Making an Award-Winning Martini (Shaken Is a Lie!)

[@darthhodges]

It has been argued that James Bond asking for it shaken is to water it down deliberately so he gets less drunk when he's supposed to be working. You can find plenty of videos on KZbin of how uncoordinated people get, specifically with guns, when they are also drunk, something a smart Bond wouldn't want.

[@samuelfennes8917]

The reason James Bond wants it shaken is because he doesn't drink gin, but vodka martinis. Specifically a type of potato vodka from that time which had a lot of bad tasting oils which would collect on the top if the drink was stirred hence why he wants it shaken.

[@snipa298]

So the only martini that should be shaken are cheaper vodka martinis

[@GabrielAKAFinn]

Ain't every vodka potato vodka

[@deech6699]

A.J. Hodges bull still same amount of alcohol and if no is negligible. It's as much bull as his magnet watch throwing off his enemies shots

[@QuicklyFast]

Vodkas can be made from grain too, not just potatoes.

[@TheRamenSamurai]

I used this recipe at work and the man who purchased the martini said it was the best he ever had! Thanks again for all the wisdom you share with us Modern Rogue!!!

[@kingofkards91]

I love how Jason brings up Vermouth and Brian totally forgets the anecdote by the time they do the absinthe episode years later.

[@Bamaboompa]

Very similar to how I make mine! True story: 40 years ago my neighbor was GM of a Hilton. He asked if I knew any bartenders. He had an event coming up and was shorthanded. I told him I had done it in college so I got the gig. It was a reception for a law school graduation and their oldest living alum waddled up with his nurse and asked for a martini. I knew ingredients but I’d never made one. Iced glass then swirled vermouth and emptied it in a hurry so I did shake the gin and strain to the glass. A while later he was back but without the nurse and asked for another. I was praying it tasted like the first. He kept looking around finally said, “I’m having to sneak around. She only lets me have one a day. But this is the best damned Martini I’ve EVER had!” Loved it!

[@Thelonl3y1]

Nothing wrong with shaking gin! I wish I can call bull shit on this video. I still taste the flavors. Lazy bartenders jus don’t want to put in the work to shake it.

[@PercyLeMat]

What I like to do is open a new bottle of vermouth, fill the glass up, then keep pouring, letting the rest of the bottle spill over the sides onto the floor. Then I discard the contents of the glass, leaving a light coating.

[@ModernRogue]

classy!

[@patsyl8935]

lol

[@therealestg9]

Ahh, I see that you are a man of culture as well.

[@Jurbo33]

This made me lol

[@tonymind308]

So you don't drink it :)

[@tskwared667]

I liked the martini recipe from Kingsman: The secret service where Eggsy asks for one "With gin of course. Stirred for 10 seconds while glancing at an unopened bottle of vermouth"

[@CoastConcepts]

so, a glass of cold gin then?

[@bmxriderforlife1234]

thats what my mom calls panty removers.....well gin in general. my buddies mom makes that joke too.

[@UltimateBreloom]

Raspberry Creative With an olive.

[@mikeh996]

Churchill introduced the vermouth to the gin, but wouldn't mix them

[@brianclayton1875]

Churchill poured his Gin while facing France ;)

[@Segeric]

Trevor is sassy as fuck lol

[@wtblack5]

Segeric I honestly think he's gay...

[@blahmehmeh]

Other news: his shirt is white! ;)

[@Crapoop765]

I actually thought he look manly and professional as fuck

[@winstonhunting7169]

Segeric lol

[@Oroshimisu]

Who the fuck cares lol ?

[@blakeweigel6475]

aren't they really just drinking chilled gin? Would I have the same drink if I just put my gin in the freezer and drank it neat in a fancy glass?

[@HendersonHinchfinch]

Yes but also no.

[@tazmon122]

about a barspoon's worth of vermouth stays in the glass, and the olives change the drink. technically yes, it's 99% chilled gin. but the vermouth and olives turn it from gin, to flavored gin. think of it this way: is there a difference between white rum and spiced rum? they're both just rum.

[@bigwu100]

With an onion rather than an olive it changes names.

[@garyfischer4357]

Every hobby has it's snobs.

[@mrpipps90]

No, even though this idiot thinks that he's not diluting the drink because he is stirring, there is still a decent amount of water being added to the drink, taking the edge off of the alcoholic bite. The vermouth, when using quality dry vermouth that is fresh adds quite a bit of flavor as well. The proper recipe calls for 2-1 but even 4-1 when you just add it can give the drink a lot more depth. Personally I like mine with 1 dash of orange bitters as well.

[@vadimdon]

4 to 1 ratio? are u kidding me. that is more like 40 to 1 ratio.

