[Batou]

AirMarshall, on Jan 26 2006, 04:46 PM, said:

Erika, What proportions do you use for gin/vermouth?

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Erika's martini rant.

Different tastes but the classic martini contains very little vermouth. A capful/a splash? Some use the phrase, just show the bottle of vermouth to the martini glass.

Ideally, about a capful of vermouth is poured into the martini glass, swished around to cover the sides of the glass and then the remainder is poured out. Poor 1.5 oz. of Gin into a cocktail shaker filled with ice. Then stir the gin in the shaker letting the ice to cool the gin. Also stir, never shake, sorry James Bond, clear distilled liquors should never be shaken unless you are adding juices etc. -- it is OK to add the ingredients for a Cosmopolitan into a cocktail shaker and then shake -- you do not shake gin for a martini, and a martini is made with gin and vermouth, only. Use the strainer over the shaker to pour the chilled gin into the martini glass and top with a olive or a lemon twist. Some bartenders use both an olive and a twist, rubbing  the zest of a slice of lemon around the edge of the glass and dropping it in with the olive. In my experience, older people are more likely to add lemon or only lemon, and by older I mean at least 20+ years older than I am, so we are talking folks well into their 60s. 


A martini is not made with vodka, or green apples, or cinnamon, or other strange added ingredients, these new drinks are not martinis, rather they are drinks for people who want to be cool and say they drink martinis. I'm not implying that there is anything cool about drinking martinis at all but somehow pseudo-martinis have become a fad. A dirty martnini still qualifies as it just adds some olive juice to the gin and the vermouth.

The ratio of vermouth to gin is very individual but vermouth should be part of the mix. I like a 3:1 ratio myself but I really do like the taste of gin. It also depends on the brand/quality of the vermouth and the gin. Also depends if you a mixing just one drink or a pitcher of martinis. Father and I tend to make a pitcher of martinis if more than one person is going to be drinking and will add more vermouth.

The reason I like Boodle's is because it is delicate but still tastes like gin. But it is not so strong that it makes you gag just from the scent of the drink when you first rise the glass to your mouth. If I was using Tanqueray I would use more vermouth to smooth out the strength of the Tanq, maybe 2:1. And I agree 100% with your comment, a martini should not taste like gin or vermouth but like something different than the sum of its parts. A Gestalt martini (bad humor). At home I add the vermouth and gin into a glass of ice or ice shavings and stir. Not a classic martini because the ice will, of  course, melt and water down the martini but it is not a bad way to go if martinis are too strong for you.

If you can find Boodle's in your area, treat yourself just once and let me know what you think.  I don't like Bombay Saphire, I know it is popular, but to me it is very strong and too sweet.

Just my version of events. Each to their own. Don't over do it. For the record I like bourbon and rye, I can handle a bloody mary but otherwise vodka makes me act mean and nasty. I have a taste aversion to rum -- never leave a 14 y.o. alone to puppy sit with a bottle of Barcardi 151. FWIW, Smirnoff's triple distilled vodka has earned very high marks and is incredibly inespensive given all the vodkas around today.

Boone's Farm and MadDog 20-20 should be outlawed but do share a a place in my early history of alocohol experiences.

I am not an alcoholic even though this post might make people suspect I am.

Sorry so long, but I found a topic I actually feel intelligent enough to write about tonight.

Erika

[zsandoz]

AirMarshall, on Jan 4 2006, 12:47 AM, said:

Brand Name:  Tanqueray

Generic: London Dry Gin

Manufacturer:  Charles Tanqueray & Co. http://www.tanqueray.com/jump/

PI Sheet: (for classic preparation)  http://www.tanqueray..._world/recipes/

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i actually preferred the Bombay gin back when i drank gin.. but tanqueray is really good too!

anyways, is this a "cocktail" forum on drinking?? hehe

[LikeMinded]

Tanqueray is my favorite gin; Bombay Sapphire comes very close but is more expensive.  I find Tanqueray excellent in its classic combination with tonic, lime juice, and plenty of ice.  (The gin-and-tonic is my favorite mixed drink, and incidentally, my father's favorite.  The main difference is that I'm psychologically alcohol-dependent and he rarely even drinks.)  The flavors of juniper and other herbals also pair excellently with grapefruit juice or grapefruit-flavored sodas.  If those are unavailable, sour lemon soda or lemonade work just fine, as well.  It's okay with cola (i.e. Coke), but that's an acquired taste. 

