Dirty Martini | 4:59
Category
🛠️
LifestyleTranscript
00:00 Everywhere else in New York, happy hour starts at 5 o'clock.
00:03 But here at Esquire Magazine, it starts at 4.59.
00:07 So, let's go.
00:08 (upbeat music)
00:11 Hi, I'm Bill Dante.
00:14 I'm the bartender here at the King Cole Bar
00:16 in the St. Regis Hotel.
00:18 I'm going to make you the classic gin martini.
00:21 The basic ingredients to the gin martini
00:24 is a very good gin, a splash of dry vermouth.
00:29 And we're gonna make it dirty today,
00:30 and for that, you need olive juice.
00:33 So, let's begin.
00:35 At first, you're going to pour right above the half level
00:40 and one slight splash of dry vermouth, just a dribble.
00:46 And a good splash of olive vermouth.
00:51 Most people like it just a touch dirty, not too dirty,
00:55 because if you add too much, it's too salty
00:57 and it tastes like seawater, basically.
00:59 And a lot of people say that you should stir gin,
01:03 not shake it.
01:04 I disagree.
01:05 You can shake it, but you shake it gently.
01:08 You don't want to shatter the ice into the alcohol.
01:12 That will destroy the finish and the flavor.
01:14 But you just give it a nice, light shake,
01:17 and then we're going to strain it out
01:19 into a chilled martini glass,
01:24 and you're gonna top it out with olives.
01:27 The proper pour should be a quarter inch
01:34 from the brim of the glass, and that's it.
01:38 That is the classic gin martini.
01:40 (upbeat music)