[@MarkShaneHansen]

Yeah, calling it a 4 to 1 ratio when you dump the 1 out doesn't make sense to me either.

[@justagerman140]

@@MarkShaneHansen dump the 4 of gin as well and you got your 4 to 1 flavored empty glass lol

[@navidtehseen]

2 oz Gin : 1/2 oz vermouth. You don’t necessarily put 1oz of vermouth in your glass.. just cover the glass with 1/2 oz after chilling the glass then dump the vermouth before you pour the gin and add some olive afterwards.

[@TuckertonRR]

Or you could put the vermouth in an atomizer and spray the chilled glass. @@navidtehseen

[@navidtehseen]

t uckerton you’re a genius.. you’re a genius 😌

[@NDHURLER55]

These cocktail segments of TMR may be my favorite. So classy!

[@Awsome2464]

Agreed. I don't like drinking, but something about the science/art of cocktails really fascinates me.

[@Keydet1992]

These guys are well intentioned but off base. A shaken martini does indeed get slightly diluted. This is intentional and not a bad thing. A slight dilution tends to take just a bit of the bite out of a single spirit cocktail and opens up the flavor profile. Many whiskies and bourbons are actually tasted and enjoyed with a cap of water or a single cube, just for this reason. An Old Fashioned ( a single spirit cocktail like the martini) is traditionally stirred with ice for a lengthy period of time in order to promote dilution which helps creates more smooth tasting cocktail.

[@carlosignacionavarrorios964]

Stfu

[@christianbackous2608]

Spirit forward cocktails should almost always be stirred. If you have something with citrus or multiple ingredients that need to get incorporated then you shake. Either way of cooling the drink will cause dilution, it's an unavoidable law. Shaken drinks will typically be colder and effects the flavor profile.

[@alexf7377]

At home I like a single ice cube in my martini for the reason above, but wouldn't dream of asking for it that way in a bar.

[@mkccv]

@@carlosignacionavarrorios964 weird ass nigga

[@iainrobb2076]

A shaken martini will get over diluted, because the ice in the shaker cracks, and you get splinters of it in the finished drink. About 10 ml dilution is sufficient to actually improve the alcohol, and you get that after stirring for half a minute. If you're making a dirty martini, you're adding water as well, so you don't want to overdo it..

[@dataweiss3756]

Alton Brown had this same recipe on Good Eats and he got in a fight with Bond over it.

[@ChristopherTradeshow]

Alton Brown is homophobic and he looks like he hits women

[@keithfish3224]

I first started to get involved in magic, and love magic with scam school. Since then i have been inspired and bought a bunch of books on sleight of hand magic. I love learning and teaching myself magic. I am also looking to learn fire eating, as it is another great trick and act, even though i bough brains great fire eating book i am scared to try anything without an instructor. Now that the modern rogue is here and they started showing these videos how to make cocktails i am again inspired and am looking to learn bartending. These channels are great and have really inspired me to get involved with some of my favorite and most creative hobbies.

[@TotinosOtherBoy]

Does that dude seriously just dump that shit on the floor every time?

[@nectartyrant1390]

signature move

[@tysonromaniuk7674]

Totino's Other Boy I think there's a sink maybe

[@thrownsofaraway9978]

Or a drain in the floor considering the main things they serve are drinks and it would make sense

[@ericklewis2589]

Not sure if you've ever worked in a kitchen like environment, but theirs drains on the floors everywhere and it doesn't really make a mess.

[@bmxriderforlife1234]

sometimes they have little spill traps down there as well to catch the ice but yeah drains errywhere.

[@acolytetojippity]

so its straight gin, chilled, with a dash of vermouth? and then with two olives thrown in?

[@ridder5152]

In this recipe yes. Usually te vermouth is not thrown out of the glass. It is the first time I have ever seen this. Next to that there are variations. It can be made with vodka, less or more vermouth, a lemon twist, olives and brine (dirty), onion (gibson)

[@ryancox4498]

When it's made with vodka, it's called a Kangaroo Kicker.

[@Volvary]

Or simply a Vodka Martini

[@ryancox4498]

Sure, if you also like to say "tube hamburger" to refer to hotdogs.

[@1sttvbn]

acolytetojippity 1 part vermouth always, never throw out the vermouth. It’s just a gin drink then. Shaken/Stirred, wives tale. I shake mine the night before, refrigerate. Next day, BLISS.

[@GeirGunnarss]

Bond didn't lie, he wanted a watered down drink, he is almost always on duty and can't let booze affect him too much.

[@Silmerano]

Actually it's because he was drinking a vodka martini. Specifically a potato vodka which is heavy in oils. When stirred they rise to the top thus why he wanted it shaken. watering down a drink doesn't reduce it's alcohol content just the flavor. 2 ounces of gin or vodka shaken with ice is still 2 ounces of gin or vodka.

