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b) It can all depend on how you make the martini. I've seen someone order a bone-dry martini with no vermouth before. Then you're just drinking chilled vodka, and yes, that's a strong drink.
The bartender didn't think it was funny.
I drank my first martini in one sip, just like Dalton. Then I realized they used gin instead of vodka and had to do it over again. So I uttered the line again only adding the word "vodka" just like Pierce in GOLDENEYE.
Again, I drank this vodka martini in one sip....just like my hero, Timothy Dalton.
I was fairly buzzed.
I've decided I'm really not much of a drinker.
regarding b) I agree that bone-dry is bad; the vermouth (even if only a little) performs some alchemical magic which transforms the liquor into a proper cocktail. But it is not exactly just chilled vodka - the act of shaking it until it's ice-cold adds water into the mix.
In my opinion, the one true martini is made with gin (obviously), not too dirty (one olive only) and not too dry.
scotch in winter.
I just saw Skyfall with a few mates and we went out to this bar, she was waiting tables and I was telling my mate's how much I fancied her.
As the night went on we decided to have cocktails ( I still don't know why 😅) and I came across a vodka martini on the menu. She came over to take our order,everyone ordered (purposely leaving mine till last, knowing I would order a martini) and I ordered my drink, I chickened out of saying the line. But she stood there with a cheeky look in eye and said how do you take it? I replied "shaken, not stirred" she laughed thankfully
Later that night I somehow managed to convince this beautiful woman to take my number and we've been together ever since.
Thank God I didn't order a Heineken
Sometimes Smirnoff, sometimes Belvedere,
Mostly Lillet Blanc, sometimes Cocchi Americano when I can get my hands on it.
I'd rarely drink a martini but enjoy the Vesper on several levels. Last at John's Grill in San Francisco. If I ever go back I'll try the “Bloody Brigid”.
I've only made it once for myself and I followed that to the letter
Deep French champagne goblet instead of a martini glass then I hope! ;)
You're correct of course. The ice dilutes the drink too.
As far as martinis go, I typically make Vespers. The additions of the minor amounts of Kinet Lillet (or in my case Cocci Americano) and lemon scent really do transform the whole flavor profile of the drink.
I've also come to really enjoy very dirty martinis, having been inspired by Spectre to experiment with those to find the right balance.
I’ve never tried it with Lillet Blanc though I’d like to some day. It’s remarkable how a change in just one ingredient can produce a very different drink. I’ve actually never tried the Vesper with Gordon’s before either. I always use Tanqueray. I did try it with Bombay Sapphire instead once and did not like it at all. But then gin does comprise the greater portion of the drink.
Interesting, given how widely available Lillet Blanc is. If you’re drinking them with Cocchi, you won’t want to go to Lillet.
Just for comparison. Those two seem to be the two most commonly suggested Kina Lillet substitutes.