The Best Hibiscus Martini - Dash of Jazz (2024)

FAQs

What is the formula for a dirty martini? ›

In a mixing glass filled with ice, pour the gin, dry vermouth, and olive juice. Stir well for at least 30 seconds. Strain into a chilled co*cktail glass.

Begin with a London dry-style gin. From there, add a little dry vermouth. The ratio is negotiable, but common formulas for a Dry Martini typically fall in the range of four-to-eight parts gin to one part vermouth.

While gin may edge out vodka as being the more traditional martini add-in, there is no right or wrong answer. If you know you prefer one clear liquor over another, go with your gut. There's no sense in puckering through a drink you dislike just because it's “supposed” to be made a certain way.

With an 80-proof vodka and the average vermouth in this recipe's ratio, it mixes up to about 28 percent ABV (56 proof). To put that into perspective, two martinis are stronger than a straight shot of vodka. Sip slowly and know your personal limit.

The term 'dirty' means that olive brine, usually from a jar of co*cktail olives, has been added to the drink. An olive garnish is typically assumed, too. Most bars add equal parts vermouth and brine, though you can specify 'extra dirty' or 'filthy' if you prefer more brine.

How do you pour a C-note in a glass? Stoli Elit Vodka, Grand Marnier 150 and Courvoisier. Garnish with chutzpah. At a hundred bucks, be sure to ask for it shaken and stirred. The $100 martini is part of Lee Lewis' martini makeover at El Gaucho.

Best Overall: Dolin Dry Vermouth de Chambery

“London dry-style gins need bigger, bolder vermouths,” he says. Kotsiras agrees. “If you're after a classic gin Martini with London dry gin, I'm always reaching for Dolin,” he says. “It's flavorful enough and plays a great supporting role while letting your gin shine.”

For example, a traditional martini contains 2.25 ounces of fluid that is 32 percent alcohol, making a traditional martini equal to 1.2 standard drinks. A nine-ounce pina colada that is 13 percent alcohol equals two standard drinks.

Once you have consumed two, you must move on to a soft drink, such as wine or a gin and tonic. The reasons for this are obvious and I try to adhere to this rule at home. The rule is defended most enduringly (and elegantly) at Duke's Bar in Central London, where years of experience … Continue reading.

You can also order a martini “dry” or “bone dry”, which means using less vermouth, therefore making the martini even stronger. This popular drink is made up of a combination of four different types of liquor, cementing its spot on our list of strongest co*cktails.

Is Tito's vodka good for martinis? ›

Tito's Handmade Vodka makes for an incredible martini. Tito's is the original no-frills, all-flavor vodka. There are no gimmicks with Tito's, what you see is what you get. And what you see when you look at a bottle of Tito's is extraordinary vodka.

The Most Popular Martini Flavor in the U.S.

Pineapple martinis are sweet, delicious, and straightforward, making them a popular choice among patrons all over the nation. All you need to make one of these martinis for yourself is pineapple juice, vodka, and fresh-squeezed lime juice.

Bone Dry. Almost no vermouth is used. “Bone dry” is a common way to specify just a whisper of vermouth. If you are in a bar, ordering an extra dry Martini amounts to the same thing.

A Gibson is simply a Martini garnished with a co*cktail onion, rather than an olive or lemon twist. It will likely be made according to the same specs as a standard Martini, so if you'd like further tweaks, make sure to specify according to your preferred Martini ratios and style.

However, while many bartenders default to gin as the ideal option for a standard Martini, many find vodka to be the better choice for a Dirty Martini. This is because the spirit's more neutral profile allows the olive brine to shine more prominently, without getting muddled by gin's heavier botanicals.

The batch involves blitzing equal parts pitted Castelvetrano olives and water in a blender before adding still more water and a 12:1 salt brine solution, resulting in a salty, pulpy mix that then rests in the refrigerator for a week.