Martini

Q. Why did the bartender grab a bottle of vodka during his preparation of your martini? A. Ian Fleming hates you.

The martini is the quintessential cocktail. Even when its represented as caricature, clear liquid gently suspending an olive in an elevated triangular glass, it's unmistakable. Brimming with sophistication and class, the martini is a classic piece of sparkling Americana. With it's four humble ingredients and minimal preparation, the martini is the ultimate dichotomic display of complex simplicity. However, naming those four ingredients and its style of preparation can become a flamboyant display of self defense.

I think vodka is great. It's a clean, understated spirit that I find delicious. I think gin is great. It's a timeless, incredibly complex spirit that I find delicious. I think substituting vodka for gin in a martini is not great. It's as wise as batting yourself in the face with a cactus. A martini is: Gin (preferably London Dry or Plymouth) and Dry Vermouth (preferably French), stirred over Ice, served up, garnished with Olives. Vodka with vermouth and an olive is not a martini. I have always identified that drink by its more common name "vodka and vermouth with an olive." Cold "new age" flavorless gin, shaken, then poured in a glass lined with vermouth is also not a martini. It's not cool, hip, or trendy, it's tasteless and silly. I call those things " 10th round Rocky Balboas" or "cold glasses of gin." Martinis are meant to be bold flavorful drinks expressing the wonderful flavors of juniper, spice, and wood. Using ingredients that do not present that palette to you are less than optimal and should be avoided in martinis.

Once you have the proper ingredients you can start to have some fun and experiment with gin to vermouth ratios. The IBA suggests a 5:1 gin to vermouth ratio for a classic dry martini and I couldn't agree more. 5:1 gives the gin plenty of room without completely drowning out the vermouth. 5:1 is an excellent starting point for newcomers. If you are like me and enjoy vermouth, give a wet martini a whirl and boost your vermouth levels. The wood and spice of the added vermouth create a slightly darker flavor profile. Really break the mold if you have a good bottle of vermouth and try a 2:1 martini.The "traditional" martini is really great but those unfamiliar with vermouth may find it a bit off-putting. The gin should always be dominant but substituting a bit more vermouth will lead to exciting flavor adventures.

Once your martini is complete the garnish selection begins. This I feel is completely subjective. I am a purist and only prefer vermouth soaked olives but I could see a lemon zest being enjoyable in a dry martini made with a strong citrus forward gin. The complex bouquet of a good gin will be complimented by both types of garnish. Fear not for a good martini will not be offended by your choice of garnish.

Finding your favorite cocktail can take a lifetime. Don't be afraid to try new drinks or variants of an old favorite. Share the joys that accompany good food and good drink. But be aware that if at any point we should find ourselves in an establishment that substitutes scotch for tequila in a margarita, rum for vodka in a cosmopolitan, or absinthe for bourbon in an old fashioned, please tell the ostentatious mixologist behind the bar that ill have a beer.

Martini stirred, not shaken.

1. 4oz. Gin
2. 1oz. Dry Vermouth
3. 2 Olives

If soaking olives in vermouth do so 15 minutes beforehand. Chill serving glass with ice water. Stir gin and vermouth over ice in metal shaker with bar spoon for 15 to 30 seconds. If high proof gin (50% alcohol) allow to rest in shaker for 30 seconds to1 minute. Empty serving glass. Single strain up. Serve with olives loose in glass or on skewer.

• For a "Dirty Martini" add .5oz olive brine to finished martini. 
• For a "not martini" substitute vodka for gin. 

cheers