Post #160679 by Kukoae on Sun, May 22, 2005 3:07 AM

On 2005-05-17 09:19, Satan's Sin wrote:
I would recommend keeping your vodka in the freezer. Gin too, if you go for martinis. No such thing as a too-cold martini.

As others have pointed out, the ice is meant to melt a little to soften the drink a touch. Otherwise your martini is basically a straight shot of potent hooch, if today's hypersonically dry martinis are to go by.

On 2005-05-17 10:19, Satan's Sin wrote:
Ernest Hemingway actually put these drinking-cup ice molds in his freezer, then when it was martini time he'd take out the all-ice "glass," pour in the gin, and drink from that!

I think martinis should be stirred only. If shaken, I find, it comes out too "foamy."

Hrm, I never get foam in my shaken martinis - I follow the "canonical" practice: put some ice cold water (with a solitary ice cube) into the martini glass first while you're shaking one up, do the 3 parts gin (Sapphire)/vodka (Ketel One) to 1/2 part dry vermouth [without this you might as well just pour yourself shots], add ice, and shake until the vessel feels really cold, and then strain into your freshly emptied martini glasses. Seems "messier", but I get a bit less fog on the glasses, and whatever "foam" is gone by the time I serve it.

"Frozen" vodka is great if you want to drink it in the Russian style: slammed, basically. In fact, I can't drink straight vodka any other way.

Just my two cents.

=Kukoae=