[@Okiesmokie]

No, two ounces of gin or vodka shaken with ice is two ounces of gin or vodka and X amount of water.

[@Volvary]

If you drink both glasses at the same speed (ie. you finish both in the same time), your body won't see much of a difference between 2 oz of booze and 2 oz of booze and 1 oz of water. It's still 2 oz of booze.

[@TheAndy25026]

Seriously? You think that the same amount of alcohol is at the same strength after water is added? Do you understand how alcohol is measured?

[@europeanbourgeois8223]

@@Silmerano Actually, James Bond asked for his drinks shaken so poison would separate and marble on the surface when its poured, so he could it and know not to drink it. James Bond was after all a secret agent with enemies wanting him dead at all times....James Bond never thought about the flavour profile but whether the drink was going to kill him or not.

[@SSGreyAndi]

The version I heard is that while stationed in eastern Europe Ian Fleming accidently drank "gin" made from cheap vodka flavored with a pine-scented cleaning solution when he made the mistake of ordering a Martini at a quasi-legal drinking establishment. Quite simply, in Stalin's countries they simply couldn't afford real gin so they created toxic stand-ins for foolhardy tourists and ill-informed spies by "flavoring" the local vodka with any and all sorts of polishes, cleaning solutions and who knows what. After getting violently ill and complaining of the worst hangover he had ever expereinced to a fellow agent, Mr Fleming was instructed not to ever order gin while in eastern europe and to instead just imbibe whatever vodka the locals were drinking since that is all he would receive anyway with additional potentially toxic ingedients just meant to deceive. Additionally-Shaking gin is bad for the flavors but does nothing to harm vodka. Supposedly, if cleaning fluids or certain poisonous compounds are added for flavor or to assassinate an erstwhile agent, the drink allegedly foams up due to the detergent and/or becomes cloudy--sometimes with little drops of pine oil present on the surface. "Pure" vodka and even the most suspect "vermouth" will not behave this way so it suppoesedly reduced one's chanceof death by poisoning-whether accidental or on purpose. Once he retired to the bahamas and a life of writing novels, Mr Fleming simply found he had gotten used to the plainer taste of a vodka martini instead of the now readily-available certified bona-fide gin versions he had consumed in his youth. There are also overtones that "vodka martini, shaken, not stirred" would indicate to other espionage agents that the speaker had spent time behind the iron curtain and was not to be trifled with.

[@valiantknight6364]

This is incredibly interesting

[@natexlb123]

When are these recipes going to be compiled into a book that I can buy? Let me give you my money!!!!!!

[@drew2dee2]

Make a playlist!

[@umnikos]

There is a playlist already

[@Silmerano]

What's a book?

[@umnikos]

Wade Wilson​ A collection of plain web pages printed on paper and then binded with leather or some other material. It's pretty useful when you don't have an internet connection and want to continue reading a really long website.

[@kigthing]

Alex Stefanov what kind of barbaric witch craft is that using paper and ink it's diabolical.

[@jamesw1659]

Great vid. A couple of comments, as this is a subject near and dear to my heart, as a drinker of martinis for many decades. You want some dilution, as well as chilling, from the ice, as it makes the drink more enjoyable for most people. One doesn't not shake a martini because of excess dilution; it is actually avoided because it entrains air in the booze, which affects the flavor and texture to a small degree, but more importantly, clouds the drink. Since I don't like leaving mixology to chance, I actually mix my ingredients and add a precise amount of distilled water, then put it in the freezer to chill, so my dilution is to my liking, and always exactly the same. Plus, it chills the drink to a lower temperature (in fact, you've got to be careful doing this, as the extremely cold liquor can damage your mouth and throat). The classic martini ratio range from the thirties-forties was actually 3:1 - 4:1. Today, people want them dryer, mostly because they don't like the taste of vermouth. Oh, and one other point, a real martini is garnished with an olive. Other garnishes make it a different cocktail; for example, that pour with an onion(s) is technically a Gibson, not a martini... Keep up the good work!

[@MARKSMAN108]

actually stirring gets more dilution, shaking doesn't make it more watery, it makes it cloudy and adds air, something you dont want to do when there is no citrus juice or egg white so the gin doesn't lose its delicacy. The reason why bond a;ways had his martinis shaken is because the original drink he had in the first ever bond book, casino royal, was the vesper martini which was created by Ian Flemming and his bartender friend and they shook it. So in the book he said shake it, dont stir it, and the line was catchy and thus his signature line was born for every movie to come....

