Bond's "shaken, not stirred." The infamous three-martini lunch. How to make a classic.

The Martini is more than just a cocktail; it’s an icon of sophistication and style. From its storied history to the endless debates over its preparation, mastering the Martini is a rite of passage for any serious mixologist. Let’s dive into the world of this classic drink.

Martinis: A Brief History

The origin of the Martini is shrouded in mystery. Some believe it evolved from the Martinez, a cocktail that dates back to the late 19th century. The Martinez itself was a heady mix of gin, sweet vermouth, maraschino liqueur, and orange bitters, capturing the spirit of the times with its bold flavors and sophisticated appeal. One popular theory traces the Martinez to the town of Martinez, California, where it is said to have been concocted by a bartender for a gold miner who struck it rich. Another legend attributes its creation to renowned bartender Jerry Thomas, who allegedly invented it at the Occidental Hotel in San Francisco before publishing it in his 1887 bartending guide.

Contrary to this theory, some claim that the Martini was born in New York’s Knickerbocker Hotel. The hotel’s bartender, Martini di Arma di Taggia, purportedly mixed up the first Martini for John D. Rockefeller with equal parts gin and dry vermouth, garnished with a lemon twist. This simpler, drier concoction set the stage for the modern Martini as we know it.

Yet another tale suggests that the Martini was named after the Martini & Rossi brand of vermouth, a key ingredient in the cocktail. As with many classic drinks, its true origins are likely a blend of myth and reality, with each story adding to its storied legacy.

Regardless of its true origins, the Martini has cemented its place in cocktail history as a symbol of elegance and simplicity. Its appeal lies in its versatility, allowing aficionados to tweak proportions and garnishes to suit their tastes. The drink’s sophistication has been immortalized in popular culture, from the novels of Ernest Hemingway to the suave style of James Bond, who famously prefers his Martini “shaken, not stirred.”

From the roaring 1920s through the post-war era and into the modern craft cocktail renaissance, the Martini has remained a timeless icon. Whether enjoyed in a dimly lit jazz bar or at a bustling rooftop soiree, it embodies the art of mixology at its finest. Regardless of its true origins, the Martini has cemented its place in cocktail history as a symbol of elegance and simplicity.

Gin vs. Vodka: The Great Debate

When it comes to the Martini, the first point of contention is whether to use gin or vodka. Traditionalists swear by gin, with its complex blend of botanicals that adds depth to the drink. On the other hand, vodka offers a cleaner, smoother taste, allowing the vermouth and garnishes to shine. Both have their merits, and ultimately, the choice comes down to personal preference.

Shaken or Stirred?

James Bond’s iconic preference for a “shaken, not stirred” Martini has fueled another debate. Purists argue that shaking a Martini can “bruise the gin,” diluting its delicate flavors and altering its texture. Stirring, they say, ensures a smoother, silkier drink. Shaking, however, can add a slight frothiness and make the drink colder, which some prefer. Whether you’re a Bond fan or a cocktail purist, the choice is yours.

The Infamous Three-Martini Lunch

In the 1950s and early 1960s, the “three-martini lunch” became a cultural phenomenon, especially among businessmen. These leisurely, boozy lunches were seen as a way to network and close deals. While the practice has waned in the face of modern work culture, it remains a testament to the Martini’s enduring allure.

Preferences for Dryness

The dryness of a Martini refers to the amount of vermouth used. A “dry” Martini has less vermouth, while an “extra dry” or “bone dry” Martini may have just a splash (some bartenders merely rinse the glass with vermouth). The trend towards dryness has evolved over the years, with many contemporary drinkers favoring a near- or completely-vermouth-free cocktail. The bartender may simply wave his hand over the glass for a Martini with a “wave,” or whisper the word, “vermouth” over it for a Martini with a “whisper.”

Garnishes

Garnishes play a crucial role in the Martini experience. A classic garnish is a green olive, which can be served with a toothpick or stuffed with blue cheese or pimento. Some prefer a twist of lemon peel for a citrusy touch. The Gibson variant uses cocktail onions instead of olives, adding a unique, savory flavor to the drink.

The Dirty Martini

For those who enjoy a brinier taste, the “dirty” Martini includes a splash of olive brine. This addition adds complexity and a salty kick, making the drink both robust and flavorful.

Constructing the Perfect Martini

To craft the perfect Martini, the quality of the spirits is paramount. Here’s how to do it:

Ingredients:

  • 2 1/2 oz high-quality gin or vodka
  • 1/4 oz dry vermouth, or more or less to taste
  • Ice
  • Garnish: green olives or lemon twist

Instructions:

  1. Chill the Glass: Start by chilling a Martini glass in the freezer or by filling it with ice water.
  2. Combine Ingredients: In a mixing glass filled with ice, pour the gin or vodka and the vermouth.
  3. Stir or Shake: Stir gently with a bar spoon for about 30 seconds, or shake vigorously if you prefer.
  4. Strain: Discard the ice water from the chilled glass and strain the mixture into the glass.
  5. Garnish: Add your chosen garnish—three olives on a toothpick or a twist of lemon peel.

The Allure of the Martini

The Martini’s class and style are undeniable. It’s a drink that speaks volumes about its drinker, suggesting a taste for the finer things in life. Whether enjoyed at a bustling cocktail bar or a quiet home setting, the Martini remains a timeless symbol of sophistication and elegance.

So, raise your glass and toast to mastering the art of the Martini. Cheers!

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