Difference between revisions of "Make a Dirty Martini"
(importing article from wikihow) |
m (Update ref tag) |
||
| Line 6: | Line 6: | ||
* 1/2 oz (15 mL) vermouth | * 1/2 oz (15 mL) vermouth | ||
* 1/2 oz (15 mL) olive juice (brine solution from a jar of cocktail olives) | * 1/2 oz (15 mL) olive juice (brine solution from a jar of cocktail olives) | ||
| − | * Cocktail olives (one or a few)<ref>http://www.liquor.com/recipes/dirty-martini/#gs.WrF0wu8</ref> | + | * Cocktail olives (one or a few)<ref name="rf1">http://www.liquor.com/recipes/dirty-martini/#gs.WrF0wu8</ref> |
[[Category:Martinis]] | [[Category:Martinis]] | ||
== Steps == | == Steps == | ||
| Line 14: | Line 14: | ||
#Add the vodka, splash of vermouth, and olive juice to the cocktail shaker. Start with the given ratio and adjust it as necessary -- roughly 5 portions of vodka, and 1 of each vermouth and olive brine. | #Add the vodka, splash of vermouth, and olive juice to the cocktail shaker. Start with the given ratio and adjust it as necessary -- roughly 5 portions of vodka, and 1 of each vermouth and olive brine. | ||
#*Olive brine is simply the juice that cocktail olives are stored in. | #*Olive brine is simply the juice that cocktail olives are stored in. | ||
| − | #Close the mixer and vigorously shake the cocktail for 5-10 seconds. Like most drinks, many bartenders have differing opinions on how long to shake a dirty martini. The longer your shake, the colder the drink will be, but coldness also dampens flavor, making this a delicate balancing act. At least five seconds is a must,<ref>https://www.youtube.com/watch?v=W9zKNWIKZBE</ref> and 10-15 is a good middle ground, but some bartenders shake for up to thirty seconds.<ref>http://articles.chicagotribune.com/2009-11-08/features/0911050436_1_olive-juice-gin-dirty-martini</ref> | + | #Close the mixer and vigorously shake the cocktail for 5-10 seconds. Like most drinks, many bartenders have differing opinions on how long to shake a dirty martini. The longer your shake, the colder the drink will be, but coldness also dampens flavor, making this a delicate balancing act. At least five seconds is a must,<ref name="rf2">https://www.youtube.com/watch?v=W9zKNWIKZBE</ref> and 10-15 is a good middle ground, but some bartenders shake for up to thirty seconds.<ref name="rf3">http://articles.chicagotribune.com/2009-11-08/features/0911050436_1_olive-juice-gin-dirty-martini</ref> |
#Strain into the cocktail glass. Make sure you strain out the ice, as a dirty martini is never served on the rocks. This is why pre-chilling the glasses is such a big part of a successful drink. | #Strain into the cocktail glass. Make sure you strain out the ice, as a dirty martini is never served on the rocks. This is why pre-chilling the glasses is such a big part of a successful drink. | ||
| − | #Garnish with the cocktail olive. Stab 3-4 olives onto a toothpick and let them soak in the martini. They'll soak up some alcohol and provide a delicious treat when your drink is done.<ref>http://www.marthastewart.com/314342/extra-dirty-martini</ref> | + | #Garnish with the cocktail olive. Stab 3-4 olives onto a toothpick and let them soak in the martini. They'll soak up some alcohol and provide a delicious treat when your drink is done.<ref name="rf4">http://www.marthastewart.com/314342/extra-dirty-martini</ref> |
===Customizing Your Martini=== | ===Customizing Your Martini=== | ||
| Line 24: | Line 24: | ||
#Consider skipping the vermouth. Sour, herbal vermouth is, in some circles, essential for any martini. But a growing legion of bartenders is swearing off vermouth, believing it is a bit too strong of a flavor that detracts from the simple, classic flavors in the drink. | #Consider skipping the vermouth. Sour, herbal vermouth is, in some circles, essential for any martini. But a growing legion of bartenders is swearing off vermouth, believing it is a bit too strong of a flavor that detracts from the simple, classic flavors in the drink. | ||
#*You can also cut the vermouth in half -- adding just a splash to get a little kick without overpowering the drink. | #*You can also cut the vermouth in half -- adding just a splash to get a little kick without overpowering the drink. | ||
| − | #*You might add a touch more olive juice in place of the vermouth.<ref | + | #*You might add a touch more olive juice in place of the vermouth.<ref name="rf3" /> |
#Play around with the ratios of brine and booze to get your perfect martini. The higher quality the the olives, the better the martini. But even cheaper olives will be good if you pay attention to how much brine you're adding. Everyone's perfect ratio is different, so feel free to play around until you find yours.<reF>http://allrecipes.com/recipe/32238/dirty-martini/</ref> | #Play around with the ratios of brine and booze to get your perfect martini. The higher quality the the olives, the better the martini. But even cheaper olives will be good if you pay attention to how much brine you're adding. Everyone's perfect ratio is different, so feel free to play around until you find yours.<reF>http://allrecipes.com/recipe/32238/dirty-martini/</ref> | ||
