I’ve been making martinis for a while at home and I’ve found Perfect Martinis are the way to go. Basically, its about a 4:1 ratio of Gin:Vermouth but split the Vermouth so that is half French Dry and half Rosso. You end up with a kind of orangey colour to it and use cocktail onions instead of olives. Olives add the bite to it which maybe what you had on the plane. Onions are sweeter and I reckon they taste better too. You can add more Vermouth but everytime I’ve done that, I end up hating it.

Stirring vs shaking doesn’t seem to change the perfect martini much either but the gin you use probably would. Although I’ve used $35 gin before (Hendricks being the $60 one) and its been great. Iceing the glass is a must and I’m definitely going to try that Cointreau trick. Another trick you can use is taking the rind of an orange, put a flame in front of it and pinch the skin so that the oils shoot out. It should hit the flame then go into the drink. Changes the whole taste of it, although you may end up with a few slightly toasted fingers before you get it right :)

Thanks again.

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Thank you and please keep up the good work!

Tige