How To Make a 5-star Martini - My Favorite!

[@KevinKos]

Find out if investing in art is right for you: www.masterworks.art/kevinkos **Net est. returns for all realized and unrealized offerings is 15.3%, from inception through 6/30/22. See important Reg A and performance disclosures at masterworks.io/cd See the entire Old vs. New playlist here: kzbin.info/aero/PL0v5Ni73v6ibOn6JCGbLqFh-TJH9wnOc1 Check out our CURIADA collection of bottles: bit.ly/cocktailtimecollection If you like what we do, you can also support the channel here: 👕 Merch: my-store-11171765.creator-spring.com 🎩 Patreon: www.patreon.com/cocktailtime 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/

[@jasonwinter5288]

Excellent video! Your channel is consistently one of the best cocktail channels on KZbin, if not the best!

[@KevinKos]

Thank you so much!

[@kurtludington5986]

Absolutely love the martini! Great job with the history of this iconic cocktail!

[@KevinKos]

Thank you! It's really an iconic cocktail!

[@ryanflaherty6418]

Please keep the history variation videos coming. Love your channel. I got into pre-prohibition cocktails over covid and the algorithm turned me onto your channel, Anders, and TOTR. I feel like you all bring different angles and it’s great. Loving your content Kevin.

[@KevinKos]

Thank you so much! I appreciate it a lot!

[@seattlegrrlie]

My favorite martini (and oh have I tried more than a few)... Potato vodka, Chopin is my favorite but the oiliness of the Potato fits perfect with vermouth, 5:1 or 4:1 ratio, shaken with three olives

Such a classic episode! Thanks Kev! Will check out the masterworks, perfect timing!

[@KevinKos]

Awesome! Cheers!

[@MW-xl3wr]

So fascinating learning about the history of the Martini too! And Masterworks looks very interesting 🖼

[@randymcneill4455]

My version. 2 dashes of orange bitters. One ounce of dry vermouth. Two ounces of an herbal gin such as Hendricks or Botanist. Express a lemon peel over it and garnish with it. Excellent. 😊

[@randymcneill4455]

Oh. Stir. Do not shake. Sorry 007.

[@KevinKos]

Sounds delicious! Cheers 🥂😉

[@gabrielantunesmusic6785]

Thats my version too. I tryed other ratios, but 2:1 is the ideal for me, 1:1 the vermouth overwhelms the gin, other ratios (3:1, etc.) hide the vermouth...

[@ryanellis424]

Long time fan, every time I'm blown away by the quality of your videos! It feels like you would get at least a million views per video

[@KevinKos]

Thanks!

[@mdbbox5660]

I always like the recommendation to make a drink your own and change the ratios, but you give pretty good starting points!

[@chawkimaraoui2302]

Nice vidéos man i like how informative they are keep going

[@KevinKos]

Thank you, much appreciated!

[@robifiser]

I always felt like ordering a Martini was a bit intimidating - there are SO many options! 🙈 Narrowing it down to 3 is perfect (drinking it with vodka seem pointless 🙆‍♂️) but I have to say the last one was amazing! Next time I'll maybe try it with a different vermouth. Or an olive. More experiments! 😅

[@KevinKos]

Happy experimenting! 😉🥂

[@iwonabesedated5748]

I think alot of people feel the same, mostly through bartenders asking to many questions in my opinion 😅 for me I ask 3 questions max! Gin or vodka? How dry? Lemon zest or olive? If they want more then they already know what to tell me 😊

[@brokenrecord3523]

Agree completely about the vodka. This is one drink the bartenders seem willing to customize for you.

[@poozizzle]

3rd one is my favorite as well.

[@ThroughTheMixingGlass]

Great video, Kevin and Co! I don't drink a ton of martinis, but when I do I like to up the vermouth to a 1:1 ratio like the 1904 recipe. I also prefer blanc vermouth too! Cheers!

[@d.ella.y]

Awesome video as always, keep up the good work! As for a suggestion on another episode of old vs new, can you take a look at moskow mule? It's one of my favorites, aside from whisky cola.

[@ellyam991]

I second this, a 2022 Moscow Mule sounds very interesting!

[@KevinKos]

I'll add the idea to my little Cocktail Time notebook! Thank you, Jonathan!

