How to make a great Martini … kitchen helper
Today, 22 June is International Martini Day! Making a great Martini is very simple. But should they really be shaken, not stirred, as James Bond prefers? Read on for the tips that will make you look like a pro mixologist.
The Classic Martini
The classic Martini is made with gin, and contrary to James Bond’s instructions, should be stirred, not shaken.
Ingredients
15mL dry vermouth
60mL gin
1 dash orange or aromatic bitters (optional)
Lemon peel ribbon for garnish
How do I make it?
1. To a mixing glass filled with ice cubes, add dry vermouth and your favourite gin.
2. Stir briskly for 30 seconds and strain into a coupe/martini glass.
3. Add a dash of bitters, if desired.
4. Garnish with lemon peel.
Tips
· Cool your ingredients and glasses in the freezer for a really crisp drink.
· As Martinis have very few ingredients, use the best you can. This will result in a more aromatic and better tasting Martini. Hill Street’s West Hobart, South Hobart and Lauderdale stores stock a range of excellent Tasmanian gins, as well as a superb Vermouth made by Tasmanian winemakers Hughes & Hughes.
The Shaken v the Stirred debate
Contrary to James’ Bonds’ preference (he prefers a Vodka Martini, shaken not stirred), the classic Martini is stirred rather than shaken in a cocktail shaker. Some do prefer a shaken Martini as shaking the ingredients with ice in a shaker does dilute the finished product a little, resulting in a slightly less potent-tasting drink.
Variations
Dry Martini – a Martini with little or no vermouth. Winston Churchill famously preferred an extremely dry (known as Bone Dry) Martini – apparently, he poured his chilled gin whilst glancing across the room at a bottle of vermouth. Wet Martini - uses more vermouth. Experiment with the balance you like best.
A 50-50 Martini – uses equal parts gin and vermouth.
Perfect Martini – has a slightly sweeter profile with equal parts sweet and dry vermouth.
Vodka Martini – replaces the gin with vodka. The traditional garnish is three olives on a short skewer or toothpick, or simply dropped into the glass. Bartenders’ superstition dictates an even number of olives is bad luck. If using a larger or stuffed olive, one will do.
Gibson – a classic Martini except for a variation in the garnish – this one has three tiny cocktail onions.
Dirty Martini – add one or three olives and a small amount of olive brine, which gives a salty/savoury profile.
Espresso Martini – not a true Martini, as it doesn’t contain gin or vermouth. Combine 15mL coffee liqueur with 45 mL vodka, 15mL sugar syrup, and 30mL espresso coffee with ice and shake in a cocktail shaker. Strain into a Martini glass.
