AerBar's recent activity
-
Comment on What creative projects have you been working on? in ~creative
-
Comment on What creative projects have you been working on? in ~creative
AerBar LinkI’m working on a custom Martini for a cocktail contest! I’d elaborate, but maybe in a couple months when they announce the finalists! I’m very excited about my flavors and techniques, I just don’t...I’m working on a custom Martini for a cocktail contest! I’d elaborate, but maybe in a couple months when they announce the finalists! I’m very excited about my flavors and techniques, I just don’t wanna spill it too soon. I’m mostly commenting in hopes there are other bartenders/cocktail nerds around, I’d love to talk more about spirits here on Tildes.
Wow, I am so excited. The thought of just pouring vermouth over gin on the rocks makes me laugh, you’ll be so upset if you do that! A Martini is a very personal cocktail down to brands and technique. It’s one of those drinks that you can make differently every time, or you can get real technical with timing and temperature to control dilution. If you ever find your “perfect” Martini, start playing with technique. It only gets more exciting from there!
I would really recommend “Cocktail Codex” and “Liquid Intelligence” as far as books, if you’re interested.
The quality of gin and vermouth matters, as well as dilution. The water helps to marry the spirits. Vermouth and Gin are both herbaceous, so you’re aiming for them to blend. If you’re not a wine person, you might want it dry - which is less vermouth. Wet would be the Martini you described of just swapping the tonic for the vermouth! Some folks are into that, though. This is how I typically build a Martini if someone said “I want a martini” with nothing else: In a mixing glass, pour your gin and your vermouth using a jigger. 2.5oz gin, 0.5oz vermouth, put ice in mixing glass until it’s packed level with the spirits (I feel like there is a word for this that I am forgetting), stir, then strain into your chilled martini glass. I prefer lemon to olive, so I make a lemon twist, express it over the drink, and then hang on the glass for garnish. While you’re stirring, taste it periodically. When it’s to your taste is when it’s ready. There’s a lot more I can say here but I should probably stop before I get too carried away!