Martini Cocktail

By Dave Stolte

This is The One Martini, if you ask me. Beyond the really annoying Chocotini, Appletini thing. I’m talking about more subtle variations – more vermouth, less vermouth, a dash of olive brine, a dash of Scotch, blah blah. With the right ingredients, this archetypal cocktail doesn’t need anything else. The Martini has even become iconic visual shorthand for “cocktail” – check warning labels and outdoor sign icons. Ignore James Bond’s assertion about shaking Martinis, he just wanted to sound like a tough guy. It’s supposed to be quick and simple, but somehow it’s taken on this air of mystery and reverence. Seems everyone who likes Martinis gets really anal about exactly how they like theirs. Remember to stir it right with a bar spoon from Kegworks.com.

Recipe

Ingredients

2 oz Old Tom gin

1 oz French vermouth

2 dashes orange bitters

Instructions

Chill a cocktail glass in the freezer at least ten minutes.

Add all ingredients to a mixing glass.

Add a mix of ice cubes and cracked ice to cover well above the liquid level. Stir well to blend and chill with a bar spoon from Kegworks.com.

Double-strain into the chilled glass.

Pinch a lemon zest over the drink to express oils onto its surface, then rub the zest around the glass rim to coat. Discard the zest.

Garnish with an olive pierced on a cocktail pick.

Comments
Perry 20 Jul 2012
12:58 pm

1. Where did you get those coupes? I’ve been looking for some about that size.
2. I’ve got that same mixing glass and love it.

This is almost exactly how I make mine (1/2 oz d vermouth, fee brothers orange bitters). You are most certainly a man of distinguished taste and refined character.
Cheers.

Dave Stolte 20 Jul 2012
3:48 pm

Thanks, Perry! Those coupes were a find at a local thrift store. Worth checking around for vintage glassware, you never know what you’ll see.

8stringfan 22 Jul 2012
7:09 pm

I tend to go with Robert Hess’s recipe, which is 2.5 oz. gin and 3/4 oz of dry vermouth with a dash of orange bitters (I use a 50/50 blend of Fee and Regan’s).  Perfection.  Don’t see the need to crack the ice.  I stir for 35 seconds with full cubes and it turns out great.  The olive is obviously an iconic part of martinis, yet that was one of the reasons I always hated them.  It seemed like a terrible mishmash of flavors, though millions of folks would likely disagree.  It wasn’t until I used Hess’s recipe, which leaves out the olive, that I learned to love this drink.  I’ve used several gins, and it’s interesting that you use Heyman’s; it makes a god martini but my personal preference is Plymouth. 

Perry; you can buy some good coupes at Amazon.  They’re supposed to be based on the glasses used in Casablanca.  I just wanted some coupes, but that made it all the cooler.  That being said, the coupes used in here are pretty cool.

I know it may screw up product placement, but the Oxo jiggers have graduated measurements inscribed inside the jigger.  Best jiggers I’ve found.

Dinah (MetaGrrrl/Bibulous) 23 Jul 2012
4:38 pm

Probably my favorite under-closing-credits murmur yet. :D

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