The Martini Chronicles Pt.3

April 08, 2008 // Tagged in: cocktails, Martini, martinichronicles, vermouth, Food

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.