How To Make A Great Martini at Home

[@wurmbikes]

I‘m a barkeeper and I would not recommend chilling your spirits before stirring/shaking them. Espacially in a Martini cocktail, dilution is a thing we want. dilution is always correlated to the temperature of the liquids. so the colder your liquids are from the beginning, the less dilution you will get and your cocktail will be stronger. Also most bars don’t work with chilled spirits in cocktails. Also, the first martini you made looks like a great dry martini to me. (one olive is enough though) your second martini is not a dry martini. However, there is no such thing as wrong or right when making your martinis. Just make it the way you like it, shaken or stirred, they both got their benefits. If you want to upgrade your martini game, have a look for other vermouths like noilly prat or dolin. Nonetheless i really enjoyed the little digression.

[@thejunkface]

Noilly Pratt was my go to but they no longer sell it in Ontario.

[@BrazilSaint]

I would add that super-chilled Vodka works well, as a basically neutral spirit, as it adds mouth-feel to the drink. However, Gin just doesn’t do as well from the freezer - it tends to mask some of the botanicals (depending on the Gin of course) so it is best chilled in the mixing process, rather than sub-zero chilled before you start. Just my $0.05 from a Gin Martini drinkers perspective.

[@jamessurr7757]

@@BrazilSaint agreed. Gin should never be kept in the freezer!

[@carltoncotter2614]

OK, well the Financial Times used to survey 5 star bars and hotels from NYC to Hong Kong and back in search of the best martini in the world. For many years, the Dukes Hotel in London was the winner, at least until the retirement of their legendary barman Gilberto Preti. Gilberto's secret? Frozen EVERYTHING - vodka, gin and all the martini glasses in a deep, frosty overnight freeze. From a stylish trolley, he would present your cocktail napkin and glass, add a few drops of vermouth, swirl it around meticulously, and top up your glass with frozen, almost gelatinous gin. Then a vigorous squeeze of lemon peel across the surface and his encouragement for you to quickly take the first big sip. No atomizers of mysterious vermouth, no talk of "mouthfeel" or hipster botanicals - just a magical evening every time. You may be able to find videos of his successor at the Dukes.

[@misterkayy]

1:55 your comments on that chart? Cuz he's making his martinis as per that chart and I've been able to follow. but what do you think should be "corrected" in that cheat code

[@minoguahd3867]

There are three components to a martini, which make or break the drink: 1. Temperature/Dilution of the cocktail 2. Ratio of ingredients 3. Quality of ingredients If you've never been a fan of martini's, there's a pretty decent chance any one of these was the issue, and knowing those three things will help you to make adjustments based on your preferences. Temperature and dilution are key to this drink. It should be as cold as humanly possible, with a decent amount of dilution to soften the edges of the straight booze that goes into it. Imagine you are in a crowded room, shoulder to shoulder with people. It's stuffy and uncomfortable, and its hard to get to know the all the people around you. But when someone opens the door to an adjacent space, everybody has more room to move around and be comfortable. That is what dilution does to a drink. It opens up a space for the flavors to expand and interact comfortably. The ratio of ingredients is pretty subjective, but its important to know what ratio you like. Do you like it boozier? Do you like it more subdued and low-gravity? It's the difference between giving your glass a rinse with vermouth, and going full-on, 2:1 with your chosen spirit and the vermouth. Lastly, and most importantly, is the quality of ingredients. No offense to Steve here, but Martini & Rossi Extra Dry is the Natty Light of vermouth. You really cannot buy much lower shelf than that, except maybe Gallo, and even then, I find it preferable to M&R. Look for Cocchi Americano, Carpano, or even Cinzano in a pinch. There are hundreds, probably even thousands of others, but the three mentioned are good standards to lean on. Buy the little 375ml bottles if possible, so you're not wasting a bunch, unless you really hit the martini's hard and can go through the full 750ml in a month. As an addendum to the last point, and probably most important of all, Vermouth SHOULD BE STORED IN THE FRIDGE AT ALL TIMES until it's time to make cocktails, and once you're done, back in the fridge. After a month, its a good idea to test it to see if its time to dump it. Vermouth is a fortified wine, it isn't a liquor/liqueur, which means there isn't enough alcohol in it to preserve it. Imagine leaving a bottle of white wine on your counter for multiple weeks. That's the same as letting your bottle of vermouth sit on your counter/bar cart indefinitely, and probably the biggest factor when it comes to people's disdain for martini's.