[@nickazur1]

Great clip, may I offer a few suggestions though? 1: get a sink behind your bar. 2. Use ‘Noilly Prat’ vermouth instead of martini dry. 3. Instead of rinsing your glass with vermouth you could rinse and stir the ice in your mixing glass with the vermouth and then strain out any excess water and the vermouth, leaving your mixing glass nicely chilled and ready for the gin ( or vodka ). It makes for a drier, tastier martini. Cheers!

[@milodeescorpio3658]

You've got to be kidding....that's only Gin!!

[@jamiec4478]

Well not really

[@scottrainey2375]

yeah that's why it tastes so good

[@Picksqueal]

If all you're doing is coating the glass with Vermouth, why not get an atomizer and put the Vermouth in there? Just spray the glass before pouring your drink.

[@thalivenom4972]

the more wasteful it is, the more people will feel its eccentric and makes them special. its not true, but ego is like that.

[@karlykd4961]

He’s using garbage vermouth so the less in the actual drink, the better!

[@ansaiKo]

well, meaning is understood when it's perceived in a manner which is needed!! and you guys give us the Manner!

[@VallornDeathblade]

"2 to1 Gin to Vermouth" No. "4 to 1" Better. "Gin gently stirred while casting an aside look at an unopened bottle of Vermouth, preferably a bottle sitting in Italy." Perfect.

[@Mr.Truxton]

Fuck you. You don't like martinis then, you like gin.

[@MrNight-dg1ug]

@@Mr.Truxton He's quoting and making sarcastic remarks.

[@Jordan83709]

After watching a marathon of you guys making drinks, I had just wondered about the shaken not stirred thing.

[@SpectraOcean]

Just made a martini with this recipe, and it was delightful. Thanks Trevor, and thanks Rogues for the excellent tips!

[@Clint_the_Audio-Photo_Guy]

I agree with Gin for the Martini, otherwise it would be a Vodkatini. I'm a huge fan of the stirring, so you don't have a bunch of water in your drink, but also because a Martini is supposed to be served crystal clear. Shaking imparts bubbles and makes for a cloudy presentation. I like bigger ice, for even less water vs crushed. My only critique, is a Martini in my opinion is a 3 oz pour of spirit. Two shots exactly. That's what they normally cost twice as much. That said 2oz would be fine if it kept the price down some. Also, with Gin, a lemon peel is a nice garnish substitute for the olives, and compliments nicely. Cheers!

[@MicSebastian]

All of these cocktail tutorials are my favorites! I can't wait until I have the opportunity to try all these!

[@sgriggl]

"I have no love for the idea that a dry martini is a glass of gin with like, a drop of vermouth in it. That, in my book, isn't a cocktail." kzbin.info/www/bejne/m2PIgWBqacllqdk I have to agree w/ @How2Drink here. Setting up the video by talking about a "balanced drink" and then just stirring some gin w/ ice? No bitters? Just a vermouth wash on the glass? Um, no. That's just stirred gin, it's not a martini.

[@AmokBR]

Yeah, ilI do it with a 6:1 ratio, but I don’t completely remove the Martini.

[@iainrobb2076]

I make mine at a three to one ratio. Still gin dominant, but you can also taste the vermouth in perfect balance with the gin.

[@jhart2838]

3:1 is the proper ratio. Considering 1.5 oz is the standard shot, so a “double shot” or 3 ounces or “a martini pour”, should be the maximum amount of booze that a bartender should put in a drink. I do 3 oz of spirit and 1/4-1/2 oz of vermouth.

[@Aquila009]

Can this guy be a regular... He's hilarious.

[@karlykd4961]

No “award winning martini” would ever use Martini Vermouth, stored at room temperature. Have a word with yourself.

[@iainrobb2076]

He didn't pull the gin from the freezer either. This is why the best martinis are almost always made at home. If a martini's been made really well, it should have a slightly cloudy quality. The extra dry Martini does go well wth Tanqueray.

[@Simian-bz7zo]

Agreed. Dolin De Chambery, or Noilly at an absolute pinch.

[@1sttvbn]

Best drink in the world for taking off the edge of a hard day. Although, I like that one part vermouth. I mix mine the night before, then refrigerate. Next day no chilling anything, just pour. Does taste better in an authentic crystal martini glass.

[@sgriggl]

The math is this. Stirring a drink cuts the alcohol content by about 1/4, but shaking cuts it by 1/2. (An 80 proof / 40% gin will be 60 proof / 30% after stirring, but 40 proof / 20% after shaking). The drink in this episode is basically pure gin, so his final "martini", stirred, will be 30% alcohol. A very stiff drink. A traditional martini, at 2:1, would be 32.6% already, even before stirring or shaking!!! So all this is to say that the reason Martinis were traditionally stirred is, at least in part, due to the high vermouth ratio. Shaking a traditional ratio of gin:vermouth would water down the drink too much, but that's not true if your vermouth content is essentially zero.

