The Martini -- B&B Classic Cocktails

Here's a good balanced recipe for a semi-dirty martini that I have found to be the ideal relaxing concoction:

Materials:
2.5oz. gin (I prefer Bombay Sapphire for this one, you go as you please)
.5oz. dry vermouth
green olives in their respective brine
Fee Bros. orange bitters
measuring spoons
cocktail glass
cocktail shaker with some sort of strainer
plenty of ice

Method:
Begin by freezing a cocktail glass for some time. Then, measure out the .5oz. of vermouth into the glass and carefully twirl the glass, coating the interior with vermouth. Pour any excess vermouth into your shaker and return the coated glass to the freezer while you assemble the rest of the drink. To your shaker, add the gin, one half to one quarter teaspoon of olive brine, a single drop of the orange bitters, and enough ice to fill the shaker. Cracked ice would be best.
Next, spring into action and shake that thing until it's nearly too cold to handle. Personal preference included a horizontal shaking attitude to increase surface contact with the ice, but go as you will.
Strain the martini into your vermouth frosted glass, add a couple of the olives, and find a comfy chair to relax in as you sip and enjoy.

The drop of orange bitters balances the olive note, and adds a subtle, complementary layer to the flavor of the gin and vermouth. I add it as a nod to the some of the oldest martini recipes recorded in history. Try it and let me know what you think.

Noted Spanish director Luis Bunuel was a noted martini drink and he always used bitters. According to his autobiography, place ice in a pitcher, add a splash of bitters, stir and drain, then continue on with the preparation of gin and vermouth.

Nice job, Pat. I learned to barkeep at a country club and learned early on the traditional compositions of martinis, old fashioneds, manhattans and the like. When I hear an order for an Appletini I have to force myself not to sneer in the offender's general direction.

I read that Bunuel would allow a ray of sunlight to pass through his bottle of vermouth into the mixing container, considering that to make the drink dry enough.

SmoovD said:

Noted Spanish director Luis Bunuel was a noted martini drink and he always used bitters. According to his autobiography, place ice in a pitcher, add a splash of bitters, stir and drain, then continue on with the preparation of gin and vermouth.

Nice job, Pat. I learned to barkeep at a country club and learned early on the traditional compositions of martinis, old fashioneds, manhattans and the like. When I hear an order for an Appletini I have to force myself not to sneer in the offender's general direction.

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Good note, Smoov'.

Here's my contribution, by way of the great Pepe Ruiz:

Pepe's Flame of Love Martini, Chasen's Restaurant, Los Angeles, California. Dean Martin was bored, Pepe hooked him up. 'Nuff said.

"You swirl a few drops of La Ina Sherry in a chilled stem glass and pour it out. Than squeeze a strip of Orange peel into the glass and flambe' it with a match. Throw away the peel. Now fill the glass with Ice to chill again, then throw that out. Add vodka, than flambe' another orange peel around the rim. Now throw out the second burnt peel. Then just stir it gently. And drink."

Thank you for reminding folks of the simple fact that that a Martini is made with gin. It's really a sad state of affairs when I have to specify "gin Martini" at a restaurant. Considering all the endless and variable concoctions that are being passed off as Martinis nowadays, it's getting to the point where "Martini" simply means the shape of the glass, rather than what's in it.

Very, very sad....

Now.... I agree with you in not liking "dirty Martinis" because I don't want the brine to dilute or affect the taste of the gin (I even rinse my olives in cold water). For the same reason, I would never put Blue Cheese in my martini; that's too strong a taste, and may overpower the gin's botanicals.

I also read an article in the WSJ about how many martinis in the 1940s contained a dash of Fees Bros. orange bitters. I got some on line, and it's a nice variation for a change.

These small differences we can argue about. It's part of the fun. But major differences, like the absence of gin, or the presence of chocolate or apple or balsamic vinegar or god-knows-what, are off the table.

Here's a nice video entitled "The Original Intent Martini" that features Eric Felten, the cocktail guru who writes the "How's Your Drink?" column for the Wall Street Journal.

Link. (Sorry, there's a commercial at the beginning)

My martinis are a somewhat simpler affair. I use the vermouth that I pour but I pour an extra dry ratio of 6:1.

First I fill my glass with ice cubes and set aside. Then I add 2 oz good gin (usually regular Beefeater or regular Bombay) and one tablespoon dry vermouth to my mixing vessel. Then I add a lot of ice cubes and stir for 30 seconds or so. Then I discard the ice from the glass, add three pimiento stuffed olives, and strain the cocktail into the glass.