I've also used it for culinary purposes, with mixed results.  I once made an excellent Tanqueray Hollandaise-style (Tanqueraise?) sauce by emulsifying whipped semi-cooked egg yolks with butter (or olive oil) and Tanqueray.  The key is to continue cooking, unlike traditional Hollandaise, until the alcohol evaporates.  This way, you're not left with a bitter-tasting sauce that could easily get my mother smashed (tried-and-true, mind y'all).  This strongly juniper-flavored sauce pairs well with good prosciutto (an Italian ham that is ideally cured with juniper berries) combined with pasta and your choice of vegetables.  Just be careful that you either cook over a double-boiler or hold the pan a couple inches above the stovetop on low heat - otherwise, your egg yolk will become scrambled instead of a smooth sauce!!!

Irrelevantly, as I often tend to be, a Hollandaise-like sauce made with Kijafa (a very sweet Dutch cherry wine with low alcohol content) and without salt, is the best topping ever for fruit salads and even brownies, cakes, and ice cream.  Unhealthy I know, but delicious.  I shouldn't be talking; I gained 10 lbs. in 10 days for unknown reasons.

And BTW, Tanqueray "Ten" is just a 'premium' (read: overpriced) version of the original.  Avoid it like the plague unless you're rich and/or manic on a spending spree.  I avoid the grossly overmarketed 'premium' vodkas (i.e. Grey Goose, Three Olives, Absolut Level, etc.) unless they're at steep discounts.  I am somewhat of a vodka snob; my favorites are Monoplowa (Austrian), Luksuskowa (Poland), and Kutaskova (Russia).  Though to credit Grey Goose, it's extremely mild, and wins the award of the only vodka I can take in straight shots, at room temperature (!), without any gagging effect.  Still not worth it, though.

I confess ultimately, though, that Bacardi "151" overproof rum is my favorite.  Being super-distilled and 75.5% alcohol, it leaves more room for mixers than typical liquors (40% alcohol by volume).  And rum has little taste (and IMO, what taste there is, is a bit objectionable; not a huge rum fan here...).  Unfortunately, "151" is unavailable in Maryland (perhaps due to alcohol-dependents like myself).  However, it's available in Shrewsbury, Pennsylvania, about 30 minutes from me in northern Baltimore. =D 

Damn I like alcohol.  I'm f'in drunk now, if you couldn't tell.  I tend to type at 140 WPM while drunk.  It's so weird.

[Latin Girl]

herrfous, on Feb 7 2006, 04:26 PM, said:

Tanqueray is my favorite gin; Bombay Sapphire comes very close but is more expensive.  I find Tanqueray excellent in its classic combination with tonic, lime juice, and plenty of ice.  (The gin-and-tonic is my favorite mixed drink, and incidentally, my father's favorite.  The main difference is that I'm psychologically alcohol-dependent and he rarely even drinks.)  The flavors of juniper and other herbals also pair excellently with grapefruit juice or grapefruit-flavored sodas.  If those are unavailable, sour lemon soda or lemonade work just fine, as well.  It's okay with cola (i.e. Coke), but that's an acquired taste. 

I've also used it for culinary purposes, with mixed results.  I once made an excellent Tanqueray Hollandaise-style (Tanqueraise?) sauce by emulsifying whipped semi-cooked egg yolks with butter (or olive oil) and Tanqueray.  The key is to continue cooking, unlike traditional Hollandaise, until the alcohol evaporates.  This way, you're not left with a bitter-tasting sauce that could easily get my mother smashed (tried-and-true, mind y'all).  This strongly juniper-flavored sauce pairs well with good prosciutto (an Italian ham that is ideally cured with juniper berries) combined with pasta and your choice of vegetables.  Just be careful that you either cook over a double-boiler or hold the pan a couple inches above the stovetop on low heat - otherwise, your egg yolk will become scrambled instead of a smooth sauce!!!

Irrelevantly, as I often tend to be, a Hollandaise-like sauce made with Kijafa (a very sweet Dutch cherry wine with low alcohol content) and without salt, is the best topping ever for fruit salads and even brownies, cakes, and ice cream.  Unhealthy I know, but delicious.  I shouldn't be talking; I gained 10 lbs. in 10 days for unknown reasons.

And BTW, Tanqueray "Ten" is just a 'premium' (read: overpriced) version of the original.  Avoid it like the plague unless you're rich and/or manic on a spending spree.  I avoid the grossly overmarketed 'premium' vodkas (i.e. Grey Goose, Three Olives, Absolut Level, etc.) unless they're at steep discounts.  I am somewhat of a vodka snob; my favorites are Monoplowa (Austrian), Luksuskowa (Poland), and Kutaskova (Russia).  Though to credit Grey Goose, it's extremely mild, and wins the award of the only vodka I can take in straight shots, at room temperature (!), without any gagging effect.  Still not worth it, though.

