Beginners Guide for Making Martinis

[@tiannawoodson6750]

Me: no way he stirs that drink for 30 seconds on camera Him: stirs for exactly 30 seconds, with a smile

[@bobfrieser6987]

You mean it’s over too soon?

[@bowlerbabe693]

I love the smile! Its 'his' smile that sells this show. Plus his aussie accent of course. And he is very handsome.

[@bowlerbabe693]

Love ya Steve

[@citeywitey]

this comment is gold

[@McLort]

my wife now requests a smile for every drink I make XD

[@josephrsinioii1172]

Drinking my morning coffee and watching my fav bartender is a good start of my weekend

[@coxandtales4231]

Right, it's always a good time to talk about cocktails, no matter how early!

[@malloryg4251]

Same!! Eating my breakfast while trying to figure out which cocktail I want tonight ; )

[@bowlerbabe693]

Ohhell yeah!

[@nickma71]

It is 5 o'clock somewhere.

[@charlielaunder4520]

While listening to Alice.....Special Forces

[@haley_ish]

I love that you're using local products, even if they're not local to me. Props to you for supporting independent, local businesses!

[@gottesgeschenk177]

He even does the smile while stiring! Hahaha I love it

[@ConScortis]

One thing I really like about your approach is that you don't get too hung up on exact so-called historical recipes. For example, I like how you said, "if you like orange bitters, add them in, it's up to you". That's a great philosophy, as recipes do evolve and change over time. It also makes cocktails less intimidating. Keep it up mate!

[@StevetheBartender_]

Thanks Constantine! Cocktails are subjective and personal so as long as it tastes good to the person drinking it, then it’s a winning recipe!

[@ashpulse8681]

The Marco Pierre white philosophy

[@handymancon]

Many years ago a friend introduced me to martinis. What he did was have the bartender mix varieties from different gins to various olives and lemon twists. Today my favorite is Citadelle gin with a twist. Enjoy watching you as I continue to learn. Cheers!

[@HaydenHarrison412]

Aviation Gin makes a great Dirty Martini. It’s kind of peppery so it pairs well with the saltiness of the olives.

[@dillionbarton8383]

I just bought a bottle of Aviation to make some Negronis and Gin & Tonics. It's my new favorite gin. I mean, come on, would Ryan Reynolds lie to us?

[@malloryg4251]

Good to know! I love dirty martinis. I've been using Conniption Navy Strength. Very intense!

[@ImprovisedCocktail]

@@dillionbarton8383 Aviation is my preferred gin for a G&T

[@clayr9833]

@@malloryg4251 I like Conniption's caraway punch in a Negroni.

[@PHATB0Y20]

I feel like this this is Ryan Reynolds in hiding trying to hawk his booze

[@StevetheBartender_]

6 hours later and I'm still buzzed! ....check out the local producers used in the video in the description above! TOOLS USED: - MIXING GLASS: amzn.to/3gChFKJ - COPPER MULTI JIGGER: amzn.to/3cgaXH0 - COPPER BARSPOON: amzn.to/3ex5tsL - COPPER SHELL STRAINER: amzn.to/3esfCa6

[@cococherell32]

His smile makes me smile every time, I LOVE IT!

[@MrKittykatz101]

I absolutely love making a “sweet” Martini with Bombay London Dry and Sweet Vermouth (no particular brand.) have tried both shaken and stirred, but I definitely prefer stirred. It gives me enough time to tell factoids about Gin and/or Martinis as I stir.

[@rubensintes1]

You should never shake a drink that only contains alcoholic drinks (no juices or syrups in it). It will dilute so much the drink and create a dull drink. And the opposite, you should never stir drinks with juices or syrups, it will not mix properly.

[@hayleytuller610]

I think that’s called a Martinez, no?

[@solarwinds-]

I'll have to try the sweet vermouth sometime.

