talk + more.
to the discussion boards
about etiquette, entertaining, cooking, and more.
for the martini neophyte |
continued from page 2
the martini lingo
wet vs. dry | If you like a
martini with a high proportion of vermouth to gin (or vodka), you like a
wet martini. Prefer barely any vermouth at all? You like it dry.
dirty | A dirty martini has a splash of olive brine in it.
smoky | A smoky martini has a splash of scotch.
sweet | A martini mixed with sweet (red) vermouth instead of dry
with a twist | If you want your martini garnished with a twist of
lemon, instead of the usual olive, you want a martini with a twist.
You can combine the above terms when specifying exactly how you
prefer your martini -- e.g. a martini, wet and a little dirty,
would have a good amount of vermouth and a little bit of olive juice.
classic martini | The
classic 4:1 ratio … combine 3 oz. gin, ¾ oz. dry vermouth in a
cocktail shaker with ice and shake. Garnish with an olive or two.
dry martini | Pour ½ oz. of vermouth into a cocktail glass.
Swirl it around to coat, then pour the vermouth in a second glass and
repeat. Discard the vermouth. Chill the glasses in the freezer for 10
minutes or so. Add 3 oz. ice-cold gin to each glass. Garnish with
wet martini | 1½ oz. gin, 1½ oz. dry vermouth
perfect martini | 2 oz. gin, ½ oz. dry vermouth, ½ oz. sweet
sweet martini | 2 ¼ oz. gin, ¾ oz. sweet vermouth
dirty martini | 3 oz. gin, ½ oz. dry vermouth, ½ tsp. olive
brine. Garnish with an olive or two.
the martini’s close kin
gibson | Substitute a green olive
with a pickled pearl onion.
buckeye | Substitute a green olive with a black olive.
vodka martini | Substitute the gin with vodka.
the martini’s distant
tools for mixing drinks in style
a very basic bar
beyond the basic bar
crash course in wine
guide to glassware
lounge . nourish
host . laze
. home .