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Why this drink matters

Aside from the margarita and perhaps the old fashioned, no drink is more iconic than the martini. That said, few drinks are more commonly misunderstood or made poorly than a classic martini. The term martini has come to represent a wide variety of drinks, from apple martinis to chocolate ones, lemon drops, espresso, and more. But before all of this, a martini was a handful of ingredients

• A spirit: traditionally gin, but now commonly vodka
• Vermouth: a bittersweet aromatic wine
• Garnishes and seasoning: perhaps a lemon peel, olive, cocktail onion, or bitters

Busting myths and avoiding potholes

• James Bond: when it comes to traditional martinis, many bartenders would argue that Mr. Bond did a great disservice to martinis with his iconic line, “shaken, not stirred.” For many mixologists, we view martinis as at their best when they are crisp and rich on the palate. When you shake a martini, instead of stir it, you make it lighter and thinner. Let’s leave saving the world to Bond, while we let the bartender stir you up a better martini.
• Vermouth has a public relations problem. While most people are aware that they need it for a classic martini or manhattan, what most people don’t know, just as I didn’t for six-plus years, is that vermouth is 75% wine, it needs to be refrigerated after opening. ****Once open vermouth begins to decay like all wine, and after several months, and even less time when unrefrigerated, it will grow skunky. On top of this, because vermouth is not well understood, much of the vermouth purchased is overly cheap stuff.
  • In summary: the problem with countless classic martinis made at home and at bartenders, is it has been made with bottles that have been open for far too long, contributing vinegary and skunky qualities to the cocktail.
• A note on dirty martinis: first and foremost, I love olives and I enjoy a cocktail that is a little salty. The one thing to keep in mind with dirty martinis is the more brine you add, the less you’ll be able to taste any other ingredients. If you’re thinking, “Duh, Chris. That’s the point”, great. But, I think it’s useful to say on the record that olive brine is a drink bully and beyond a 1/2 ounce or so, the other actors will be crowded out.

Shopping list

• Spirit: traditionally gin, something with a good juniper backbone, like a London Dry. Vodka is very at home too in a martini.
• Dry Vermouth: Dolin is a French vermouth that isn’t hard to find and at an agreeable pricepoint.
• Citrus bitters: typically orange
• Garnish: olive, lemon, cocktail onion

Pro Tips/Technique