These days, the term “martini” can be used to describe basically anything that goes into a stemmed glass. While I’m not here to correct a whole group of the population on what they want to call a certain drink, a classic martini is much more simple and straightforward than some of the bright concoctions bearing the name today.
For the purposes of working in the cocktail bar, I usually contain my definition of a martini as any spirit (but usually gin) combined with an aromatized wine and some bitters, stirred over ice and served up in a coupe. Why stirred? Because there are no heavy syrups or citrus acids in the style of martini, I don’t need to dilute my drink as much when I’m chilling it. Shaking dilutes a cocktail much quicker than stirred, so to avoid ending up with a watery martini, I always stir these boozy versions (Sorry 007).
Classic Gin Martini
2 oz gin
3/4 oz dry vermouth
3 dash orange bitters
1/4 bar spoon rich simple syrup (2:1)
- Combine all ingredients in a cocktail mixing glass with ice.
- Stir well until cold, about 30 seconds.
- Strain into a stemmed glass. Garnish with a lemon peel or an olive.
Martinez
Often thought to be the precursor to the above martini, this version is richer and spicier due to a generous pour of bitters and a dar Italian vermouth. It follows the 1:1 ratio of older styles of martinis, giving it a Manhattan-ish feel.
1 1/2 oz gin
1 1/2 oz sweet vermouth
1/4 oz Luxardo maraschino
Choice:
3 dash orange bitters
3 dash angostura
2 dash of each
orange peel
- Combine all ingredients in a cocktail mixing glass with ice.
- Stir well until cold, about 30 seconds.
- Strain into a stemmed glass. Garnish with a long twist of orange which is then trimmed and twisted so that it falls out of the glass.
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