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[MUSIC] Okay, so now we're gonna make the quintessential classic
martini cocktail. And it's going to be made with our
Bombay Sapphire gin Not vodka. Often a lot of confusion,
Gail, between vodka and gin when it comes to making
martinis. Gin was and remains the spirit of the classic
martini cocktail. Now you mentioned before making the perfect dry
martini. What's the difference a dry and a wet martini.
It has everything to do with the amount of vermouth.
Right. In a classic dry martini very little, very little
vermouth. In an older style wet martini, more of a,
almost half and half at some point. All right, well
let's make it. Let's do it. So I'm gonna ask
you, if you would pour some water into our glass
that's chilly, it'll be really, really cold. And I'm gonna
put three parts of Bombay Safire into our trusty mixing
glass. When they say splash it is literally just a
tiny, tiny splash of Noilly Prat dry white vermouth. And
it's really just like that. Wow. That's it, and that's
all we need. All right. So, we're going to dump
this out. Okay, great, so then our glass is nice
and cold. We're gonna put some ice here. Plenty of
ice, actually. Put our long bar spoon in and we're
gonna stir it thoroughly so it gets super, super cold.
And the idea, also, behind stirring versus shaking is that
when you stir the gin, you don't bruise it. That's
very important in And making the perfect classic martini cocktail.
And a drink like this, the spirit's integrity is really
important. Yeah, absolutely, so we're gonna strain this into our
ice cold glass. [BLANK_AUDIO] So, how do you recommend garnishing
your martinis? Well, it's entirely a matter of preference, Gale.
I will tell you this, that a classic martini Olive,
strictly olives. But if you wanted to accentuate the citrus
botanicals in this Bombay Sapphire, I would recommend using lemon
peel. Some people like to put onions in them too.
Or alternate them on a skewer with the olives. But
again, it's entirely a matter of preference. Now if you
add the onions instead of olives, that's called the Gibson,
correct? You know your cocktails. Yeah so that's what we're
gonna, I tend to do three and they actually fit
perfectly on these skewers, and then you just lay them
into the drink very gently and you could either eat
them while you're very having this very [UNKNOWN] wedding cocktail
or you could wait to the end and then eat
them too. And it's that olive flavor that actually think
goes so well with pairing. Yeah. What I've done to
pair it is make a really simple olive tapenade. And
it will be a perfect way to start a meal.
So I'll I've done is put in the food processor
some black olives Some onions, some garlic, a little bit
of olive oil. Spread them on some toasted baguette with
some fresh thyme. And what's great about this pairing is
the savoriness of both the drink and the hors d'oeuvre
is that they really wet your appetite and get you
ready for dinner. So there you have it. The Bombay
Sapphire ultimate martini cocktail. [MUSIC]