Martini Time

Welcome back, or if it’s your first time here, take a seat, and I’ll fix you a drink.

Today, we are going to look at a Martini, but similar to my Bloody Mary, I’m not just going to dive in and say this is the definitive way to make the classic cocktail. I’m gonna look at the how, the why, and the variations.

Let's start with some ingredients:

• Vodka
• Gin
• Vermouth
• Sweet vermouth
• Olive brine
• Olives
• Bar onions
• Lemon
• Espresso

What glass should I use?

• A Martini glass

What hardware do I need?

• Shaker
• Strainer
• Bar spoon

Ice:

• The glass will work well pre-chilled/frozen.
• If you are shaking, then some mid-size cubes will work well. We want to cool, not dilute.

Directions - Let's do this; let's make a drink, or several in a few different ways.

Vodka or Gin:

One of the biggest questions humans face is whether to put Vodka or Gin in a Martini. The most honest answer is, either, depending on the style you want and the flavor profile you prefer. The “you” in here would really refer to the person who is drinking it - which may or may not be yourself.

With Gin, you should be able to taste the more botanical notes, and with Vodka, you should get a much cleaner taste to the Martini, but as you will learn, not all Martinis are created equal and there are many factors that can drastically alter the flavor of this drink.

Wet or Dry?

So, you’ve picked a base spirit. How much of this are we going to use (for each drink)? You might have heard people ordering their Martinis as Dry, Wet, or Extra-Dry. Fail to add this keyword, and you are ordering at the bartender’s discretion.

Put simply, a Dry Martini has a higher ratio of Vodka/Gin to Vermouth than a classic Martini, whereas a Wet Martini has a higher ratio of Vermouth to Vodka/Gin. A classic Martini ranges from a 3:1 to a 4:1 ratio of Vodka to Vermouth.

The exact ratios of both Wet and Dry versions do vary, here’s my handy guide:

Vodka/Gin:Vermouth

• Dry Martini - 5:1
• Classic - 3:1 - 4:1
• Wet - 2:1
• Extra Dry - 0:1. Pour the Vermouth into the glass, swill it around, and then tip it out.

Shaken or Stirred:

Cocktails with only spirits and liqueurs, like the Martini or Manhattan, are stirred rather than shaken, generally. These drinks don’t include ingredients that require aeration, like fruit juices or egg whites. Stirring also dilutes the cocktail less than shaking and doesn’t create any bruising.

To make it this way:

1. Pour into a mixing glass over a few large ice cubes.

2. Stir with your bar spoon.

3. Strain with your strainer.

Yet some people, including James Bond, prefer this drink shaken. Shaking makes it colder. Someone who wants a more diluted, lighter in texture Martini should opt for shaken.

To make it this way:

1. Add all ingredients and ice to a shaker.

2. Shake.

3. Strain.

?! Dirty you say?!

Dirty:

In its most classic form, a Dirty Martini adds olive brine to the standard Martini recipe in place of half the Vermouth.

• 2 1/2 oz Gin or Vodka
• 1/2 oz dry Vermouth
• 1/2 oz olive brine
• Garnish: 2 to 4 olives

Extra-dirty (or filthy):

This Martini style simply has more olive brine than a Dirty Martini, often in a ratio that surpasses a classic Martini’s specifications for the amount of dry Vermouth. You can expect anywhere from an ounce to a half-ounce of brine.

• 3 oz Vodka, use top quality
• 1 oz brine, from capers
• 1/2 oz dry Vermouth

Let’s talk about a few variations:

Gibson:

A Gibson is simply a Martini garnished with a cocktail onion, rather than an olive or lemon twist. It will likely be made according to the same specs as a standard Martini.

Perfect:

A Perfect Martini is generally made in a 2:1 spirit-to-vermouth ratio. However, the Vermouth is further split into equal parts sweet and dry Vermouth. The resulting drink is sweeter and more aromatic than a standard Martini.

Espresso:

A big deviation here. Technically not a Martini, but:

• 1 3/4 oz Vodka
• 1 oz Kahlúa
• 1/3 oz sugar syrup
• 1 strong espresso
• Shake these and strain.
• Decorate with three coffee beans floated on top.

Garnish:

Most bars or restaurants will ask which garnish you’d prefer: a lemon twist or an olive. Like the spirit, it’s a decision that comes down to personal preference. Also viable: bar onions (see the Gibson) and cream cheese filled picante peppers.

Enjoy!

Tips:

Which Vermouth:

My default is Noilly Prat for both dry and sweet. A classic dry, well-regarded for your Martini, is Dolin.

If you actually want to taste the Vermouth, if you are paying out for a good Vermouth or experimenting with different ones, use Vodka. A good, crisp, neutral Vodka. The flavor of the Vermouth will come through versus the herbaceous floral Gin notes.