To the confusion of our enemies Robert Oppenheimer
In the 1860s, the Martini emerged in United States as a blend of two parts gin and one part vermouth. Over time, it has became drier, by using less vermouth. Today's dry Martini is ten parts Gin and one part dry vermouth.
To make a Martini, stir 2 and half ounces of gin with one quarter ounce of dry vermouth and serve over ice cubes with two Spanish Olives. Try keeping your gin in the freezer and taste if it makes a difference. - Phantom
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini glass. Squeeze oil from lemon peel onto the drink, or garnish with olive. - from the experts at International Bartenders Association
Particulars for : | |
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Food Attribute | Alcohol |
Food Attribute | Before Dinner Cocktail |
Food Attribute | Cocktail |
Food Category | Drink |
Product Kind | Food |
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