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Thread: Best olives for Vodka Martinis?

  1. #11
    Senior Member DeepCSweede's Avatar
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    I am preferential to Gin myself - Especially Death's Door gin.

    Vodka - Tito's or Grey Goose with 3 Blue Cheese Stuffed olives. Pour the vermouth into the cap and throw it over my shoulder.

  2. #12
    Senior Member Hbeernink's Avatar
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    junipero, '33' (portland), or bluecoat gin
    Ransom vermouth
    bleu cheese olives

  3. #13
    I love Gin as well. I find that Vodka leaves SOME of my tastebuds alone to better enjoy dinner.

  4. #14
    I'm in for gin or vodka. Kettle One or Chopin for vodka and Sapphire or Hendrick's for gin. Add either two blue cheese or onion stuffed queen olives and hold the vermouth.

  5. #15
    Senior Member brainsausage's Avatar
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    I feel like I'm the last sad bastard who likes a true martini- 2 parts dry gin(Bombay) one part dry vermouth(dolin) one olive, stirred and poured in a cocktail glass. Which isn't a fecking martini glass so you can't automatically call a drink a martini just because it's in the same glass as a fecking martini. And a vodka cocktail isn't a martini. Americans just got lazy and started calling it that. It's actually a kangaroo cocktail. I'm pretty partial to castelvatrano olives. Never seen em pitted, but that's fairly easy to deal with. I'm convinced that people started doing away with the vermouth with the onset of cheaper vermouths, and the rise of processed sugars invading boxed foods and pastries and the like.
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  6. #16

    ecchef's Avatar
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    Quote Originally Posted by tomsch View Post
    I'm in for gin or vodka. Kettle One or Chopin for vodka and Sapphire or Hendrick's for gin. Add either two blue cheese or onion stuffed queen olives and hold the vermouth.
    +1 on the Hendrick's. My local 'pink' version: extra dry with a shiquasa twist and 2 drops Peychaud's bitters. Substitute olive with cute female.

    Hard to beat GG if your inclined to go the vodka route. Roquefort stuffed olives gets the nod here.

    Brainsausage may be on to something. Bartenders got lazy or sloppy as the age of the cocktail (properly mixed) waned.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  7. #17
    Senior Member Hbeernink's Avatar
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    Quote Originally Posted by brainsausage View Post
    I feel like I'm the last sad bastard who likes a true martini- 2 parts dry gin(Bombay) one part dry vermouth(dolin) one olive, stirred and poured in a cocktail glass. Which isn't a fecking martini glass so you can't automatically call a drink a martini just because it's in the same glass as a fecking martini. And a vodka cocktail isn't a martini. Americans just got lazy and started calling it that. It's actually a kangaroo cocktail. I'm pretty partial to castelvatrano olives. Never seen em pitted, but that's fairly easy to deal with. I'm convinced that people started doing away with the vermouth with the onset of cheaper vermouths, and the rise of processed sugars invading boxed foods and pastries and the like.
    Dude I wish you were local- I think you'd like my cocktails....

  8. #18
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by Hbeernink View Post
    Dude I wish you were local- I think you'd like my cocktails....
    Any excuse to travel. I never need an excuse to drink. There's already too many to count.
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  9. #19
    Does anyone know the preferred temperature for vodka martini?
    A buddy of mine told me he likes his chilled quite a bit, James Bond like.

  10. #20
    Senior Member Hbeernink's Avatar
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    Quote Originally Posted by brainsausage View Post
    Any excuse to travel. I never need an excuse to drink. There's already too many to count.
    Well if you have an excuse to be in Oregon give a holler- plenty to dink in this house (and this town) and plenty of knives to geek out on. Oh, and some good food too.

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