In this segment, we’re going to talk about proper martini service.
Start off with a large container filled with cracked ice. That should be good for cracked, I'm going to fill the rest up with cubes.
Now martini isn't a martini unless it has vermouth. Your vermouth should be fresh, it should be cold, and it should be dry. I like to do mine in a two to one ratio. And your gin.
Martini isn't a martini unless its gin. If you're going to use vodka, you now have a kangaroo kicker or just a kangaroo.
So gin-vermouth and a dash of orange bitters. Little known ingredient in all martinis.
Give it a good stir. Remember to stir so you maintain that clarity.
That’s good and cold. And good and diluted.
Straight it into your chilled cocktail glass. And then, for the rest, in to an ice receptacle.
The key to a good martini is cold, cold, cold. The colder you can get it, the better.
I poured the rest on top of ice. So that way you can enjoy this and not to worry about your whole cocktail being ruined by the temperature.
This one we’ll going to garnish with an olive.
And there you have it, proper martini service.
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