Serious Eats: Talk
Perfect Martini - Gin to Vermouth to Water ratios
So I heard Booker and Dax makes a "perfect" martini and that the key is really just the proper ratio of gin and vermouth to water, since all you're doing in a shaker is chilling and diluting. So they premix and and chill it, (i'm sure in some sort of space aged laboratory chiller) but couldn't we do the same thing at home?
I would like to fill a mason jar with a martini and stick it in the freezer. What is the proper ratio of gin to water to vermouth to reach that perfect balance?