A martini may be one of the most recognizable cocktails known worldwide and are an American cocktail. A martini is a drink that oozes class and glamour. A true Hollywood drink, we have James Bond and many other movies to thank for that.
I’ve known what a martini is since I am 7 or 8 years old. My father taught me how to make one when I was around 10. My dad was a part-time bartender for a caterer and was a good teacher.
I began mixing up martinis for my parents at their request. I made a damn good martini, even at 12. I knew the difference between martinis and how my parents like theirs. I was already their maid, so why not their butler too? 😂
The history of the martini has a few different versions but all agree on the place of origin in Martinez, CA in the mid-1800s. The martini started as a gin-based drink with vermouth, bitters, and lemon. The vodka martini debuted in the 1950s when vodka became a popular spirit.
In 1962 James Bond ordered his martini, “Shaken not stirred.” Most people know that line from the movie but aren’t exactly sure what it means beyond the obvious. More about that later.
Like everything else, martini purists will argue until the cows come home about what makes the best martini or how to make the best martini.
A martini starts with either gin or vodka. I happen to be a vodka martini girl. Next comes the dry vermouth, an aromatized fortified wine flavored with various botanicals and sometimes colored.
The amount of dry vermouth added to a martini classifies a martini as wet, dry, or extra dry. My parents liked extra-dry martinis.
The basic recipe for a classic martini starts with 3 ounces of gin or vodka. For a wet martini, 1 ounce of vermouth is added, 1/2 an ounce for a dry martini and barely wetting the ice or basically waving the bottle in the air above the glass for an extra dry one.
I used the barely wetting the ice method when I was mixing martinis for my folks. I like dry martinis myself but can drink all three, to be honest with you.
The next thing to mention is if a martini is served straight up or on the rocks. Straight up means no ice, while on the rocks means with ice. I like my martinis ice cold and straight-up, but sometimes I make one on the rocks. It all depends on what kind of mood I am in.
Now, back to whether a martini should be shaken or stirred. A martini made in a mixing glass with ice and shaken chills the drink to 5 degrees in 15 seconds. The drink is then strained into a chilled martini glass. That’s how I like mine.
Purists believe that shaking a martini is an act of blasphemy, bruising the gin or vodka. They think the drink should be made with ice in a mixing glass, stirred gently with a bar spoon, and then strained into a chilled glass. This method takes longer to chill the drink down to an acceptable temperature.
Shaken or stirred can also refer to how much or fast the ice waters down the drink. Some argue that a shaken martini may be slightly cloudy, whereas a stirred one is crystal clear. In my experience, when either is poured into a chilled glass the result is cloudy when it is first made anyway.
What else to add to a martini is another cause for discussion. Purists call for a lemon peel, while others like olives or cocktail onions. The olives can be large stuffed ones with feta or bleu cheese, garlic, or jalapeño peppers. The classic is three olives on a pick. That’s my favorite, but I like all of the others too.
Whenever I make or order a martini, I ask for a dirty vodka martini straight up with three olives. What’s a dirty martini? The “dirt” comes from adding a splash of olive brine. A double dirty martini has more olive brine added.
I explained a classic martini, but there are now literally hundreds of different kinds of martinis made by mixologists today.
Here’s the next question, what is the difference between a plain old bartender and a mixologist.
In cocktail culture, the term “mixologist” refers to someone who studies the history of mixed drinks, has a rich appreciation of the ingredients and techniques used, and regularly creates new and innovative mixed drinks.
A bartender is someone who makes standard drinks and house specialties. A bartender can work quickly and manage crowds of people, whereas a mixologist works methodically in a more intimate bar environment or craft cocktail lounge. Speakeasy bars with secret entrance ways have popped up worldwide for customers looking for a complete (and expensive) bar experience.
Different specialty martinis include bikini, chocolate, watermelon, blood orange, chocolate, lemon, raspberry, cucumber, mint…you get the idea. Bartenders make these specialty cocktails with standard flavored spirits such as different schnapps or flavored vodkas. Did you know there is whipped cream vodka? My neighbor bought it by mistake and gave it to me; it tastes like whipped cream.
Mixologists make these specialty drinks with infused vodkas and gins, sweet and savory simple syrups, and fresh herbs. Watching a mixologist prepare these drinks is a show in itself. All the care justifies the higher price, thought, and preparation each drink takes to make; mixologists are compared to chefs.
So why in fucks name did I decide to write about martinis? Here is how my brain works…I watched season 4 of The Marvelous Mrs. Maisel, and she was drinking a straight-up martini with three olives. Yup, I had to have one. I’ve been on a martini kick these days ever since and wanted to write about them. That’s why. 😜
Cheers, my friends! Tomorrow is Monday…Let’s make it a good one!