Plymouth Gin
There is London Dry Gin, the most familiar variety. And Dutch gin. And the Plymouth gins, of which Plymouth Gin is the last distillery left of that type.
According to me and also to people who know much more than I, the best gin for a Martini is Plymouth Gin. I have long favored Noilly Prat Dry Vermouth as the vermouth, but I read a few years back that they have changed the formulation, so you’re on your own there. Vya has quite a few adherents, but I’ve not tried it. Yet.
So how do they make it so good? Here:
We are big martini aficionados, and I must say I make a very good one. Lately we have discovered Hendrick’s Scottish gin and it is , IMHO, the very best of all I have tried. With a generous splash of Martini & Rossi Extra Dry vermouth, two drops of Angostura bitters, an olive, and a small twist of lemon, they are truly extraordinary. Have you tried Hendrick’s?
Steve
16 June 2011 at 3:32 pm
I’ve tried and do like Hendrick’s gin—this is in the sort of crockery bottle, with the gin recipe including cucumber peel? It’s quite good, and I also like Seagram’s and Tanqueray. And Boodles. But all those are London Dry gins.
LeisureGuy
16 June 2011 at 4:58 pm
Steve, how much Gin, and what is a splash? A capful?
Any brine with that olive?
Lemon or lemon peel?
What about the ice part, how do you manage that?
Your recipe reminds me of my mother’s;
sure, it’s all there but try to match her kourabiedes.
Zach
17 June 2011 at 7:19 am
Speaking for myself: 4-5 parts gin to 1 part dry vermouth (I go for 4, generally); no brine with olive. “Twist of lemon” refers, I believe, to the peel only, which is shaved off (forget the white pith under the peel), then twisted over the surface of the drink, which sprays a tiny mist of oil from the peel. The twisted peel is then rubbed around the rim of the glass and discarded.
Another part of my method: Use room temperature gin and vermouth, and use lots of really cold ice cubes so that the drink is quickly chilled but enough melt is achieved for balance. Pour gin and vermouth over the ice, stir while singing two verses of “Mary Had a Little Lamb” (about 21 seconds) and then strain into a well-chilled glass. (A room-temperature glass will warm up the drink immediately.)
LeisureGuy
17 June 2011 at 10:52 am
Thanks Michael;
I agree strongly about part 2 of your method, what you stated and one thing you implied:
Ice melt is important!
Consistency is important! (most people don’t time the ice melt)
I made this last night, and was VERY happy with it:
French Gimlet
_____________
2 PARTS Gin
1 PART St-Germain
½ PART Freshly Squeezed Lime Juice
METHOD: Pour all ingredients into an ice-filled shaker and shake well. Strain into a coupe or Martini glass. Garnish with a lime twist. Nice!
Zach
18 June 2011 at 11:07 am
My own experience has confirmed for me the wisdom of stirring rather than shaking a Martini (or Gimlet). The tradition is that shaking “bruises” the gin, whatever that means. What I found was that shaking chips off a myriad of tiny ice crystals, which then are poured into the glass along with the drink, the cubes held back. But those crystals are enough: they melt quickly, and the drink turns too watery: a little melt is good, too much is bad. YMMV.
LeisureGuy
18 June 2011 at 11:11 am
The Wife just brought me a miniature of St-Germain, and I can’t wait to try your recipe—though I will stir and not shake. I’ve never had St-Germain before. Very tasty and interesting. Thanks for the tip.
LeisureGuy
18 June 2011 at 4:07 pm