[Desdemona]

For the record, "vodka martinis" are dressed up lighter fluid. Yuck.

I thoroughly agree that decent martinis cannot be found outside of the US. Other cultures just don't savor them. When in Galway, just stick to Jameson. I learned that the hard way. Elsewhere in Europe - wine.

I've taken to ordering mine "dry Bombay martini with olives straight" and invariably it will come with ice, I'll be asked gin or vodka (didn't I sat that?), and the vermouth will overpower the gin. Argh. Granted, I like martinis the way I make them, just coating the ice and the sides of the shaker with vermouth rather than an actual ounce, but knowledge of the martini is severly lacking.

[MHGinTN]

I will assume you mean Bombay Sapphire.

[abb]

And then there’s the “McGee” made with Plymouth Gin. It’s sort of a martini.

http://plymouthgin.com/

Fill an old fashioned glass to the two-thirds line with cracked ice. Slosh dry sherry into glass. Swiftly, with strainer across top of glass, dump the sherry.

Fill to the ice level with Plymouth Gin (imported). Rub lemon peel around inside of rim, pinch some floating beads of citrus oil on the surface of the drink.

Throw away the peel.

[PrincessB]

I was wondering if you’d make this thread.

[1rudeboy]

One method I've used in the past is asking the bartender whether he or she drinks martinis, and if the answer is 'yes' watching like a hawk. Once a bartender is located, they are treated like a national treasure.

Same holds true for Bloody Marys, now that I think about it . . . .

[Atlas Sneezed]

For the record, “vodka martinis” are dressed up lighter fluid. Yuck.

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I prefer a gin martini (Sapphire, please with a twist), but enjoy a shaken vodka, too. But only if it is a very good vodka. Smirnoff is undrinkable, Absolut is just barely tolerable, and only if it is offered to me by the host (for free, if you get my point). But most good vodkas are not flavorless (and I’m not talking about the flavored ones) and they tend to come in fancy bottles at about $30 per bottle.