[@purdie7895]

I’m a little late to the party here! I’ve started making a lot of cocktails at home, but I looked up whiskey sours first found your video and you are now my number 1 KZbin teacher! I’m also currently building a cocktail bar/bar and grill in the garden. Not sure how much I’ll get to use it I’m in Wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿 Anyway cheers 🥂

[@andrewduncan4908]

My favourite: SUFFRAGETTE Two part gin One part dry vermouth Quarter part elderflower syrup Dash of orange bitters Stirred and garnished with lavender flower or anything purple

[@Turtle1631991]

I am serriously tempted to try that with Elderberry syrup my dad makes :-)

[@HVACKABOOM]

Bombay Sapphire, in freezer Wipe inside of glass with lemon rind 1tsp of Noily in the glass and swish Discard vermouth and rind into shaker Add very cold "dry" ice to shaker Add gin to shaker and swirl for 29 seconds :) Pour back into glass and add 3 jumbo olives on a spike Repeat until out flat. Love your videos.

[@MiniPaintAdventurer]

I’d go 50/50 as a day drinking martini Classic as a before the meal Dirty as a during the meal Perfect as an after meal/night cap

[@shakedlissak696]

the dirty should come before the meal as an appitieser, during the meal i'd go with the classic dry because youre already consuming a lot of salt and your pallet will want somthing crisp and refreshing... but it's up to your own taste.. cheers.

[@victorunger]

You’re both alcoholics.

[@bronsonslebos8442]

@@victorunger 😂😂😂

[@danielr3310]

Favourite has to be my own creation, a Dalmoretini! - Add 60ml Dalmore whisky to your martini glass - Promise yourself you'll be more adventurous tomorrow - Drink neat :-P

[@GrizzAxxemann]

Kind of falls in line with my Old Forestertini! 🤣🤣🤣🤣

[@filipadias9268]

Or a RobRoytini

[@stephaniegeiling7739]

🤣🤣🤣

[@johnnysmith9246]

😂😂😂

[@clementello]

sounds kind of like my herointini

[@michellek.478]

love that smile when he stirs or shakes the drinks..sooooo cuteeeeeeee

[@terrynapoli9180]

Being an outdoor woodsman type, I prefer the classic with a juniper forward gin such as Beefeater. Of course with olives. Love that fresh punch of juniper.

[@ibnkhaldoun4319]

i, bored during lockdown this summer, had a 50/50, standard dry, extra dry, and bond martini (gin, vodka, cocchi americano) side by side to see which i liked best. i learned a lot. and also had the worst hangover i’ve had in years.

[@HaydenHarrison412]

My preferred spec is 2oz Gin : 1oz Dry Vermouth and a dash of Fee’s Grapefruit Bitters.

[@bendakstarkiller1270]

Sounds lovely! Thanks for the suggestion.

[@thomasrider8221]

Wow! I usually drink dirty vodka martinis, but seeing the creation of the "Perfect Martini" I had to go out and try it. It is now my preferred type of martini. Thanks for posting!

[@MyPancho1]

I second the comment by Hayden Harrison regarding the Aviation Gin..also doubling down all the algorithmic goodness..Cheers

[@coxandtales4231]

We need to try some of this Aviation Gin, haven't had it before and keep hearing great things about it!

[@Taglebot]

This is the best video on various martini styles. Perfect and 50/50 all the way.

[@LeakyBellows]

I've watched a bunch of videos about martinis today, and I've come to the conclusion that what I drink should probably be called a "Working Man's Martini". It's straightforward and simple: An ounce of olive brine, an ounce of dry vermouth, and three ounces of your preferred gin (I usually use Tanqueray, but my favorite is Hendricks when I can spare the extra $20), served on the rocks with a garnish of four olives, and preferably in a lowball glass and not in a fancy-ass martini glass. It sounds rustic as hell, but I'd encourage any gin lover to give it a try or four.

[@yankeedude252]

That's really similar to how I make mine. Three ounces Tanqueray, half an ounce of dry vermouth, half an ounce of olive brine, garnish with as many olives as can fit on the toothpick, served in a rocks glass. I found that I prefer to go easy on the vermouth, don't know why. Probably because I had one bottle go bad and it took me a while to figure out why my martinis started tasting awful.

[@RobertWBates-hw5ej]

@@yankeedude252 Making a good martini is like cooking any good meal. You experiment until the one recipe you like best. That is the fun and challenge of good cooking and good drinking.

