On Martinis

A brief history of the martini: the name was first recorded in 1888 in Harry Johnson’s New and Improved Bartender’s Manual. However, the origins of the cocktail and its name are widely debated. Was it named for the Italian vermouth founder, Alessandro Martini? Or after the Martinez Cocktail, created in Martinez, California? Or after the Martini & Henry rifle “as the strength of the cocktail mimicked the gun’s infamous kick”? 

All images by Kirsten Valentini

Regardless of its origin, the martini is undeniably a classic cocktail. However, the martini is really more of a category than a singular drink. A martini typically consists of two ingredients: vermouth and gin (if you drink them correctly. Vodka if you like to be wrong). The traditional ratio is around 1 to 2 or 1 to 3 but then again, personal preference prevails. 

A “Perfect Martini”, not perfect in my opinion but “Perfect” as a way to order a martini, consists of equal parts vermouth and gin/vodka. A “Dry Martini” contains an itty bitty amount of vermouth. A “Dirty Martini” is horrendous but if you insist, contains olive juice. How murky you want your dirty martini is entirely up to your discretion - or clear lack of. 

Onto preparation! Shaken, not stirred, as popularized by James Bond, is often debated as an incorrect way to make a martini. I do also think it’s worth noting that James Bond’s signature cocktail was a Vesper Martini - “three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice cold, then add a large thin slice of lemon peel.” People fear that shaking a martini will bruise the liquor and honestly, I think a Vesper can take a bruising so shake away! A standard martini? A stir will suffice. 

So you’ve determined your liquor choice and your preparation method. Next we select our garnishes. To me, there are only three acceptable garnishes and bleu cheese stuffed olives are not one. A citrus peel, olives or a cocktail onion are the ones you can select from. A martini made with a cocktail onion actually warrants a name of its own: a Gibson. 

A Gibson!

How to order a martini and what it means, a brief guide:

A Beefeater Martini, up with olives: by not specifying “Perfect” or “Dry”, you’ll likely get a martini with 1 part vermouth to 2 part gin. Beefeater is the gin preference; up is how it will be served (in a classic martini glass, with no ice. Rocks would indicate ice) and with olives is self explanatory 

A Dirty Tito's Martini, up with olives: Tito’s vodka, olive juice, served without ice, with olives

A Dry Ketel One Martini, up with a twist: Ketel One vodka, the TINIEST bit of vermouth, served without ice, a citrus peel

A Plymouth Gibson, up: Plymouth gin, cocktail onion, served without ice

A Perfect Grey Goose martini on the rocks with olives: Grey Goose vodka, equal parts vermouth, served over ice with olives 

Mix and match as you please.