Best martini in C-bus?
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October 16, 2009 12:59 pm at 12:59 pm #78497
If this has been covered before I apologize, but being a lover of a “perfect” martini, I would love to hear from martini mavens as to which bars/restaurants offer the very best martini. I’m talking gin and vermouth and olives. No foo-foo variations and not vodka. I have no opinion not having done my own research. Many many years ago, there was a bartender at the Henderson Road Max and Ermas of all places that made my favorite rendition. Fifteen years ago my vote would have gone to the much-missed Jimmy’s Upstairs. The Top Steakhouse does a pretty good one. Anyway, I would prefer to hear from martini addicts who have sampled a fair amount of C-bus establishments.October 16, 2009 1:30 pm at 1:30 pm #309692
I’m by no means a maven but The Bexley Monk mixes up a pretty mean martini.October 16, 2009 2:12 pm at 2:12 pm #309693
Club Diversity on south High street. The bartender there was one of the few who actually knew enough to ask me what proportions I prefer (8:1) and actually followed them. I was there to see a play, but that martini was the highlight of the evening.October 20, 2009 6:33 pm at 6:33 pm #309694
I know its pricey, but M does a good job. I believe they may have a happy hour? Also, I think Ocean Club has some of the same ones on the menu, perhaps cheaper or with a better happy hour?
Of note, they have a cucumber gimlet or something along those lines. I hate gin, but its fantastic. Other places have some variation on this, but theirs was great.
Unfortunately, Details could mix up a good one, but its now closed :(October 20, 2009 6:37 pm at 6:37 pm #309695
M and Barcelona have great Martinis.October 20, 2009 6:39 pm at 6:39 pm #309696
I rarely drink the evil white devil liquor any longer and have moved on to evil brown devil liquor, but my vote would be for The Top!October 20, 2009 7:46 pm at 7:46 pm #309697
Martinis – The Martini’s Martini
Kettle One vodka martini with olives stuffed with gorganzola.
Rigsby’s – Ginny Hendricks
Hendricks Gin martini with rosemary syrup and muddled cucumberOctober 20, 2009 7:58 pm at 7:58 pm #309698
OMG…I must go to Rigsby’s ASAP.
Alana’s does nice seasonal martinis.October 20, 2009 8:02 pm at 8:02 pm #309699
Sage has Chris Dillman mixing currently. It wasn’t traditional, but I had a tomato and basil martini that was pretty refreshing there. I’m sure Chris would be happy to mix you up one however you like. In addition, I recommend Katie at Black Creek Bistro. She knows what she is doing and they often have pretty good deals on martinis.October 20, 2009 8:11 pm at 8:11 pm #309700
Mercurius wrote >>
Sage has Chris Dillman mixing currently. It wasn’t traditional, but I had a tomato and basil martini that was pretty refreshing there. I’m sure Chris would be happy to mix you up one however you like.
I pass the sign for their martini happy hours on my way home from work, but have never stopped in. If anyone wants to join me there, let me know.October 20, 2009 8:17 pm at 8:17 pm #309701
This is probably one of those cocktails I need to try sometime.October 20, 2009 8:19 pm at 8:19 pm #309702
lifeontwowheels wrote >>
This is probably one of those cocktails I need to try sometime.
I believe Chris is a Master Sommelier, one of only 75 in America.October 20, 2009 9:31 pm at 9:31 pm #309703
BearParticipantOctober 20, 2009 11:45 pm at 11:45 pm #309704
David S LewisMember
A Huge part of a proper martini is atmosphere — after all, the drink you described is basically cold gin. I am also a devotee to the classic martini, and drink them all over town. I would suggest you sadly smash that cold clear cone and embrace cognac for the winter, because the gin martini is at its best in the Spring, and with a twist of lemon peel, rather than the olive and vermouth salad libation. If you insist on slugging back one of the savory type, I would say that, pound for pound, the folks at Eleven do a fine job, atmosphere included…except it is often more crowded than I want it to be. I used to really enjoy good gin martinis at the Round Bar on South High, but after extensive remodeling they seem to be gone for good…heartbreaking, really. Marshall’s in Grandview has a bartender, short, shaved head, great performer, who although not a martini drinker, poured me three brilliant martinis not too long ago. The trick really is getting the right amount of water in the gin, and making it crazy cold…and the first one should be Big, and the others smaller, and ginnier…damn, I’m a nerd. I am sorry about all of that. I miss summer already, I guess.October 21, 2009 5:21 am at 5:21 am #309705
“A dry martini,” [Bond] said. “One. In a deep champagne goblet.”
“Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”
“Certainly, monsieur.” The barman seemed pleased with the idea.
“Gosh, that’s certainly a drink,” said Leiter.
Bond laughed. “When I’m…er…concentrating,” he explained, “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink’s my own invention. I’m going to patent it when I can think of a good name.”
Ã¢â‚¬â€Ian Fleming, [i]Casino Royale[/i]
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