Lets Talk Booze - Best Cocktail in the World

[NotQuiteGeek]

Oh yeah, baby! I still have my big 'ol backscratcher!

Mmmm, martinis...you are singin' my song! Do you like gin or vodka? I know, I know...a "true" martini is made with gin but I just love an icy vodka martini with just a smidgen of olive juice shaked with it. I also love it when the martini has those teensy slivers of ice in them...do you know how to get that effect?

Those slivers of ice are the sign of a well-chilled martini, and do not come from the ice added to the drink -- at least, not directly.

Start with two shots of (gin/vodka) and add (none/a drop/a tiny bit) of dry vermouth, and combine in a shaker with whole, very cold ice cubes. Note that 80-proof liquor (like most gin and vodka) are 60% water, and 40% ethanol. Well, and a tiny bit of other stuff that defines the taste.

Anyway, combine cocktail and ice in a shaker. Shake well. (Don't pay any attention to the whole James Bond "Don't bruise the gin" argument -- shake well, but not with the intent to aerate, but rather with the intent to thoroughly chill your martini.) After about fifteen seconds of shaking, the shaker should be uncomfortably cold, and may have started to develop frost on the outside. This is good.

Now pour into an martini (up) glass and witness the slivers of ice. What you're seeing is that some of water in the liquor you started with has frozen. You've super-cooled your cocktail below the freezing point, and forced some of the water that started in the liquor to turn to ice.

This is one of the joys of drinking a martini "up" - it's going to be much colder than one ordered on the rocks. That chill, however, is short-lived, so be sure to drink quickly!

 

[wildernesslodgelover]

Those slivers of ice are the sign of a well-chilled martini, and do not come from the ice added to the drink -- at least, not directly.

Start with two shots of (gin/vodka) and add (none/a drop/a tiny bit) of dry vermouth, and combine in a shaker with whole, very cold ice cubes. Note that 80-proof liquor (like most gin and vodka) are 60% water, and 40% ethanol. Well, and a tiny bit of other stuff that defines the taste.

Anyway, combine cocktail and ice in a shaker. Shake well. (Don't pay any attention to the whole James Bond "Don't bruise the gin" argument -- shake well, but not with the intent to aerate, but rather with the intent to thoroughly chill your martini.) After about fifteen seconds of shaking, the shaker should be uncomfortably cold, and may have started to develop frost on the outside. This is good.

Now pour into an martini (up) glass and witness the slivers of ice. What you're seeing is that some of water in the liquor you started with has frozen. You've super-cooled your cocktail below the freezing point, and forced some of the water that started in the liquor to turn to ice.

This is one of the joys of drinking a martini "up" - it's going to be much colder than one ordered on the rocks. That chill, however, is short-lived, so be sure to drink quickly!

Ohhh, don't worry, I always drink quickly! That is one of my downfalls.

1 martini...
2 martini....
3 martini...
FLOOR!

Thanks for your post and explanation. I do only use a whisper of vermouth. Have you seen the misters that you just spray the inside of the martini glass with...instead of adding the vermouth to the vodka?

Ahhh, so that is actually the water in the vodka being frozen into slivers? I just love that effect. Will using crushed ice help or hinder this process?

I love how everyone has strong opinions on the making of a "great" martini!

You know, if you are ever alone and lost in the wilderness, you should immediately begin making a martini. Instantly, at least 3 people will appear from the brush to tell you you are doing it wrong!

 

[frogfuzz]

Just got back and had a Poolside Lemonade at Pop, oh , it was good. meant to go back and find out what all was in it but didnt make it

I saw lemon & orange vodka go in and lemonade and something that I thought was going to be captain morgans from the looks of the bottle but came out red. any guesses what that was?

 

[bucky1023]

Backscratcher at the Poly YUM-YUM!!!

Forgot Sangria at Spoodles

 

[duppy]

how about the Mango margarita at Carribiean beach pool bar

 

[Simba's Mom]

Hey, duppy, I just noticed this was your first post. Not too many people can say this, but welcome to someone from UP in San Antonio.

Is it true that with all the drink "standardizing" going on, that some of these drinks will disappear? I hope not-I want my Sultry Seahorse!

 

[NotQuiteGeek]

I do only use a whisper of vermouth. Have you seen the misters that you just spray the inside of the martini glass with...instead of adding the vermouth to the vodka?

Ahhh, so that is actually the water in the vodka being frozen into slivers? I just love that effect. Will using crushed ice help or hinder this process?

I love how everyone has strong opinions on the making of a "great" martini!

You know, if you are ever alone and lost in the wilderness, you should immediately begin making a martini. Instantly, at least 3 people will appear from the brush to tell you you are doing it wrong!

A favorite trick I've seen is to "pre-chill" the martini glass with some ice cubes and a splash of vermouth. Shake the martini with no vermouth. Empty the now-chilled glass, then pour the chilled gin/vodka into the vermouth-wetted glass. That's about the right amount of vermouth for me.

I've never tried crushed ice. I guess, if it's all coming from the same freezer, it's all going to be just as cold. The crushed ice has more surface area, and therefore, more fast-chilling potential. I don't know if this translates into a faster cocktail, or a colder cocktail. Sound like some experimentation is in order...

 

[robinb]

A favorite trick I've seen is to "pre-chill" the martini glass with some ice cubes and a splash of vermouth. Shake the martini with no vermouth. Empty the now-chilled glass, then pour the chilled gin/vodka into the vermouth-wetted glass. That's about the right amount of vermouth for me.

As I have grown older, I like a bit more vermouth in my (Bombay Shapphire Gin) martini. I think it cuts the botanicals a bit and adds a rounder mouth feel. I used to pour the vermouth over the ice cubs and then drain it out, but I now keep about a 1/8 - 1/4 of a shot of vermouth in the mix.

 

[wildernesslodgelover]

A favorite trick I've seen is to "pre-chill" the martini glass with some ice cubes and a splash of vermouth. Shake the martini with no vermouth. Empty the now-chilled glass, then pour the chilled gin/vodka into the vermouth-wetted glass. That's about the right amount of vermouth for me.

I've never tried crushed ice. I guess, if it's all coming from the same freezer, it's all going to be just as cold. The crushed ice has more surface area, and therefore, more fast-chilling potential. I don't know if this translates into a faster cocktail, or a colder cocktail. Sound like some experimentation is in order...

It's 7 a.m. now, I will get to work on that!

Hi Robin! You know, I heard that a gin martini requires a bit more vermouth than a vodka one. Makes sense to me after your description.

 

[kandaf]

subscribing

 

[Dawn68PA]

Seriously....one of the best threads on the board I am looking out for several of these on my next vaca!

 

[jimmalru80]

It's a lime margarita in Mexico in WS for me.

 

[emmababy]

I liked everything I have tried but my faves are
LAPU LAPU
Ceaser at Le Cellier
Some dreamsicle concotion at BWV pool

I can't wait to try the grand marnier slush at France in Epcot

 

[MainStMandy]

The Pina Colada's at the Poly are the best I have ever had!!!

OMG I completely agree!!