[@ashketchum5622]

Loved the scen with the glass in the freezer with your voice going dull

[@HansMaximum]

So funny, the cocchi extra dry just came into my local liquor store and everyone was raving about it. I thought I had enough vermouth and didn't feel like buying it. I guess I have to go back now before it sells out no-thanks to you lol.

[@KevinKos]

Look at me, an influencer! 😎😂 Enjoy it, my friend, cheers!

[@svenlundqvist2370]

Your videos are such a delight to watch. The graphics, the photo and overall production is so right. The way you introduce the historical 'documents' doubles the value (this kind of research also takes time to finish, appreciated). And I'll let others discuss the Martinis ...

[@KevinKos]

Thank you!

[@P4me4ever]

We were messing around with dry martinis last night, nice things are barrel aged gin and dry sherry instead of vermouth, also sake is nice, lime zest, rinsing the glas with booze is fun, especialy with absinth. I think tweaking the rules a little bit can create great cocktails, maybe somebody tried other things i didn't figured out yet, please tell me

[@KevinKos]

Of course! You might want to check out my Sakura Martini episode where I used sake.

[@rdjhardy]

For gin I prefer a dirty Martini. Fill mixing glass with ice cubes. Add 60ml gin, 10ml dry vermouth and 5ml olive brine. Stir and strain into chilled Nick and Nora glass. Garnish with 2 large pitted olives.

[@MsSussiluss]

One of my favorite cocktails.

[@PhotoStoryChannel]

So many cocktails now...my favo was a blody mary

[@KevinKos]

Over 100 episodes, often with multiple cocktails - the list is really getting pretty big. Cheers!

[@tijsdufrane08]

It would be great to learn how to make that martini bitters 🤤

[@Mark723]

Love the history! Thank you for sharing.

[@KevinKos]

Thanks, glad you liked it!

[@DavideGiovanni]

I love the 1888 version

[@KevinKos]

It's also a great look at how cocktails were structured back then, really interesting! Cheers, Davide!

[@MartinDoudoroffLLC]

It’s a great drink. Note that “sweet vermouth”/“Italian vermouth” wasn’t dark colored (“red”) until the early 20th Century, when they started adding caramel color to help differentiate it from the dry and white styles that, by then, were side-by-side in product lines. So, all Martinis (and Manhattans) were on the paler side in the early decades.

[@ogremx91gaming67]

Class act style bartender, 1st martini is so nice,

[@KevinKos]

Thank you!

[@jiaconianni]

For the bitters blend, and I may have missed this, was it equal parts spruce, grapefruit, lemon and orange?

[@plantex625]

Have you ever tried pre-batching your Martinis? I do this now for perfect control over the water amount and to get a much lower temperature. By pre-batching and freezing I get the Martini down to around 15 degrees F (right before it starts to freeze) which is much colder than regular stirring. I think even if you chill the mixing glass and serving glass you cant get it that cold with traditional stirring?

[@KevinKos]

I have and I love it! It's something worth showing on a channel. Thank you and cheers!

[@chefntoast]

Ahhh... sweet satisfaction of adding in the "but don't cook the steak well done...ok".. hahha yes

[@peteraustin9715]

I always order a Martini with three olives. Good video, thank you.

[@KevinKos]

Cheers!

[@willismason6447]

I would highly recommend Vya Dry and Sweet Vermouths. I have tried many dry and sweet vermouths for my cocktails and think Vya vermouths produce really nice tasting results. 😂❤

[@KevinKos]

Thank you for the suggestion!

[@bradsimpson8724]

This style of video is my favourite from your channel. I'm a little surprised not to see your bitters recipe, though; saving that for another video?

[@KevinKos]

I might 😉

[@SkankbumJerry]

KEVIN, YOU'VE DONE IT AGAIN!!! 😂😂👍

[@KevinKos]

Thank you!

[@RonR]

Stay Classy Kevin

[@butopiatoo]

I really have to try that salt thingy

[@KevinKos]

Please do! Cheers 🥂

[@jasoncraddock2940]

Will you list your Martini bitters recipe?

