Martini Time...

StuGatz

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Yeah... Martini Time. Or as a few friends have referenced, "Salad"... :devil:

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StuGatz

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Gin?

Bill, my personal preference is usually vodka. Titos, Stolichnaya, or whatever does not smell like gasoline. For some reason, my vodka palate is still in basic training.

However, I DO occasionally request Gin and when I do, it is either Hendricks or Bombay Sapphire. :thumbsup:
 

StuGatz

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Martini decompression with a little ASH anyone?

Martini decompression time with Daruma Rm 101. A little ASH anyone?

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And FIN!!!

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louie

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Seattle
Re: Martini decompression with a little ASH anyone?

Yum! I premix a pint of gin martini and keep it in a glass bottle in the fridge, ready to go. Unlike those jokes, I like a decent amount of vermouth and a little olive brine, with queen olives. Any of the name gins will do - they are just a bit different. I'm told James Bond has it wrong, they should be stirred, not shaken. Another trick is to add a few drops of Scotch, equivalent to a jigger per gallon of martini.
 

Bullzeyebill

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Re: Martini decompression with a little ASH anyone?

Yes, if it is a gin martini then it is Bombay Sapphire in our house.

Bill
 

StuGatz

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Re: Martini decompression with a little ASH anyone?

Martini Surfers Secret Agent Man man I love these guys...




 

StuGatz

Well-known member
Joined
Feb 20, 2004
Messages
526
Re: Martini decompression with a little ASH anyone?

Yum! I premix a pint of gin martini and keep it in a glass bottle in the fridge, ready to go. Unlike those jokes, I like a decent amount of vermouth and a little olive brine, with queen olives. Any of the name gins will do - they are just a bit different. I'm told James Bond has it wrong, they should be stirred, not shaken. Another trick is to add a few drops of Scotch, equivalent to a jigger per gallon of martini.

Now THAT is a GREAT idea!!!​



Yes, if it is a gin martini then it is Bombay Sapphire in our house.

Bill


Bombay Sapphire all the way...​
 

louie

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958
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Seattle
Re: Martini decompression with a little ASH anyone?

Now THAT is a GREAT idea!!!

Bombay Sapphire all the way...​

My current recipe for a pint of mixed martini is 14 oz. gin, 2 oz. white vermouth, a teaspoon or so of Scotch. Kept in a glass jar in the fridge, you don't need to dilute it with ice trying to get it cold, unless you want to. Pour out your serving, add little bit of olive brine, mix it well with the olive(s) on a big toothpick.

I got the idea from a restaurant; they premixed a gallon of martini like this.
 

StuGatz

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Joined
Feb 20, 2004
Messages
526
Re: Martini decompression with a little ASH anyone?

My current recipe for a pint of mixed martini is 14 oz. gin, 2 oz. white vermouth, a teaspoon or so of Scotch. Kept in a glass jar in the fridge, you don't need to dilute it with ice trying to get it cold, unless you want to. Pour out your serving, add little bit of olive brine, mix it well with the olive(s) on a big toothpick.

I got the idea from a restaurant; they premixed a gallon of martini like this.


With the alcohol content of that premix, would it avoid becoming frozen in a freezer or possibly slush over?
 

louie

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Messages
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Location
Seattle
Re: Martini decompression with a little ASH anyone?

With the alcohol content of that premix, would it avoid becoming frozen in a freezer or possibly slush over?
I have no idea, I've never tried that. Someone could probably calculate what the freeze point is, of maybe 47.3% alchohol (Tanqueray) & water.
 
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