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Dry Martini ratios
Ordering a Dry Martini is a lot like ordering a steak. What cut of meat? How well done? And with what sauce? The analogy translates to Martini garnishes...
Back to Dry Martini ratios
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Previous conversation
Wim Sam
-
22nd March at 13:20
Since we are getting into the finer details of a Dry Martini here, another question is; what is the optimal stirring time?
I prefer Tanqueray No.Ten gin with Cinzano 1757 Extra Dry Vermouth:
https://www.tanqueray.com/en-us/recipes/tanqueray-no-ten-gin-martini#method
Also, if stirring 2 drinks instead of one, does the stirring time need to be doubled in order to get the same amount of dilution and chilling?
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I prefer Tanqueray No.Ten gin with Cinzano 1757 Extra Dry Vermouth:
https://www.tanqueray.com/en-us/recipes/tanqueray-no-ten-gin-martini#method
Also, if stirring 2 drinks instead of one, does the stirring time need to be doubled in order to get the same amount of dilution and chilling?