[@LuciferSpiro1993]

In Fleming's novel Casino Royale, it is stated that Bond "watched as the deep glass became frosted with the pale golden drink, slightly aerated by the bruising of the shaker,". Perhaps Bond prefers his gin bruised? He has accepted it both ways in different films and it may be a mood thing. The main reason people associate Bond with shaken, is because that is the line from the more popular films. In you only live twice stirred, not shaken is "perfect" according to Bond. The line is also often uttered by other people getting Bond a drink. Free martini is free martini, why correct them? You may wind up buying your own. It may also depend on which ingredients are being used.

[@freedomfest2741]

I have been drinking martinis for about 20 years, if drinking at a bar always make sure to be specific about what type of vodka or gin you want because if not they will give you a cheap vodka or gin.

[@RoccosPlace1]

I have tried this....and it's just gin, but I am not crazy for the traditional recipe either. I like the tree olive recipe, 3 olives and a 3 to 1 gin to vermouth.

[@iainrobb2076]

That's the way I drink mine too, but if I'm using olives I controversially use four, muddle them, and add some brine for a dirty martini. 2 to 1 ratio tastes too much like flavoured wine. But if you want to taste the gin, you still want to taste the vermouth. I feel safe at 3 to 1.

[@mikechivy]

the chilled glass is warm by the damn time he makes the drink

[@steampunk888]

Great vid, people need to know how to make a proper martini. Only issue is, a 1/4 ounce vermouth is more than enough to coat the glass. That way, when you chuck the vermouth out, you waste less. Some bars insist that the customer needs to pay for a full shot of vermouth, even if it ends up in the sink. Those bars should not be serving martinis at all. Also, if you use vodka in place of gin, it's not a martini at all. And, for heaven's sake, barkeeps, learn what vermouth is. In many European establishments, it is called "Martini," from the brand, and some of these bartenders annoyingly claim that they do not stock "vermouth" at all. A sophisticated drink, probably best not ordered in pubs.

[@wagonfixin]

I don't even drink but these are still fun to watch.

[@JamesSmith-qv9qo]

I like it 3-1 with a dash of orange bitters and a lemon twist

[@Jarlen01]

This is not speculation. In the books Bond does indeed state, he drinks the martini shaken not stirred with as much water as possible while in bars, and casinos when he is being followed. He does this and acts drunk. Usually his tails will try to use this to their advantage. Then, he immediately reveals he is quite sober when he puts a bullet between their eyes. His preferred drink is not a martini. His preferred drink is scotch with a drop of water, as was actually explored in another modern rouge episode. That episode is exactly what Bond usually drinks in the books. The only time Bond enjoyed drinking a Martini was when he created the Vespa, which was exactly as it was portrayed in the movie.

[@triplecap4307]

Brian's incredulity at the end as to the simplicity of a martini is understandable. Much less so is how many bars f**k it up.

[@tonypcoyle]

Vodka martini - with lemon rind, no olives. line the glass with vermouth (chill the glass, splash and swirl the vermouth per Trevor's approach). and SHAKE the lemon rind with ice and vodka. pulls the lemon into the vodka. Strain and drink with a fresh lemon rind.

[@AdamMontoyaUSA]

If the Vermouth is getting poured out, the ratio is pretty well shot to hell. What I like is a wet Gin Martini with a dash of bitters and a twist. Done. Make sure the vermouth is fresh.

[@pedantic79]

When I ask for a wet martini, and the bartender gives me a funny look. I ask them what the opposite of "dry". Then they understand. Places that have good dry vermouth, I'll order a fifty-fifty martini.

[@mikeh996]

Finally someone said wet. You can keep your bitters but i love a smooth martini😁

[@andrewp8284]

throwing out the vermouth sounds good to me. Straight gin is good depending on the brand, and in my experience the vermouth is best used to inform flavor, not overshadow.

[@slappy8941]

Sweet is the opposite of dry in alcoholic beverages.

[@danielroglich3309]

Very cool video, thanks guys

[@rickyg64]

It's not movie James Bonds fault he sounds like a fool, but the fact they changed his drink. He drinks a Vesper instead of a martini in the books, and that should be shaken. That would be a cool drink to learn how to make.

[@BillyJoe1305]

It actually still makes sense contextually, at least for the Connery and Moore eras. James Bond drank vodka martinis in which the most important part of the drink is that it be quite cold. He then had his drink all over the world in a time when electricity wasn't exactly ubiquitous and even when he was in a modern and nice locale you couldn't really trust a bar to accommodate the need for freezing. It's easy to judge from the modern pov, but he made a judgement call. Also, I can't imagine even James Bond can drink several non watered down vodka martinis and do terribly well in a car chase.