[@marc.lepage]

I do that, except 50/50 and not on the rocks. Low ball glass is fine, and I keep it dirty.

[@Psykel]

Love me a nice martini! I usually keep it simple, 1:1 gin and vermouth. Usually go all in on the french stuff, Citadelle gin and Noilly Prat vermouth, and lemon peel.

[@hualani6785]

Psykel on my way.....👏👏 it's the 50/50 here...

[@ajvintage9579]

Noilly Prat is the best!

[@stefanwolf5282]

I myself prefer an ultra-dry: Tanqueray Flor de Sevilla in a glass rinsed with Martini Bianco Vermouth, garnished with a lemon peel.

[@maximnikitin8791]

I love that smile every time you mixing your drink 😁👍

[@shaun4792]

I've been drinking really dry martinis for years, but I recently discovered this version and love it! It's called a Marguerite. However, the vermouth has to be a nice one such as Noilly Prat: 60 ml of gin 30 ml of dry vermouth 1 dash of orange bitters Orange twist

[@junelsemerel9553]

Steve thank you for these videos, im a bartender in Aruba and your videos help allot.

[@CrimTube]

I thought I was making martinis wrong this whole time (because of one guy's snide remarks) but it turns out that I was just making a variation called a dirty 50/50. I use equal parts of gin and vermouth with a little brine, very tasty and my other guests actually love them. Thanks for this video!

[@yolandagarcia6247]

Usually you add the ounces along with the metric measurement in the upper left corner of your video, unfortunately this time it wasn't added. I am in the U.S. where we do not use the metric system. Thank you for the different takes on the Martini. I, myself prefer the Dirty Martini, very, very dirty. Thanks Steve, you're the best and I enjoy watching your videos.

[@StevetheBartender_]

Thanks Yolanda! Just a super simple calculation and you should be sweet (1 oz = 30ml).

[@MissesRobot]

I appreciate when you put the text of the volumes on your video!

[@xack5810]

That gin bottle is super nice! I like the glass stopper built in.

[@StevetheBartender_]

It’s looks nice but glass stoppers are a little annoying! 😁

[@justtravelandfun2280]

Thank you so much. You are the best teacher 🙏

[@Natashaz48]

Great vid. I used to love a very dry Vodka Martini but now that I've discovered gin, Hendrick's is my current favorite. I also love the Botanist, like a bouquet of roses!

[@lol_accounting]

Love your show! I dont drink and I still watch!!!

[@johndrotar4281]

I always made mine 2:1. I think the "classic" became the standard because most bars have rancid vermouth behind the counter. 2:1 is still quite a dry drink but has much more nuance.

[@TobyTheTroll]

your ratios for a classic are correct. His ‘classic’ is actually a dry martini

[@iainrobb2076]

@@TobyTheTroll Some people think a 3 to 1, which I'm drinking now, is wet. 2 to 1 was the original measurement when the cocktail came of age.

[@Moglidor]

Don’t mind me. Just here to help the algorithm.

[@StevetheBartender_]

Legend 👍

[@christinecamley]

Fabulous! Love this video! Thank you! Keep the videos coming! Gin, vermouth and a lemon twist! 2 ounces of fab gin to 3/4 ounces of vermouth! Stirred!

[@StevetheBartender_]

Welcome Christine! Martini your go to cocktail?

[@christinecamley]

@@StevetheBartender_ Yes!

[@hungsu9204]

You are very helpful. You are a good guide. Thank you.

[@slyder197900]

Can't wait to try all 4! Great video! Always been a classic martini drinker, occasionally a dirty one. Love Hendricks gin to showcase a floral bouquet.

[@carlarichee2535]

I never knew there was so much choice. Great video. Thanks... Thinking classic or dirty for my guests today😊

[@gamegeekx]

I remember putting olives in a martini felt weird so I added olive juice instead. Turns out it was a real drink called "Dirty Martini" it it's a huge game changer having that strong olive taste.

[@mikemcshea5919]

My favorite by far is the dirty. I specifically order it filthy and to me it can't be beat.