[@reformedhebrewministries3043]

Dude. Your comment was so educational man. What do you use for brine? Is filthy the best brand? I want to learn how to make a premium dirty martini.

[@Moluccan56]

Thanks for the vermouth tip. Mine is 20 years old in the cupboard.

[@billybobtexas]

Mezzetta Jalapeno stuffed Olives I use in my extra dirty martini, vodka Grey Goose, its just uncommonly smooth, we keep it in the freezer. and the slightly spicy olive with jalapeno and the salty spicy brine is truly addictive. they are delicious. great post.

[@juancamilohoyos4347]

Steve, love this, you should make this a kinda series on teaching coctails

[@aajoe3723]

Agreed !!

[@Deepfriedartz_OFFICAL]

That would be pretty bad ass too

[@amypowell3452]

Agreed!!

[@DmitryPolovka]

Definitely! More cocktail videos!

[@rdhrdzable]

Totally

[@ronevans6041]

This was great. The best martini is the one YOU like. All that gatekeeping gets tedious. And the best martini outside of what you get at your favorite bar is the one you make at home. Love how Steve did not get all fussy with the clear ice cubes. Cloudy home refrigerator ice is fine. Your local water might even add some nuance. As others have said, I'd love to see more cocktail videos.

[@katevanhoudt]

Yes! More cocktail recipes, please! ♥

[@topsouter]

Well said Sir! To many get far to precious about everything.

[@justinechamelle9535]

This man just elevated a classic. He speaks my love language! Wine and dine

[@gordonkachuk5457]

I'm a martini lover and I make mine as follows: 4 parts of Gordon's Gin (natural spicy taste) and 1 part of Noilly Prat (extremely dry French vermouth) stirred in a pre-cooled martini glass (I know they're stupid but I love the tradition) leaving just one small ice cube to keep it cool when adding the mixture. I do happen to love olives so they are a must and I dirty it up with just a little olive brine. Mmmmm, delicious.

[@StevenBremer]

Great video. I need to try that Martini on the rocks. Regarding James Bond; the theory I have heard is that he liked them shaken, not stirred as it diluted the drink. This way he appeared to be drinking a big amount but he was more likely to not get drunk.

[@petermontagnon4440]

When I was a bar tender a customer came in and asked for the dries martini I could make. I thought for a couple minuets. Then I thought a splash of Scotch..... drain it and made it. She absolutely loved it and would never let anyone else make her one but me.

[@afterburner2869]

Here’s the thing about using a pre chilled base spirit when making a cocktail. When you stir the cocktail to chill it, a pre chilled spirit is not going to allow the ice to melt as much and not allowing water to be introduced into the cocktail. Water is vital in a well balanced cocktail because is softens the cocktail a bit and helps bridge the spirit with the vermouth making it a more balanced drink. It really doesn’t serve to pre chill the spirit as that is what the ice does plus adds the necessary water for a better cocktail.

[@nicolelopez5089]

Love this but stirring allows for same amount of ice melt if you were shake it and shaking it chills it better. Also when you put ice to chill glass, add water!

[@hansfranklin5070]

Appreciate the fact that you dispelled shaking vs.stirred! Stirring is the classic method, also applicable to a Manhattan!

[@marloweirvine6740]

I have loved all of your videos but this is my favourite. I financed four degrees working as a bartender and always loved my evenings almost as much as my research. Used to get high praise for my dry martinis. No vermouth even as a rinse. Five drops of scotch. When out I order a "very dirty medium gin martini" and take what I get. We bartenders all have our own ideas. At home I keep my gin and vodka in the freezer and vermouth and olive brine in the fridge. one part brine, two parts dry vermouth, two parts Luksusowa vodka ( a real potato vodka ) and 8 parts Tanqueray Gin. Stir and then add a giant honking ice cube. But I also hate the classic martini glass so off tomorrow to buy some coupe glasses - a great idea. Thank you!