[@bmxriderforlife1234]

no he only orders avesper in one book where the drink is literally created for the first time. yes flemming created the drink though actual recipes vary from the one in the book.

[@JamesMcCarty]

Not only is it a cool drink, but in my opinion, the best Martini. See Casino Royale for the proper way to make a Vesper.

[@ryancox4498]

In the book and the movie, one of the ingredients Bond asks for is Kina Lillet. That doesn't exist any more. Lots of people automatically go to Lillet Blanc as a substitution, but it's a little dryer than the original was. Cocchi Americano is a much more accurate modern substitution.

[@MascisMan1]

Swap the olives for pearl onions and you got yourself a Gibson.

[@VestigialLung]

I'm pretty fond of a splash of scotch (something on the smokier side) and very slightly dirty (a couple extra drops of brine) into an otherwise similar liquor blend. I have to be careful ordering out, though, since many bartenders hear dirty and assume you want half a glass of olive brine because you hate liquor but want to appear fancy.

[@bmxriderforlife1234]

just order whiskey and you never have to issue of ordering a martini. or drinking gin.....

[@GoodishBoy]

its like thous segments in bar rescue drink segment but better. more well showed

[@tomparsley7150]

OK, question here guys, what olives exatly to use? With paprika or without? How about some nice quality ones or doesn't matter how much they cost? I'd go with one that had core in and I'd remove it before serving on pick.

[@thumptank]

You don't need a full 30ml/1oz of vermouth to do a rinse. A bar spoon or so is enough. Use a proper mixing glass and a julep strainer. Not a shaker tin, looks ghetto. You don't garnish a normal (aka gin) martini with olives. Traditionally it's lemon peel (which should be rubbed along the stem of the glass as well as the rim). A dirty martini (using vodka and olive brine) is garnished with olives.

[@thevidguy11]

The point of stirring in ice literally is to chill AND dilute. If you don't want dilution put your bottle in the freezer, but the it's not a cocktail.

[@MrJacobThrall]

When I started drinking Martinis I'd heard all the stuff about using homeopathic quantities of vermouth, and how shaking was a Bond thing that true aficionados derided because it waters things down. That olives should be in odd numbers...or completely absent in favour of a lemon twist. And that's how I ordered them - I wanted to drink a good Martini, and to look like I knew what that meant. Then I read about old Martinis being 2:1, with "dry" referring to the type - not the minimal quantity - of vermouth. And how shaking can result in little fragments of ice cracking off into the drink, giving a crisp 'zing'. And the olive superstition was, frankly, always bollocks. So I mixed Tanqueray and Noilly Prat 2:1, shook it, strained it, garnished with four stuffed olives. Shaking creates a crystal crispness I can't replicate with stirring. 2:1 balances the flavours so I'm not only drinking gin. It shouldn't be weird to want to taste all the ingredients in the drink! And olives with gin are a delicious pairing, so four gives me more of them to enjoy. Sometimes it'll have a dash or two of orange bitters, sometimes not. Plymouth and Dolin takes that better though, I think. And that - for me - is better than any of the things I'm 'supposed' to drink...but then it's my drink, so 'supposed' is cordially invited to fuck off.

[@Peedmypantaloons]

The best way to make a Martini is the way YOU like it. I prefer equal parts gin and blonde vermouth stirred in ice, poured in a cocktail glass and garnished with lemon peel. Franklin Roosevelt preferred a dirty Martini with gin and olive brine. He was said to make an awful Martini and, at cocktail time, everybody thought of an excuse to leave the room.

[@scottlenahan5711]

Anyone else use the skinny end of the bar spoon to stir? I find it stirs smoother and cuts down on the ice rattling around.....and I like how they stirred in the tin instead of the glass. Most videos you see these days, the bartenders are stirring in a glass instead of a tin.

[@drainar]

I love this segment? Episodes? When they go to that bar for the MR! I'm an aspiring bar manager, i'd love to be as knowledgeable as Trevor!

[@terryroth428]

I find this segment a little dramatic.I studied the bartenders national certification course years ago. We spent 2 whole days making martinis believe or not. While I don't disagree with much they are presenting here, I do question how many people drink a gin martini anymore? The Vodka explosion over the past 10 -15 years has been incredible. The best martini "dirty" I ever learned how to make was from "Big Al" from Chicago. He could serve a whole bar 3 deep in record time with precision drinks. Ketel One Dirty Martini : Rocks glass filled with ice (large cubes), Shaker cup, fair amount of ice. 3 oz Ketel One Vodka, a large splash of quality olive juice. Then, shaken well, Al believed in shaking to" bruise" the Vodka as well as give a slight dilution. Now here is the secret : Throw out the ice in the rocks glass plus any water that has accumulated. Add new ice to the rocks glass, pour shaken vodka /olive juice over the rocks. This is the best Dirty Martini you will ever have. The vodka has had a proper dilution with water however poured over a chilled rocks glass with ice in it keeps it nicely chilled thru out the drinking experience.

