So I made a couple of large dirty martinis last night, and I noticed something. Err, rather something reiterated itself to me - I used jarred "California olives" or some such, just a jar I pick up at WalMart, but I typically run out of the juice WELL before the olives. So I thought I might pick up an actual jar of olive juice.
I don't do martini's particularly often, but the ones I made last night I really enjoyed.
My tumblers are pretty large, I used to think 10-12 oz, and I consoled myself that I wasn't drinking that much - I just measured, and they're more like 15 oz.
Anyways, I typically fill them about 2/3 with large ice cubes, then with near-frozen Western Son vodka (same ratio of whiskey for whiskey sours) to the top of the cubes, drop in 3 olives, a couple of teaspoons of olive juice from the jar and some dry vermouth (what's your choice for this, too?) to nearly the top, probably just a couple of ounces of this. Then last night I did a couple of fresh twists from a lemon, peeled off very thinly with a Y-peeler and was able to get zero pith (yay!). And I didn't skin my knuckle like I did a couple of weeks ago with the peeler... that's another story. And I wasn't even drinking. <sigh>
So I really enjoyed this last night, so much I made a second one.
Now... learning that my glasses are actually 15 oz, I'm not surprised I was a little... father gone than I expected last night. lol I like my drinks strong. Wife says they are too strong for her - brother-in-law was here the last two weeks and I asked him if he wanted "strong or extra strong", that was how I made them.
But seriously, all of that long-winded and blathering crap for context, but I'm the only one in my house who will drink a martini, and it has to be dirty, gotta have that little brininess or it isn't tolerable.
So what Vermouth do you like, and what olive juice is worth ordering? On Amazon, Boscoli occupies 80% of the first page search results, including ALL of the sponsored or "Amazon's choice" results. Dirty Sue is the next one I see the most. Got any favorite picks from some of ya'll?
The vermouth I have been using is Tribuno Extra Dry and I am guilty of *gasp* keeping it in the cabinet, not the fridge.
Kinda would like to up my martini game, though.
I don't do martini's particularly often, but the ones I made last night I really enjoyed.
My tumblers are pretty large, I used to think 10-12 oz, and I consoled myself that I wasn't drinking that much - I just measured, and they're more like 15 oz.
Anyways, I typically fill them about 2/3 with large ice cubes, then with near-frozen Western Son vodka (same ratio of whiskey for whiskey sours) to the top of the cubes, drop in 3 olives, a couple of teaspoons of olive juice from the jar and some dry vermouth (what's your choice for this, too?) to nearly the top, probably just a couple of ounces of this. Then last night I did a couple of fresh twists from a lemon, peeled off very thinly with a Y-peeler and was able to get zero pith (yay!). And I didn't skin my knuckle like I did a couple of weeks ago with the peeler... that's another story. And I wasn't even drinking. <sigh>
So I really enjoyed this last night, so much I made a second one.
Now... learning that my glasses are actually 15 oz, I'm not surprised I was a little... father gone than I expected last night. lol I like my drinks strong. Wife says they are too strong for her - brother-in-law was here the last two weeks and I asked him if he wanted "strong or extra strong", that was how I made them.
But seriously, all of that long-winded and blathering crap for context, but I'm the only one in my house who will drink a martini, and it has to be dirty, gotta have that little brininess or it isn't tolerable.
So what Vermouth do you like, and what olive juice is worth ordering? On Amazon, Boscoli occupies 80% of the first page search results, including ALL of the sponsored or "Amazon's choice" results. Dirty Sue is the next one I see the most. Got any favorite picks from some of ya'll?
The vermouth I have been using is Tribuno Extra Dry and I am guilty of *gasp* keeping it in the cabinet, not the fridge.
Kinda would like to up my martini game, though.
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