Entertain with style
History of the drink !
The origin of the martini is uncertain. By one widely disseminated
account, the martini is a descendant of the Martinez, an older, sweeter
cocktail consisting of two ounces of sweet vermouth, one ounce Old Tom
Martini (cocktail)
!
!
The martini is a cocktail made with gin and dry white vermouth or sweet
red vermouth, although substituting vodka for gin is now common. The
drink is almost universally garnished with an olive. It is often described
gin (a sweetened variant), two dashes maraschino liqueur, and one dash as being “crisp” or “astringent”. Over the years, the martini has become
bitters, shaken with ice, strained, and served with a twist of lemon.[6] The one of the most well-known mixed alcoholic beverages. H. L. Mencken
Martinez was most likely invented in Martinez, California, where a plaque once called the martini “the only American invention as perfect as the
commemorating the birth of the martini can be found on the north-east sonnet”,[1] and E. B. White called it “the elixir of quietude”.[2] It is
No
corner of the intersection of Alhambra Avenue and Masonic Street. The the proverbial drink of the one-time “three-martini lunch” of business
earliest known reference to the Martinez is found in The Bon Vivant’s executives, now largely abandoned as part of companies’ “fitness for
more
Companion: Or How to Mix Drinks (1887 edition), authored by “Professor” duty”[3] programs.
Jerry Thomas, the head bartender at many famous watering holes, including The martini is one of six basic drinks listed in David A. Embury’s classic
the Occidental Hotel in San Francisco. The Fine Art of Mixing Drinks.
Dirty martini !
dry
A version of the martini is the “dirty” martini in which olive brine is used
Preparation !
in place of, or alongside, vermouth. It is also generally garnished with an Cocktails/Martini !
dinner
olive. Additionally, the term “dusty” martini is a dirty martini that has only a
fraction of the usual olive brine. While variations are many, a standard modern martini is a five to one
ratio, made by combining approximately two and a half ounces (or
75ml) of gin and one half ounce (or 15ml) of sweet or dry vermouth
Smoky martini !
parties
with ice. Many Europeans prefer somewhat less vermouth—about a
six to one proportion of gin or vodka to vermouth; however, there are
Gin with a splash of Scotch whisky, stirred and garnished with lemon peel. also Americans who might favor this proportion.[4] Many bartending
Godiva chocolate kiss Martini !
schools insist that a cocktail shaker tends to dull the taste of the
vermouth,[citation needed] and some argue that it sharpens the taste
of gin by “bruising” the liquid. However, it is relatively common to see
3 ounces Godiva White Chocolate
a bartender mix a martini with a shaker due in part to the influence
Liqueur
of fictional super-spy James Bond, who asked for his vodka martinis
3 ounces Navan Natural Vanilla
“shaken, not stirred” (such a martini is traditionally referred to as a
Liqueur
“Bradford”). The ingredients are mixed then strained and served “up”
1 ounce Chambord Black Raspberry Liqueur
(without ice) in a chilled cocktail glass, and garnished with either an
1 chocolate-covered cherry
olive or a twist of lemon (a strip of the peel, usually squeezed or twisted
Shake Godiva and Navan with ice and strain into a chilled martini glass.
to express volatile oils onto the surface of the drink).
Carefully pour the Chambord in the center of the martini, allowing it to settle
in the bottom. Garnish with a chocolate-covered cherry candy. Serves 1.
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