Any Occasion Will Be a Spectacular Celebration When You Serve With Martini
The Martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the Martini has become one of the best-known mixed alcoholic beverages. H. L. Mencken called the Martini "the only American invention as perfect as the sonnet and E. B. White called it "the elixir of quietude".
Preparation:
Generally the method of preparation is to pour gin and dry vermouth into a mixing glass with cubes, ice stir, strain into chilled cocktail glass, and garnish with a green olive or a twist of lemon peel.
The ratio of gin to vermouth has been steadily increasing since the cocktail was created. A ratio of 1:1 was common at the turn of the 20th century, and 3:1 or 4:1 martinis were typical during the 1930s and 1940s. During the latter part of the 20th century, 6:1, 8:1, 12:1, or even 50:1 or 100:1 Martinis became considered the norm. And there have always been those who advocated the elimination of vermouth altogether: No«l Coward suggested that the ideal Martini should be made by "filling a glass with gin then waving it in the general direction of Italy" (a major producer of vermouth).
Luis Bu±uel used the dry martini as part of his creative process, regularly using it to sustain €a reverie in a bar'. He offers his own recipe, involving Angostura bitters, in his memoir.
There are a number of variations on the traditional Martini. The fictional spy James Bond sometimes asked for his vodka martinis to be "shaken, not stirred," following Harry Craddock's Savoy Cocktail Book (1930), which prescribes shaking for all its martini recipes (Check more recipes here ---> https://www.Facebook.com/martini365). The proper name for a shaken Martini is a Bradford. However, Somerset Maugham is often quoted as saying that "a martini should always be stirred, not shaken, so that the molecules lie sensuously on top of one another".
A martini may also be served on the rocks, that is, with the ingredients poured over ice cubes and served in an Old-Fashioned glass. 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.
Origin:
The exact origin of the Martini is unclear. Numerous cocktails with names and ingredients similar to the modern-day Martini were first seen in bartending guides of the late 19th century. For example, in the 1888 Bartender's Manual there was a recipe for a drink that consisted of half a wine glass of Old Tom Gin and a half a wine glass of vermouth. In 1863, an Italian vermouth maker started marketing their product under the brand name of Martini. This product is still available today, although it is now better known as Martini & Rossi.
Another popular theory suggests it evolved from a cocktail called the Martinez served at the Occidental Hotel in San Francisco sometime in the early 1860s, which people frequented before taking an evening ferry to the nearby town of Martinez. Alternatively, the people of Martinez say the drink was first created by a bartender in their town, or maybe the drink was named after the town. Another theory links the first dry martini to the name of a bartender who concocted the drink at the Knickerbocker Hotel in New York City in 1911 or 1912.
Some newer drinks include the word "Martini" or the suffix "-tini" in the name (e.g., appletini, peach martini, chocolate martini, espresso martini). These are named after the Martini cocktail glass they use and generally contain vodka like the kangaroo cocktail, but share little else with the drink.
Preparation:
Generally the method of preparation is to pour gin and dry vermouth into a mixing glass with cubes, ice stir, strain into chilled cocktail glass, and garnish with a green olive or a twist of lemon peel.
The ratio of gin to vermouth has been steadily increasing since the cocktail was created. A ratio of 1:1 was common at the turn of the 20th century, and 3:1 or 4:1 martinis were typical during the 1930s and 1940s. During the latter part of the 20th century, 6:1, 8:1, 12:1, or even 50:1 or 100:1 Martinis became considered the norm. And there have always been those who advocated the elimination of vermouth altogether: No«l Coward suggested that the ideal Martini should be made by "filling a glass with gin then waving it in the general direction of Italy" (a major producer of vermouth).
Luis Bu±uel used the dry martini as part of his creative process, regularly using it to sustain €a reverie in a bar'. He offers his own recipe, involving Angostura bitters, in his memoir.
There are a number of variations on the traditional Martini. The fictional spy James Bond sometimes asked for his vodka martinis to be "shaken, not stirred," following Harry Craddock's Savoy Cocktail Book (1930), which prescribes shaking for all its martini recipes (Check more recipes here ---> https://www.Facebook.com/martini365). The proper name for a shaken Martini is a Bradford. However, Somerset Maugham is often quoted as saying that "a martini should always be stirred, not shaken, so that the molecules lie sensuously on top of one another".
A martini may also be served on the rocks, that is, with the ingredients poured over ice cubes and served in an Old-Fashioned glass. 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.
Origin:
The exact origin of the Martini is unclear. Numerous cocktails with names and ingredients similar to the modern-day Martini were first seen in bartending guides of the late 19th century. For example, in the 1888 Bartender's Manual there was a recipe for a drink that consisted of half a wine glass of Old Tom Gin and a half a wine glass of vermouth. In 1863, an Italian vermouth maker started marketing their product under the brand name of Martini. This product is still available today, although it is now better known as Martini & Rossi.
Another popular theory suggests it evolved from a cocktail called the Martinez served at the Occidental Hotel in San Francisco sometime in the early 1860s, which people frequented before taking an evening ferry to the nearby town of Martinez. Alternatively, the people of Martinez say the drink was first created by a bartender in their town, or maybe the drink was named after the town. Another theory links the first dry martini to the name of a bartender who concocted the drink at the Knickerbocker Hotel in New York City in 1911 or 1912.
Some newer drinks include the word "Martini" or the suffix "-tini" in the name (e.g., appletini, peach martini, chocolate martini, espresso martini). These are named after the Martini cocktail glass they use and generally contain vodka like the kangaroo cocktail, but share little else with the drink.