[@nickhoward316]

I'm sorry but did i miss something? Brian says the usual recipe is 2:1, Jason says, we're gonna make a better version that is 4:1. End result, makes a 2:1 because the glass isn't big enough. Please tell me i missed something.

[@GriffVicious]

basically they made a 2:1 because of equipment on hand. However, to make the proper drink that they were making a video for, they are telling you to make a 4:1 drink. That way the viewers aren't making the wrong drink thinking they're right.

[@umnikos]

They ended up making a 2:0.5 because they dumped out half of the coating vermouth

[@AJGalecki]

His measurements for this are 1.5oz gin and a rinse of dry vermouth. I know in the video he says 2oz but he stops way short of the top of the jigger. The correct measurement for a 4:1 should be .5oz Vermouth and 2oz Gin, 3 dashes orange bitters (very important part of a martini, not sure why they left it out). A rinse is no where close to half and ounce. Whatever bar this is should be taken as seriously as an Applebees.

[@antonnova9955]

A great recipe and the right stuff 2 party in style. Thanks 4 the tip on heavy fuel fill ups.

[@panosfasoul699]

Lovely Gin with olives!

[@Cheerybelle]

"POUR OUT THE VERMOUTH an act of libation" Hahahahahah; fucking excellent.

[@bigwu100]

I've heard from mom who was a bartender. That the reason for stirring was to not bruise the vermouth. How true who knows.

[@catfish552]

So you take British bum liquor and Italian hobo wine, and you pour it over Mediterranean tree balls, and what do you get? A drink for SOPHISTICATED AMERICANS. (not my line, apologies to Mr Regular)

[@baileyl9702]

brown

[@DrTittieSprinkles]

HOT DICKS

[@andrijakrotnovosel5440]

@@DrTittieSprinkles z jvhcbm đ m Bjbkbkblblbuvkvl

[@severoon]

This channel Modern Rogue is relevant to my interests. I wondered if you had a newsletter to which I could enroll when my attention fell upon the subscribe button, at which time I duly clicked. Verily.

[@ModernRogue]

Awesome. Consider hitting that subscription bell, too!

[@hturtle1339]

Oh shit i was making this along with the video and now my floor has alcohol everywhere. LOL

[@AJGalecki]

Bartender here. You don't stir a martini because of dilution. You stir a martini to maintain a smooth mouthfeel/texture and because of the ingredients used (in this case not used, citrus, egg, etc). Also chilling a glass with water is counter intuitive to what the bartender is preaching, which is over-dilution. Finally, he measures "2oz"which is right to the top of the jigger, when it bubbles. He measured 1.5oz. I'm writing this comment for potential bartenders watching this to learn. Cheers!

[@yankeelongshoreman9113]

I want to add a point as the martini is my favorite drink. The reason one would shake a martini is if you're using overproof gin. In Ian Fleming's day, gin was generally much stronger; as in 10-20 proof stronger. Even then, however, you want a light shake to slightly dilute it without bruising it severely. As the martini is such a simple drink, the difference between a good one and a bad one is all in the details.

[@yankeelongshoreman9113]

The reason Bond likes his martinis shaken is because when Ian Fleming wrote the books the proof of gin was a LOT higher, like 10-20% higher. Also, if you dont put at least 4:1 ratio of gin to vermouth then you might as well order gin in a cold glass.

[@manonymous4737]

I like it shaken. And further watered down with olive brine. Up to me.

[@johntedesco9834]

Also they left out when you shake a martini it clouds the drinks when stirred it keeps it clear as water as it's supposed to

[@martincallery8862]

4 to 1 definitely the right ratio...I do like one briefly shaken though. Sorrry fellas

[@hugh-johnfleming289]

Shaken VODKA martini that tends to highlight the flavor of the VERMOUTH... is the Bond cocktail. Good vermouth. With a lemon twist. Different drink.

[@bmxriderforlife1234]

he doesnt always order a vesper. but he does drink a mixture of both gin and vodka martini's. i think the reason for the slip especially given flemming himself loved gin was either supposed to be a subtle joke, either in the sense of even bond fucks up or in the sense of bond can order a watered down drink and do it so well no one would even question it.

[@PigCake]

if i have to hear brian ask "what is a vermouth?" one more time......😂

[@stevew9948]

ive always done them stirred, glad to know that I've been making them almost correctly. though i didn't know about the swirl in the glass

[@nick6703]

the reason bond had it shaken not stirred is so it would water down and he could give the impression of being intoxicated without being drunk.

