World Martini Day
Martini |ma:’ti:ni|
Noun
1 a type of vermouth produced in Italy
2 a cocktail made from gin (or any white spirit) and vermouth, typically garnished with an olive or a twist of lemon.
Elegance, sophistication, style, debauchery, vice, pleasure, strong.
With World Martini Day fast approaching, we were inspired to take a look back at the history of the Martini as well as our own introductions to the world of Bond’s favourite cocktail. We’ve even included our favourite G1 Martini recipe and drinking tips to get you started enjoying one of the best cocktails in the world in style
A brief history of a Martini
The Martini is universally agreed to originate in the United States, but it’s back story is – like all the great cocktails – disputed. The most popularly story is that a gold miner entered a bar in the town of Martinez, California after finding gold and the bartender replaced whiskey with gin and created the Martinez – a sweet Martini. It was first published as a recipe by O.H. Byron in 1884 and the Dry Martini came much later in 1904 when Frank Newman at the American Bar, Paris created it for Prohibition refugees seeking their fix.
‘Martinis are the only American invention as perfect as a sonnet.’
H.L Mencken
The first official recipe appeared in 1884 OH Byron’s Bartender Manual, but the Martini continued to evolve over time. The evolution of Martini in it’s basic form can be seen below.
The Manhattan Martinez > Martini > Marguerite (today’s dry martini)
Prohibition furthered its popularity in the 1920s with vermouth being a good way to mask the unpleasant impurities of poorly made illegal bathtub gin - the amount of vermouth used spawning the concept of a ‘wet’ Martini, meaning that more vermouth was stirred into the gin.
This somewhat grassroots and murky origin for a cocktail now seen as a classy and sophisticated choice among the modern populace is interesting and perhaps we’ll look at how the martini grew to become a leading cocktail and London staple at a later date. Certainly, its growth can be attributed to the number of famous faces and powerful figures that made the martini their tipple of choice. Famously, the term ‘Churchill’ was coined as the former Prime Minister used to enjoy his martinis incredibly dry with no vermouth, essentially straight gin diluted with ice and garnished.
‘I would like to observe the vermouth from across the room while I drink my martini’.
Winston Churchill
Personal Passion
My interest in cocktails stemmed from a visit to meet Maxim Schulte, a former head bartender at The American Bar at The Savoy in London. The Savoy was our first ever stockist of Withers Gin G1 and I was incredibly lucky to enjoy my first ever G1 cocktail, a Martini, made by one of the best bartenders in the world and it was here where it became readily apparent what makes a Martini great.
A Martini, at its heart, is essentially just 2 spirits but it’s that very simplicity where the fascination with this cocktail lies. Martini is not the sort of drink you can order anywhere. There is no other cocktail that’s ordered with more specific requests than the martini. It is highly customisable, recipes vary wildly and are subject to a great deal of personal choice. Half of the fun is arguing over the perfect Martini!
But it is those finer touches that make the Martini so beguiling. The primary focus of pairing the right gin with the right vermouth is often overshadowed by choosing the right proportions of gin and vermouth, incorporating enough dilution through stirring/shaking and serving it at the proper temperature (arctic). All of these things distinguish a great Martini from a good one.
All these aspects are gleaned from experience, experimentation, research and elevate the cocktail into the realm of artistry. The Martini is defined by marginal gains, all the tiny details that create a triumphant resulting drink. Never apologise for your taste preferences, the only faux pas is not caring.
‘A perfect martini should be made by filling a glass with gin, then waving it in the general direction of Italy’
Noel Coward
Time for a recipe
Undoubtedly the Martini is the most famous of gin cocktails, the true test of any bartender’s skills. The Martini is not a cocktail to use any gin or vermouth. It’s an event and one that should be treated with the respect and care it deserves. Reserve your best gin and vermouth for
The Withers Gin G1 Martini recipe below is as created by Maxim Schulte and presents G1 at the core, with Vermouth collaborating equally with the gin. Orange bitters amplify the flavours of both G1 and the Vermouth. I have also added recipes for a classic Dry Martini and a Martinez as recommended by Julian Vallis, creator of World Martini Day.
Withers Gin G1 Martini (serves one)
🍸60ml G1 Gin
🍸30ml Dry Vermouth (eg Noilly Prat or Dolin)
🍸Dash of Orange Bitters
🍸 Garnish: Lemon peel
Dry Martini
🍸 60ml G1 Gin
🍸 10ml Dry Vermouth (eg Noilly Prat or Dolin)
🍸 Garnish: Lemon peel
Martinez
🍸 50ml G1 Gin
🍸 25ml Sweet Vermouth (eg Cocchi Storico di Torino or Carpano Antica Formula)
🍸 5ml (1 tsp) Orange liqueur (eg Grand Marnier or Cointreau)
🍸 Garnish: orange peel
Ideally your G1 would be in the freezer, your Vermouth chilled and your glass frozen. Shake in a cocktail shaker or stir to chill to an arctic temperature and fine strain into a martini or nick and nora glass. Twist lemon zest over the glass and float lemon zest on the martini.
The V-shaped Martini glass (cocktail glass) as we know it today is incredibly elegant but not really fit for purpose. Wet feet and spilt drinks are de rigueur after one or two! This shape was widely adopted in the 1950’s-70’s. Martini’s were typically served in champagne coupes before glassmakers started making dedicated cocktail glasses post WWII.
Refinement:
When stirring/shaking, use twice as much ice and shake/ stir twice as long as you think necessary. I like to shake my Martini, I let it sit then shake and strain into a frozen martini glass.- Serve really cold - For a nice touch, serve in a smaller Nick and Nora glass, with the rest in a small carafe on a bed of ice on the side.
- Type and quality of lemon – Sicilian are thought to be some of the best. Once again, the martini is a drink built on a small number of ingredients so extra quality in everything shines through.
How to drink a martini?
Martinis should be sipped and savoured. Like many others, my first attempt at martini drinking was a large slurp of a barely chilled gin vodka mix (made by my Dad) which delivered an unparalleled harsh burn. I branded it disgusting and abandoned it after one mouthful. For the uninitiated and unprepared a Martini can be an unpleasant adventure and a drink that is endured not enjoyed.
To best enjoy; a Martini should be sipped and savoured, a little of the drink should be held in your mouth to warm over your tastebuds to allow the botanical play of the gin and vermouth to be fully awakened and appreciated by your tastebuds.
Martini drinkers call the drink a ‘3 sip’ drink. The first sip should be savoured ice cold. The second as just cold and the last sip at nearly room temperature. As the drink gets warmer you will notice all the subtle flavours of both the gin and vermouth come alive, and as such one of the very best ways to really savour gin.
Take your time, it’s worth it.
‘I like to have a martini,
Two at the very most.
After three I’m under the table,
After four I’m under my host.’
Dorothy Parker
That last quote is perhaps a little colourful, but presents a cautionary tale. The martini is a strong cocktail, treat them with respect.
All things in moderation, even moderation.
Credit: Special thanks to Julian Vallis founder of
World Martini Day and a wealth of knowledge on the subject of spirits, in particular Martini’s.
@julianvallis Cheers 🍸
