I enjoy martinis. Martinis pair *really* well with food. All kinds of cuisine, all kinds of food.
That's a bowl of olives. On the right
For as long as I've enjoyed martinis my gin of choice has always been...
Bombay Sapphire
I never thought about it much. My very first martini was a Bombay Sapphire martini. I'd been told it made the best martini and I'd seen the snobby people order it.
Then last spring I unexpectedly...ran out of Bombay Sapphire! But there, in the back of the bottom shelf was a bottle of...
Gordon's Gin. I made my martini...with Gordon's.. and...much to my surprise...made the best martini *ever*. So I decided over the summertime I'd try different gins and...eventually...different vermouths. I wanted to make up my own mind. See if my own experience would give me a preference. I'd already tried a
Tanqueray martini and while Tanqueray is my favorite for gin and tonic I think it makes an awful martini.
My method was not at all comprehensive, scientific or thorough. I didn't do blind tasting. I just mixed up a martini over the weekend with different mainstream gins and thought about whether I liked it or not.
My Findings
The best martini?
A Gordon's martini
I thought Gordon's Gin also made a perfectly good gin and tonic.
Second best martini? Surprise!
The Plymouth martini
Why is that a surprise?
Plymouth Gin is a distilled gin. It's not a
London Dry Gin. By the way. Distilled gin makes an absolutely *awful* gin and tonic.
Then came...
Beefeater
I rated the
Beefeater martini right along with Bombay Sapphire. It makes a perfectly good martini.
I even tried a
Hendrick's martini.
The gimmick here is the cucumber garnish
I thought the Hendrick's martini was just awful.
Vermouth
There are
lots of vermouths! I had no idea.
Now, Julia Child had some disparaging comments about an American made vermouth. She never said what vermouth that was but I hunted around most people guess it was Gallo. I've never tried it. I don't plan on it.
I've heard that your dry vermouth is every bit as important as your gin. It's an ingredient. A main ingredient. I've heard people say they can tell if the vermouth hasn't been kept refrigerated. Or been left on the counter a day too long.
I tried
Dolin. I tried
Noilly Prat. I tried
Stock. I tried
Martini and Rossi. I tried fresh. I tried refrigerated. I tried stuff that had sat on the counter for 6 weeks.
I found absolutely no difference with the vermouth I used. I typically mix a
one part vermouth to 6 or 7 parts gin martini. The vermouth is essential but the gin dominates the cocktail. I'm not saying there aren't people who can tell the difference. Their palates are just *far* better than mine.
Lastly, the presentation. You have to have a martini in a martini glass. Period. Full stop. It just wouldn't be right to have a martini in say, a water glass. I have several different glasses to suit my moods. I've had some really nice ones I've broken. I even have lexan martini glasses I use outside.
Occasionally I like a lemon twist in my martini. Mostly on a searing hot summer day. Generally I prefer olives. Sometimes in a side bowl. At least 3. As a matter of fact sometimes I snack on olives I keep in the refrigerator. In a jar. In a martini.
Edited to add: The glass *has* to be chilled. And of course, you stir a martini. With ice. Never shake. Actually, it should be stirred when mixed in a glass container. And swirled when mixed in plastic or stainless steel.
