If you like martinis, you must watch this!

The video is really fuzzy, OP.

Where's the Martini?

Very sorry. Here it is.

And this.

Now I need to have a martini!

Yum!!

I'm surprised that more people haven't commented on this video!!

I'm afraid it may be because it's from Tokyo.

I don’t even like alcohol and I want to visit an upscale Japanese cocktail bar someday.

This would be the one to visit.

Not sure what the first ingredient was? Bitters of some sort? In a martini? No.

While the gentleman is very elegant, stirring room temperature gin and vermouth that long in ice would dilute the drink, so I’ll pass on that. I keep the gin and glasses in the freezer, eliminating the need to stir or shake with ice. I spray the vermouth on the surface of the drink right before serving.

Now I want to fly to Tokyo and be all swank.

That is an absurdly dry Martini.

Very AMSR, and now I am going to make a Gin Martini before bed.

Sorry, off-topic: BTW, BostonPete, I think you and I sort of had a conversation here several years ago, but don't remember what it was about. Am an SF native but have been in a long-distance relationship with someone on the "Noth Shaw," as he calls it. Have visited there six times and have seen all of the towns from Lynn (where he lives) to Portsmouth, NH. Love it. Especially Gloucester (picturesque but down to earth) and Newburyport (cute as all get out). Meanwhile, Lynn is screaming to be gentrified. Comments? Would love to hear the stereotypes about all of those communities! We could perhaps start another thread.

Hello Lotionman,

I don't recall our conversation. I am in Boston but grew up near the North Shore. Has your boyfriend shared with you the well-known and oft-quoted poem about Lynn? Lynn was long colloquially referred to as the "City of Sin," due to its historical reputation for crime and vice.

Lynn, Lynn the city of sin You never come out, the way you went in.

You ask for water, but they give you gin The girls say no, yet they always give in What looks like gold is really tin. If your not bad, they won’t let you in It’s the damndest city I’ve ever lived in

Lynn, Lynn the city of sin You never come out, the way you went in.

I do have a friend who lives in the Diamond District of Lynn. The Diamond Historic District is a seaside, 69.5-acre National Register historic district in Lynn. The Diamond District was substantially developed after 1840, when the area became a fashionable coastal summer resort. Accordingly, mid- and late-19th century architectural styles dominate.

*If you're not not bad.

I wanted to correct that contraction before anyone else has a chance!

Swellegant

Swellightful

[quote] Not sure what the first ingredient was? Bitters of some sort? In a martini? No.

Yes, he added orange bitters—delightful in a martini.

I make a martini with:

2-ouces of gin (Beefeater, Bombay, or Boodles) 1/2-ounce of Noilly Pratt Extra Dry Vermouth 2 or 3 shakes of orange bitters

Stirred with lots of ice for approximately 50-60 stirs

Strained into a well-chilled Nick & Nora glass

Jalapeño stuffed olive and a twist of lemon rind over the glass and discarded

[quote] While the gentleman is very elegant, stirring room temperature gin and vermouth that long in ice would dilute the drink, so I’ll pass on that. I keep the gin and glasses in the freezer, eliminating the need to stir or shake with ice. I spray the vermouth on the surface of the drink right before serving.

That is precisely the reason one stirs certain cocktails with ice—you want to incorporate a small amount of water. The dilution is desirable. You sound like someone who has seen "A Simple Favor" and makes a martini like Blake Lively.

I need advice. Do you guys like these?

Or these:

Or these:

Or these:

Hello??? Is this thing on??

I like the Marie Coupe.

As a retired professional drunk, I’d still prefer any gin or vodka straight from the freezer poured into an old 7-Up uncola glass.

For those who complicate their drinking, I love a classic shape of adequate size:

[quote] That is precisely the reason one stirs certain cocktails with ice—you want to incorporate a small amount of water. The dilution is desirable. You sound like someone who has seen "A Simple Favor" and makes a martini like Blake Lively.

Your premise is, of course, ludicrous, as anyone actually familiar with spirits will agree. The sole reason to stir or shake a cocktail with ice is to make it cold...many drinks taste better when served very cold; diluting the drink is one of the unpleasant results, which is unnecessary if you keep the alcohol and glass in the freezer, as is now customary.

You’re one of those people who latches onto a phrase du jour...“One simply must dilute the alcohol so the flavors are given the chance to meld”...with the (mistaken) belief that it’s repetition will make you appear oh so sophisticated. It doesn’t.

I’ve been drinking martinis for 45 years, and I can tell you, you don’t dilute them with damn water. 🍸

And I didn’t get your reference, which I guess was supposed to be some sort of put-down, so whatever makes you feel good about yourself.

[quote] Your premise is, of course, ludicrous, as anyone actually familiar with spirits will agree. The sole reason to stir or shake a cocktail with ice is to make it cold.

You are full of shit. The reason for stirring with ice is not only to make it cold but for proper dilution.

Yes, R28 doesn't know his ass from his elbow, bless his heart.

Ice's *two* primary contributions are chilling and dilution, which together form the crux of cocktail technique. The benefits of chilling go without saying. We all know that cold cocktails taste better. But dilution’s role is a little less obvious. Some view it negatively, as the culprit that excessively waters their drink down, which is always a huge bummer. But some dilution is essential to a cocktail. It brings out subtleties in the booze, rounds off their harsher edges and helps to bind the ingredients together. Dilution is the glue.

R28 is a rube.

There’s an old “gotcha” question often used to train new bartenders: What are the main ingredients in a martini? Most new recruits will quickly reply gin and dry vermouth. Grizzled veterans will stare at them silently, possibly with arms folded. After a few beats of awkward silence, the seasoned bartender will tell them what they missed: water.

R28 is under the misconception that the ice used to chill a cocktail is there solely to make it colder. While it does lower the temperature of a drink and ensures its components are well incorporated, R28 doesn't seem to know that it adds an extra ingredient: the water that melts as the ice is stirred. This is why R28's comment is ludicrous.

Such dilution reduces the heat and strong flavor of alcohol, which can bring out aromas and flavors that might otherwise be overpowered. It’s much the way whiskey connoisseurs may choose add a splash of water to Scotch to “open it up.”

And, he doesn't know Blake Lively? Okay boomer.

I agree—R28 seems clueless.

It's almost drink-poo time!

This thread has me wanting a dirty martini! Off to check if I have any olives in the fridge.

r28 could stir his drink with the stick up his ass.

I agree, R35. R28 is a tiresome douche-hole of the highest caliber.

R28? Have you anything to say for yourself?

These are the glasses I like.