Shaken, not stirred...

[Wendy]

OK Sounds about right but where do I get the juniper berries??

Pick them off a juniper tree.....lots and lots of them around here.

[Carl L]

Oh Dear Dear, (insert eyelash flutter here) A lady would appear to be a  gin swilling floozy if she drank her booze straight.. I am much to genteel for that so I will continue to whisper vermouth over my gin and ice.

Why ma'm, you are much too dainty.   It is not for nothing that gin is known as mother's ruin, and it is well known that no one's mother would ever be a floozy.    

[Carl L]

Helaine,
Most well-stocked supermarkets will have them with the spices. Also good to throw 6-10 of them into a beef stew.

They are also an excellent thing to throw into a mess of sauerkraut.   Gin can substitute for them.

[PancakeBill]

Bombay sapphire.  In the cooler months, a nice martini with only a splash.  I like the jalapeno stuffed olives.

Summer months, Gin & Tonic...  watch the sunset. 

[Newt & Jan]

Gin - that is vodka with medicine of some sort added isn't it?

[Carl L]

Hell Newt, it is all anti-freeze.

[harley man]

Mixology is like Politics & Religion, not to be argued among friends and fellow travellers BUT! I always look for Gary's response. I learned very soon in my six years as a bar owner that you never shake anything unless it supposed to be frothy.Seagrams VO is the best "neat" with a water side.If one mixes any good liguor with POP it is a waste.Bombay gin is distilled with the proper amount of Juniper berry as is Tanqueray .I always brought good brands to parties only to see freeloaders or cheapies use it  so I had to acquire a liking for scotch, that took a while! My bar mentor said that a bottle of sweet vermouth would last a while but a dry vermouth bottle lasts forever.You all enjoy, my sweet Doctor said I had to quit the good life and that,s when Zoloft took its place

[azgolfin]

 

During the first Gulf War I worked for the embassy in Riyadh, Saudi Arabia.  We were authorized "tea rations" or alcohol and when the scuds started falling the boss and I decided if we had to go we weren't going by sticking our heads in the dirt with heavy chemical gear on that MIGHT protect us.

So we got on top of the villa, in shorts and Hawaiian shirts, Bombay Sapphire Gin Martini's, giant olives from Spain, and Cuban cigars.  If we were going to die, we were going to die in style besides there was 14,000 single Western nurses in the area and they loved to party. Thank God our future ex-wives weren't there.

By the way, Vermouth is used to just whisper over the gin....they even make devices to do such.....

[cuts_up]

I bought some Bombay Sapphire Gin.  I drained a jar of olives and filled the jar with gin and left it for a while.  Those were some tasty olives! 

I prefer an Absolut martini.  No vermouth.  I shake it with ice and serve in a martini glass.  I can take or leave the olives.  That's still a martini, right? 
 

[azgolfin]

   Blah!  You alsout e know how to ruin my day.......

Stir, stir,  I SAID "STIR!"


Rick

[Carl L]

I prefer an Absolut martini.  No vermouth.  I shake it with ice and serve in a martini glass.  I can take or leave the olives.  That's still a martini, right? 
 

Lezzee.  Vodka.  No vermouth.  Frothed up by shaking.   Martini.  Naaah.  More like a Fizzy Russian. 

[derek]

All of this seems like work
Me? I'll settle with a beer.
Shoot me later.
D

[PancakeBill]

AZ, friend of mine was assigned similar duty.  I think he was in Kuwait though, I guess after.  His wife also worked there to hostess in some capacity.  He had some good stories.

[Rick Kelley]

Bill

Now I have one of them thar margarita machine since Linds loves them.  Great machine! 

No Cigars however.......once in a while we whip up a few martini's but Sunday AM is prayers plus bloody Mary's

[jaxngroomer]

Carl L....you do know how to make a good martini. I seldom make them myself, but love it when someone else does.....I find it too easy to put some scotch on the rocks.

[BernieD]

As Ray D and Dani can attest, I am addicted to martinis made at a downtown Boise restaurant called Bardenais. Whenever we are within 200 miles of Boise we detour there to get a fix. Last time there I was able to get the recipe for the Bardenini, which I always order. First they distill their own gin, 94°. Then they hand stuff their olives every morning, I prefer the blue cheese. Finally, on order they mix the gin and Lillet (French white aperitif wine instead of Vermouth) 5-1, shake and pour. Nectar for the gods.

I use the same recipe at home, but it isn't quite the same, maybe the company and atmosphere have something to do with it

[Carl L]

In LA, the old Hollywood Blvd restaurant of Musso & Franks has the best martini in the LA area.   An all around old timey city restaurant.

[Mr Bojangles]

And me, an "Alcoholic".....
But, I read every posting here.... why...? Who knows.
When I drink anything "Martini" or whatever, I become a "DRUNK". And when my mother drank "Gin" or anything, she became a "floozy". That's it... simple as that.
Thanks Carl for your info about Mother's.... I must remember.

BUT, If one can drink without problems that's wonderful, God bless all.
I had to say all these words because I was enjoying you're posting too much.. 
Mr. Bojangles (Jim o)