![\"martini-with-twist\"](\"https:\/\/i0.wp.com\/shakennotstirred.us\/wp-content\/uploads\/2016\/11\/Martini-with-Twist.jpg?resize=200%2C313\")
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I wrote The Perfect Martini Process, V1.0<\/a> back in November of 2015, though it didn’t have the “V1.0” notation back then.\u00a0 Since then, I’ve been thinking that it really needed an update to make it more readable, logically organized, and visually appealing.<\/p>\n So I’ve created “V2.0”.\u00a0\u00a0 The information and process hasn’t significantly changed, but has been tweaked – just a bit.\u00a0 So here we go!<\/p>\n Introduction<\/strong>:<\/p>\n Since this blog has existed, I’ve advocated and supported the concept that your Perfect Martini is just that, yours<\/em><\/strong>.\u00a0 My Perfect Martini is mine.\u00a0 And the two may not be identical.\u00a0\u00a0 What is important is that we find that which works for each of us.<\/p>\n Having said that, in fairness, I thought it time to share what I believe works best for me.\u00a0 Interestingly over the course of the last years researching for this blog and writing about Martinis and Martini Preparation my taste has ‘evolved’.\u00a0 My preference has moved a bit drier and I’m garnishing with a twist much more often.\u00a0 Lime if available.<\/p>\n Note that the title of this post is Martini Process, not recipe.\u00a0\u00a0 The recipe is important, of course, and will be presented in it’s place.\u00a0 But the components of the recipe can be thrown together in many ways, each of which may result in a different tasting experience.<\/p>\n The\u00a0 components in a chocolate cake can be assembled and cooked in many ways but I strongly suspect that the results of many of those permutations would be far from palatable.\u00a0\u00a0\u00a0 The process is critical.<\/p>\n Advanced Preparation<\/strong>:<\/p>\n The entire Martini Making process starts with advanced preparation. And by ‘advance’ I mean several hours ahead of time.\u00a0\u00a0 If you want that Martini immediately upon your arrival at home after a long day at the office, then this should be done in the morning before you leave. \u00a0 Or, better yet, the night before.<\/p>\n Put your favorite bottle of Gin and your Martini stem in the freezer and the vermouth in the refrigerator, if it isn’t already.\u00a0 Vermouth should always be stored in the fridge.\u00a0 See Vermouth Storage?<\/a> if you want to know more about that.<\/p>\n IF you use a massive (heavy) shaker, that should go in the freezer too.<\/p>\n You may have a collection of gins and can’t (or don’t want) to put all the bottles in the freezer.\u00a0 What I do is transfer enough gin for a couple martinis from the lager bottles into smaller glass containers and put them in the freezer.\u00a0\u00a0 Properly marked, of course.\u00a0 ( I buy smaller bottles of the same brand of gin for use in the freezer.\u00a0 Sapphire goes in to Sapphire, Aviation into Aviation, etc. )<\/p>\n If you’re making Martinis for a group and you have lots of stems with little freezer space, at least make room for them in the fridge.<\/p>\n Immediate Pre-Processing:<\/strong><\/p>\n Make the twist. This goes for olives too, if you prefer them; spear them before starting the martini.<\/p>\n The Recipe:<\/strong><\/p>\n 3 ounces of your favorite Gin, Final Processing:<\/strong><\/p>\n Making the Martini proper.\u00a0 Fill the shaker with about a cup of cold ice.\u00a0\u00a0 (See Cold Ice Please!<\/a> for comments and description of “Cold Ice”).\u00a0 Take the Vermouth and put that in the shaker with the cold ice.\u00a0 Swirl or shake the Vermouth and ice briefly and then drain the Vermouth.\u00a0 Keep the ice, of course.<\/p>\n Next put your Gin into the shaker.\u00a0 Shake the shaker vigorously for about 10 seconds.\u00a0\u00a0 10 seconds is all you need as the liquids have already been chilled.\u00a0 Any more than 10 seconds and your just working your biceps, triceps, and delts.<\/p>\n At this point I’m reminded of the following quote from ‘The Thin Man’: Does shaking to 3\/4 time really help?\u00a0 I have no clue, but it sure makes the process more fun.<\/p>\n Now, quickly remove the Martini stem from the freezer and strain the Martini from the shaker into the Stem.\u00a0 Take the twist and lightly run the rind around the edge of the stem, squeeze a bit of the oils into the liquid, and drop it gently into the Martini.<\/p>\n That’s it, you’re done.\u00a0 Now on to the best part.<\/p>\n Post-Processing:<\/strong><\/p>\n Finally take the Martini out to the porch, sit comfortably, look at the sunset over the beach or the pool, and enjoy the Perfect Martini.<\/p>\n I wrote The Perfect Martini Process, V1.0 back in November of 2015, though it didn’t have the “V1.0” notation back then.\u00a0 Since then, I’ve been thinking that it really needed an update to make it more readable, logically organized, and … Continue reading ![\"TAPS](\"https:\/\/i0.wp.com\/shakennotstirred.us\/wp-content\/uploads\/2016\/01\/TAPS-Martini.jpg?resize=169%2C300\")
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\nI always prepare the twist before the martini so that the martini doesn’t wait, and get warm, if the twist is crafted at the end of the process.\u00a0 No, the twist will not wilt or dry out in the 90 seconds or so that it takes you to make the Martini!\u00a0 It will be just fine waiting for its grand entry at the end of the process.<\/p>\n
\n(That’s 6 tablespoons or 3\/8 cup if you don’t have a jigger.)
\n1\/2 ounce of Dry Vermouth, and
\n(Or fill the cap from the Vermouth bottle,)
\na lemon or lime twist.<\/p>\n
\n\u201cSee, in mixing the important thing is the rhythm. Always have a rhythm in your shaking. Now a Manhattan, you shake to fox-trot time, a Bronx to two-step time. But a Martini, you always shake to waltz time.\u201d\u00a0 <\/em>Nick Charles<\/p>\n![\"Enjoying](\"https:\/\/i0.wp.com\/shakennotstirred.us\/wp-content\/uploads\/2015\/07\/IMG_6422_0.jpg?resize=289%2C331\")
<\/p>\n![\"Summer](\"https:\/\/i0.wp.com\/shakennotstirred.us\/wp-content\/uploads\/2015\/06\/IMG_20150620_201648.jpg?resize=186%2C330\")
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