I saw a promising thread with [b]Drinking[/B ]in the title but it was about fracking. There was a thread on good recipes for this time of year. But how about one on great drinks. Alcohol. I love beer, single malts, red wine, but I must say that the king of drinks is the extra dry gin Martini! straight up with 2 pimiento stuffed olives. They taste even better with a beautiful lady sitting next to you at an elegant hotel bar. I know there are many challengers to the title and I’d like to hear about them from you all.
My father’s idea of an extra dry Martini was to float the cork from the vermouth in the gin briefly…very briefly. S
In the old days, when my brother and I went to turkey hunting camp, we would pour a cocktail of chilled gin and two green olives into a glass. Then one of us would say the word vermouth. That was all that was ever added, besides the lies around the campfire. Now I understand that if you soak white raisins in gin for two weeks, then eat 9 of them a day, that it help sooth the pains of arthritis. Go figure. We should have use raisins instead of olives.
Bob,
“extra dry gin Martini straight up” I cannot argue with or add anything to YOUR “king of drinks” EXCEPT for the choice of olives. I preface my choice by stating I HATE ANCHOVIES. That, however, being said, once upon a time, by error, I was given a martini with ( unbeknownst to me) anchovi stuffed olives. I waited the required moment for proper marination and temperature adjustment of the “fruit” and popped the first on the skewer into my moth. At first a grimace and then to my surprise, a VERY pleasant taste sensation. I was hooked and VERY happy to finally expand my “potent potables” and cullinary horizons to include the previously hated fishy. So life goes on, and, a few months later I had occasion to have dinner at a very nice steak restaurant in Chicago ( you may recognize, Gibson’s) and ordered my “extra dry gin Martini, straight up” ( Sapphire Gin) with anchovi olives. “Sorry we do not have anchovi olives but I’ll ask the chef and bartenders if they can make some for you” was the waiters reply. I was thrilled that they would go the extra mile for me and KNEW that I would demonstrate my appreciation in terms of a nice tip. Well, comes the martini complete with several anchovi olives. After the “required…” and with MUCH anticipation, I popped the first olive onto my mouth. I THOUGHT I WAS GONNA DIE!. The reason I once hated anchovies flashed before my eyes and across my taste buds. A ring of fishy oil rimmed the glass and I lost my appetite. BUT, being a gentleman (?) and considering the “extra mile” I didn’t say a word and quickly downed the terrible tasting drink. leaving the remaining olives . Needless to say, I ordered my next martini WITHOUT the anchovi olives. The rest of the evening went well, as one would expect at Gibson’s, and of course I went my “extra mile” in the tip. JUst before we left, our waiter presented me with a small container of ANCHOVI STUFFED OLIVES since the chef made SEVERAL anticipating my ordering more martinis. Of course I thanked him and asked him to also thank the chef for his kindness.
Much later, I discovered WHY I originally enjoyed the olives. It was because they were the “store bought, stuffed with anchovi” olives as opposed to the FRESH made. Truust me, the difference in taste is PROFOUND.
I know, the above story is a nail bighter …
Mark
I remember bits and pieces of an Ed Zern story about how to make an extra dry martini that I read years ago. The part that I recall was that he said you should dump a bottle of vermouth in a trout stream and then run downstream and catch some of the water as it flowed by. I wish I remember the rest of the story.
Thinking more about that story, maybe someone should get water from a fracking spill and use it to make Margaritas.
Don Zahner, the founder of Fly Fisherman magazine was quite a connoisseur of the martini.
His columns were sprinkled with humorous and loving references to his favorite before, during, and after dinner drink.
His compilation of columns book, Anglish Spoken Here, is quite the amusing read.
A nail biter, yes, but told as only you could do. I grimaced while reading when you got to the oil slick. Yuk!
Joe,
Thanks for correcting ( without ballbust comment) “biter” from my “bighter”. Apparently the Jesuits didn’t learn me to spell. But that being acknowkedged, let’s not forget Mogen David as a drink we ALL enjoyed when we were 10.
Mark
You might also check the spelling of “anchovy”.