[@MadAtGenocideApologistsMAGA]

Steve we need a negorini recipe! That’s my go to always!

[@sleepy172]

op also, if you dont want to taste a more gin forward negroni, just dial it back to 1oz for a 1:1:1 ratio :)

[@davidhill4549]

@@sleepy172 1:1:1 is such an easy recipe to remember 😀

[@ethanquirk28]

My personal preference is a 1:1:1 ratio of Campari, Antica Formula and Liverpool Dry Gin with a king cube of ice an an orange twist. Solid 25s stir

[@davidhill4549]

@@ethanquirk28 I use Antica Formula too! Beefeater is a surprisingly good gin. Millers too.

[@Elektero]

you are a man of culture

[@owencousins8271]

ooof, the moment you brought out the vodka I had to sign off

[@garrett3441]

Bombay Saphire- a slight spray of Nolly Pratt vermouth- shaken Served bleeding 🥶 cold.. (a few ice chips suspended in the center) 3 blue cheese stuffed olives.. Guaranteed to “get you there” In short order……

[@jimferoce4862]

Hand stuffed. They are a revelation. The pre stuffed are terrible, however.

[@spicerack4397]

I'm a serious cocktail enthusiast. Love a Martini. A classic Sidecar is my go to drink as well.

[@jimmykman7357]

Brother I know you dont know any of us from a can of paint but Im a 20 year kitchen junkie and started bartending 3 weeks ago as a side gig. Bartending is so much like cooking its unreal to me. Please bring this content !!!

[@willsylvester6916]

I love your videos. You got a lot of things right. Just some constructive feedback, as a bartender at pretty reputable cocktail bar. I think you missed a few things. One big thing being that classic martini's typically have orange bitters. Also, you really can have cocktail quality brine without buying from a brand like Filthy(they do make quality products). Any QUALITY green olive brine you like can make for a great dirty martini, the trick is you have to run it through a coffee filter to the get the sediment out. There's no exact time frame on stirring so taste as you go. And Steve you're a man of quality ingredients, so I think you it up a bit and look into Dolin Dry Vermouth. I think you'll notice a pretty big difference.

[@joeykremple]

Agreed. Martini-Rossi vermouth is gutter quality. Angostura orange bitters are essential to a martini, and a martini has GIN!

[@ginopagnani7286]

How about Noilly-Prat ?

[@davegommer101]

The best.@@ginopagnani7286

[@Kalaskula2000]

​@@ginopagnani7286 its good but more salty.

[@Kalaskula2000]

​@@joeykrempleI think you mean Rosso, which means red. We are talking about the white here but personally I dont think the Martini brand is too bad. It works well with some gin. The best red vermouth I know is Antiqua Formula

[@dylanwilliams7868]

Commenting and watching for the algorithms. Martinis are one of America's greatest inventions. You are doing the Lord's work promoting them my friend. I love the preference. For instance I would never order a vodka martini 😆 dry or classic up stirred for me 🍸 but that's the beauty of a martini it's like jazz and you are encouraged to improvise. Cheers friends 🍻

[@guybehindtheguy.]

Great video. I’m more a whiskey guy and not a fan of olives so I’ve never branched into martinis but your drink sounds worth a try. As always, it’s all about technique! Thanks for the breakdown of terms too!

[@kurtkomaromi3690]

Thanks for the tip on the olive brine. I shake my martinis and serve them up because I prefer them super cold with a few ice shards. More cocktail videos please. I love your channel!

[@hmtrimworks7148]

The second martini is known as a “In & Out” martini, but the vermouth is usually poured over the ice in the mixing glass swirled and then poured out

[@MrJoepeps]

if you put the ice in the cup first and then put the spoon and pour the alcohol down the spoon (that's what the twisted spoon is for) it makes it cold quicker and wont dilute it as much.

