Over the course of the almost two years that I’ve been writing this blog I’ve posted many random martini quotes, several reviews of restaurant and bars, made opinionated comments about stemware, and expounded on my pet peeves. And, of course, I’ve also written extensively on what I believe makes a great Martini. But these “How To” posts are scattered throughout this website and are hard to find. No Longer!
Here, finally, is a compendium of links to the “How To” articles of Martini Making. These describe my thoughts and beliefs of making the “Perfect Martini”. Or to be most precise, my perfect martini. The posts describe more than just the recipe and process of assembling the finest cocktail, but give some of the technical background of ‘what’ and ‘why’.
So here below for the first time are assembled the heart of Martini Magic…..
Here’s where we start, the art of creation:
The Perfect Martini Process
This link will help you find the answer to the age old question that keeps us awake at nights …. is Shaken really better than Stirred? And why?
Shaken vs. Stirred Revisited: Conclusion.
If you just want to really know what they mean when some Gin snob warns you about ‘Bruising’, here’s the real deal. (Hint; its not what you think. But then, it’s not what they think either!)
Shaken vs. Stirred Revisited : Bruising
Finally, does Shaking taste better? Read below to find out.
Shaken vs. Stirred Revisited: Taste
Cold Ice is critical to making the perfect Martini. If you’re confused about the difference between warm and cold ice, check this out.
Cold Ice Please!
Of course a great Martini needs a suitable container from which to sip this marvelous beverage. Here are a few thoughts on stemware.
Thoughts on Stemware, Part One
Thoughts on Stemware, Part Two
Thoughts on Stemware, Part Three
To Stem or Not to Stem
As always, comments are very welcome. Please let me know what you think especially if you disagree with my comments.
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