3 Martinis you haven't tried, but should
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- čas přidán 15. 06. 2024
- Every Day should be Martini Day! Today we're going head first into some Gin Martinis that you really should try. And, Head to geolog.ie/BARFLY70 or scan QR Code on the screen and use code BARFLY70 to get an exclusive 70% off of Geologie’s award-winning skincare trial set.
Recipe at the bottom. And for even more recipes and articles visit our website www.theeducatedbarfly.com
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00:00 Gin and Martini
01:14 Lather up
02:23 Freezer Martini
04:32 Tasting notes
05:04 Recipe
05:07 Trash-Tini
07:29 Tasting Notes
08:37 Recipe
08:43 Truffle Martini
10:49 Tasting notes
11:12 Recipe
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Recipes
Freezer Martini
5 1/2oz (165ml) Tanqueray Gin
3 1/4oz (97.5ml) Noilyprat Dry Vermouth
2 1/4oz (67.5ml) Martin Miller Gin
3/4oz (22ml) Plymouth Navy Strength Gin
4 1/2oz (125ml) Water
Trash-tini
3/4oz (22ml) Vodka
3/4oz (22ml) Plymouth Gin
3/4oz (22ml) Bitter Bianco
3/4oz (22ml) Charred Onion Dry Vermouth
2 Dashes Aged Sherry Vinegar
20 Drops Celery Shrub Bitters
Charred Onion Dry Vermouth
375ml Dry Vermouth
1 Onion
Truffle Martini
1oz (30ml) Plymouth Gin
1oz (30ml) Blanc Vermouth
1 Pinch Truffle Salt
Lemon Twist and Discard - Jak na to + styl
Every Day should be Martini Day! Today we're going head first into some Gin Martinis that you really should try. And, Head to geolog.ie/BARFLY70 or scan QR Code on the screen and use code BARFLY70 to get an exclusive 70% off of Geologie’s award-winning skincare trial set.
Looks like you forgot the water from the first recipe
Do you do any Vespyr Martini's?
Is there a standard ratio of booze to water-should I want to replicated the freezer martini with any other variation say the 50-50 or as @chenry15 asks the Vesper?
May force my fellow bar staff to watch this videos so they can stop asking me to make all the martinis
😂
The Educated Barfly, Your videos always brighten my day, so I subscribed!
Thanks!
The Tuxedo is my favorite martini-adjacent drink
Been digging on this lately:
1oz Roku gin
1oz CH Peppercorn vodka
1oz olive brine (Castelvetrano)
.5oz Ancho Reyes Verde
3 drops 20% saline solution
Shake hard and briefly. Double strain into the coldest glass of all time, olive garnish. I call it "Name of My Sextape" because it's pretty spicy, extremely dirty, and for some reason you just can't look away. I don't remember if you guys have a PO box, I'd love to send along some of that peppercorn vodka. Comes from CH Distilling, the Chicago-based distillery that owns Jeppson's Malort.
I love all your Martini videos, thanks!
BTW, when using a paper filter it's recommended to wash the filter first with a stream of warm water.
In the coffee world, it is done to avoid unwanted taste from the paper transfering into your delicious cup of coffee.
Keep up the good content!
I do love a very Juniper forward, bracingly cold, extremely dry Martini - just a splash of vermouth! Great video! Cheers!! 🙂
All three of these recipes look incredible. I'll take one of each to go. Also hoping you evantually do a video of Marius making a drink on his own and then you re-do it and make it make sense, and a video of frankensteining two different drinks together into one amazing cocktail. Keep up the amazing content.
Just in time for my martini party... Cheers!
Interesting you note the truffle oil garnish, had a cocktail at death & co recently that had just a drop of truffle oil as a garnish but the aroma was exploding out of the glass. Didn't taste any truffle until I got that drop in the final sip too, so interesting juxtaposition of flavor/aroma
The possibilities of martini are limitless!
Just hearing the name, I know the freezer martini could be trouble. Better label that bottle “Friday night only” just to be safe
Love your videos, excellent quality! I have tried several drinks following your instructions and enjoyed the variety and adventure! Loved the Aviation cocktail but what else can I use the creme de violette in for something different? I trust your judgement and taste more than my own!
You want a video on this?
@@TheEducatedBarfly that would be awesome, I love trying out drinks you showcase!
Hey, is it a preference to add orange bitters or not to the Freezer Martini? or does it just not work with the mix of gins? - Love your videos!
You need to try a martini with Thomas Daykin gin. It's excellent, truly excellent.
Nice Idea with the Kimmel- Downey Jr. Situation haha, wouldn't have thought you watched the Oscars or would be aware of this. Cool!
Can you link where you got the cool storage glasses to put the gin in for the freezer???
Truffle salt isn't something that I've ever purchased. Do you have a recommended product, or something that I should avoid? Thanks in advance!
Well. I am certainly mixing one up and putting it in the freezer. I thought only booze over 40% was safe to freeze.
I want to see more cocktails with the onion vermouth
Awesome video ! (you forgot the water in the recipe for the Freezer martini! 4 1/4oz (125ml) )
(in the description)
Thanks!
"Whiskey you gotta wait 2 years" hurt me in my soul.. 😂
With Scotch ("WhiskY"), it's 3 years by law, but even then you'd be hard-pressed to find a 3y/o with that age statement on it (Lidl sells the Queen Margot 3y/o for example)..