[@debanej]

Nice. I like that your channel has information about drinks. Beverages are a big part of a great dining experience.

[@blackcurtainanimation]

I like a dry, juniper-heavy martini, but I put a sprig of fresh mint in it. I think it's delightful

[@gyangearon8729]

My favorite kind of martini is the "perfect". Which is equal parts sweet and dry vermouth. Mine is 2oz gin, 1/2oz each of sweet and dry vermouth, serve up.

[@EzraStyles-b6n]

Great video...Im a non drinker but need to know how to make different drinks for my female guests ...you explain it perfectly....make more vids on different drinks

[@DavidKasan]

First: Do you have any clue, just how much great info you crammed into only 12 minutes? Second: you just got a new subscriber. Third: I have never been a huge martini fan, but am now really excited to try, experiment, learn, and enjoy. Last (and not least): Thank you for a GREAT mixology class that is secretly posing as a KZbin video. Cheers!

[@kittiwakedave]

Great Video - I too prefer vodka in my martini, but I make mine with just a cap full of vermouth, a 1/8 lemon wedge, and freshly cracked black pepper. I also prefer the traditional martini glass - fantastic.

[@sandrajones3186]

I adore Filthy brine. Have been using it for years. The absolute best brine I've found. I like mine with good gin, filthy, very wet and up in a Martini glass. Extra Olives. Yum.

[@candidcamera9324]

I seriously am so happy I found your channel! You had the best video on a great martini and really helped to simplify it! Also, I'm drooling over all the pasta recipes

[@hyder7004]

I may not know exactly what I’m talking about, but I’m sure this video was easier to make than your typical food video. I’d definitely be interested in you posting more of these with your food videos. Exploring other alcohol, maybe margaritas next ?

[@dianapearson1771]

Yes, and what is the best tequila?

[@who4804]

I believe he has 1 other cocktail video which just happens to be margaritas lol . just go into his playlist & you’ll come across it

[@johngnauck8348]

My mother and father shared martinis before dinner. Mom always withheld her olive for me when when the pimento changed from real pimento to a macerated pimento, I knew the difference right away been a long time since I had a real martini knew the difference right away.

[@adventuresona700dollarhard5]

Dry Vermouth is also a great substitute for sake in dishes!

[@maydaygarden]

I use Vermouth when I can't find Sake or Shaoxing for stir fry. It also subs for dishes that call for dry white wine.

[@frassefrostis]

A stirred, very dry martini with a twist and olives on the side is perfect!

[@tonistout4175]

A very good way to explain for the drink. For not liquor drinker

[@uberfresco]

I really appreciate you, your videos, your very "everyday" kinda person approach to the cooking you do. Sometimes I feel like I need to be chef with 20 years under my belt just to cook a dish that I see on other channels let alone all the niche and hard to find ingredients they use *I'm VERY rural east coast Canada* so some stuff is hard to find. But watching your videos makes me feel like I'm with a friend showing me the ropes. And I like that, makes me excited to cook and less pressure/stress. Even though I'm just cooking for me at the end of the day, it feels good to have that "homie" and "homey" feel! Thanks a ton! You're the best :)

[@ginamaria2530]

Some of the best gins I have tasted are American. Aviation and Death’s Door in particular.

[@PADADDIE]

What about the Gibsons??? I like Onions, any Thoughts?

[@kaizenben7901]

I’m not a big vodka guy, but I’d try your martini. Personally I prefer whiskey and bourbon. Maybe make an old fashioned next?

[@jimandmandy]

Around here (Los Angeles) you get vodka and dry by default. I have to specify gin (Bombay for me) and wet or even "put some vermouth in it" to the dense bartenders I often encounter.

[@daddaIT]

funny. it's my goto cocktail too! in and out dry martini to be precise! basically chilled gin with just the faintest hint of vermouth ... vermouth only used to dirt the ice

[@WhaJMc]

I prefer a Gibson where as my wife likes a Martini. I make then fairly wet with one part Dolin Dry Vermouth to four parts Plymouth, Tanqueray or Hendricks gin. Three olives for her and as many cocktail onions that I can fit on a skewer for me.

