
Roasted pecan halves, for garnish
Roughly chopped chocolate squares, for garnish

Directions
First, sweeten the cocoa powder to your liking by mixing the cocoa and
powdered sugar. Take a large martini glass and very carefully coat the rim in caramel sauce from the
squeeze bottle, being careful not to let it drip too far down the sides.
Then, dip the entire rim of the glass into the sweetened cocoa powder, being sure to coat all of the
caramel. The desired effect is a chocolate dusted caramel rim. If available, I also like to put just
a drop of chocolate syrup at the bottom of the glass for color.

For the drink, shake the vodka, creme de cacao and praline liqueur in a martini shaker with ice to
chill. Fill the martini glass nearly full with crushed or shaved ice, being careful not to touch the
rim. Strain the drink into the martini glass.

Garnish atop the floating ice with a roasted pecan half and a small piece of chopped chocolate.
Alternately, I have garnished it with a half of a Turtle candy by making an incision and hanging it
on the rim of the glass. Whichever you prefer.

Also, if you prefer your martini to LOOK chocolatey, I would use the dark creme de cacao. However, I
find the decorative elements (powder and garnish) stand out when the drink is more
translucent.

Dang sorry it's so long

I have never tried one. What do they taste like???

eversolesa said:

ive had this at a party..thanks for posting it..now i can share it at mine..