After discovering the Dirty Martini 2 years ago I have become rather attached. I am also rather fussy about how they are made for me after being served some rather disappointing examples around the globe.
The first DM I had was at La Mamounia in Marrakech made with Grey Goose. It was stirred with dry martini, olive brine and ice and then strained into a frozen glass. The result was as far as i'm concerned the Perfect Dirty Martini.
I find that Grey Goose is smooth without the cost of an overly snazzy bottle.
The mistakes of a bad DM.
Shaken over ice - This dilutes the drink with the water from the ice and also when strained through the standard head of a cocktail shaker little bits of ice float on top of the martini.
Oily Brine - Sometimes the bartender will use the olive brine for eating olives which often contains oil. This will separate and float on top of your drink.
Warm Glass - All that hard work stirring the drink over ice to strain it into a warm glass, really?
So the current Dirty Martini guide is as follows
1. Dukes Hotel - St James
2. Hakkasan - Mayfair
3. La Mamounia - Marrakech
4. Wherever i'm making them!!
Now remember
1 Martini 2 Martini 3 Martini Floor
And of course please also remember
Drink responsibly!!!!
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