-
The martini consists of gin and vermouth with an assortment of garnishes. However, the vodka martini has gained popularity and is supplanting gin as the spirit of choice for martini drinkers. Whether or not you like your martini shaken or stirred, with gin or with vodka, how to make a martini will help quench your sophisticated thirst.
-
Disclaimer
Drinking alcohol will impair your ability to drive. Be careful and drink responsibly. -
-
Related Mahalo Pages
How to Make a Dirty Martini | How to Make a Manhattan | Vodka | Gin | How to Make a Tom Collins | Olive | Martini | James Bond | Goldfinger | Sean Connery | Lemon | Cocktail Shaker | How to Make a Jello Shot | How to Make a Bloody Mary | How to Make Flavored Vodka | How to Make a Lemon Drop | How to Make a Lemon Drop Martini | How to Make a Whiskey Sour | How to Make an Apple Martini | How to Make Irish Cream | How to Make a Black Russian | How to Make a Chocolate Martini | How to Make a Harvey Wallbanger
Managed By: ssmacd
Managed Since: 06/08/2009
Views: 154
Money Earned: M$0.09
Page revenue is subject to change as we obtain data from our partners
Managed Since: 06/08/2009
Views: 154
Money Earned: M$0.09
Page revenue is subject to change as we obtain data from our partners
- View History
- Discuss on the Message Board
- Embed this Page
-
Share this page
-
-
Introduction
- There is no definitive date regarding the genesis of the martini. Wherever it came from and whenever it was first concocted, the martini has become an American icon. A martini consists of three ingredients: gin, vermouth and a lemon twist. James Bond helped the martini grow in popularity ever since Sean Connery said "shaken, not stirred" in Goldfinger in 1964.
-
What You'll Need
- There are several variations of the basic martini. There are also several different qualities of spirits in which to use. The martini was predominately a gin based drink, but vodka is gaining in popularity. This recipe will focus on gin, but keep in mind that if you're not fond of gin, you can substitute gin for vodka. Unless you are a big fan of vermouth, you will want to keep the gin/vermouth ratio to 5:1. Some people think that holding an empty bottle of vermouth close to the gin is more than enough vermouth. A martini must include vermouth no matter how minimal, otherwise, it's not a martini.
Ingredients
- 2.5 oz. of gin (vodka)
- 0.5 oz. of dry vermouth
- 1 lemon peel, if desired
- Glass of ice
Equipment
- Cocktail shaker
- Pint glass
- Martini or rocks glass
- Cocktail strainer
- Iced tea or bartending spoon
-
-
Shake or Stir
.jpg)
- Feel free to add or substitute olives or onions for your garnish. If you add onions to your martini, you've just created a Gibson.
- Chill the martini glass by either placing it in the freezer or filling it up with ice cubes and cold water.
- Fill the pint glass with the ice and vermouth.
- Taking the bar spoon, stir the vermouth with the ice.
- Take the martini glass out of the freezer or dump the water and ice out.
- Pour the gin or vodka into the pint glass with the chilled vermouth.
- Place the shaker over the pint glass and shake vigorously for no less than 5 minutes.
- Strain and pour into the martini glass.
- Take the lemon peel and rim the martini glass. Twist the lemon peel so that the oils from the rind congeal and place into the drink.
-
OR
- If you prefer a dry martini, which means minimal vermouth, do the following.
- Chill the martini glass by either placing it in the freezer or filling it up with ice cubes and cold water.
- Fill the pint glass with the ice and vermouth.
- Taking the bar spoon, stir the vermouth with the ice.
- Take the martini glass out of the freezer or dump the water and ice out.
- Strain the vermouth out of the pint glass and discard. You want just enough to coat the ice in the pint glass.
- Pour the gin or vodka into the pint glass with the chilled vermouth.
- Place the shaker over the pint glass and shake vigorously for no less than 5 minutes.
- Strain and pour into the martini glass.
- Take the lemon peel and rim the martini glass. Twist the lemon peel so that the oils from the rind congeal and place into the drink.
-
