AB's Martini

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I do not agree with an earlier reviewer who said this is a 5:1 martini. By throwing out most of the vermouth, it is in fact much drier than that. A 7:1 martini is about right, and it's easy enough to make. 2.5 ounces of gin (and I think Hendrick's is best in a martiniis 15 teaspoons, so you need roughly 2 teaspoons of vermouth (a "lite" tablespoon. Give it a try.

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good basic martini. my favorite is made with LEOPOLDS AMERICAN SMALL BATCH GIN and instead of vermouth ,try korean soju .. this is the best ever martini..

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Great! but would be perfect with 3 Spanish Olives !

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AB try this for the best Martini I've made so far. Using 1 shot of vodka, 1 1/2 shots gin and 1/2 vermouth. :o

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Thanks to AB for a REAL martini! 5:1 gin:vermouth is perfect. The idiocy where one drop of vermouth is mixed into one vat of vodka is not a real martini. Gin is the way to go, and I prefer Bombay Sapphire. I find Plymouth a bit bland. I agree that the olive needs to be in the martini to add a brininess, not balanced on the rim. But I guess I like more "brine". For me, it's 2 olives. And good quality olives too. I have gotten good martinis with lousy olives. Ruins the whole thing...

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Well,I've just made my first gin martini. I'm accustmed to vodka in martini's so at first the gin seemed a bit harsh. Funny how it's gotten smoother as I continue to sip. A third of the way down I notice the olive has added a subtle, very subtle brininess. OK, I'm almost down to the olive and it's now my favorite cocktail. It is simply lovely. Hmm..., onto my second:

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Kudos to Alton Brown for presenting the genuine American Classic Cocktail as it should be presented -- sans the all-too-common (and I do mean "Common" trendy corruptions. This glorious icon stands on its own in its divine purity. Like most things of great value, the Martini is beautiful in its simplicity. Make it exactly as presented and savor it. When served, hold your glass by the stem only, and don't take forever (it should never come close to room temperature, but don't "knock it back". Sip it and reflect on and between each sip.

Remember, the Martini was created and perfected as a GIN drink. The herbals and botanicals in the gin make an important (but subtle contribution to its magnificence.

May I recommend Gordon's London Dry Gin (another classic for your enhanced enjoyment.

NOTE: The olive is not a "garnish" to be poised on a fancy pick and tossed aside before drinking the Martini. The olive should be in the bottom of your stemmed martini glass before the drink is poured (just as Alton presented for it makes an important contribution to the flavor balance of the drink.

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Try using Plymouth Gin in this classic. And the olive in the bottom of the glass is key, along with using crushed ice. Cheers...

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I've been making Martini's exactly this way for 25 years. My dad taught me.

Perhaps AB should remove his initials. It's really just a variation on a classic.

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My new favorite recipe