How would you make the perfect martini?

Question

Vodka or gin?

brands too

Vermouth, which brand?

Dry or sweet or both?

Olives or ?

What type?

Shaken or stirred?

(all apologies to Mr Bond)

Answer 1

I prefer my martrini's British.

5 or 6 parts Bombay Gin, but I'll take Gordon or Beefeater

One part Dry Vermouth. The brand isn't very important.

STIRRED, please.

One lightly chilled glass.

One olive, stuffed with whatever.

I'll take them dirty, but no vodka martinis for me.

Answer 2

high fructose corn syrup with fanta orange pop, lemonade, the remaining juice left over in a can of green beans and a bottle of bear. old bear.

Answer 3

gin. dry. no olives. shaken!

Answer 4

The perfect Martini?   Well let's start with the booze.  I like vodka.  It tastes better than gin and has a less of a hongover affect.

I like Grey Goose, Belvedere and Chopin

DRY Vermouth is the only kind to use in a martini......This is important.

Olives are good.  It doesn't really matter what kind.  As long there are three of them and in the glass up or on the rocks.

First: Put glass in the shaker and then the vermouth.  Shake and dump the vermouth.  Too much of this stuff will affect the taste and you will have a glass of c**p.

Second put in the vodka.  Pour evenly around the shaker.  A shaker can be any thing large enough t drain.

Next drain into  chilled glass and add the olives.  That mar not be a classic "perfect martini" but you will enjoy it

John

Answer 5

Leave a bottle of vodka in the freezer at least overnight. Have a martini glass in there too. Remove them and pour the vodka into the glass. Hold the glass at arm's length and whisper "vermouth". Sip and enjoy.

Answer 6

Depends 100% on the person drinking it.

Vodka:  I personally like Stoli Elit and Jean Marc XO. Pour over ice, chill briefly enough not to have ice water down vodka.  Prefer to have bottle of vodka in freezer to prevent that.  Add a few drops of dry vermouth, and stir.  Skaing over ice only dillutes the cocktail and does nothing for it's taste (other than water it down and make if hazy)

Gin:  Same mixing style as above, except I would use G' Vine Nouaison Gin.  

Vermouth:  Eh..toss up.  I wouldn't recommend spending millions on vermouth...just don't get the cheapest stuff on the shelf.  

Garnishes are preference too.  Olives are good for something to have a a medium for succulent tastes.  The saltiness of the olives brings out the flavors of the alcohols, and its pungent taste is very organoleptic.  I have seen people garnist with a sliver of pepper, and even served with certain sushi.