And here’s part eight of your most favourite recurring feature on any blog you’ve ever read!
This time with a very special creation, created and conceived by none other than myself: A Perfect Vodka Martini! Having finally mastered the art of not caring whether it’s a real Martini by anyone’s standards, I’ve now embraced the Vodka Martini as a real Martini too. It just opens up that window of opportunities a bit wider for a Martini-adventurer like myself.
So the Perfect Vodka Martini was prepared exactly like the original Perfect Martini, only that instead of Gin, I used, well, Vodka.
And here’s another difference: instead of Noilly Prat, I used Martini & Rossi Extra Dry Vermouth*. It’s not the Vermouth of choice for total Martini snobs, but for someone like me, who values variety, it’s a welcome change.
At least to my girlfriend and me, the result was quite an agreeable concoction. Will drink again!
*Having brought my 2/3 full bottle of Noilly Prat to the Tupalo bash on Friday, I was forced to improvise, as my ordinary grocer doesn’t stock that finest of Vermouths. But I’ve heard, that some people prefer the Martini & Rossi Dry Vermouth anyway. In the end, it doesn’t really matter, considering that Martini & Rossi actually own the Noilly Prat brand.
So you really thought after a mere seven six (ah, alcohol!) installments of the Martini Chronicles I’d have perfected the art of the Martini? Of course not! I’m still a bloody, humble beginner.
The latest Martini simply has the name “Perfect Martini”. Why it’s called that way? I don’t have a clue. But it is quite tasty, and that’s all that matters.
I used four parts Gin, one part sweet Martini & Rossi Vermouth and one part dry French Vermouth. As garnish I had the freedom of using either an olive or a lemon wedge. As you can see, I used both.
Even though I’m not a big fan of sweet Vermouth, the mix really had something. We might have that one again.
And as promised, here’s the recount of sweet Vermouth Martini preparation.
I used the Martini&Rossi Bianco, which I think is the sweetest one you can get. The ratio was 4 parts Gin to 2 parts Vermouth, which is the ratio recommended on the Noilly Prat bottle, only that they of course talk about dry and not sweet Vermouth.
My co-conspirator/girlfriend was much happier with this mixture. I, unfortunately, wasn’t. I think I just like the bitterness that comes with the rather dry version we had the first time. Or maybe it’s just that I don’t feel like a real Martini creator, considering that any Vermouth less dry than Sahara desert is deemed ill-suited for a real Martini. I know, this sounds snobbish, but frankly, once you’ve gone out and bought Martini glasses, you’re well beyond caring about being called a snob.
The next part will see a special way of preparation as detailed in this little article on the perfect Martini, and let me tell you, it’s not for the faint of heart. But more next time.
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