[@victorcastro8500]

Gin is vodka just distilled with juniper and other herbs for the flavor.

[@chenyarir9086]

Me watching a full video of something I can't have for another 6 years, being 15 is so fun

[@marloweirvine6740]

Watching this means your palate will be honed and ready, my young friend. If you get desperate visit another country like Canada. only three years to go in some provinces.

[@boffam00]

Been making martinis for my wife and me for almost 30 years, but still learned stuff from this vid. Might even try one with vodka.

[@isaacrow2107]

I’ve tried multiple martinis over the years and always gotten different results every time. Sometimes better a few terrible…. Thanks for the explanation and the recommendation! I’m excited to try it.

[@nikooooo7661]

most bars have no idea how to make a martini. if the place isnt somewhat fancy, expect to get a shit one. lol. like when you order an old fashioned and they start shaking it

[@DavidRamseyIII]

It seems simple but it’s actually the most finicky drink possible. I’ve been making them for years freezing everything, being very careful and precise and I still screw it up some times. I would never bother ordering it a bar unless they are pre batching them and serving from the freezer

[@isaacrow2107]

Trust me I’m from Wisconsin…. Bartenders here have to google how to make an old fashioned. Don’t even bother trying to order a martini 😂 you get the “ is that like some kind of seltzer” look every time…

[@laurastephanierosasdiaz231]

Best "how to make martinis" video ever!! Seriously, all others are too complicated for some reason

[@morrimoto]

starting with a cold spirit means you won’t get dilution from the ice. also, gin is clearly the way to go. :)

[@2spoons]

Now that looks nice..... only had a few and they blew my socks off.... your mixture actually looks nice - I'll have to look further into your page... thanks!!

[@leppeppel]

The other reason Bond ordered his martinis shaken was to better diffuse the oils from the potatoes that cheaper vodkas were traditionally distilled from. If you have a good, grain vodka, there's no need to shake (unless you /want/ it slightly diluted).

[@yiannis_p]

You should try a Gibson. You would love it

[@nanwilliams4429]

Steven I am new. I love your style. Sometimes simple is best. We can cook together. Next time I am in I’m in the city I hope we can cook. Totally serious… I have a few tips too. In saying this I loved your tip on grating garlic. I was shocked when you did your sauce/gravy. I also make it same way… I am baking now and making egg pasta. Having a blast watching you. Thank you!!!

[@cloudforest4087]

Very well presented. Your martini recipe sounded balanced. I would suggest eating the olive just before your last sip. It was incredibly juicy.

[@RonSunshine]

Nice video. Good info. I was a bartender in NYC in the 80s, and I had a customer named Otto, an old German guy who was the bartender at Lutece. He had gone to bartender school in Germany, probably pre-WWII. He taught me to use the cocktail spoon correctly. I’ve never seen anyone do it the way he taught me. It would be difficult to explain, so maybe I’ll make a video. Anyway, love your cooking videos. Your cocktail stirring chops are close, but I wish I could show you what Otto showed me.

[@leephillips2837]

love extra dirty martinis with bleu cheese stuffed olives. I also prefer shaken, there is a difference and I like it. too each his own! thanks for sharing

[@MyKeeP81]

Very nice

[@WaymondDH]

This is my favorite as well

[@onetwo12onetwo526]

Shaking get's it extra cold and dirty has to be shaken. I prefer this guy in the kitchen Respectfully

[@kevinob1983]

Dirty martini is a shaken cocktail. The dry martini you made is referred to as in and out. The reason the mixing glass is bigger than the vessel you pour into is so you can freely stir your cocktail and not spill any ice, like you did. A rustic twist as you mentioned is the only way you should present a twist. Bone dry is another term discerning martini drinkers might refer to a chilled martini without vermouth in any glass. Regardless of this whatever way a customer wants their martini is the best way to make it

[@michaelrae9599]

If you are using just vodka (no vermouth) you want to shake very hard, making sure the vodka and ice hits the top of the mixing cup. Vodka with nothing else is too harsh when it cools. The ice chips will float to the top of the martini and create an ice film that will insulate the vodka, and you get your lip cooled by the ice on the tongue.

