Best Martini?

Back door lounge. Sound silly but they are good, strong, and cheap. Plus, they don't instantly shake the heck out of it and water it down.

Isn't a martini to be shaken only when asked? I like it when the bartender "swirls" the booze in the cup or used that long spoon instead of shaking the absolute hell out of it thus leaving me with chunks of that nasty ice LOL Chill the stuff, I don't want a slurpee!

You have it right.

The general rule is: clear ingredients, stir. Cloudy ingredients, shake. The stirred Martini is a thing of beauty- gracefull and elegant. The shaken Martini is clumbsy and worn, like an old tire on a '54 pickup.

EDIT: There is one excepion to this rule- highly aromaticized gins. They certainly benefit from a beating...

Back door lounge. Sound silly but they are good, strong, and cheap. Plus, they don't instantly shake the heck out of it and water it down.

The Back Door is good for strong, cheap drinks. I've never ordered a martini though. Are they all served on the rocks, and is "up" an option?

The Back Door is good for strong, cheap drinks. I've never ordered a martini though. Are they all served on the rocks, and is "up" an option?

Yes, they do up martinis. It's my understanding they are best known for their dirty martinis.

The original Martini is unrecognizeable today. 3:1 Vermouth to Gin, no joke. It was designed and named after Martini and Rossi Vermouth. Conscientious bartenders are trying to bring this tradition back. And the world of vermouth is a large and complex animal. I can bring to bear so many flavors simply by turning a bottle upside-down. Look at MEAT's menu- lots of vermouth cocktails going on there...

I have never found a Martini recipe with more Vermouth than Gin. 50-50 was the strongest I could find. Did I misunderstand your post?

And speaking of Vermouth. Once I figured out it is wine and perishable, and that I needed to take care of it as such at home, my drinks became suddenly much, much better. It was the difference between night and day. You would think someone that was around when they invented fire would have picked up on that a long time ago. Better late than never.

The original Martini is unrecognizeable today. 3:1 Vermouth to Gin, no joke. It was designed and named after Martini and Rossi Vermouth. Conscientious bartenders are trying to bring this tradition back. And the world of vermouth is a large and complex animal. I can bring to bear so many flavors simply by turning a bottle upside-down. Look at MEAT's menu- lots of vermouth cocktails going on there...

I have never found a Martini recipe with more Vermouth than Gin. 50-50 was the strongest I could find. Did I misunderstand your post?

And speaking of Vermouth. Once I figured out it is wine and perishable, and that I needed to take care of it as such at home, my drinks became suddenly much, much better. It was the difference between night and day. You would think someone that was around when they invented fire would have picked up on that a long time ago. Better late than never.

And speaking of Vermouth. Once I figured out it is wine and perishable, and that I needed to take care of it as such at home, my drinks became suddenly much, much better. It was the difference between night and day. You would think someone that was around when they invented fire would have picked up on that a long time ago. Better late than never.

I usually try to drink it so fast that it doesn't matter. In the rare cases when I can't, can anyone offer suggestions on how long unrefrigerated vermouth should be kept? And further, what is the best way to keep it?

[giving thanks that bourbon and Bombay Sapphire don't suffer this indignity]