On the occasion of my birthday, I shall now share my three current favorite gin-based cocktails with you.
- The Martini: The Little Black Dress of the cocktail world. Two shots of gin, half a shot of dry vermouth. Olive garnish optional. (Substitute the olive with a cocktail onion, and it becomes a Gibson.) Shake or stir in ice-filled shaker, serve in pre-chilled cocktail glass.
- The Bronx: A great lunch or afternoon cocktail. Slightly sweet without being cloying. My favorite ratio for the Bronx is two shots of gin, one shot of orange juice, and half a shot each of sweet and dry vermouth. (The “standard” IBA version uses less gin, more vermouth, and less OJ, which gives the drink a more bitter note, for those who prefer that sort of thing.) Shake vigorously in ice-filled cocktail shaker, strain into cocktail glass.
- The Foghorn: More of a warm-weather refreshment akin to the Long Island Iced Tea, without the massive wallop a proper LIIT packs. Put some ice in a highball glass, pour two shots of gin on top, add the juice from half a lime, and fill up with ginger ale.
Thanks for all the birthday wishes, folks. They are much appreciated. Now go have one of those cocktails before the day is over, hmm-kay?
Advertisement
I’ve always been more of a Rum guy than anything, but it irks me to no end when I ask for a martini and the bartender asks what kind of vodka I want. Then again, I also order my martinis dirtier than Britteny Spears.
The Foghorn, however, sounds quite appealing, and I’m going to have to try that out next time I get a bottle of gin.
The Preferred Martini: Five shots of gin, one shot of dry vermouth, shake with ice, strain, add a green olive, serve in a chilled Martini glass.
The Perfect Martini: Place three shots of gin in a cocktail shaker with ice. Shake. Take a chilled Martini glass, uncork a bottle of vermouth in the room; recork the bottle of vermouth. Pour the chilled gin into the chilled Martini glass, add a green olive. Cheers.
The M.A.S.H. Martini:
Shake three shots of gin with ice. Strain into chilled glass.
Raise glass in a toast to a picture of the inventor of Vermouth.
Drink.
We’ll be having something dirty martini-ish. It shall be garnished with pickled garlic. Mmmm.
Well twist my arm. Scenic Cornerlot is settled for the evening, and bolstered by your post, I am halfway through my first martini. The forecast calls for the second to be poured during tonight’s cribbage match. Nobs all the way.
I was already in the middle – make that more toward the end – of a White Russian when I read this, and I doubt I’ll be shifting gears in that department. Thanks for the recipes, though, and Happy Friggin Berfday!!!1! just the same, Marko!
tweaker
A martini without vermouth isn’t a martini. It’s a shot of gin in a stupid glass.
Happy birthday Marko.
If you ever find yourself with tequilla and creme de cassis, make a “Foghorn” by replacing the gin with 1.5 tequilla and 0.5 cassis. They’re called diablos around our household and are the primary reason we keep ginger ale on hand.
Went home and made myself a Bronx last night.
I thought it was quite tasty. Thanks for the recipes.
Marko, went home last night and hoisted a double martini in your honor (I like ‘em dirty like Robert, and I always cheat by adding an olive AND a cocktail onion).
I tend to agree with Dan on the vermouth, and have been known to occasionally drink a “fifty-fifty” (one shot each), but only when low on the gin supply.
Yes…I agree that a martini needs a bit of vermouth. Without it, it’s just a cocktail glass of chilled gin.
Not that a cocktail glass of chilled gin is a bad thing! Oh and thanks for the recipes, I will have to find time to try them this week.
Just wanted to mention one martini I’ve found to be particularly popular once people try it. 1/4 oz each olive brine and dry vermouth, 2 oz good gin. Lightly stir in a mixing tin with a few large chunks of ice and strain into a chilled cocktail glass.