Anonymous wrote:Vesper

I like these though I prefer the proportions switched to be heavier on the vodka than the gin.

Elderflower martini

Espresso

into amaro cocktails right now!

paper plane
black Manhattan

I first had a Cosmo at the old Desert Inn in Las Vegas in 1997.

Still love them to this day.

Pour in at least 2oz of any top shelf vodka over ice in a shaker. Wave vermouth over shaker. Shake and strained into martini glass.

Bombay with a twist.

People think that as long as something is in a martini glass, it counts as a martini. No.

Anonymous wrote:Vesper

Dirty a close second, but only if done right.

I like a really dirty martini with blue cheese olives. I've also been drinking French Blondes recently, which is a gin/elderflower kind of martini.

We freeze a half-and-half mixture of water and vermouth, and use that to maximize the chill. A martini needs to be as cold as physics allows!

Glass in the fridge
Vodka/ gin in the freezer
Vermouth frozen in cubes

Once that's done, I like lemon (a large twist, both twisted and dunked) and my husband likes dirty. He uses brine in almost equal quantities to the vermouth, which is too salty for me. Let the vermouth cubes (1-2 depending on size and taste) melt just a little so the water can mellow the booze.

Dirty --especially when i'm hungry.

espresso and lemon drops - tied for first, and depends on my mood.

Espresso martinis surprised me - they are quite good.

Vesper

I'd love to hear about any unique or even standard martini recipes you all love!