<p>And that’s the only way I drink one (or two…)</p>
<p>The best is when you pay the LAST tuition payment. That’s when life begins, martini or not, dirty or not, classic or not.</p>
<p>Sorry, Kluge. 
I didn’t mean to ruin the thread for you…</p>
<p>[No</a>, Really, It Was Tough: 4 People, 80 Martinis - New York Times](<a href=“No, Really, It Was Tough: 4 People, 80 Martinis - The New York Times”>No, Really, It Was Tough: 4 People, 80 Martinis - The New York Times)</p>
<p>I remember this from a few years ago, which used 5:1 gin:vermouth</p>
<p>BUandBC: that sounds even better than a Cosmo. Which is my current favorite drink. And now I may have to cave into peer pressure and have one ;)</p>
<p>Go for it, RobD! It’s quite good.</p>
<p>No sweat, BUandBC82. If you want to call it a “flirtini” that’s all good. (And yeah - it does look like a nice alter-Cosmo) I mean, I know that an “appletini” isn’t a Martini. (I’m not sure exactly what it is, and frankly, I have no intention of finding out.)</p>
<p>Just found this thread, and I’m heading down I-75 gadad. Is there a breakfast martini?</p>
<p>Is this the New Sinner’s Alley? :)</p>
<p>Mmmmm, a martini 23 years in the making…
I’m loving this thread also.</p>
<p>
</p>
<p>Actually, there is :)</p>
<p>1 1/2 oz Bombay Sapphire® gin
3/4 ozfresh lemon juice
3/4 oz Cointreau® orange liqueur
1 tsplight marmalade</p>
<p>Shake ingredients with ice and strain into a chilled martini glass. Garnish with a piece of a slice of toast.</p>
<p>Read more: Breakfast Martini recipe <a href=“http://www.drinksmixer.com/drink7283.html#ixzz1gPqsQl3t[/url]”>http://www.drinksmixer.com/drink7283.html#ixzz1gPqsQl3t</a></p>
<p>My classic martini is the following</p>
<p>Take a martini glass,place in freezer(wet inside of glass)…for about 5-10 minutes</p>
<p>Place vermouth in freezer also for same time( a 1ounce will do) just toget cold</p>
<p>Fill shaker with ice, add gin(vodka for those who prefer) shake the s$$t out of it</p>
<p>Remove martini glass, add vermouth,swirl it gently around bottom of martini glass to coat surface,then remove vermouth</p>
<p>Add 2 olives,add gin or vodka, and enjoy</p>
<p>I pass on the olive juice,it ruins the taste when you use premium gin/vodka…if you are going to go ‘dirty’ use a less expensive vodka/gin, you’ll never know the difference(execpt perhaps in the AM ;)</p>
<p>I very much hope that once I finish paying tuitions (six years, give or take), I can return to my very favorite, Hendrick’s Scottish gin, slipped through the rocks. No need to make a martini.</p>
<p>Looking forward to the end of tuition payments in a little more than a year. Don’t imbibe potent potables, but the house could use a lot of deferred maintenance…</p>
<p>My H loves Martini’s. Y’all solved my problem on his christmas gifts. Dirty olive juice, blue cheese stuffed olives and some martini picks now ordered from Amazon. Delivered on the 15th. Thanks guys, you made my day!</p>
<p>Texas Ruby Red grapefruit, fresh squeezed
A shot of vodka
Ice (optional)</p>
<p>Stir. </p>
<p>My recipe for staying healthy (and happy) through a long winter.</p>
<p>WAAAHHHH!! I don’t really have anything to contribute. (I think gin tastes like after shave.) However, I do find my alcohol palette gets a little broader this time of year. (I’m pretty much a white-wine-with-the-occasional-bottle-of-champagne gal these days). (Except for that bottle or two of Lillet in the summers.) But the winter starts with gloegg–that awesome Swedish drink I was raised on that you can’t make until you’ve checked to see if your homeowners insurance is up-to-date. And I like to keep some rum on hand for hot cider and egg nog this time of year. And the guy at the liquor store actually talked me into buying this stuff that was on sale cuz they’re discontinuing it–made by Grand Marnier, it’s a vanilla-based liqueur. Absolutely fabulous.</p>
<p>
</p>
<p>Ha! Why is that? You risk setting your house on fire?</p>
<p>I love martinis, but I prefer the “petite” glasses they used to serve them in. Now if you order a martini at a nice bar, they serve you a tanker of vodka or gin that’s filled to the brim/sloshing over. One martini used to be a refreshing cocktail. Now (at least for me) it’s too much to handle.</p>
<p>But if you’re already home, drink and enjoy!</p>
<p>Agree with mathmom, I’d opt for the single malt over the martini any day. But I’d nibble blue cheese stuffed olives as I sipped the Scotch. </p>
<p>Also champagne . . . can be cheap, expensive, pink or green . . . doesn’t matter. I love the stuff.</p>
<p>qdogpa…that is my martini recipe! Swirl the vermouth just enough to coat the glass and dispose of the rest! I am a vodka martini girl who also loves bleu cheese stuffed olives.</p>