How To Make A Martini

So you want to know how to make a martini? You thought it was easy. You typed how to make a martini into google and you want the recipe. Little did you know you would be entering a century old debate. Where and how did the martini originate? Are martini's only made with gin or is vodka a viable alternative? What's up with all these drinks like apple-tinis? Shaken or Stirred? Here you will get the answers to all those questions and the recipe for the world's best martini. As a man who was once bitten for refusing to serve a woman her 4th Martini, I have earned my authority on such matters.

Martini mixing is a science and an art.                                                                    

One is not enough...Three is too many!

Directly below is a basic recipe for a very good martini.
But be sure to continue on for the World's Best Martini.

A Very Good Martini
Step 1
Fill a Professional Martini Shaker with ice (preferably
shaved).
Step 2
Pour a 1 count of your favorite Vermouth into the ice
(Martini & Rossi Vermouth works fine but try Duckhorn if you can find it)
Step 3
Using a barspoon, quickly stir the vermouth in the ice, cover with strainer and pour vermouth down the drain.
Step 4
Top off the remaining ice in the shaker, pour in a 4 count of your favorite gin or vodka.
Step 5
Again using the barspoon, stir the liquor quickly but calmly, keeping the spoon along the sides of the shaker until the shaker becomes frosty cold. Cover with strainer.
Step 6
Put 1 olive on a cocktail pick and place it into a chilled martini glass. Pour liquor over the olive.
Step 7
Enjoy!

This is a very simple recipe that any aficionado will enjoy. But its loaded with biases. Notice the mention of gin or vodka.  Until the 1990's Martinis were always served with gin. Absolute purists (and the Brits) still insist on gin only. They think a Martini with vodka should be called a Vodka Martini. Walk into any American tavern, however, and anyone ordering a martini means vodka. Its the gin drinkers who need to qualify their martinis now. Personally, I have no problem with this although it was confusing when I first started out as a barkeep. That was during the emergence of vodka as America's liquor of choice. So in the States call it a Martini, when taking a vacation to London call it a Vodka Martini. And when on the Continent call it a Vodka Martini Cocktail but that is another whole story.

Why don't you get out of that wet coat and into a dry Martini - Robert Benchley

Not suprisingly the history of the Martini is also
clouded with controversy. One popular story claims the Martini was the 1912 invention of a bartender at the Knickerbocker Hotel in New York by the name of Martini di Arma di Taggia. Published references to the Martini before 1912 seriously discount this theory. The Martini is probably an indirect descendant from the Martinez, a drink made with sweet vermouth and gin, which was invented at San Francisco's Occidental Hotel by Jerry Thomas in the mid to late 1800's.

What does this have to do with how to make a martini, you ask? Everything, if you do it correctly. Each Martini is a work of craftsmanship and should not be taken lightly. If you can't sit through my pontification then you don't deserve to learn how to make the world's greatest martini.

One more bit of bias in the above recipe is the use of vermouth. In the old days - when liquors were commonly 120 proof and higher - the ratio of gin to vermouth was around 4:1. As the liquors improved that ratio increased and today it is about 12:1. Many customers, however, will order a "Very Dry" or "Bone Dry" Martini. In these cases I don't use any vermouth at all. Alfred Hitchcock was said to make his Martinis with gin and "a quick glance at the vermouth bottle."

To me, people who drink Bone Dry Martinis really just want the booze but are afraid to order "A Giant Shot of Vodka, Please." The vermouth is an essential ingredient. It is as essential to include vermouth when making a martini as it is to exclude cranberry juice, lime juice, lemon juice, sweet and sour mix or anything but the vermouth, vodka or gin. The Apple-tini was invented by some unimaginative marketing guy that works for that green pucker stuff. Just because it is served up and in a chilled glass does not make it a martini. I have nothing against Cosmopolitans, they have been around forever, and are enjoying their own resurgence, just don't call them Cosmo-tinis.

One more ramble from my soapbox before I teach you how to make the world's best martini. Shaken or Stirred? James Bond really threw the purists' world for a loop with this one. The debate hinges on whether shaking the gin or vodka bruises the liquor. It certainly does. Is this bad? Not neccessarily. For the beginner a shaken Martini will be more palatable. It will be colder and more watered down than a stirred Martini. This novice, however, must slowly begin to order their Martinis stirred. Unfortunately, many barkeeps have know idea how to do this properly. Teach them the correct way how to make a martini from the recipe for A Very Good Martini, found above.

But here is my recipe for the world's greatest martini. With this recipe neither bruising nor watering down will be a problem. Remember, the Martini is a work of art. It is to be crafted with care. The drinker should come to understand the controversies upon the first sip. This recipe is wasted on the beginner, but a connioseur will love you forever. If you are a professional bartender be sure to play up the story and allow your customers to call ahead for this one. Please use either vodka or gin but this recipe originated with Daresbury Quintessential Gin. It was developed after a conversation with an old-time Brit about the topics we just covered. He disliked bruising and hated his gin getting watered down. He wanted to include vermouth but wasn't a huge fan of the stuff. Our musings gave birth to ...

The 12 and a Half Minute Martini                                               

12 and a Half Minute Martini

Step 1
Pour a 6 count of your favorite vodka or gin into a professional shaker, cover with strainer and lid.

Step 2
Shove the closed shaker into the well of ice and furiously spin it for 2 minutes.

Step 3
Bury the closed strainer under as much ice as possible. Let it sit in the well for 10 and half minutes while spraying cold club soda over the ice every few minutes.

Step 4
Pour a half count of vermouth into an absolutely ice cold Martini glass. Swirl the vermouth around the glass 3 times and discard down the drain.

Step 5
Place 2 cocktail olives, on a pick, into the wet & ice cold Martini glass.

Step 6
Pull the strainer of booze out of the ice well. If done properly the ice will stick to the strainer like a tongue to a signpost on Christmas. Pour the potent potable over the olives.

Step 7
Lick your lips, smell the aromas, take your first sip of pure heaven.

Please bookmark this page for future reference. If not for the recipe than for the story. Remember, bartending is a labor of love and making a martini is an art.

So you wanted to know how to make a martini? How about the world's best!

"May you live everyday of your life." - Irish Toast

How To Make A Martini by The Publican