Mar 2, 2010
Bossy’s Favorite Things
The dirty vodka martini, and yes, Bossy has made this a favorite thing before.
But what makes this particular dirty vodka martini a favorite is that Bossy now understands how to make a good vodka martini because she quizzed the bartender, and when Bossy says she quizzed the bartender, she means she made her husband do it.
The whole mystery was solved — and here Bossy is referring to the mystery of why all the vodka martinis Bossy prepares at home taste like linoleum polish — is because it’s not really a martini. It’s basically vodka, straight-up, with olive juice. Turns out there’s not even the perfunctory waving of the Vermouth bottle near the martini shaker. There simply is no vermouth.
And the olive juice and olives: who can argue with that part? Bossy could make a breakfast cereal out of olives, no lie.
photo taken with bossy’s cell phone and the help of Bossy’s friend Amy’s camera flash.
if you do want a tiny bit of vermouth, and really it’s not necessary, but if you want to put on a show like you know the secret… pour a little vermouth in the glass, swish it around, and then pour it out.
wow…how many times did you have to use the flash and the camera phone at the same time to get the timing right?? How many bad copies of that same pic do you have?
wow.. yum!
Oh Bossy…I wish I knew you had this issue – I spent many a month sipping paint thinner too. Who knew vermouth was so disgusting? Seems so simple now doesn’t it? Also you must SHAKE the CRAP out of the martini to fully infuse the oliveygoodness into the vodka.
The presence of such a large cocktail must indicate that, despite recent LEG issues, your drinking arm is still in tact.
Olives for breakfast — done it.
Love dirty martinis. Not only is vermouth necessary, but the vodka makes a difference. My new fave is Chopin, which is a potato vodka. I thought all vodkas were made with potatoes, but nope, they’re mostly made with grain.
A shout out to the gin martinis, too! Sapphire gin mart straight up extra dry extra olives. Too bad it isn’t “9-word name your fame bev Tuesday.”
My cell phone camera has a flash. FANCY. And I would buy that breakfast cereal. I LURV olives.
OK, and being a gin martini lover, just learned this from my favorite ex-bartender Kweder…
perfect martini with twist…..
you MUST quickly and efficently crush the ice with the spoon in the martini shaker…(You won’t bruise anything!)
This gives the martini a glaze of ice as you look across the top of it.
Are you listening Zidia?
I have never acquired a taste for either standard martinis or vodka martinis. I’ll just have to find some other way to look sophisticated at the bar.
I surprised to learn that vermouth only made a passing appearence in my beloved gin martinis. The discovery led me to realize I actually just like gin served really cold, hold the vermouth
I had my first Grey Goose martini this past weekend. Man, that mother was smooth!
Olives were voted my new favorite food for 2009. And dirty martinis *may* have had a little something to do with it…
I was staying in NYC and the hotel bar had a “signature” martini, which included Grey Goose and olives stuffed with blue cheese.
I like vodka, I like olives and I like blue cheese — and it was their *signature martini* — what could be wrong?
I’m afraid it was one of the more wretched things I’ve ever had. I have to admit I’m not sure about the whole olive juice thing either.
Vodka — chilled in the freezer — served straight up with *maybe* a hint of lemon or lime. That’s what *I’m* talking about.
That’s what I”m talking about!!! My darling husband had perfected the dirty martini as well- and personally- I like it extra dirty!!
ps- I love blue cheese olives- but regular ones are just as yummy in this drink!
No, no, no. Vermouth is not disgusting, you’re just drinking bad vermouth. Forgo the Martini and Rossi and buy a better brand–Vya or Dolin, for example–or a similar aperitif like Lillet Blonde. Keep it in the fridge. Do not leave it in the liquor cabinet for years on end. It stales, because it’s nothing more than fortified wine. If you’ve had a bottle more than three months, throw it out and buy a new one. Even the good brands are quite affordable.
Once you have the good stuff, and it’s fresh, STIR a large dose of it–up to 50%–with a quality gin. No olives and for heaven’s sake, no olive juice. Garnish with orange bitters and a twist. You’re welcome.
I went to dinner with my dad last week, who ordered his favorite martini – Tanqueray Gin, no vegetables. It was ice cold and most delicious. When I asked the bartender how much vermouth he used, he replied, “We don’t used vermouth. No one does. To be honest, that’s really old fashioned.”
I replied, well, technically, it should be called A Shot of Cold Gin. Whippersnapper.
Next performance-by-your-ridiculously-talented-brother I’m coming down to your end of the bar! Who knew such mixology and photo creativity was going on? Vermouth debate aside, I’ve found that a dirty martini always tastes better at a bar than at home. Maybe that is a good thing … ??