This classic cocktail combines half vermouth and half gin in the old-school fashion.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
It's nice to see that you're not afraid of going old school, but even classic cocktail aficionados today generally prefer a gin:vermouth ratio of 2:1 or 4:1. (I prefer 4:1 myself.)As in all recipes, it's best to experiment and discover what you like. In this case, that means trying different proportions, as well as trying different gins and vermouths: Noilly Prat, Dolin, and Martini & Rossi (Dry) are all good vermouths, but they yield noticeably different results. The same is true if you go with a juniper-forward gin like Tanqueray or Beefeater compared with herbier gins like Plymouth and Hendrick's.
I realize that this is the "Old Version" of the Martini but the equal parts of both Gin and Vermouth is so terrible tasting. I have gone into so many places and asked for a very dry Martini and when I received my drink I got a glass of Vermouth and a little Gin. How hard is it to get something like a Martini correct.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?