A Proper Martini
From elgourmand 8 years ago
- 10 min to make
- Serves 4
I just learned that our fellow GR foodie Keni passed away in January of last year. I was out at the Tokelau atolls with no internet access. Actually, I could go over to Fakaofo atoll & get on the net but didn't very often as it was a pain. Read more Going to miss that lady. I was looking forward to touching base with her when I got back. Going to mix up a large batch of these and stick it in the freezer for a while. I’ll break it out this evening and toast her memory. Keni probably wouldn’t approve but she was an understanding lass and she’s not here to scold me. Cheers and I hope it was a great journey. On the bright side, Keni wouldn’t want me moping about, a proper dry Martini is serious business. More than once I’ve had the bartender bring me the goodies so I could make my own. Got away with it, most of the time. Nobody knows who invented the Martini but it popped up about 1900. At first the ratio was 2 parts gin to 1 part dry vermouth. That ratio has gone down considerably. I am of the minimum vermouth school. Cheers. See less
Ingredients
- In a medium martini shaker shopping list
- • 2 or 3 drops dry vermouth. shopping list
- • 8 jiggers of London dry gin. shopping list
How to make it
- 1. Shake a bit & put in the freezer for a while. If you just can’t wait, add a hand full of ice cubes & give it a good shake.
- 2. Pour a good measure into a Margarita glass & put the rest back in the freezer See Photo. I hate Martini glasses. It’s impossible to drink from one of those without spilling. A margarita glass is much better. Hell, a jelly jar is better.
- 3. Garnish with a couple olives on a fancy toothpick and enjoy See Photo. You can sub kalamata olives if you like.
- I’m sure there are less juvenile ways to acknowledge the passing of a friend but this is the way I’m wired so it will have to do.
People Who Like This Dish 3
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