Top 5 Martinis Best Martini Cocktails Top Drinks

Hi, my name's Fred, and this is my bar, and these are my top five martinis. If you like this video, give us a thumbs up, and subscribe on the link below. And at the end of this video, please look for all of our other bar and restaurant related videos. Thanks for watching. Okay, the first drink we are making this evening is the classic gin martini. Most martinis, or I should say the original martinis were all gin. That's correct. There was no vodka martinis until the 1950s. So let's get started. The first martini we're making, again, is the classic gin martini. We're going to start out by using a martini and rossi dry vermouth. That's the one I'm using. You can use any dry vermouth. You're going to use three quarters of an ounce, and we're going to put that into a mixing tin with ice. And then on top of that, I am going to add three ounces of Bombay Sapphire gin, and Bombay Sapphire is by far my favorite gin. And then as for this martini, you can stir or shake it. The classic style is to stir it. I prefer mine to be shaken. So this one we are going to shake, and then we are going to strain. And I've already chilled a glass, which I will put here right now, and we're going to strain this. And that looks delicious. And we are going to garnish this with either a lemon twist or olives. I prefer olives, so we are going to put three olives in this drink. When you do do the olives, you have to use an odd number. Please use one or three. If you use anything else, it is bad luck. So there is your gin martini, and it is delicious. Okay, the next martini we will be making is the perfect gin martini. The perfect gin martini. What makes this martini perfect is that we will be using equal parts of sweet vermouth and equal parts of dry vermouth in this martini. So let's get started. We are going to use a half ounce of the Martini and Rossi sweet vermouth, and I'm putting it in a mixing tin with ice. And we are going to use a half ounce of the Martini and Rossi dry vermouth. And in addition to that, I'm going to switch it up. I'm going to be using Tangeray gin in this one. In this one, we are going to be using three ounces of the Tangeray gin. There we go. And again, in this one we are going to give a good shake, but you can stir if you prefer to do that. I am jammed up. There we go. And then we are going to strain. Again, I have pre-chilled a glass. We are going to strain this into a chilled glass, and that does look delicious. Now anytime I use sweet vermouth in a perfect martini, I am going to use a lemon twist as a garnish. And there is your perfect gin martini. Delicious. Okay, the next martini we will be making is my favorite in the martini world. We will be making the dirty gin martini. So what you are going to need for this one, again a mixing tin with ice. For the dirty gin martini, you are only going to need a half ounce of the dry vermouth. And then to that, we are going to add another half ounce of olive brine. And that is my favorite. And then to that, we are going to add three ounces. For mine, I am using the Bombay Sapphire. Three ounces of the Bombay Sapphire gin. And then for me, I am shaking this. And if you are counting, I always shake it 20 times. I don't know why, but that is what I normally shake it for a martini. And then again, I have pre-chilled the glass. Look at that. And we are going to strain. My mouth is watering just pouring this one. And then again with this one, since we have olive juice in it, we are going to add three olives for our dirty gin martini. And this is delicious. Okay, the next drink we are making this evening is technically not a martini, but we are classifying it as a martini because it has the same base ingredients. It just has a different garnish. What we are making right now is called the Gibson or the Gibson martini. What you are going to need for this is, again, three quarters of an ounce of dry vermouth. And we are putting it into a mixing tin with ice. And I am switching it up. I will be using three ounces of the Tanqueray gin. And we are going to give this a good shake. Again, you can stir it if you'd like, but I do prefer to shake them. And we are going to strain this into a chilled glass. And what makes this a Gibson and not a martini is that we are going to be garnishing it with cocktail onions. And when I first became a bartender, the reason I would remember it is a Gibson onion and then a Gimlet lime. But this is a Gibson, so it has three cocktail onions. And it is delicious. Okay, and the last martini we are making this evening is the Vodka martini, or we are going to call it by its original name, the Kangaroo, if you don't believe me, look it up. So what we are going to use for this is three ounces of the Kettle One Vodka. But before we put the vodka in, again, I am going to use three quarters of an ounce of dry vermouth. And we are going to pour that into a mixing tin with ice. And then we are going to use the three ounces of the Kettle One Vodka. Whoa, got to slow down on that one a little bit more. And we are going to give this a good shake. Now I am just going to give you a little hint. If someone orders an extra dry martini, a lot of times I am not going to use this glass. We put a little vermouth in the glass, swish the glass just to get some vermouth in it, and pour the vermouth out. And then pour the just straight vodka or gin into that. And that is how some guests like an extra dry martini. But for this one, we have already added the dry vermouth in. We are going to give it a good shake. We are going to strain into a chilled glass. And for this one, we are going to garnish with a lemon twist. And there you have your Vodka Martini or your Kangaroo. And it is delicious. If you like this video, give us a thumbs up and subscribe on the link below. And at the end of this video, please look for all of our other bar and restaurant related videos. Thanks for watching.