[@Scientist_Salarian]

I’m just getting into cocktails, and enjoy gin martinis. Interestingly, all the bars I’ve ordered them at shake them. I’ll have to start asking for them stirred. I guess it’s easier for a busy bartender to shake them, but it makes sense why stirring is better.

[@Ej-kq9fn]

Yes shaking adds some air and dilution but a shaken martini still has some benefits because when you shake a martini that is not finely strained some of the ice chips come out and float on the top. These ice chips in a dry martini with a lemon twist make for a very refreshing beverage

[@onetwo12onetwo526]

And if you're bartending you don't want somebody in your seat for an hour with one drink

[@anotherdayanotherdoug4144]

I’m so glad I watched your video, I’m trialing some cocktails and this was perfect.

[@Gladtobemom]

Omgosh, you have just channelled my dad except for ONE thing. He likes his Dirty Martini but with a "good dash" of orange bitters, on the rocks. He keeps his favorite glass in the freezer just for this drink. He also took an old fashioned ice tray (metal fin divider) and snipped out every other metal fin so he'd have big pieces of ice. He says having those sharp corners on the ice makes it melt just the right amount. (He's very very picky.)

[@stuartbooth1949]

Bond liked martinis with crushed ice and shaken. The reason is simply that this creates much more dilution, which kept him more sober than his opponents expected. It is also why he switched to vodka - shaking the gin makes it cloudy, a giveaway that it was modified, but doesn't alter vodka. This is how Fleming made his

[@TheYellowTuxedo]

Finally got a place behind the bar at my work~ thanks for the lessons.

[@angeleyes4502]

I have never had a martini, I don’t drink but I like watching drinks being made especially martini’s.

[@LarcR]

I love martinis. Extra dry with Beefeater gin and a couple of marinated button mushrooms.

[@soulfulessence7733]

Fantastic video - Ian Fleming was an MI5 agent and wrote about what it was like, quite interesting but I do like what I saw with the Martini's you made!

[@billedley795]

Chilled is a MUST for a Martini

[@louiswen3980]

Thank you, I learned a lot today from you; I agree with you with my experience.

[@thejunkface]

Have you tried Japanese vodka? It has an incredibly clean and pure taste.

[@roberthunter4884]

Ok, for a traditional martini using gin, your information is correct, however, the original vodka martini came with a cocktail onion rather than an olive, which became the trendy thing to do as more people liked the taste of olives over onions.

[@jaengen]

Make mine with gin and on the filthy side. I like the twist of lemon idea though, instead of olives.

[@williamwinn2091]

I can appreciate the no shake theory, however the best Martini I’ve ever had was shaken! It was crystal clear with tiny shards of ice in it. It was unbelievable!!!!

[@WaymondDH]

Shaking the martini add air to it which enhances the flavors. I totally agree with Ian Fleming on this one

[@darcyferrigno]

Favorite martini for myself: Tito's, dry and slightly dirty. But give me all the olives....lol, I love me some olives. But this tutorial was great, I love knowing the different aspects. I remember when I was in my 20's I realized I needed a "signature cocktail" so if the server came by and I was in conversation, I didn't have to scramble. It is the martini or an old fashioned I go to.

[@beganny]

I've ALWAYS said "straight up" to mean mixed on ice and strained. Never got a warm gin when ordering straight up.

[@skipsterz]

I like mine strong and dry 6:1 w/3 olives up. Cheers!

[@timhoffman1169]

This is actually a solid introductory video for people getting into working at finer dining restaurants where Martinis are an often ordered cocktail.

