A Perfect Martini would use equal parts of dry and sweet vermouth. I just "tainted" the glass with extra dry vermouth (crappy Martini vermouth) and used 20 ml of Italian white vermouth (Gancia Bianco). The rest is a regular Martini, but it's hot here and I extra-diluted it (stirred, not shaken).
I forgot, Beefeater. Next time I'll buy Gordon's, It's 40% less.
A Perfect Martini would use equal parts of dry and sweet vermouth. I just "tainted" the glass with extra dry vermouth (crappy Martini vermouth) and used 20 ml of Italian white vermouth (Gancia Bianco). The rest is a regular Martini, but it's hot here and I extra-diluted it (stirred, not shaken).
I forgot, Beefeater. Next time I'll buy Gordon's, It's 40% less.
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