Hedge commented in my “Seasonal Openings Part II” if I could add something about the martini I had at the Top Side Grill last Tuesday during Oyster Night. The comment box was not big enough for my thoughts on martinis.
What is wrong with the world today: bad martinis
The popularity of the Cosmopolitan and all these other Apple, lemon drop, fruity drinks that use a martini cocktail shaker is what is wrong with the world today. Order a martini and it may arrive looking like a gin/vermouth martini with olives but if the bartender used a shaker which they had previously used on a Cosmopolitan I can do a really good imitation of John Stuart (Daily Show) spraying my drink all over the wait staff. Even a few molecules of apple flavor are enough.
What is right with the world today: good martinis
A place that will dedicate a martini shaker to only gin/vermouth martinis. (Vodka contamination also acceptable.) Top Side Grill obviously does that. The fact that the martini glass is big enough so I don’t have to order two more doesn’t hurt. Three olives is one olive overkill but since they came with a red sword I would remove no points. They also followed the correct recipe:
6 parts gin, 1-2 parts vermouth, olive garnish
Jokes about waving a vermouth cap over the shaker, using a perfume atomizer, or saying the word vermouth while shaking is for idiots. It ain’t a martini if it does not have dry vermouth (Noilly Pratt is good) in it. The “dry” has nothing to do with the amount of vermouth.
Shaken or Stirred?
More nonsense. The molecules of gin and vermouth do not have a sense of direction nor do they get dizzy. But there is ceremony to be made around making a martini and I certainly have mine.
Joey posted about the chrome martini shakers at Bananas far enough in advance of Christmas so that both of my children gave me one. Both are like that one in the middle with the red Bakelite handle vintage 1930-40s before plastic was invented. Bakelite uses cellulose.
1) Fill shaker one third full with ice.
2) Add about one jigger of vermouth directly onto ice so it freezes.
3) Add gin until ice almost floats. (about 6 jiggers)
4) This step 4 is optional and completely opposite of my rant about the flavored drinks but a teaspoon of Rose’s Lime Juice for variety can be added here. (This drink is now named after me in a bar across the street from the Sacramento State House. At least that’s what we were told as they kicked us out.)
5) Replace top, screw on little spout cover also, grasp by spout and handle and swirl vigourosly. Do not hold anywhere near the bottom as that will start to get covered by frost. About 3-5 minutes. When the frost forms your martini is ready to be poured. With the frost on the outside you can leisurely have one martini and freshen it up to twenty minutes later and the amount of water added is still perfect. But finish the shaker by 30 minutes or it becomes too dilute. Hurry hurry.
These shakers have a convenient strainer built in.
That’s it. Oh, Richard Leonard, owner of Bananas also told me how to clean the chrome. Soft Scrub only. I’ve used them daily since Christmas Day and they are still gleaming and have not needed the Soft Scrub yet but heavy usage during the summer might change that. A last photo of one of mine along with two martini glasses also Christmas gifts from my children. I even got to open this one a week before Christmas.
Good Morning Gloucester 
One word would have been sufficient….. “ahhhhh” (barely whispered after the first sip).
Excellent writeup. I agree with the Noilly Pratt but always ask for 3 olives. (My wife always grabs the first two so this way I get at least one!)
Gin preference? For me, it’s Bombay over Tanqueray.
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My gin preference is anything less than 27 bucks for the half gallon but it has to be in glass. (The bottom shelf Booths in plastic gives me a hangover.)
Beefeater or Bombay, usually I can get the Bombay at that price. Don’t need to go up to Saphire.
I am going to try Plymouth Gin, Naval Grade if I ever find it. Supposedly naval grade since you can soak your wet powder in it to dry it out and it will fire again. That might come in handy.
But the one I keep forgetting to try but it is on my bucket list is Ryan & Wood Knockabout Gin.
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I tried the Knockabout and although I enjoyed the gin, I didn’t enjoy the martini. It may just require an adjustment to the proportions. It seemed a little too sweet.
I have also tried the Plymouth and very much liked that but find the cost is prohibitive.
Thanks again.
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Daily Since Christmas!?
That would be..123456789……………………………………………………………………………………………………………………………………………………..Martinis. No wonder your always smiling.
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That’s exactly what I was thinking, lol
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It’s easy, just add up to 365 per year. A day without one martini is a day that is … missing something.
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awesome post! This week’s Bananas small window is full of the chrome beauties.
open every day, 11ish to 5is (some days it is 10)
and Bananas is now on Google Places!
best,
deb
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Although I have two I need one more of these beautiful chrome martini shakers for my office so I will be by this weekend to relieve you of one more.
Or have I been watching too many “Mad Men” reruns?
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You are all making me want a martini………with olives…..but vodka, not gin………right now!
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Damn. I thought I was the only person alive with some respect for the real deal. Paul, you can make my drink, any day. Anything else ain’t a martini. And I’m not real picky about the gin, even.
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Bananas Windows are beautiful compositions . Make great photos. Main Street Gloucester is lucky to have that shop .
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Sounds like a great martini. Plymouth is definately the best gin but not the cheapest.
For great cocktail shakers check out my website CocktailShakers.com. Super collection of vintage shakers and barware.
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Love BIG martini glasses…..I shake until you have tiny ice shards on top, when poured. Keeps it cold a few minutes longer.
Also freeze my glasses….
PS – love big wine goblets too!
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Great post, Paul. Thrilled to find someone with the same respect for a well-made martini. I’m a “verydrySapphiremartiniupwitholives” kind of guy. I like to shake the vermouth first so it coats the ice cubes, then pour out the excess before introducing the gin and shakeshakeshaking. Once poured, that sheen of ice on top, wafer-thin and shimmering, is a beautiful sight. Better sip before it’s gone! Now I’m getting thirsty. It’s got to be 5 o’clock somewhere!
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Better stock up everyone.
I suspect that there is about to be a run on shakers at Bananas and on gin and vermouth at the Liquor Locker!
Cape Pond Ice might want to make a few extra bags of ice also!
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