- Feb 20, 2004
Yeah... Martini Time. Or as a few friends have referenced, "Salad"... :devil:
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.
Yes, if it is a gin martini then it is Bombay Sapphire in our house.
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.
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.With the alcohol content of that premix, would it avoid becoming frozen in a freezer or possibly slush over?