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Thread: Martini Time...

  1. #1

    Default Martini Time...

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

    Stuart

  2. #2

    Cool Martini Time End-Game Nirvana...

    Martini Time End-Game Nirvana...

    Stuart

  3. #3
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    Default Re: Martini Time End-Game Nirvana...

    What gin would you be using Stuart?

    Bill

  4. #4

    Default 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.
    Stuart

  5. #5

    Crackup Martini decompression with a little ASH anyone?

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



















    And FIN!!!

    Stuart

  6. #6
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    Default 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.

  7. #7
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    Default Re: Martini decompression with a little ASH anyone?

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

    Bill

  8. #8

    Default Re: Martini decompression with a little ASH anyone?

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




    Stuart

  9. #9

    Default Re: Martini decompression with a little ASH anyone?

    Quote Originally Posted by louie View Post
    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!!!



    Quote Originally Posted by Bullzeyebill View Post
    Yes, if it is a gin martini then it is Bombay Sapphire in our house.

    Bill

    Bombay Sapphire all the way...
    Stuart

  10. #10
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    Default Re: Martini decompression with a little ASH anyone?

    Quote Originally Posted by StuGatz View Post
    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.

  11. #11

    Default Re: Martini decompression with a little ASH anyone?

    Quote Originally Posted by louie View Post
    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?
    Stuart

  12. #12
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    Default Re: Martini decompression with a little ASH anyone?

    Quote Originally Posted by StuGatz View Post
    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.

  13. #13

    Default Re: Martini decompression

    A catchup from the Holiday.


    Stuart

  14. #14

    Default Re: Martini decompression

    Pre SHOT Show.








    Stuart

  15. #15

    Default Re: Martini decompression

    Stuart

  16. #16
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    Default Re: Martini decompression

    Good Lord!
    Check my Web Site: www.Redwayphoto.com

  17. #17

    Default Clip and Puff

    Stuart

  18. #18
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    Default Re: Clip and Puff

    Please do not change the thread title.

    Bill

  19. #19

  20. #20

    Default Martini Time...




    Stuart

  21. #21

    Default Re: Martini Time...

    A little Stainless Action with a Pulita Anniverasrio with the new HF cutter and friends...


    Stuart

  22. #22

    Cool Re: Martini Time...

    It's Saturday so WHAT'S THAT SHAKIN???


    Stuart

  23. #23

    Default Re: Martini Time...

    Decisions, decisions...





    Choice of Ignition






    Burned away...



    Stuart

  24. #24

    Default Re: Martini Time...

    Sit in decompression with a double and a Gurkha 30th Anniversary...


    Stuart

  25. #25
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    Default Re: Martini Time...

    Livin' on the edge there, with 3 olives in a double. I just buy the bigger olives. I also keep breaking little martini glasses, but giant 8oz ones someone gave me are holding up. I just have to resist filling it up from my premix bottle.

  26. #26

    Default Re: Martini decompression with a little ASH anyone?

    Quote Originally Posted by louie View Post
    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.
    Intriguing and curious! With the alcohol content of that premix, would it resist becoming frozen in a freezer, slush over, or remain perfect?
    Stuart

  27. #27
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    Default Re: Martini decompression with a little ASH anyone?

    I just keep my premix bottle in the back of the fridge, where water will sometimes freeze. A typical fridge is usually around 40F. You must do an experiment by freezing some premix. Make sure to allow for possible expansion. I am sure freezers vary. There is probably a chart of the freezing point of ~40% alcohol/water, which my guess is well under 0-F. However, I'm not sure if a martini can be made less enjoyable if too cold.

    My next thought is when will Thermos make thermal martini glasses (in stainless?)? Their little Thermax can cooler cups work nicely to keep drinks cold/hot.

  28. #28

    Default Martini Time...

    Reyka Taste Test...








    Stuart

  29. #29
    Flashaholic* RedLED's Avatar
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    Default Re: Martini Time...

    Times must be tough if your gangster roll has three dollars in it...always put a hundred on the top!
    Check my Web Site: www.Redwayphoto.com

  30. #30
    Flashaholic* RedLED's Avatar
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    Default Re: Martini Time...

    My dad taught me to carry cash at all times, and since my first day in high school I have carried this:

    35 one hundred dollar bills
    20 fifty dollar bills
    25 twenty dollar bills

    A light roll for me is 7-100's; 4-50's; 5-20's. This is for a late night snack run.

    Your Air BNB rented houses and rented women, as well as, Comp. gear, are and have been joke posts.

    Dollar bills on a money clip? No one keeps singles on a money clip. Why did not you leave them with your last tip?
    Last edited by RedLED; 07-23-2020 at 09:00 PM.
    Check my Web Site: www.Redwayphoto.com

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