I have to side with those who assert quite rightly that a martini is made with gin and vermouth and that a glass of vodka is not a vodka martini. Certainly since martinis were originally made with gin and Martini and Rossi... (21 replies, last updated by ashwood September 13, 2006)

tomato. I am much more particular about the vermouth than the gin. Gilbeys or better will do, Beefeater is my favorite, but with nothing less than Noilly Prat or Martini and Rossi. I’ll have to try that Kina Lillet –... (49 replies, last updated by invinotheresverde November 9, 2009)

I drink vodka martinis generally, but my choice is Martini and Rossi vermouth, a couple drops of Angostura, and Grey Goose. Husband drinks gin and simply switches the Grey Goose to Tanqueray. (32 replies, last updated by french roast October 13, 2008)

-your-face and can overpower the more delicate gins; Martini & Rossi (my preferred) and Cinzano, not so much. Enjoy your martini adventures! Cheers, Xochitl10 (20 replies, last updated by JudiAU February 21, 2003)

for the typical “defaults”, which in my neighborhood are Bombay Sapphire (a gin I rather dislike), Martini & Rossi Extra Dry (an inferior vermouth, in my opinion), and no bitters at all (an uphill battle to fight).... (60 replies, last updated by rednyellow September 28, 2008)

drops of orange bitters. It’s critical to use a tasty vermouth: I loathe Martini & Rossi Extra Dry, the best-selling dry vermouth in the States. I’ve also found that vermouth, especially dry, doesn’t keep very... (46 replies, last updated by JMF June 6, 2007)

options you should consider include Vya Extra Dry, a wonderful artisanal vermouth from the Quady winery in Madera, CA (their Sweet is also outstanding); Lillet Blanc (not quite vermouth, but French, white, fortified, and... (5 replies, last updated by byrd October 19, 2007)

, but Noilly Pratt or Martini & Rossi or Stock all are fine). Stir briskly untill the outside of the pitcher starts to frost or condense. Strain into a Martini glass and garnish with either a lemon twist or an olive. (The inquiry... (11 replies, last updated by sku June 9, 2008)

and dry), a very subtle, complexly herbal vermouth. (I have a strong distaste for Martini & Rossi's dry vermouth; Boissiere is probably my favorite of the widely distributed dry vermouths). I also like to play with non-vermouth... (8 replies, last updated by Dennis S April 8, 2007)

of at least two, preferably three ingredients. So that means using some dry vermouth, and avoiding the many bad ones (Martini & Rossi is particularly nasty, I think). My favorites are Vya (from a boutique producer based in... (19 replies, last updated by kenito799 July 31, 2006)

I saw somewhere that Martini & Rossi sold in Israel is or was under kosher supervision. (22 replies, last updated by Faune April 6, 2008)

I’d heard the NP was better than Martini & Rossi. Will be interested to hear feedback for MY replacement purposes. (9 replies, last updated by zamorski May 20, 2009)

there’s a real name for this. As an aside, it’s the perfect thing to order at events that have open bars where the choices are otherwise unpleasant. Even with standard martini & rossi, it comes out tasty. (1 reply, last updated by pclarke December 29, 2006)

: Mionetto – Il Prosecco La Villa Prosecco La Gioiosa Martini & Rossi Prosecco Dry: Astoria – Prosecco La Robinia La Gioiosa – Villa Sandi Cuvee Prosecco Di Valdobbiadene Nino Franco Prosecco Di Valdobbiadene... (13 replies, last updated by Striver February 9, 2007)

I did some searching on the board and came up with these. Boussier Carpano Antica. Carpano’s Punt e Mes Cinzano G&D (Gambarelli and Devito) from California. J. Boissiere from France Martini and Rossi Noilly Prat Vya General web search (7 replies, last updated by rworange December 11, 2007)