It’s Wednesday evening which means it’s time to get your shaker out. This week we risk the wrath of the cocktail puritans by extolling the pleasures of a Martini that’s…
It’s Wednesday evening which means it’s time to get your shaker out. This week we risk the wrath of the cocktail puritans by extolling the pleasures of a Martini that’s heavy on the vermouth.
There’s no cocktail like the Martini for bringing out the purist in certain people. You know the sort of thing they say: “Show the gin a bottle of vermouth, throw the vermouth in the bin and then drink the gin.” Noël Coward wrote, “a perfect Martini should be made by filling a glass with gin, then waving it in the general direction of Italy.” Hemingway liked a ratio of 15 parts gin to 1 part vermouth.
I used to order such booze-heavy concoctions, probably to try to look cool. But I actually much prefer my Martinis a little wetter. Happily though, the purists are in retreat as fashion is swinging back towards something like the early Martini. The drink (probably) evolved from the Marguerite: 2 parts gin, 1 part dry vermouth, a dash of orange bitters, and served straight up. The name comes from the Martini & Rossi company which released a dry French-style vermouth in 1900. People began ordering their Marguerites by the vermouth brand and the name stuck. Or that’s the theory anyway, nobody quite knows.