[@brettengland192]

I have two favorites: the classic Vesper Martini made famous in Ian Flemming's "Casino Royale." I find it interesting that the recipe calls for Gordon's gin, which is considered a middle to bottom shelf gin. It, however, does the job in this martini. My other favorite is a local (Virginia, USA) creation from one of our favorite restaurants, Crudo, in Norfolk: The Martini Adjacent which is a combination of gin, vodka and Chartreuse. Delicious.

[@philipbouchelle483]

I'm a Dirty Martini drinker myself, love the brined taste

[@michelealexander1457]

Thanks Steve - Classic wet alllllll the way - love the strainer and the glass jug

[@shanewright344]

My favourite is the perfect martini, stirred, and with a twist of lemon. I like using Aviation Gin to make mine as well. No bitters.

[@matthewholloway6328]

2:1 Gin to Dry Vermouth is nice, couple dashes of Orange Bitters Stirred with an Orange Twist

[@HansMaximum]

A shaken Vesper is my favorite martini. That lillet blanc is a game changer.

[@StevetheBartender_]

Love Lillet too! 🙌

[@k213389]

the 50/50 martini is my favorite for sure. Excited to try a Perfect martini, I've never had one before.

[@stephenwilkins2854]

I find your cocktail videos incredibly inspiring Steve, and it seems you are a local (Adelaide) makes it even more special.

[@bigfudge20]

What is that jigger you’re using? I like the look of it a lot and it looks like you’re getting all your measurements out of the one cup. Great video!

[@StevetheBartender_]

It’s handy… it measures up to 2.5 oz. you can find a link to it in the description of the video 👍

[@LMays-cu2hp]

Thank you as well for this advice of great drinks. I do like to hear great resources for great things.

[@Oz_GQ]

Love a dirty martini, but never had it with muddled olives. That’s awesome. And gin martini all the way!

[@sundowner62james69]

Can't beat the good old Classic for mine.

[@bastdanica]

Good morning from Canada! 🇨🇦 I'm a 50/50 and classic fan. My absolute favourite gin is produced in Victoria, BC by Victoria Distillers. Empress 1908 is a purple gin whose botanicals include butterfly pea flower. When combined with tonic water or citrus like grapefruit, it changes colour. Can you get Empress 1908 gin in Australia?

[@pacificcoastpiper3949]

That’s wild

[@nyssac2914]

I don’t know if we can, but we have Ink gin with butterfly pea flower that changes colour 😁 (and they claim to be the original)

[@zagorvdent3217]

I usually put 22.5 ml of both martini bianco and dry gin, then I add a tablespoon of sugar or syrup and finally 22.5 ml of lemon juice. Shaken together with ice. Bartenders never usually make this and ive never found a name for this martini. Its super good tho!

[@chriss1757]

I recently got into martinis. The only one I had in the past was bottom shelf gin so i thought I didn’t like them. I definitely prefer wet, possibly 50/50. Haven’t made a perfect yet. Great video!

[@Vonnie1490]

He even smiles when he stirs 😍

[@wineguy9017]

Great post. I look forward to making the Perfect which I have not had. My usual fav is the Educated Barfly's modern take on the Vesper with Cocchi Americano and grapefruit bitters. Thanks, Steve!

[@icanary64]

I have. I don't know which is worse, knowing what they taste like and not bring able to recreate it or not knowing...

[@DanMowry]

2 1/4 oz Bombay Sapphire or Beefeaters (peppery or floral mood). 3/4 Noilly Prat, Dolin, M&R or Lillet Blanc (sweet/er, floral mood). Dash Reagan’s, Angostura and Scrappy’s orange bitters (yes, dash of all three). Stirred. Only stirred. Odd number Manzanilla olives (1 large or 3 small). Nirvana in a frozen glass. Alessandro Palazi’s Duke’s hotel recipe also amazing. Rat Pack Martini life changing, too.

[@blackwidow8000]

I prefer vodka martinis. Your videos are great! Your style makes these drinks easy to replicate. Thanks!

[@jingamikage3700]

Martini is one of the best drinks. I remember 3 years ago I went to Vegas with my family, and went down stairs to order a martini shaken, not stir. It was so delicious that I ordered 4 more. I highly recommend it for men and women.