[@mazing32able]

So a dry gin martini? Why is he dumping it on the floor

[@misterdanielo3281]

Because he's a douche

[@MrMollusk7]

2:04 criminally underrated burn

[@dudgemcfreely1346]

"I don't clean the floors" *dumps glass*

[@Dragon4eva]

Thing is... if I order a Martini Shaken not stirred (because I like it), is it really up to the Bartender to decide no its better the other way?

[@clairconstance]

Dragon4eva no because you said shaken not stirred they will shake and not stir it because you were specific about what you wanted

[@LukeWalstead]

So, all the commenters listen up: the reason Bond had his Martini's shaken is because Ian Fleming liked his shaken. Greg from how to drink did a video on the vesper: shaken vs stirred. Rather surprising results...

[@jeremythevirushuang6303]

I effing love this drink. Vesper to date is my favorite martini.

[@cryptkeeper5]

That floor must gets so nasty

[@davidjames4583]

🤣

[@Fengtaro]

Why would you need to stir straight gin, if your not combining any ingredients?

[@jbreiner]

Raazait simple answer: cold. You want the gin cold. You also want as little dilution as possible. Stirring it helps that.

[@uero-ro]

@@jbreiner You want minor dilution, otherwise you would refrigerate the gin.

[@RavenDravenek]

I just now noticed it said “ an act of libation” under pouring the vermouth out. What deity are you sacrificing to? Bacchus/Dionysus?

[@parnpichate]

Respectfully, swirling the vermouth and then dumping it, is both a waste and not nearly enough vermouth to achieve balance. The martini is supposed to have a two to one ratio of gin to vermouth with some recipes calling for even 1:1.

[@iainrobb2076]

I take mine 3 to 1. I like the gin taste to be dominant, but at 3 to 1 you can still taste the vermouth. The only reason the ratio of gin kept going up over time is that there was a period in the US where it got harder to get vermouth, so people got used to drinking them with more gin so as to ration their vermouth.

[@goatiii3647]

Will there be a "understanding absinthe" episode?

[@ModernRogue]

god willing, yes!

[@jacobkeary6740]

It's weird, those three standing in that order is basically Jason evolving into Brian.

[@bretlemieux2489]

007 needed his martini diluted because he was on the job when he ordered it. As for a normal martini stirring helps.

[@citygreek1553]

eight to one works for me

[@Disinf3ctant]

In the books bond asked for his vesper to be shaken. He says the recipe in casino Royale and it has just a shit ton of alcohol in it. It seems he enjoys his drink made strong then diluted. The martini was only adapted for the films

[@bmxriderforlife1234]

he only orders a vesper in one book, and thats also where the drink comes from. it was created in the book, though real recipes are different. he was drinking vodka martini's in some though also gin in some. its more likely to either be a bit of a joke you have to think about like judo chop in austin powers. or bond was secretly ordering watered down martini's so he could still perform well in a situation that called for it but could look snooty and upper echelon whilst doing it. remembering having a clear and specific way you order a drink can make you look more experienced.

[@garlicgirl3149]

That is right! I forgot...the Vesper!

[@Sube-Tube]

Just tried to make a martini, complete forgot what to do. Pretty much did 1 part vermouth and 2 parts gin in a chilled glass. Drank that, and then remembered why I came downstairs. I haven't eaten in a while

[@yesiampsycho]

dumping shit on the floors because it's not your job to clean them is the most accurate depiction of bartenders and how little they give a shit lmfao

[@anthonychand4136]

If the drink is going to be THAT strong why not risk diluting the alcohol content just a little by shaking instead of stirring for better chill temperature and less overpowered alcohol??? (ITS FOUR PARTS GIN ALREADY) Actually the "Shaken not stirred" is making a whole lot of more sense now.

[@robertlovlie5194]

Approve of everything, except the Bombay Sapphire, the popularity of which is beyond my understanding.

[@fredericksoule617]

Always use an odd amount of olive 2 olives is a bad omen.

[@Kalaskula2000]

No man, I always use 2 and look at me...oh wait :-o

[@passthecash]

its the other way around. Odd means the bar tender doesnt like you, even, he does like you

[@aaroncowden2121]

Came here to learn how to make a martini for work 😅 you gonna get me in trouble pouring out vermouth like that

[@tomblack6972]

If the ice doesn’t melt the gin won’t get cold...basic physics. So if you want a cold drink, using ice, you’re going to have water in the mixture.

[@damonmccray85]

Imagine making a jack and coke this complicated then getting an award for it.

[@auto_math]

It's not true that the drink is more flavourfull if it's stirred, the shake "wake up" the aroma of the gin and makes it tastier and more fragrant. Plus, it's better with a twist.