How to Bartend & Make Cocktails : Mixing A Martini

[kazora1001]

What that silver thing on the gordon

[TheCuriousBriton]

@kazora1001 A speed pourer?



[pasmaidi101]

It's so funny that the most thumbs up can get a comment with only one word in it xD

[BlackCatProd]

you suck

[shittyfuck]

fuck noob,we do not use secs to measure,we use parts,also,u should chill the glass

[BlackCatProd]

your suck thats it

[echo1v]

Does expert village ever put a video that is correct? I've seen alot of their videos on different subjects and they always fuck shit up on them, wow.

[SnowKid32]

The second serious issue that needs clarification is that you never shake a Martini. James Bond is wrong a Martini is always stirred. If you ask for a Martini shaken, you merely show your ignorance. The reason for this is that all white cocktail are stirred shaking introduced bubbles, introduces too much water, and the shaken wine (vermouth) makes the final result murky. Incidentally, if you absolutely must have it shaken it is not a Martini, it is a Bradford.

[mrreptilebrain]

Yeah, shaking the martini actually is a lot better, because it bruises the gin and opens up the flavors. Chilled glass is not absolutely necessary, but nice. I wouldn't mix it that dry using Gordon's, though. Use a smoother gin like Tanqueray or a premium gin, and use a vermouth that doesn't taste like socks, like Lillet or Vya. Gordon's is too rough for a martini, much better for gin and tonic.

[Taishudo]

They used the wrong end of the bar spoon when stirring, they didn't wash the glass properly, and they dumped the wash vermouth into the mixing glass without measuring. Gordons is a rough gin, but don't use premium gins in a martini. Tanqueray 10 for example has such a subtle flavour that adding vermouth will be a waste of good gin. It'll end up tasting no different than if you used normal Tanqueray. I use Plymouth, it has a citrus undertone that works well with a Noilly Prat.

[schaeferstriker]

You can you whatever end of the spoon you want, just ask dale degroff.

Glass looked fine to me.

A good bartender can pour exact amounts without using a jigger, but they look a bit micky mouse so i recon they didn't XD. Plus, who has their martini wet these days ^^?

lol, yea gordons is crap. I like using t10

:>

[Taishudo]

You're absolutely right, but bar snobs tend to argue that using the spooned end makes lots of noise with the ice when stirring. I got knocked out of a UKBG comp for using the spooned end. It's good practice (at least in the UK) to use the flat end. No noise when you stir, and smoother dilution. BUT that's what I was taught, I don't necessarily agree, I'm with you on this. And yeah, I havent made a wet martini in some years. And ahh the old TanqTini! It's a beautiful gin.

[bigcse]

Having those mixers on the bar screams out cheating amateurs. Too much vermouth (not dry martini, that's the name of the cocktail), and didn't chill the glass. Nice ties though.

[benigin10270]

the only thing I missed, was chilling the glass.

[zaphryl1015]

perfect dry martini. kudos!

[toyotainside123]

noob

[sarahlambo]

shit