[@dx17909]

My favourite would have to be the classic. Looks like I'm gonna have to check out that gin, as well! Great content as always, Steve.

[@SAFETYDR]

Well done. Preferred? 3/1 Hendricks Gin to Lillet, stirred, strained, olive.

[@johnbailey520]

Tried your espresso martini with some friends and it was a hit. My father always prefers a vodka martini. Like you, I'm not a big martini person. Love your vids!

[@jaselmena8190]

i had a martini with peppercorn blended olive juice. is that something i’d have to make myself to replicate at home or is it sold somewhere?

[@TheDaftDragon]

60 Ml Gin Mare 10 Ml Maidenii Dry 10 Ml Olive Brine W/ 3 Olives Ripper spec I recommend at work, customers love it

[@StevetheBartender_]

Savoury / Mediterranean gin for a martini any day!

[@morganchilds9054]

I like mine with Plymouth or Export Strength Tanqueray... on the dry to very dry side (3 ounces gin, 1/2 or less of Noilly Pratt vermouth), stirred, with castelvetrano olives I get from a local grocer.

[@dechanpaman]

I’m into the Vesper martini. I add a couple dashes of orange bitters. 3 oz Bombay sapphire gin. 1 oz kettle one vodka. .5 oz cocchi Americano. Shaken not stirred.

[@lisap8411]

My quarantine cocktail has been a martini....even though I never used to drink them before. You already are awesome because you use bitters (I usually use a mix of celery and dandelion bitters). Yeay martini!

[@88SC]

I drank my first Martini in 1990. Up, shaken, dry gin. That was the basic Martini you got back then when you ordered one (maybe I specified gin). Mind you, I’m not complaining, but I have to use extraordinary effort to order one that way today.

[@xxmobekxx]

My favorite one is Tanqueray 10 wet martini with Dolin vermouth and a lemon twist.

[@VestigialLung]

My go to is as follows: 1.5 oz gin (Corsair is my favorite, but Hendricks is also quite nice and much more widely available) Splash of dry vermouth (probably 2-3 ml) A few drops of brine (dirty martinis tend to way overdo the brine for my taste) Splash of scotch (around the same amount as your vermouth.) Stir and garnish with olive The smoke in with the savoriness of the martini is beautiful. You want to go on the dry side with this one prior to the scotch, since the scotch is going to bring some sweetness to the table.

[@yolandagarcia6247]

I started drinking Dirty Martini's a few years ago, and I started with Bombay Sapphire. This was too Juniper forward for me, I do believe I would like a Gin that is more citrus forward. Are there any you could recommend? Because of the Juniper, I switched to Vodka Dirty Martini's, but would like to get back to Gin. I live in the U.S. in case that would effect your recommendations. Thanks Steve

[@rollsroyce1ful]

love them all buddy, keep up the great work. gin dirty martini is the perfect in my opinion

[@beebobox]

i wait for the smile before i upvote and comment .. cheers from iceland mate. love the content.

[@wafelsen]

My preference is for dirty vodka martini but I am open to being convinced otherwise. I agree that it is best with food, exactly as you said.

[@stevepatrickjarvis]

Thank you for this video Steve.

[@johnolmos8670]

My fav is the 50/50.People really underestimate how fresh and high quality vermouth plays with good Gin.I always do peels never olives.

[@lbilowus]

No olives for me either.

[@andrewkelly5356]

Vesper martini is my favourite but the classic is great too

[@kayfarm9609]

His accent and the smile might sell anything 🤗

[@Sharingsasuke]

I just bought my first vermouth yesterday, so gonna try and make some of these during the next week :) Afterwards I can tell whether I am a martini drinker or not. Great video !

[@StevetheBartender_]

Maybe start with the 50/50 🙌

[@ImprovisedCocktail]

Be sure to keep it refrigerated. I didn't like Martinis for many years because I or my friend kept it in the liquor cabinet instead of the fridge ☹️

[@stephane.foisy.186]

I treat a martini for myself like I do a manhattan. 2:1 ratio built in glass over ice with a few dashes of bitters and a spoonful of olive brine or hot pepper brine 😋 . I really like Gin Mare as it has a olive flavour as they are part of the recipe. Makes an excellent when someone wants an olive forward.

