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The Hirshon Undisputed Martini

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  • Jhirshon
    Former Member
    • Sep 2018
    • 124
    • San Francisco

    The Hirshon Undisputed Martini

    From my blog at www.thefooddictator.com

    Citizens, Martini making is truly a study in alcohol alchemy! Practiced in secret chambers by apprentice mixologists, who watch in rapt attention as the hoary elder brews forth – via mystic conjurings and secret ritual – the long-sought Aqua Vitae…

    Martini artists (and it IS an art-form) can come to fisticuffs over the proper amount of vermouth, shaken vs. stirred martinis and the proper phase of the moon that influences the best martini.

    The Martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the Martini has become one of the best-known mixed alcoholic beverages. H. L. Mencken called the Martini “the only American invention as perfect as the sonnet” and E. B. White called it “the elixir of quietude”.

    A dry Martini is made with dry, white vermouth. By the Roaring Twenties, it became common to ask for them. Over the course of the century, the amount of vermouth steadily dropped. During the 1930s the ratio was 3:1, and during the 1940s the ratio was 4:1. During the latter part of the 20th century, 6:1, 8:1, 12:1, 15:1 (the “Montgomery”), or even 50:1 or 100:1 Martinis became considered the norm.

    A dirty Martini contains a splash of olive brine or olive juice and is typically garnished with an olive, While a perfect Martini uses equal amounts of sweet and dry vermouth.

    Some Martinis were prepared by filling a cocktail glass with gin, then rubbing a finger of vermouth along the rim. There are those who advocated the elimination of vermouth altogether. According to Noël Coward, “A perfect Martini should be made by filling a glass with gin, then waving it in the general direction of Italy,” Italy being a major producer of vermouth.

    There are a number of variations on the traditional Martini. The fictional spy James Bond sometimes asked for his vodka Martinis to be “shaken, not stirred,” following Harry Craddock’s The Savoy Cocktail Book (1930), which prescribes shaking for all its Martini recipes. The proper name for a shaken Martini is a Bradford. However, Somerset Maugham is often quoted as saying that “a Martini should always be stirred, not shaken, so that the molecules lie sensuously on top of one another.”

    One theory suggests the Martini evolved from a cocktail called the Martinez served sometime in the early 1860s at the Occidental Hotel in San Francisco, which people frequented before taking an evening ferry to the nearby town of Martinez. Another theory links the first dry martini to the name of a bartender who concocted the drink at the Knickerbocker Hotel in New York City in 1911 or 1912.

    What follows is my eccentric and exacting recipe for the perfect, undisputed martini – at least for TFD’s personal taste and hopefully my Citizens as well!

    Battle on – The Generalissimo



    The Hirshon Undisputed Martini (ALWAYS with a capital ‘M’) is made with 2 ounces of Hendricks gin (I love its notes of cucumber, herbs and a hint of rose!) and 1 ounce of Bombay Sapphire gin per Martini – this provides the perfect blend of nose and flavor.

    Of course, you should only use ice made from water which has been filtered using a reverse osmosis filtration process, which enables you to remove virtually all the chemicals and minerals from your probably heinous tap water. Or, just use ice made from distilled water or your favorite bottled water, if you’re so inclined.

    The ingredients should then be placed in a chilled, two-part steel and glass shaker which has been stored in a freezer, and shaken 20 times with the right hand, while opening freezer and removing ice-cold Martini glasses with the left hand (the perfect martini glass should be paper-thin crystal, by the way).

    Grab an atomizer you’ve pre-filled with 75% Noilly Pratt dry vermouth and 25 percent Cointreau. Hold the atomizer 4 inches above and 6 inches away from glasses. Use 3 atomizer blasts per martini glass.

    Spear 3 (not one, not two – I said three) halves of pitted Castelvetrano olives (I believe these are the best martini olives around) with wooden toothpicks, one skewer per glass. These olives are large and by cutting them in half, they become “normal” size and infuse the Martini with their flavor.

    Place one skewer each into frozen Martini glasses. Strain the gin into its icy Winter Palace (i.e. the chilled Martini Glass) and allow it to exchange pleasantries briefly with its rowdy, but aromatic associates – stir 12 times. Not 11. not 13. 12. Then sip slowly with good friends, soft lighting and listening to the best classic jazz in your music collection.
  • CaptainMike
    Club Member
    • Nov 2015
    • 2955
    • The Great State of Jefferson
    • 24X40 Lone Star Grillz offset smoker
      Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
      Old school big'ol Traeger w/Pro controller (Big Tex)
      2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
      20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
      20 x 30 Santa Maria grill (Maria, duh)
      Bradley cabinet smoker (Pepper Gomez)
      36" Blackstone griddle (The Black Beauty)
      Fireboard
      Thermoworks Smoke and Thermapen.

    #2
    You had me at Hendrick's, my favorite gin. I prefer Cinzano Dry Vermouth, but the Cointreau is very interesting. Thanks for sharing this.

    Comment


    • Jhirshon
      Jhirshon commented
      Editing a comment
      My pleasure, sir!
  • EdF
    EdF
    In Memoriam
    • Jul 2016
    • 3228
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #3
    My two favorite gins. Hadn't thought of blending them. Anyway that formula looks great. Thanks!

    Comment

    • Jhirshon
      Former Member
      • Sep 2018
      • 124
      • San Francisco

      #4
      You're very welcome, sir!

