Recipe by Jen
"This is the perfect cosmopolitan drink - very dry, and very smooth."
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2 1/2 fluid ounces
1/2 fluid ounce
pitted green olive
This will make a good martini, but I suggest using 3 oz of a premium gin. Another key component to a GREAT martini is it being very well chilled. Start with your glass filled with crushed ice and water to chill glass. (pour out when glass is well chilled) Stanless steel shakers work best because they rapidly take the cold from the ice. 3 queen olives are a must.
There should be a lot less vermouth. I use half a cap. Also, the recipe forgets to mention that martinis can be served down, on the rocks. If you do shake it, keep in mind that the whole point of shaking is to aerate the liquor, which changes the taste - so shake it well, not gently. If you want, you can add baby pickled onions on a pick instead of an olive, in which case it is called a Gibson martini.
Nice and dry!
This martini is one of the driest and perfect ones that I've had in a long while. Thanks Jen!
Yummy and impresses the guests! Use large olives and plastic toothpicks
Bond got it all wrong. I was a "shaker" too because of him until I tasted a "stirred".
a little to much vermouth
Thought it was awful but I don't drink much, so that could be why.
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