My Martini cocktail recipe:
The Classic Martini is made by stirring(!) the ingredients together and straining into a chilled Martini glass — whereas the Wodka Martini which uses half a shot of Noilly Prat Dry, 2 shots of premium wodka and is shaked or stirred together before serving.
A dirty Martini contains a splash of olive brine or olive juice and is typically garnished with an olive. A perfect Martini uses equal amounts of sweet and dry vermouth.
Prep Time: 10 minutes
Drinking time:40 minutes
Other bartending guides of the late 19th century contained recipes for numerous cocktails similar to the modern-day martini. For example, Harry Johnson’s Bartenders’ Manual (1888) listed a recipe for a drink that consisted in part of half a wine glass of Old Tom gin and a half a wine glass of vermouth.
The first dry martini is sometimes linked to the name of a bartender who concocted the drink at the Knickerbocker Hotel in New York City in 1911 or 1912. The ‘Marguerite Cocktail’, first described in 1904, could be considered an early form of the dry martini, because it was a 2:1 mix of Plymouth dry gin and dry vermouth, with a dash of orange bitters.
- 5.5cl (five parts) of Noilly Prat Dry (a MUST)
- 1cl (one part) of a premium dry gin
- citron strips
Surprisingly this slight changes will change the flavour of the cocktail. Although it started with some olives as a garnish, I add sometimes onions or citron strips (very light use). In case of the olives, the taste distracts from the taste of straight gin and vermouth.
This is the ultimate in Aperitif cocktails for the style conscious.
An Aperitif is an alcoholic drink usually enjoyed as an appetizer before a large meal. It is often served with something small to eat, like olives or crackers. The word is French and is derived from the Latin verb aperire, which means to open.
- Calories 39
- Carbohydrates1 g (.6%)
- Fat3 g (7%)
- Protein55 g (111%)
- Saturated Fat1 g (2%)
- Sodium923 mg (38%)
- Polyunsaturated Fat.9 g
- Fiber.4 g (1%)
- Monounsaturated Fat1 g
- Cholesterol2 mg (1%)
The Ultimate Martini Recipe
Bartending guides of the late 19th century contained recipes for numerous cocktails similar to the modern-day martini. For example, Harry Johnson’s Bartenders’ Manual (1888) listed a recipe for a “Martini Cocktail” that consisted in part of half a wine glass of Old Tom gin and a half a wine glass of vermouth.
- Fill the glass up with ice
- 2 or 3 dashes of gum syrup
- 2 or 3 dashes of bitters; (Boker’s genuine only)
- 1 dash of Curaçao
- 1⁄2 wine glassful [1 fl oz] of Old Tom gin
- 1⁄2 wine glassful [1 fl oz] of [sweet/Italian] vermouth
- Stir up well with a spoon, strain it into a fancy cocktail glass, squeeze a piece of lemon peel on top, and serve.