I wish I could get good vermouth in my ABC state, but all I can find are M&R and Cinzano. I usually buy the Cinzano.

I would be mad about the Noilly Prat change, too, if I could get Noilly Prat. But they have made a special formulation for decades just for American martini lovers. Apparently, they don't sell enough to us to make enough money. So, the formulation they have started selling to us is the same as what they have sold to the rest of the world all along. It is a sweeter, more flowery aperitif wine that almost certainly will not make a very good martini.

So, I guess the bottom line is that we just don't drink enough real martinis to make a difference, anymore.

Tim

What would the correct name for a "vodka martini" be? I ask because I enjoy the flavor of Vermouth with a good vodka and olive brine, and I certainly agree that it shouldn't be called a martini unless it's gin.

Zarathustra19 said:

What would the correct name for a "vodka martini" be? I ask because I enjoy the flavor of Vermouth with a good vodka and olive brine, and I certainly agree that it shouldn't be called a martini unless it's gin.

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That IS it's proper name -- a "Vodka Martini". Simple and correct.

"the small bit of dilution emparted by shaking rather than stirring really "opens the drink up" and liberates the junpier flavor better than stirring."

I suggest stirring for 30 seconds. You will be surprised.

Shaking doesn't bruise the gin (gin is a tough cookie) but will cloud it a little.

A cold, clear martini is a delight. I will never turn down a prioperly made and shaken one, so its more aesthetic appeal.

Thanks for all your comments. I love a martini, with a bit more classic vermouth. I have had it once with orange bitter in a great speakeasy bar in San Francisco. It really makes the drink! I have been forgetting to get some for my home bar.
Does anyone have suggestions for nice orange bittters and where to get it?
Also I am wondering about the Boston Shaker: the type where you cover it with a glass. I have not been able to find one anywhere!

Vespers, or the 007 martini are really a product of Casino Royale. Bond pretty much drank what was being served...no such dogma as in the movies.

I was taught that it was sufficiently dry if you switched tops between your bottle of gin and vermouth.

Recently, though, I have taken to the semi-dry version like above...4 or 5/1 with 3 olives and the coup de grace, a long twist of lemon. Yummmmeeee!

Arpi said:

Does anyone have suggestions for nice orange bittters and where to get it?

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I use Fee Brothers orange bitters (the same ones used in the video I linked to above). I got them here. So my bitters collection now consists of orange, angostura and Peychauds. The orange bitters make for an interesting variant, but when I use them, I'll garnish the Martini with lemon peel ,rather than olive.

Also, there's an article in today's Wall Street Journal about some good up and coming American-made gins. Link here. The Leopold's sounds interesting. Now if I can find some to try....

Arpi said:

Does anyone have suggestions for nice orange bittters and where to get it?

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My opinion: Angostura orange is quite a bit deeper than the light Fee Brothers. I've gotten it here: www.kegworks.com

whaddyaknow they sell boston shakers as well! Thanks for the kegworks link!

Arpi said:

whaddyaknow they sell boston shakers as well! Thanks for the kegworks link!

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They have Fever Tree tonic as well...spectacular stuff. The problem is with the cost of the tonic, the (premium)gin and the lime you realize that at home your paying close to bar prices. It does make for one hell of a gin and tonic though!

Brodirt said:

They have Fever Tree tonic as well...spectacular stuff. The problem is with the cost of the tonic, the (premium)gin and the lime you realize that at home your paying close to bar prices. It does make for one hell of a gin and tonic though!

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Its probably a lot better than what you get in a bar, too.

Tim

Brodirt said:

They have Fever Tree tonic as well...spectacular stuff. The problem is with the cost of the tonic, the (premium)gin and the lime you realize that at home your paying close to bar prices. It does make for one hell of a gin and tonic though!

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But the bar would not serve you this stuff. Thanks, I am going to look around here! And treat myself to a nice martini tonight!

Scotto said:

Personally I detest gin, no matter how hard I try and like it. Such is life - .

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Scotto, you broke my heart.

langod said:

That IS it's proper name -- a "Vodka Martini". Simple and correct.

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Simple: yes. Correct: Not even close. A martini is made with gin. No exceptions. There is a popular cocktail which contains vodka and vermouth and is commonly garnished with an olive, but it's not a martini. And in nearly all cases, those drinks don't have vermouth so it's simply chilled vodka served up with an olive (or a twist). Either way, still ain't no martini. Case closed.