A Classic of a Classic
There was a time not so long ago when every drink served in a cocktail glass was dubbed a martini. Thank goodness that trend has all but disappeared.
This was also around the time that many bartenders stopped using vermouth in their martinis and were simply serving icy gin or vodka. That is not a martini. It’s cold gin. Good, but let’s call it what it is.
Fortunately tastes have changed, bitter is back, and the wonderful craft of building a well-mixed libation from scratch — with vermouth and other aperitifs — is now something we expect even from the humblest of venues.
The original martini is a drink that may have been tossed out or sent back a few years ago. Not any more.
Cheers to the new classics.
The martini has so many fables woven into it its history, it’s hard to know where and when it truly started. I’m not sure I care. This version of the recipe was inspired by four of our staple ingredients behind our bar: Good gin, sweet vermouth, dry vermouth and Angostura bitters.
If you’ve got fresh citrus, simple syrup or other sweet liqueurs kicking around, you’ve got the makings for dozens of variations.
Combine all ingredients in a shaker full of ice, shake well (or stir if you’re one of those types) and strain into a chilled cocktail glass (or a “martini” glass if you’re one of those types).
Garnish with a twist or a clean olive (none of that briny stuff).
CAUTION: We’re not sure when the martini first appeared on the scene but it was probably before people were driving cars around. Please no classic martinis before driving – not even if it’s a classic car.