[@StevetheBartender_]

The dirty martini in the video was filthy.. but a little brine with a savoury gin like Gin Mare works well - 100% agree! 🙌

[@stephane.foisy.186]

Steve the Bartender ah yes must pair the olive with a correct gin

[@dhimes814]

Perfect with a twist, stirred.

[@Styles13]

Thanks for showing off the perfect martini. Didnt know that one before. I`d go more "vermouthy" so probably 50/50

[@ElJetzFoo]

Thank you for garnishing the classic martini with olives and not a lemon twist

[@jjhantsch8647]

I'm definitely a classic martini fan, juniper forward gin at 5 to 1 on a dry vermouth.

[@sarveshmundhra2988]

Hey Steve, could you explain why you chose different garnishes like the lemon or olives, I get why the olives for the dirty martini, but for the rest, does it give some kinda of complimentary aromatic effect or flavour? Or is it random?

[@chloekim6190]

Love classic martini! Thanks for the recipe! Martini is perfect for aperetif!

[@RatelLaw]

Thank you for sharing your expertise

[@swattfish]

My favorite Martini: 60ml Tanqueray no.10 with 22,5ml Noilly Prat dry Vermouth and a green olive. And most important, it gets better as colder as it is, so pour into a very well chilled glass.

[@ChemicalMarco]

I'm don't drink Martinis often but I do like mine more on the wet side: 2oz gin, 1 oz dry vermouth, 2 dashes or orange or grapefruit bitters, stirred not shaken, lemon peel to garnish. I love A dirty martini with cheese, cold cuts etc as you've said. Love a Martinez as a nightcap. Also, to me vodka martinis are not martinis at all! Cheers!

[@aclockworkgalaxy1]

My personal favorite martini is a 6:1, most commonly with Plymouth gin or a local distillery called Watershed with their Four Peel, which is very citrus forward.

[@Sinnistering]

Martinis! The one drink I have strong opinions on. First, if using a botanical gin, I make it 50/50 gin/vodka. This is honestly my preferred kind, but when I only have dry gin, I'll make it full gin. - 4 parts gin (or 2 gin and 2 vodka) - 1 part dry vermouth - Stir with ice for a good while, def want to get it properly chilled - Strain into chilled coupe glass - Garnish with a twist of lemon, thoroughly expressed The lemon really makes the gin and vermouth come together. I highly recommend people try it if they haven't perfect. BONUS: A nice variation is adding a dash of Peychaud's on top, during the garnish. You can also use Angos, but that tends to overwhelm the delicate flavors.

[@davidmontgomery8403]

For gin, use Empress Indigo 1908, named after the famous Fairmont Empress Hotel in Victoria, British Columbia, Canada. It's described as "incorporating eight botanicals inspired by Fairmont Empress’s renowned afternoon tea service, its recipe balances the traditional citrus notes of gin with a warm herbal earthiness. Empress Indigo Gin’s breathtaking hue is derived from the infusion of butterfly pea flower, providing the perfect base for a new aesthetic of cocktail creation and enjoyment."

[@ginafriend1690]

I use to drink Gin, but prefer Vodka. Grey Goose. I'm old school. Like a whisper of vermouth, shaken very well as I want to skate on mine! Lemon twist OR those wonderful large blue cheese stuffed olives! 🍸cheers!

[@cactusmann5542]

...50/50 got to be my fave... Not sure how some people have problems with the vermouth...like those that simply coat the glass and spill it... Think i would try the perfect one as well.. What about lemons/lime juice? Any variations with those?

[@Mister_Phafanapolis]

Are there any shelf stable liquor based apertifs (like an amaro) that could be substituted in for dry vermouth? My dry vermouth tends to go bad and grow mold in my home bar. This is a problem I never have with sweet vermouth also I tend to use sweet vermouth faster. I understand that these are all proprietary mash bills of different flavoring agents so no two will ever be the same, but there must be something.

[@geoffreylewit7967]

Love the content. Cheers mate!