A symbolic creation that has evolved and is now ‘en vogue’ in many bars throughout the world. Many books and articles have been written about its initial creation and birth however it is entirely up to you which you believe. This category aims to shed some light on the subject giving you an overview of this visually simple yet complex creation…The Martini
It is thought the modern version of the Dry Martini originated as a variation of the Martinez made by Julio Richelieu in the late 1800s. Back then it was a wineglass of Italian sweet vermouth and a pony (1 oz) of gin. Nobody really knows how it transformed into a teardrop of dry vermouth in an ocean of gin but there have been many occurrences with Martini-making where it has been fashionable to have as little vermouth as possible in the drink and load it with gin or vodka
Martini di Arma di Taggia (in 1912 at the Knickerbocker Hotel in New York) is the bartender generally credited with the modern Dry Martini. It was him that paired London dry gin and vermouth and a dash of bitters. The original recipes were vermouth-heavy and French vermouth wasn’t available until the late 1890s, so Italian vermouth is generally regarded as the original.
Glass: 5 oz Martini
Up to 15 ml Italian vermouth
60ml Tanqueray Gin
Methodologies of the Dry Martini
There are literally hundreds of subtle variations for preparing this classic drink and you may find that modern bartenders have their own way of preparing this drink.
Pour vermouth into an ice-filled mixing glass. Stir 10 to 15 times, strain and discard excess vermouth. Add the gin or vodka to the glass, stir 10 to 15 times, and strain into a chilled Martini glass.
Popular garnishes include either a lemon twist for vodka and citrusy gins, or an olive on a cocktail stick, generally used with gin.
There are literally hundreds of ways to make a Martini and thousands of variations put forward by contemporary mixologists, here is a list of those recipes that have stood the test of time and some interesting modern recipes and methodologies.