It all depends on … It all depends on the customer and how ‘dry’ they want it. As for a manhattan, I don’t know of any manhattan recipes that call for as little vermouth as a martini does.
It’s not snooty cos … It’s not snooty cos there is no right way - everyone has their own preference on how to make it. What makes a great bartender is to be able to make a drink as close to what the customer wants. If they want it shaken, they get it shaken. If they want to mix Henessey Paradis with coke, on the other hand, they deserve to get run over when you chase them out of the bar.
Problems do arise … Problems do arise when using the word “perfect” when talking about a martini because it is both in reference to the drink being “perfect” in taste, and also to a martini using both sweet and dry vermouth. The way I distinguish between the two is to look at where the term “perfect” is located in relation to the name of the drink. For instance if they say a “perfect vodka martini,” I know they mean the first instance, if they say “vodka martini perfect,” I know they are talking about the latter.
The title shouldn’t … The title shouldn’t be “perfect vodka martini”
he made a vodka martini not a perfect martini wich would have a dash of sweet and dry vermouth…
I thought you did a … I thought you did a nice job.I love the 3 olive Martini my husband makes. I am a purist so I will only drink Perfect1864 Vodka in my Perfect Martini.
unfortunatly the … unfortunatly the bartender will have NO clue what you mean; Gordon is a U.K. gin and Kina Lillet hasnt even been in production since 1985. Use Lillet Blanc instead and to recreate the original bitter flavor of Kina Lillet, add a dash or two of Angostura bitters or a pinch of Quinine powder. Stoli is also a reccomended vodka since the 100 proof was the common amount back in the 50s and in the books James Bond favored Stoli. bdw Gordon is under 80 proof while Tanqueray and others are around 94
25 Responses for "Perfect Vodka Martini Recipe"
It all depends on …
It all depends on the customer and how ‘dry’ they want it. As for a manhattan, I don’t know of any manhattan recipes that call for as little vermouth as a martini does.
It’s not snooty cos …
It’s not snooty cos there is no right way - everyone has their own preference on how to make it. What makes a great bartender is to be able to make a drink as close to what the customer wants. If they want it shaken, they get it shaken. If they want to mix Henessey Paradis with coke, on the other hand, they deserve to get run over when you chase them out of the bar.
Perfect! I …
Perfect! I personally prefer shaken not stirred but the result is the same. Good instructive video.
doesn’t the perfect …
doesn’t the perfect vodka martini have a dash of both sweet AND dry vermouth?
Problems do arise …
Problems do arise when using the word “perfect” when talking about a martini because it is both in reference to the drink being “perfect” in taste, and also to a martini using both sweet and dry vermouth. The way I distinguish between the two is to look at where the term “perfect” is located in relation to the name of the drink. For instance if they say a “perfect vodka martini,” I know they mean the first instance, if they say “vodka martini perfect,” I know they are talking about the latter.
Not so.
Not so.
I found that Svedka …
I found that Svedka Vodka is better yet cheaper than Absolute
The title shouldn’t …
The title shouldn’t be “perfect vodka martini”
he made a vodka martini not a perfect martini wich would have a dash of sweet and dry vermouth…
lol… you idiot he …
lol… you idiot he added that first, watch the video next time
I thought you did a …
I thought you did a nice job.I love the 3 olive Martini my husband makes. I am a purist so I will only drink Perfect1864 Vodka in my Perfect Martini.
three measures of …
three measures of Gordon’s; one of vodka; half a measure of Kina Lillet. Shake it over ice, and add a thin slice of lemon peel.
ha, if you can tell …
ha, if you can tell me what that means you get a prize.
It called a Vesper. …
It called a Vesper. Ordered in Casino Royale by Bond
well its harder to …
well its harder to tell when people type it
Mr Bartender
Very …
Mr Bartender
Very Good Way to make a Dry Martini.
Thanks
Federico I’m a bartender from Argentina
unfortunatly the …
unfortunatly the bartender will have NO clue what you mean; Gordon is a U.K. gin and Kina Lillet hasnt even been in production since 1985. Use Lillet Blanc instead and to recreate the original bitter flavor of Kina Lillet, add a dash or two of Angostura bitters or a pinch of Quinine powder. Stoli is also a reccomended vodka since the 100 proof was the common amount back in the 50s and in the books James Bond favored Stoli. bdw Gordon is under 80 proof while Tanqueray and others are around 94
The original …
The original martini was gin with vermouth but the vodka martini just replaced the gin with vodka. That’s what I heard
Craving one right …
Craving one right now!!!!!
martini blanco, is …
martini blanco, is vermouth.
lol schmirnof
lol schmirnof
your susposed to …
your susposed to add Olives
smirrnoff or white …
smirrnoff or white goose ppl?
smirnoff ftw
smirnoff ftw
Imperia!
Imperia!
Good steps to make …
Good steps to make dry martini.
Thanks…
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