originally posted by: Skid Mark
Well that was very interesting. I don't know if this has been covered on ATS before but is there a difference between a martini being shaken and not
stirred or is James Bond full of manure?
So here you go, as promised, the Martini.
As one of the best known cocktails the 'modern' version, gin and dry vermouth, can be traced to the Pre-Prohibition Era where the recommended ration
was 2:1 gin to vermouth. As Prohibition ended and gin became more readily available the rations went up from there with the trend to be less and less
vermouth. As Winston Churchill was allegedly quoted as saying the only way to make a great Martini was to fill a glass with gin and then bow in the
direction of France (where vermouth is made).
The current method is most cocktail bars is a return to a lower ratio and the use of much better vermouth than typically used previously. The
ingredients in this drink should always be the best. London Dry is the accepted standard but there are plenty of other types that you can use. For a
Martini I prefer Junipero, made in Anchor Steam Brewery San Francisco, since it has a high ABV (95 proof) which means your drink will not be watered
down once you mix it.
A classic Martini is always stirred. A good bartender's skills can be observed in the way they prepare their Martini. It should be cold and serene
without any bubbles as this changes the texture of the drink. The traditional garnish is a lemon twist but you can substitute whatever you prefer. If
you are going with olives makes sure you never use the type that come packed in oil, they will ruin your hard work before the first sip. In the below
picture it may look like the drink is cloudy, that is actually the glass frosting up due to how cold the drink was when I poured it, a cold Martini is
the best Martini.
3 Ounces Dry Gin
1 Ounce Dolin Dry Vermouth
1 Dash orange bitters
1 Lemon twist for garnish
Fill a mixing glass with ice and add gin, vermouth and bitters. Stir until very cold. Strain into martini glass and garnish with lemon
So why all the confusion on shaken versus stirred? That would all be Ian Fleming's fault who had his famous character, in Casino Royale
his drink 'shaken, not stirred'. The recipe below fairly well recreates the taste and ingredients that Fleming listed in his book as "Three measures
of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel."
Kina Lillet is no longer available and the replacement, Lillet Blanc, does not, by all accounts, have the same flavor profile so it is replaced by
Cocchi Americano which has many of the same herbaceous notes as Kina Lillet.
The Vesper Martini, named for Bond's love interest, Vesper Lynd:
3 Ounces Plymouth gin
1 Ounce Vodka
1/2 Ounce Cocchi Americano
1 Lemon twist for garnish
Shake the first three ingredients until the shaker is almost too cold to hold. Strain into a martini glass and garnish with a the lemon peel. Kill the
head of SPECTRE.
edit on 1-5-2016 by AugustusMasonicus because: never go in against a Sicilian with death is on the line