Martini Time

It’s Tuesday and you’re not even half way to the weekend, so have a drink.

This is how you I make a Martini, there are a few variations and everyone likes theirs differently. This  one is made using a ratio of 8:1 of gin and vermouth. The martini has evolved quite a bit since pre-prohibition. It used to be called a Martini Cocktail and had 3 ingredients: equal parts gin and vermouth, and a dash of orange bitters. Since then bartenders have dropped the orange bitters, and severely changed the gin/vermouth ratio. I’ve tried it with bitters, and it’s not bad. It can’t really be called a cocktail any more, it’s more about the preparation and everyone has a say on how to make the “perfect” Martini. Here’s my say:

Martini (Dry)

  • 2 oz Gin
  • 1/4 oz Dry Vermouth

Put a glass in the freezer for at least 30 minutes, you can throw the gin in too. Everything should be ice cold. Fill a shaker with lots of ice and pour in 1/4 oz of dry vermouth. Swirl it around the shaker (but don’t shake it). Pour it in the chilled class and coat the inside of the glass by tilting it downwards and slowly spinning it. Now pour it down the drain. That’s all the vermouth you need. You’ve coated the ice, the shaker, and the glass with the vermouth. Measure 2 oz of gin into the shaker and swirl around. Apparently shaking “bruises” the gin, which sounds very pretentious but we’ll give in and swirl it. Let it sit, swirl some more. No need to rush, the gin needs to be cold. Then pour it in the glass, garnish with an olive or lemon twist. Enjoy.

A bit about the gin: I like Hendricks when I make Martini’s. I’m not a gin snob, it just tastes better when you’re practically drinking it straight. I have other gin I like for gin & tonics, but I save the Hendricks for Martini Time. Ask a rum drinker and you’ll find they probably have a rum they drink on ice and one to mix with coke.

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