[@onetwo12onetwo526]

Not. 2022 every venue has their way of doing things. Learn where U earn

[@nanwilliams4429]

Try square or round ice cubes. They don’t dilute your beverage ☝️👏👍🥰

[@Dsickemestxgdje]

This might be the best video of youtube❤

[@robertcampbell8027]

I’ve heard that Noel Coward’s recipe for the perfect Martini was to pour very good gin into a glass, wave the glass in the general direction of Italy (whence he felt the best Vermouth was produced) and enjoy.

[@davidjacobs3275]

Winston Churchill is said to pour the gin, and glance at the bottle of vermouth on the shelf 😅

[@brendanodonnell6419]

Thoroughly enjoying your videos - great range, thanks for sharing

[@rainnmoon114]

I don't drink but I'm so glad you made this because one of my worst fears was ordering my first drink by myself and not knowing what to do lol.

[@jonkirkwood469]

I ordered a Martini in Aarau, Switzerland. The waiter looked at me like I was speaking Aramaic. I got a tall glass of vermouth, neat. Won't make that mistake again. I only ever ordered the local beer on subsequent trips. I like Sapphire martinis up with only a thin film of vermouth and a big honkin' stuffed olive.

[@kmbarnett1200]

i love a good cold dry martini with two olves. I prefer Belvedere vodka but that's just me! Ordering the bloody Mary starter kit from Filthy- great site with reasonable pricing!

[@KeyserTheRedBeard]

most excellent video NOT ANOTHER COOKING SHOW. I broke that thumbs up on your video. Keep up the first-rate work.

[@zTheBigFishz]

JB loves them shaken cause they taste better that way. I like the little shards of ice.

[@Moluccan56]

I appreciate this educational video. Thank you!

[@fixfalcon2628]

Hell ya. My "go-to" cocktail is a dirty martini, extra dirty, hold the olives. Great video!

[@maydaygarden]

This made me think. Way back in the 60's my older brother was a bartender in a high rise rotating restaurant in downtown Los Angeles. When he left, he brought home an oversized "rolodex" filled with recipe cards for the drinks he made. I wish I had that now.

[@cthierry4428]

Great video as usual, good to rediscover this Italian monument!

[@lindseymallett9753]

Love dirty martinis but always ordered them when out for dinner but wanted to make one at home. Learned so much from your video!

[@ronpriskie6330]

I enjoyed your video a lot. In 2022, I doubt you can find many bartenders making a "Martini" with Gin. Also, observing many, many Martinis being made, I never see the dry vermouth making an appearance. Tradition and "rules" aside, a request for a Martini is vodka shaken with ice and poured into a glass with olives.

[@Anamericanhomestead]

James Bond ordered shaken and not stirred BECAUSE it diluted the alcohol more. It was on purpose to keep a more clearer head because he was on the job! 👍

[@hansfranklin5070]

I also like using a dash of orange bitters. Onion as a garnish a.k.a. Gibson. So, what would you call it if you garnish with olives, onions and a twist?

[@joemartin906]

I will enjoy having a cocktail with you tonight !!!!

[@2cgarvin]

Steve just discovered your channel about a month or less ago. Love all the videos and will be thumbing up all of them as they are super inspiring. You can really see your appreciation and love for food. Also we share the same birthday.

[@cees-gc8xt]

Drinking is subjective... Shaken or stir doesnt matter Just make it Great I've been bartending for over 19 years plus 4 with bar backing (23 years total) and my mentor that had been bartending for over 50 years taught me that you only add dry vermouth when they ask for a dry martini and dirty only the olive juice. Also one thing that a good bartender should know is give the customer what they ask for no such things as sacrilege When it comes to making clientele.

[@onetwo12onetwo526]

Platinum

[@randomutubr222]

I hate Martini's, am never going to make these, but clicked anyway. Your content is that enjoyable.

[@geerussell]

A year late with comment number 429 that no one will ever see but I enjoy typing so here we go... I love this video. Solid, accessible cocktail advice start to finish with well-reasoned explanations every step of the way. The key being, I don't need to share your tastes and preferences to get full value out of watching. Taste wise, I like gin and (jokingly, all in good fun) consider vodka as being the chicken breast of spirits... but I could be new to cocktails, watch this video, and come away ready to make a nice gin martini.