I realize that most of you barflies know how to mix a decent Martini, but I can’t very well have a name like “Mr. Booze” and not mention this building block of the bar world.
You absolutely have to know how to mix a proper one. This knowledge walks hand in hand with the Heimlich maneuver and changing a flat as fundamentally necessary. If you mix drinks for friends or enemies, a Martini should be like breathing, you just do it.
First and foremost – the Martini is a Gin based drink. If you prefer Vodka, which I realize many do, then you call that drink a Vodka Martini. It sorta bugs me when I go into a bar and order a Martini and the whipper-snapper behind the bar asks gin or vodka? I’ve been known to just sigh, grab my crime story paperback and walk back out into 6:30 p.m.
Serve ‘em cold, cold and cold. This drink, especially after more than one, will cause even the most tight-lipped Joe to chirp like a canary for blocks of time. Martinis are the great equalizer. After three, everyone’s an expert on everything. If you can keep your Martini or your guest’s Martini cold longer, everyone wins. They/you can yammer away and dive back into a chilly pool. There is nothing worse than taking a bite of a warm one. No thank-you, sir.
For the love of Pete, do not skimp on the Vermouth! It makes the Martini! A kiss of a woody dry white wine does nothing more but enhance. I think it was back in the 80’s when everyone started drinking them uber-dry. If I wanted a glass of cold gin, that’s what I would have ordered! Vermouth is delicious and is the spirit of this classic. Mr. Booze’s favorite is Noilly Prat. You can really taste the oak cask. Seek it out.
Here We Go –
(I like ‘em big to slosh around and spill out of my glass while I’m telling my guests what I really think about their cosmetic surgery)
- 2 ½ Ounces of a nice Gin (Bombay or Plymouth come to mind). If you prefer Vodka, then substitute.
- ¾ Ounce of dry Vermouth
Shake the two together in a big, beautiful shaker with enough chipped ice to make the drink thick with cold. Pour generously into a big piece of classic stemware and sink a couple fat Spanish Olives. Don’t sip it, take bites but be careful –
One Martini
Two Martinis
Three Martinis
…Floor.