Stanley Tucci - How to make classic gin Martini

He makes a martini like I do! Hand strainer, ice on the floor, deadly accurate pours!! Well done!

Dear Stanley, when I begun my cooking apprenticeship, in the early 60s; I also worked in the 5-star cocktail bar for extra income. The hugely experienced Head Barman who mentored me was a wealth of sage advice on all things 'cocktail'. Appropo of the 'Martini' I was advised to buy myself a 'personal' 1.25L bottle of Noilly Prat dry vermouth when I reached legal drinking age. I was told that bottle of dry vermouth, if used correctly, should last me all my 'Martini' drinking life, when drinking them on my own, of course. What my 'alcohol mentor' didn't mention were the 'snags' of one's life expectancy and levels of solo drinking. My personal dry vermouth bottle lasted me until I was 47-years old. My second personal bottle of Noilly Prat has served me well, except I'm fast approaching 70 and one fears that I may have to crack a third bottle and, probably, Will what's left of it to a younger family member. Near the end of bottle No. 1, I took to decanting small amounts of Noilly Prat to a tiny perfume bottle 'atomiser'. A single, brief 'pump' of the perfume bottle added, I discovered, just the right amount of dry vermouth to my 'Martini' jug or shaker with no need to pour off any excess vermouth. This is a true story and one that I consider to be my greatest contribution to the advancement of the human race. 😉 Cheers, Bill H.

I like that Stanley seems like he has a couple of martinis on board already.

A few things I've learned about gin martinis by watching bartenders in Ginza and, well, drinking a lot of them over the years. 1 - If you want to get very serious, you can store the gin in the freezer - but if you do, be sure to add 50% room temp gin as well or the aromatics will suffer (good opportunity to mix gins here...) 2 - After having an excellent martini at Bar Mori in Ginza, I now add a drop of lemon bitters to the ice 3 - Ueno-san at Bar High Five adds about a jigger of vermouth to the ice in the mixing pitcher, stirs a few times to coat, and then dumps the vermouth. 4 - Ueno-san also twists a lemon peel near (not over) the glass just before serving to increase the lemon aroma without adding bitterness to the drink. This is an extra step, but if you are aiming to impress - it will impress. 5. Excellent gins include: blend of Sipsmith & No. 3(Bar Mori), Nolets, Old Raj (either proof), Monkey 47 (either alone or mixed with a london dry). Japanese bartenders seem to prefer Beefeater 6. Excellent Vermouth - Doiln, Noilly Pratt, Vermouth Routin (good luck finding that, but it's amazing) 7. Don't stir like Stanley in this video. Keep the bar spoon against the glass of the pitcher and rotate the ice. The whole purpose of stirring, rather than shaking, is to blend the alcohols without adding ice chips or clouding the drink - clanking away like he does here just defeats the purpose. 8. The best martini I have ever had is at the Bar Hemmingway at the Ritz in Paris. After several visits over years, I finally asked which gin they used in their EUR30 cocktail - it's GORDONS. YOU READ THAT RIGHT. Do not be afraid of Gordon's - it is a fantastic gin for martinis. Not sure it's worth EUR30, but it's a helluva drink.

Love your vids, Stanley. Classy, yet down to earth, and as always, comedy. Something the world needs a lot more of.

I can’t believe no one weighed in with Dorothy Parker’s famous rhyme: I like the occasional martini, Two at the very most, Three I’m under the table, Four I’m under the host! 😂

"I'd buy that for a dollar" Bless, you, Mr. Tucci. You are a treasure.

I can watch Stanley Tucci make drinks all day.

Nice work Stanley. My preference is The Botanist (an astonishingly tasty and pure Scottish gin), Lillet Blanc stirred (the number of stirs is commensurate with the number of years you have been alive) and poured over two (never three or any odd number) rinsed tiny pimento stuffed green olives, or if in warmer temps, a lemon (skin only) in a chilled Martini or Coupe glass. Well done sir.

Perhaps the martini is also infused with the soul and personality of the person mixing it. If so, this will be the best martini ever. Mr. Tucci , you are one of my idols, you are briliant, funny, talented, and classy. I want to party with you sir ! 😁

You go Stanley! You’re a great Italian-American classic!!!

There's no way this video started out without any alcohol ...lol... I love them... 💘

Melody Gardot in the background. Love this.

This is sublime

Very nice. My first martini was at the Dukes Hotel bar in London in 2000. The bartender, Gilberto Preti, was well-renowned. He had a special way of serving it. We were seated in a classic British drawing room and he brought in his "now famous Martini trolley" The gin was kept in a freezer. He added no ice (He said it "bruised" the gin) ) It was light on vermouth but not as light as yours. The martini had a lemon twist only. On the side was a tray of cashews and olives without pimentos (I like the pimento) He told us to chew up a cashew, and while it was still in our mouth chew up an olive and while all that flavor was in your mouth, take a big sip. It was delicious. Of course it cost 18 pounds in 2000 which is about $44 in today's dollars. I like about a 4/1 ratio and sometimes with a dash of orange bitters.

"I'd buy that for a dollar" putting that on a loop.

No vermouth, its not a martini. Stanley, love your stiring skills.

Love Stanley. Just finished his book and I just did this Martini last weekend. Funny that he actually made this video without having all the bar tools in place. Winging it!

I was an old school bartender. I was taught to add vermouth by turning the spout around, covering the end with my finger, and letting one drop come out of the "air vent". Done!