Perhaps the simplest of all cocktails, what the martini lacks in ingredients it more than makes up for in mystique – and as cocktail historian David Wondrich observes, where simplicity and mystique collide, almost inevitably “you get religion”. Though zealotry might be a better word: rarely has so much high-falutin’ rubbish been talked about a glass of cold booze.
The classic martini is one of the most iconic cocktails in history. On paper it’s a simple double act of spirit and vermouth, however when you delve a little deeper it’s anything but straightforward. Wet or dry? Shaken or stirred? What does it all mean, and how do you make the best martini? We asked the experts…
How to make a perfect classic Martini
4 parts gin*
1 part dry vermouth
Ice
1 strip of lemon peel or olives
Steps:
Pop your gin and the martini glass in the freezer for at least half an hour before using
Add a handful of ice cubes to a mixing glass then pour in the chilled gin and vermouth
Stir gently around the rim for 30 seconds, then strain into the chilled Martini glass
Squeeze your sliver of fresh lemon peel over the drink’s surface (shiny side down) to release the oils, then drop it in the drink
Alternatively, pop three olives onto a cocktail stick and rest it across the glass
*Try 60ml gin with 15ml dry vermouth to start, then play around to find your ideal ratio.
What makes your perfect martini? Gin or vodka, dirty or Gibson? Or do you think they’re just a hopelessly overrated excuse for glugging neat spirits without shame? And if you’re not a fan, which cinematic drinks do lift your spirits?
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