I confess ultimately, though, that Bacardi "151" overproof rum is my favorite.  Being super-distilled and 75.5% alcohol, it leaves more room for mixers than typical liquors (40% alcohol by volume).  And rum has little taste (and IMO, what taste there is, is a bit objectionable; not a huge rum fan here...).  Unfortunately, "151" is unavailable in Maryland (perhaps due to alcohol-dependents like myself).  However, it's available in Shrewsbury, Pennsylvania, about 30 minutes from me in northern Baltimore. =D 

Damn I like alcohol.  I'm f'in drunk now, if you couldn't tell.  I tend to type at 140 WPM while drunk.  It's so weird.

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Wow! this is very helpful. Thanks for the info on the vodka.  I am going to be looking for it now.

[Sylvia]

To All My Dear Inbiberators (sp)

There was alot of good information in these threads. Ericka, AM, Herr, you all gave me good information.

E: I know you are into gin, and not vodka, but I believe Gordon makes a vodka as well. Have you ever tried it?

I do have to stop buying Grey Goose, money reasons, but  Smirnoff always reminds me of "very drunk days" and for some reason, bad associations. WEIRD.

Thanks again

Syl

[LikeMinded]

Sylvia, on Feb 8 2006, 09:22 PM, said:

To All My Dear Inbiberators (sp)

There was alot of good information in these threads. Ericka, AM, Herr, you all gave me good information.

E: I know you are into gin, and not vodka, but I believe Gordon makes a vodka as well. Have you ever tried it?

I do have to stop buying Grey Goose, money reasons, but  Smirnoff always reminds me of "very drunk days" and for some reason, bad associations. WEIRD.

Thanks again

Syl

<{POST_SNAPBACK}>

Smirnoff is an example of an overmarketed midshelf vodka. ;-)  Gordon's is considered low-shelf, I haven't tried it, but maybe I should, mainly as I use vodka just for mixing and the stuff is cheap.

Try the ones I mentioned above (Monoplowa, Luksuskova, Kutaskova; though these are only available through distributors in certain states... chances are you can find at least one of them where you live).  Else failing, Svedka is an extremely highly-rated and relatively inexpensive vodka.  It's available in pretty much every US wine & liquor store.

[Sylvia]

Thanks, Herr
I broke down and bought another bottle of Grey Goose, its just so smooth, but I will try those hard to spell brands you mentioned.
Sylvia

[Batou]

Sylvia, on Feb 8 2006, 08:22 PM, said:

E: I know you are into gin, and not vodka, but I believe Gordon makes a vodka as well. Have you ever tried it?

<{POST_SNAPBACK}>

I rarely drink vodka but when I do it is not Gordon's. Gordon + vodka = bad.

Gordon's is OK for cheap gin. I know it is cheap gin. But you buy and drink cheap gin when you are poor.

[Dweii]

Hey what about pure vodka?

Preferably Moskovskaya.

[Batou]

Helena, on Feb 16 2006, 02:25 PM, said:

Hey what about pure vodka?

Preferably Moskovskaya.

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I can handle pure vodka. Never tried Moskovskaya. But whatever brand I drank, doing shots with other folks on the bus in East Germany was good stuff.

Erika

[unipolarbear]

LOL too funny!  I just have to put in my two cents and say that I mix absolut with a little cointreau and cranberry and it is so smooooooth and refreshing.  Yummy!

[Stasis]

I used to inhale
Jack Daniels
by the Quart,
But my Favorite
Grand mother,
always poured
Some expensive
Canadian Whiskey,
I did like to visit her...

Stasis

[Spanophile]

I do enjoy a good Tanqueray and Tonic but a pint of Guinness PRN is my favorite.

[Rabbit37]

Wow, am I late to this discussion. I had three fabulous g&t's Monday night, nice and strong, and FREE, due to a business dinner. Ya know, I don't give a rat's ass what kind it was... it was g-i-n, and that's all that matters.

[hollywoodfreaks]

One word: Tequila. I am such a margarita ho. Homemade ritas=da bomb. Each week I make a different mixed drink. This week's was Tom Collins. Not bad. Last week I tried homemade lemonade with a float of dark rum on the top. Ok, but rum is kind of ick IMO.