I'd say 5 - 8 years is the absolute minimum for a truly passable neat drinking whisk(e)y.
But I guess you're talking mixers.
Bourbon is two years minimum, though in practice it will be four or more.
Any less than four and you have to declare it on the labelling. Its doesn’t have to be prominent, but it has to be there.
@@adamg.manning6088 Interesting!
The latter fact, I didn't know yet.
At least mandatory transparency.
@@DatsWhatHeSaid
Yeah it’s more the law of Bourbon production itself.
Theres still plenty you can do and not declare; like repackage someone else’s whisky or age MGP spirit and release it as your own.
But regarding age, with the exception of Lidl products, I’ve never seen a three year old whisky on the market except Benchmark by Buffalo Trace, which has it written in small writing on the neck label.
Bonded whiskeys are four years old and most are great sippers
@@TheEducatedBarfly Eh, opinions differ 🤷♂
I mean, the mandatory 50% ABV definitely make BiB bourbons a lot more aromatic, but matured/smooth enough for neat sipping.. I don't know.
But yeah, for old fashioneds, sours, etc. I definitely like to opt for bottled-in-bond's.
I thought I was pushing the culinary envelope with my last video on Roast Red Pepper infused Campari, but that Charred Onion Martini knocks it out of the park!
Roasted red pepper Campari sounds dope tho
@@TheEducatedBarfly Your videos are always in my feed, so I didn't realize I wasn't subscribed. Just did it!
Hey just following up here, during the video you mention you can use any blend of gins for this which Im not totally certain is the case. Ive tried this recipe several times and each time it has frozen. Im realizing now its likely because there is too much dilution and the only reason yours worked is likely because of your navy strength gin.
What temp is your freezer. Unless it’s super low even 80’proof spirits shouldn’t freeze. This cocktail also will get a little slushy but it melts immediately into a very cold martini
Your comment about a “pre-opened bottle “ was funny - reminds me of George Carlin.
Navy strength Plymouth only in the first one or did you use it in all?
Just for the first
All sound delicious. My only real question is what makes the Trash-tini a martini? I guess gin-vermouth-bitters, but then 2 other ingredients and a way off a normal Martini ratio. Don't get me wrong, it sounds delicious, but don't really see it as a Martini?
Therin lies the age old question of what makes a drink a drink. The thing about martinis is they have always been wildly different than what we perceive a martini is these days. Early martinis used bokers bitters (close to angostura), gum syrup (close to simple syrup), sweet vermouth and Old Tom Gin or Genever. So the dry martini we say is a martini these days has almost nothing to do with its history.
Is it really shelf stable even with a little dry vermouth for the freezer martini?
... If you're keeping it in the freezer, why would it need to be shelf stable? Shelf stable means it is safe to store at room temperature. Vermouth is not going to spoil in the freezer any more than meat or anything else would.
I mean it needs to be in the fridge so not technically shelf stable but the point is It won’t go bad
@@TheEducatedBarfly thanks for clarifying, Leandro. Love your content. Keep it going!
Quick Question re: Freezer Martini (or any batch cocktail). How much water do you account for per drink in a large batch cocktail?
So you want to do about 20% water for dilution so take the whole volume of your drink and multiply by .20
@@TheEducatedBarfly Thanks
@@TheEducatedBarfly Would you adhere to the 20% water rule if making a batch Negroni (it being a build in the glass cocktail & maybe the dilation isn’t as much as a shaken or stirred cocktail)? Keep up the great work & thanks again.
So you used navy strength gin in all three of these? Necessary?
No I used navy strength Plymouth in one of them. The other Plymouth is regular strength
@@TheEducatedBarfly ok thx I misread the later labels. Always like your martini recipes!!🙌🏼
Why the grey goose in the trash tini? Would all gin be too strong? The onion has to be dominant
It’s just the recipe the author came up with and when doing her recipe I want to taste her drink as is before I change it
Help! I did the freezer martini according to spec in terms of volume yesterday, and it has frozen! I used Tanq (43.1%), Beefeater instead of Martin Miller (40%), Plymouth (57%) and a dry vermouth at 18%. Unless Martin Miller is higher proof than 40% I don’t understand why my froze to solid ice (freezer setting: -18c)
Given I used a lot of precious liquids, how do I best save it? Take it out of freezer to melt a bit, mix in the high proof Plymouth maybe, and try again?
Just take it out and put it in the fridge. It’ll melt and you’ll have a very cold martini. Perfect! Question tho, did you predilute it and if so how much water (what ratio) did you use? It also could be that your freezer temp is a little too low
@@TheEducatedBarfly I had 4 1/2oz water. I had it in the bottom drawer in the freezer, will try top shelf instead, should be slighly warmer there. Also added 1.5 oz Plymouth just to be sure 😬
What one gin can’t do, three gins can.
What if I want to be a stuffy old man?
Damn kids and their Hpnotiq
❤
Mine froze in the freezer 😥Must of put too much water.
did you take a quick swim before you started the video?
Noilly Prat
for me , bond made a gin martini cool
I always knew gin to be a old widows spirit, still tastes ghastly though
Martinis are gross ngl