My father and I have ‘toonies’ regularly at tea time.
I like my martinis “perfect”. The vermouth takes the bite out of the juniper flavor
Gin only, a little “dirty”, olives stuffed with cocktail onions
My father and I have 'toonies' regularly at tea time.
I like my martinis “perfect”. The vermouth takes the bite out of the juniper flavor
Rocks, gin only, a little “dirty”, olives stuffed with cocktail onions
On the side, gingersnaps with blue cheese… try it 
Marco, what the fresh anchovy is to your palate is what the gin is to mine.
That said, I love a vodka martini from time to time. I know, I know, the purists are crying foul and rending hair from scalp at this, but call it whatever you like…I’m a fan.
Anyone else prefer the older method of not being afraid of the vermouth? In older recipes, ratios as much as 1:6 or even 1:4 vermouth to gin were called for. I can’t say I like quite that much…and often because of the Churchill philosophy, the vermouth in many places is past its prime…but if the vermouth is good…I’ll order a vodka martini (top shelf), perfect with a twist (of lime) and tell them not to be afraid of the bottles of vermouth.
Any other fans of the vodka corruption of the venerable martini?
I’m with Featherbender. I too am no friend to gin, and I enjoy a good vodka martini, also perfect with a twist. My vodka is Titos. Sure, it’s not the traditional gin martini, but once upon a time graphite rods were the corruption of flyfishing.
(Thus tying this thread to fly-fishing, just to keep things right.)
I’ve been a big fan of gin & martinis since I was way too young to drink legally… I also gave up on Vermouth about the same time.
I prefer mine 100% gin, stirred not shaken, with three olives, sans pimentos or anything else for that matter.
But what’s you favortie gin? Beefeater is my day in favorite but I REALLY like Hendrick’s!
After that I drink Plymouth, Boodles and Bombay Sapphire. Bluecoat from Pennsylvania isn’t bad either.
Cheers!
You guys are tooo tooo civilized ! I usually have a Vodka Tonic or two in the evening, but in the goose blind or on the trout stream my drink is Jeremiah Weed 100 proof Bourbon Liquer. I once sent a bottle to John Gerach to try to convert him from Southern Comfort in fish camp, but never heard anything from him!
I seem to remember that Julia Child once said that the ratio of gin to vermouth in the classic martini should be the same as olive oil to vinegar in classic vinaigrette, that is 5:1.
I love Beefeaters’ and regular Bombay. Gotta sign off now. Look at the clock! It’s time!
Gents,
And since there is represented herein at least a quorum of like minded imbibers , does the GLASS in which your favorite drink is served make ANY difference to you? Beer included.
Mark
PS: AND as for VODKA martinis, they’re not my first choice but in a pinch…especially the “Gibson” version.
Yes the glass makes a big difference! I love to drink ice cold beer from a proper pint glass! I have a small collection of Kronenburg, Grolsh, Tetley and Magners pint glasses. Man my mouth is watering I might have to go and have a cold Magners Irish pear cider!
I am known to frequent the odd pub or two and my favorite is the Belgian bar, a different glass for every beer!
As for spirits my whiskey must be in a short tumbler and my Gin and Tonic is best with ice and a slice in a tall glass.
All the best.
Mike
As far as glassware…for some drinks, the proper glass makes a good drink great, and for others, it isn’t worth drinking without an appropriate glass. For the martinis, there’s a local establishment that offers both the traditional long-stemmed martini glass as well as a shorter, steeper sided version that still retains most of the positives of the standard with some added stability and practicality.
For beer, if its just a standard, run of the mill Yuengling or Newcastle, any pint glass, draught glass, or bottle will do. If you’re getting into some of the finer micros and imports the glass is everything. Especially for one of my favorites: saisons.
Glasses…glasses…I don’t need any stinkin’ glasses!
In all honesty when I’m in the field, I’m drinking out of a flask, can or bottle. When I’m drinking indoors, I choose the appropriate glass for the corresponding drink although I have noticed that as I consume more, it becomes less and less important.