Years ago AndyTV made a suggestion to take a twist of lime and rub the skin around the rim of the martini glass to get some lime oil on there. I was surprised how much it improved the mid level gins, like Gordon's or Beefeater. As I recall his martini's were very basic: Martini glass with lime oil on the rim, Gordon's shaken with ice, no vermouth, a few jumbo Spanish queen olives.
I rarely drink hard alcohol anymore, but my preference for the few occasions when I do order it's a gibson made with Bummer & Lazarus gin and a bit of vermouth, but with the information from Mattie about how the vermouth goes bad, I might start skipping it.
Edited by user
Sunday, September 18, 2016 10:21:32 AM |
Reason: Not specified