      Comment

      • fzxdoc
        Founding Member
        • Jul 2014
        • 5521
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks), named Pretty Baby
          Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
          Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
          Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


          Adrenaline BBQ Company Gear:
          SnS, DnG, andLarge Charcoal Basket, for WSCGC
          SnS for 22" Kettle
          Elevated SS Rack for WSCGC
          SS Rack for DnG
          Cast Iron Griddle
          Grill Grate for SnS
          Grill Grates: five 17.375 sections (retired to storage)
          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
          2 Grill Grate Griddles
          Steelmade Griddle for Summit gas grill

          Fireboard Gear:
          Extreme BBQ Thermometer Package
          Additional control unit
          Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
          2 Driver Cables
          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
          Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
          Thermoworks Gear:
          Thermapen MK4 (pink)
          Thermapen Classic (pink too)
          Thermoworks MK4 orange
          Temp Test 2 Smart Thermometer
          Extra Big and Loud Timer
          Timestick Trio
          Maverick ET 73 a little workhorse with limited range
          Maverick ET 733
          Maverick (Ivation) ET 732

          Grill Pinz
          Vortex (two of them)

          Two Joule Sous Vide devices
          VacMaster Pro 350 Vacuum Sealer

          Instant Pot 6 Quart Electric Pressure Cooker
          Instant Pot 10 Quart Electric Pressure Cooker

          Charcoal Companion TurboQue
          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

          BBQ Dragon and Dragon Chimney

          Shun Classic Series:
          8" Chef Knife
          6" Chef's Knife
          Gokujo Boning and Fillet Knife
          3 1/2 inch Paring Knife

        #5
        Nice writeup, Jhirshon . You've made me properly thirsty. I wonder if I can sneak one in before having to start cooking supper...

        Kathryn

        Comment


        • Jhirshon
          Jhirshon commented
          Editing a comment
          Thank you!
      • AlexR
        Club Member
        • Jul 2016
        • 12
        • Redwood City, CA

        #6
        You need to step up your game. I was recently at a hipster bar in Portland, and they were using liquid nitrogen to chill down their martini glasses.

        Comment

        • Old Glory
          Club Member
          • Feb 2018
          • 1473
          • Northshore MA
          • Weber Summit Charcoal Grill
            XL BGE
            DCS Gasser
            Humphrey's Cabinet Smoker
            Weber Performer

            Slow & Sear
            Vortex
            Ceramic Grill Store Reducer Ring
            Woo Rig;
            Adjustable Rig
            BGE Pizza Stone
            FireBoard
            Pit Bull Fan
            Griddle Store Griddle

          #7
          I am a vodka Martini man but you have inspired me to try a Gin Martini.

          Comment

          • jgreen
            Charter Member
            • Oct 2014
            • 2751
            • Winnipeg Manitoba Canada
            • Cookers:
              Broil King XL
              Broil King Smoke
              Weber Kettle 26
              Grilla Pellet smoker
              Capital 40 natural gas
              Napoleon Pro 22 kettle

              Thermometer:
              Maverick 733
              Thermapen (ok..4 thermapens)
              Thermo works DOT (or two)
              Fireboard (probably my favourite)
              Thermworks Smoke (or two)

              Accessories:
              SnS (original, plus and XL)
              DnG pans, 6 or 7 of these
              Vortex
              Grillgrates
              and, maybe some other toys as well

            #8
            Missed this first time around. Thanks for bumping. Love martinis but never thought of blending the gin. Usually use Hendricks or Tanquery 10 for the gin. Love a pickled onion in there with the olives.

            Comment

            • Willy
              Charter Member
              • Apr 2015
              • 1945
              • High Desert of the Great Southwest

              #9
              I miss TFD. I see his website is still active. I wonder what caused him to quit posting here? If I recall correctly, he seemed disappointed about his departure.

              Comment


              • CaptainMike
                CaptainMike commented
                Editing a comment
                I was thinking the same thing. I know some thought his purple prose was a bit over the top, but I really enjoyed it. Some recipes were pretty unique ingredient-wise, but we liked the ones we could do with what we could find. Maybe he felt he didn't "fit in", and that would be a shame.
            • jgreen
              Charter Member
              • Oct 2014
              • 2751
              • Winnipeg Manitoba Canada
              • Cookers:
                Broil King XL
                Broil King Smoke
                Weber Kettle 26
                Grilla Pellet smoker
                Capital 40 natural gas
                Napoleon Pro 22 kettle

                Thermometer:
                Maverick 733
                Thermapen (ok..4 thermapens)
                Thermo works DOT (or two)
                Fireboard (probably my favourite)
                Thermworks Smoke (or two)

                Accessories:
                SnS (original, plus and XL)
                DnG pans, 6 or 7 of these
                Vortex
                Grillgrates
                and, maybe some other toys as well

              #10
              Yeah. Jhirshon had some really interesting recipes. I miss his posts as well.

              Comment


              • Donw
                Donw commented
                Editing a comment
                Half the time I couldn’t find all the ingredients he listed but I enjoyed the extra knowledge he gave about a recipe and the recipes of his I could cook.
            • klflowers
              Club Member
              • Sep 2015
              • 3877
              • Tennessee
              • 22" Weber Kettle w/SNS, 18" WSM, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove

              #11
              Got some Bombay Sapphire, got to get some Hendricks. I love a good martini.

              Comment

              • grantgallagher
                Club Member
                • Feb 2018
                • 1237
                • NJ

                #12
                Im a big fan of a hendricks martini with a splash of st germain and cucumber garnish. Jhirshon gotta try your blend though, sounds delish

                Comment

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                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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