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Dry Martini (10:1 ratio)
If you are going to shake, rather than stir, a Martini (yes, it then becomes a Bradford) then this 10:1 ratio works rather well as there's something about...
Tuber Magnatum
30th August at 23:04
Agree, cold is key! I was fortunate enough to have some liquid nitrogen which I had sourced for a sorbet I was making for a "gourmet" dinner I was cajoled into cooking. As per Dave Arnold's instructions I chilled a glass albeit to excess (the martini actually froze to the sides of the glass while the stem remained room temperature!). Absolutely amazing.
30th August at 23:30
Have you tried the Frozen Martini? It goes into the freezer for 4 hours, but has a bit of saline solution (I use a pinch of salt). Put the glasses in the freezer at the same time. WONDERFUL.
31st August at 03:06
Have not but will try next! Thank you for the suggestion.