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Recipe: 2 oz London Dry Gin; 1 oz Dry Vermouth. Stir, serve up. Garnish with an olive or a twist.
The martini is pretty much the most famous cocktail ever, it needs no introduction. However even though everybody knows it, there are about a million different ways to drink them. People like them shaken, stirred, up, on the rocks, olives, twist, dirty, dry. Just like a Reese’s Peanut Butter cup, there’s no wrong way to drink a martini. But, I’m going to show you the classic way to make a martini, and it might surprise you actually, because classically martini’s were made with gin and not vodka.
Over time, I think because the popularity of vodka, somehow vodka just overtook the primary ingredient in most martini’s. Now people don’t even specify if they want vodka or gin. They just assume it’s made with Vodka. Originally it was made with gin. The reason for this is that in the 19th century when all of these classic cocktails were invented, vodka didn’t really exist in the United States.
It did over in Russia, but it wasn’t until the 1940’s that vodka came over and it didn’t get popular until the 1950’s, which is then when people started drinking martini’s with vodka. So we’re going to make it the classic way and for my money the better way, but again do whatever you want. People always get angry when I mess with their martini. Do it, it’s your martini, you do whatever you need to do.
Two ounces of gin, London Dry Gin. I like stuff that’s a little higher proof, because I think when you’re stirring stuff with ice it’s always going to dilute, so the higher the proof the more flavor you’re going to get. That’s another great reason to use gin, is that there’s flavor in it. Vodka doesn’t taste like anything, but drink it if you want.
And we’re going to do one whole ounce of dry vermouth. I know a lot of people like to make really dry martini’s, but that’s just vodka chilled. That’s not a cocktail, much less a martini. So I think that vermouth adds more flavor to the drink and I don’t know when this whole idea of the drier the martini, the more manly you are. That seems to be some sort of power play that businessmen in the 1950’s invented. I don’t get it. I think that knowing how to make a good cocktail or order a good cocktail and knowing why, displays much more confidence therefore much more manliness, but what do I know.
So that’s it, it’s just the two ingredients. Of course, if you want to make a dirty martini you’ll use a little olive brine. We’re not going to do that here. I like my martini’s clean. Now a little more ice. As I’ve said before, I like to have the ice kind of peeking out, kind of like an iceberg in the mixing glass. And you’ll notice I’m stirring this martini, with apologizes to James Bond. He’s the only one I give a pass to, but I honestly see no reason why you would shake a martini.
It will dilute the drink more, make it a weaker drink and the texture will be totally degraded. They’ll get ice chips in there, you’ll get all kinds of ice bubbles. A far inferior drink to a nice stirred Martini. All right, a good 20-25 seconds of stirring for proper chilling and dilution. Let’s get out chilled cocktail glass that we have put in the freezer, right before I started this. This is a Coop glass. It’s not the martini, the big V that you’re used to seeing. I think that those are fine when they’re small, although they’re impossible. You’ve possibly spilled them more than you drink them.
But those giant 12 ounce glasses, I mean can you even finish a 12 ounce martini, and if you can why are you even bothering spending the time to make it? Why not, if you need to get that drunk, really just do us all a favor drink some grain alcohol. So there, a perfectly made gin classic martini. You can do it with olives or a twist for garnish. I like doing it with a twist, but a simple green olive, I think is the iconic garnish and that’s how you make a classic Martini.