Post #75990 by thejab on Fri, Feb 13, 2004 12:04 PM

Although there are probably a million ways to make a martini, I agree mainly with Johnny Dollar's methods. Despite the overused James Bond quote, stirring is the only way to go. Vigorous shaking is the cause of ice crystals in a martini, as well as cloudiness, which I don't care for in a martini.

Contrary to someone's earlier post, you do want some melting of the ice and proper dilution, so use plenty of ice, gin (vodka if you must) and vermouth at room temperature, and gentle stirring for a long time to achieve proper chilling and dilution (a martini pitcher is perfect for this). Keeping your booze in the freezer isn't necessary because it prevents the dilution from occuring.

I prefer Bombay regular and Noilly Prat vermouth in a ratio of from 1:5 to 1:7. I like to be able to taste the vermouth a bit. Sometimes I throw in a few drops of orange or Peychaud's bitters.

A dirty martini shouldn't be cloudy either - it's just a martini with some olive brine.

While we're on the subject, never, ever, shake a Manhattan. The nasty layer of bubbles it creates doesn't go away.