Very good first night: Exceptionally good the next night! When I make it again, I will cook it the day before and reheat, allowing the flavors to marry. Incidentally, one of the fennel seeds stuck in my teeth and when I chewed it, it had very little flavor left; it was a good example of "marrying", most of its flavor had "married" the other ingredients.

Reviewed On: Jul. 5, 2012

Followed recipe exactly. Excellent comments from four guests. Fine recipde.

Reviewed On: Jul. 1, 2011

I'm an 80 year old martini lover. The oldest recipes were two parts vermouth to one part gin, I prefer four parts gin to one of vermouth and I prefer Noilly Prat over Martini-Rossi or Boisierre. Any good gin will do. some say the name came because it was first served at an inn in Martinez, California. Others think it was named for the fine and powerful British Army Rifle, the Martini. The Martini rifle had a powerful "kick" and so does a good Martini cocktail. This recipe is 8 to 1 and a bit drier than I like, but it is a good one. If you like this, try a bit more vermouth at least once. Ask me about my cousin Elizabeth's choice of vermouth!

Reviewed On: Jun. 19, 2009