Friday, June 15, 2007

The Perfect Martini

Is there such a thing as the perfect martini? Vodka or gin? Shaken or stirred? Olive or onion? If you know your martinis you see the glaring error already. Add an onion and it's no longer a martini but rather a Gibson. The history of the martini is not as documented as many other cocktails, but one thing is for sure, Ian Flemming changed the way it was prepared for us all when James Bond ordered his shaken not stirred. That's how we make one in my circles - shaken not stirred.

The proper shaker is the two piece Boston Shaker. No self respecting pro would use the three piece cobbler found in most home bartender kits. Go directly to Bar Products online. Great prices for all your cocktail needs. Let's build that perfect Martini.

Chill your martini glasses by refrigerating them or just fill with ice as you prepare the drink.
  1. Fill shaker with ice
  2. Add one ounce of vermouth to your shaker
  3. Stir vermouth with your bar spoon to coat the ice
  4. Pour out the vermouth, it's done its job.
  5. Add 2 1/2 ounces of Bombay Sapphire gin (this is the premium gin do not substitute)
  6. Shake horizontally for the best surface action. When your fingers are cold and there's frost on the shaker it's ready
  7. Dump the ice from your glass and drop in one olive
  8. Crack open the shaker and pour into your chilled glass, straining the ice
Your martini will be slightly cloudy and there will be a thin film of ice on the surface. I'll spare you the science of the ice, shaking, gin and olive combination. Enjoy. Cheers.

As the bartender at Sardi's says, "one martini is too few, and three, why that's just crazy.

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