how many mls of vermouth in a martini define dry/likewise for medium?

Question

If a customer asks " i would like a medium martini", how many mls of vermouth would you put in?
Like wise how many mls define a dry martini?
Or does it just depend on whether to use Martini extra dry vermouth or something else?

Answer 1

it's not necessarily mls... just go by part... equal parts vermouth and vodka

Answer 2

dry would mean less vermouth in the martini/manhattan, and can refer to both the dry vermouth and the sweet vermouth. less of both is considered dry.

As said before, when I make an extra dry martini, pour in a little into the glass, swirl and discard. for a regular one, I do a one count, (one second of pour) that is pretty much the standard. For manhattans, the really old guys like them real sweet as they were made long time ago, maybe a two count , some will even want a 50/50 ratio. nasty!!!

Answer 3

The classic Martini was designed to be made with 6 parts gin to 1 part dry vermouth. I have never met anyone who actually drinks one of these and I have been bartending for 30 years.

Essentially, the order "Dry Martini" is there for people who don't want to actually say, "Give me a glass of gin."

The Martini was developed during prohibition, a time when illicitly made gin tasted like crap. The Italian grape distillation, Vermouth, was available and made the awful gin drinkable. Our gins are soooo much better nowadays.

Anyone who drinks a Vodka Martini is just a *****. They should just be a man and order their Grey Goose on the rocks and be done with it.

Answer 4

you will basically be conscious the flavour exchange in extra valuable vodkas. Shaking "bruises" the Vodka and leaves it with extra of an alchohol form style. Stirring (if achieved speedy sufficient) will make the drink chillier. putting the backside ingredient of the spoon against the wall of the tumbler and swirling it around, by no potential allowing the spoon to circulate away the ingredient of the tumbler will enable you to not enable the ice cubes collide and bruise your vodka. Swirl right this moment for roughly seventy 5 - a hundred reps ( it is going to take approximately 40 seconds) for a great chilly and un watered martini. you will understand in case you probably did it good if some chrystillization happens on the floor of the Martini when you have poured it. relish...

Answer 5

I admit to being overly fond of "extra, extra dry" martini's. The proper method of mixing follows:

Into a suitably chilled glass, pour a generous amount of chilled Bombay or Boodles gin.

Stride briskly past a closed bottle of dry vermouth.

Sit down and enjoy.

Answer 6

You would ALWAYS use Extra Dry Vermouth.

For a "medium", just use a splash,
for a dry, just use a tiny bit,
for an extra dry, don't use any vermouth.

Answer 7

i've never heard of a "medium" martini, but for an extra dry, i swirl two drops in a martini glass and then pour it out. then add the gin/vodka.