Shaul-Ike Cohen said:Bombay non-Sapphire - does anyone happen to know where on earth (rather literally, I'm afraid) one can get it?
Shaul-Ike Cohen said:I don't want to be patronising, particularly as your taste in martinis is very good (read: close to mine ), but there are two meanings of dry martini.
The original meaning is a martini made with dry vermouth, as opposed to sweet vermouth. The ratio of vermouth and gin doesn't have anything to do with it, in fact much more vermouth was usually added than today.
Nowadays, dry is used to indicate a higher level of alcohol, that is more gin. Or typically v*dka, I suppose. Free country and all that. And the more alcohol, the more of a man you are, so "dry" martinis with v*dka from the freezer to avoid the diluting ice, and with a stupid Churchillean hint of vermouth from the duster seem to be considered hip. The giant olives in the giant glasses are mainly there to keep the indispensible umbrellas. But I digress.
The other common misunderstanding (historically, that is - language changes!) is the one about the Perfect Martini. Whatever the perfect martini is for me, a Perfect, or Perfect Martini is one that has the same amount of dry and sweet martini (plus the gin and often a dash of Angostura).
Shaul-Ike Cohen said:The original meaning is a martini made with dry vermouth, as opposed to sweet vermouth. The ratio of vermouth and gin doesn't have anything to do with it, in fact much more vermouth was usually added than today...
...The other common misunderstanding (historically, that is - language changes!) is the one about the Perfect Martini. Whatever the perfect martini is for me, a Perfect, or Perfect Martini is one that has the same amount of dry and sweet martini (plus the gin and often a dash of Angostura).
CharlesB said:Hendricks or bombay sapphire with a thin slice of cucumber in it
The Reno Kid said:Maybe I don't get out enough. I've been drinking martinis for more years than I can comfortably admit and I swear to God, I have never even heard of a martini made with anything but dry vermouth.[huh] Is it just me?
LocktownDog said:Its not just you. I couldn't even fathom a martini made with sweet vermouth.
Richard
I always agree with purists that a martini with vodka is not a martini - it's a vodka martini. (Or vodkatini.)Shaul-Ike Cohen said:Nowadays, dry is used to indicate a higher level of alcohol, that is more gin. Or typically v*dka, I suppose. Free country and all that.
A better reason for the freezer is so the drink is colder. 0°F booze splashed with a modest amount of mixer has to be colder than room temperature booze and mixer agitated with 0° ice.And the more alcohol, the more of a man you are, so "dry" martinis with v*dka from the freezer to avoid the diluting ice
I assume the more alcohol/manly you are comment is a joke but... the ice is not to dilute the drink but chill it. The addition of the melted ice water "opens" up the flavors. 2 oz of gin is still 2 ounces.. stirring with ice does not dilute a drink to undrinkable (less manly ) proportions.And the more alcohol, the more of a man you are, so "dry" martinis with v*dka from the freezer to avoid the diluting ice, and with a stupid Churchillean hint of vermouth from the duster seem to be considered hip.
Brad Bowers said:...I've been enjoying Broker's Gin. Nice botanicals, and I love their hat theme. What's not to like about a bottle of gin that admonishes "Don't forget your hat!"