[@jonasrehnman3856]

There is only one type of Dry Martini. ;) Noilly Prat vermouth and Plymouth Gin 1/60. Twist a lemon peel and wash the outside rim of a chilled glass with the peel. Gently coat the inside of the glass with vermouth and stir the gin i a stirring glass with Ice to dilute and chill. Strain in to the prepared glass with the sliver of twisted lemon zest and three green olive on the side. But I really have to try your martini looks very much like my stile. I very much like the Gin to be the star of the drink.

[@KevinKos]

Thank you for sharing your prefered Martini recipe! Cheers!

[@buuzac9825]

Any chance you can refer where you got the martini glass for your favorite martini version?

[@dark-grey1241]

Friends and even work colleagues should get their olive too 😂

[@Regodian]

"Three measures of Gordon's; one of vodka; half a measure of Kina Lillet. Shake it over ice, and add a thin slice of lemon peel." - James Bond 😁

[@Pandach_1]

Very happy you said not "Well Done" for the steaks. Had me worried there Kevin!!!

[@KevinKos]

Hahaha 🤣

[@ik.o9978]

The content u guys are making is superb, congrats on the build up of such a good concept and team. Quality in every aspect, good things will come, keep it up.

[@KevinKos]

Thank you!

[@downtime212]

Where’s my olive 😁 Cheers Kevin🍸

[@KevinKos]

haha, cheers!

[@burakuzun3768]

Bro what are u thinking about washing ice with extra dry at preparing dry martini? I always do that like this. And 15 sec stirr to left and 15sec stirr to right

[@KevinKos]

How do you wash ice in vermouth? Counting revolutions is one way but dilution can differ on a lot of things. The temperature of ice, the room temperature, etc. So that's why I am always relying on the wash line and feeling. Nothing wrong with your way though! Always happy to hear about other experiences and techniques. Cheers!

[@burakuzun3768]

@@KevinKos I add 2,5cl vermouth on the ice I put in the mixing glass and then stirr and pour the vermouth. In this way, the ice is washed with vermouth. Then I add gin and stirr and serve

[@Zamet1]

Where can I get the 1904 glass?

[@KevinKos]

I bought mine in a second hand shop.

[@brokenrecord3523]

Back when I bartended, the martini just meant that they wanted half -price booze. A martini was considered a well drink, but had 2 oz rather than the normal 1 oz of liquor. Then they would order it extra-dry (no vermouth) and doctor it with lime, soda, oj, whatever.🙄 My goal was a happy customer, so 🤷‍♂

[@TABarnhart]

so, no actual gin martini in this video?

[@SWAB737800]

Where does a dirty martini live in this line up?

[@hamishmcarthur5068]

When promoting financial products it's important to know if the is regulated or not. Regulated products provide investors and you with protection.

[@KevinKos]

Hi Hamish! All of oferings from Masterworks are regulated by the SEC, which is why they ask creators to put this disclosure--"**Net est. returns for all realized and unrealized offerings is 15.3%, from inception through 6/30/22. See important Reg A and performance disclosures at masterworks.io/cd"--in the description.

[@CyrusBluebird]

When I hear and see what ppl do with the name "Martini" it's really sad. I see them drop the orange bitters, I see them cut-down the French Vermouth so much it's borders on parody, also this comes from the Brits backhanding France for WWII Vichi France period. Then the brine from the olives might as well be a joke in itself. So in a way, I see ppl make a olive brine gin and call it a Martini. It's a cousin to the Pickle-Back. Stop it!

[@CyrusBluebird]

Also the oldest Martini you made looks more like a gin modified improved vermouth cocktail lol.

[@e.lycopersicon9720]

Hey there. Masterworks is a scam, don't let your sponsors scam your audience.

[@phantomhandofcocktailtime6911]

Which version of the Martini was the one garnished with cocktail cherries again? 😂

[@MartinDoudoroffLLC]

You laugh, but 19th Century Martinis were garnished variously with lemon twists, lemon wedges, brandied cherries, and olives, sometimes in combination. The pickled onion shows up in the early 20th Century, eventually followed by the dilly bean and who knows what else. Please note that the bleached, nuclear red-dyed, almond-flavored “maraschino cherry” abomination is a Prohibition era thing that hung around way too long. The cherries used before Prohibition would’ve, in the best circumstances, been like the imported Maraska and Amarena cherries that the better cocktail bars use, today.