Posts Tagged ‘martini’
As my housemates will attest I drink a lot of gin. It doesn’t really matter, if it is Gin and Tonics, Martinis, Negronis or Gin Gimlets they all have their place on the drink menu. This becomes a problem because going through a bottle of gin a week takes a massive toll on your bank account (not to mention kidneys and liver.) Luckily, this is a problem that has solutions, earning more money, drinking less, buying gin by the container, or, and this is my current solution, drinking cheaper gin. Don’t get me wrong, I would drink Tanq 10, Hendricks (maybe not in a Martini), or Martins every day of the week, but I can’t. Gordon’s London Dry is my regular poison and I buy it by the litre.
I’m not a fan of dry martinis at the best of times but they really don’t appeal to me when made with such a harsh gin. There are 2 solutions that go hand in hand. Wet martinis and bitters. Vermouth is an amazing flavour and I’ve never figured out why people hide all of that herby goodness in their martinis. Bitters add a good dose of whatever their flavour to the libation and are brilliant at tempering the harshness and add a level of interestingness that a regular martini doesn’t posess.
- 45ml Gordon’s London Dry Gin
- 15ml Dry Vermouth (Cinzano is really cheap and not altogether bad)
- 1 or 3 olives
The bitters depends on your taste, orange bitters is quite mild in flavour and I recommend a few dashes of orange bitters in the glass before you add the drink as well as a dash of Peychauds. Peychauds is great by itself, the tart works well with the botanicals of the gin. Angostura is a curious flavour and more than 2 dashes is too much.
Finally, the olive flavour of a dirty martini is sufficient to mask the burn and asperity of the low quality ingredients. To some extent olive brine is similar to bitters in that it is a concentrated flavour, but they don’t quite hold the same intensity of bitters. an extremely dirty martini consists of a further 15ml of olive brine.You should follow me on Twitter.
This is going to come across badly to the purists, but a Martini isn’t a particularly “nice” drink, gin, vodka and especially vermouth are all, straight, generally offensive to the palate. In my time working behind a bar I’ve discovered that the drinkers of Martini’s are a not dissimilar to the drinkers of Champagne. While the drinkers may like the taste, and can definitely distinguish between the quality of the drinks, most of the drinking is about making a statement about who they are. Now, as a barman you can’t let that bother you, and one thing is for certain regarding the Martini, people that drink them love them and those same people tip well.
Tipping here in Australia and New Zealand is not an organised affair as it is in other locales, people are not required to tip and generally don’t unless there is a good reason to. This means that if someone orders a Martini your best smile, wit and banter should be on show, so as to convert this chance into some cold hard cash. If you are still with me, the purpose of this post is not to describe a recipe and process for making a Martini, that is for another time and another post. The purpose is to provide some tips for conversation with your potential tipper. Some of these are unsubstantiated, others may be wives-tales and others may be completely made up by me right here, nonetheless they should work for some good conversation.
- Martin’s aren’t supposed to be shaken, they should be stirred. This is because shaking them bruises the gin working with that, you could shake a vodka martini because you can’t bruise vodka.
- Further to the previous comment, I think it’s probably bullshit – that is the whole bruising of gin.
- There is a study that suggests shaking gin activates more antioxidants in it, and this might be a reason why James Bond is so healthy. (from Wikipedia)
- It’s unlucky to have an even number of olives in a Martini, so you should have 1 or 3. Never 2.
- James Bond likes his martinis dry, very dry, shaken not stirred.
- Hawkeye from MASH liked his martini’s about as dry, stating that the perfect recipe was to pour a glass of cold gin while looking at a picture of the inventor of vermouth. To translate, that’s a cold glass of gin with an olive or 3
- A martini with a cocktail onion is called a Gibson
- Methyphobia is the fear of alcohol