Martini: Bombay Sapphire

20140315-225015.jpgAlthough I still think the Manhattan is my favourite cocktail, the close second has to be an ice-cold Martini. There is something about the sparseness of the ingredients and the purity in presentation that makes this a very elegant drink that delivers its alcohol kick with a degree of precision few drinks can match.

I have seen opinions that state that Bombay Sapphire is too floral or delicate for a Martini, and that drier, more robust gins, such as Tanqueray or Gordon’s are necessary. I don’t agree, but perhaps my view is slightly skewed by my bottle of Sapphire being an export-strength version, found in Malaysia. The extra alcohol perhaps counteracts the floral notes of their recipe; either way, I find it makes for a very crisp and refreshing Martini. Exactly what one looks for in this drink I think.

One other small note: whatever you do, don’t omit the bitters. A few drops of something to add an extra dimension of flavour is really effective in this drink. Traditionally, a citrus-style bitters is recommended, like Fee’s Orange. This time, I used my batch of Brad Parson’s BTP bitters that I made last month. The sour cherry notes of those bitters worked really well here.

Update: another cause for debate here is the quantity of vermouth. I really don’t believe that refracting the light through a vermouth bottle into the shaker works, neither Noël Coward’s trick of nodding in the direction of Italy nor Churchill’s of looking in the direction of the vermouth bottle gives the required results. By all means, add smaller or larger quantities of vermouth, but it has to be there; otherwise you are just drinking a glass of gin with an olive in it. That is not a cocktail. And it is the flavouring of the vermouth that modifies the gin into the Martini.

I stir my Martinis; for a debate on them whys and wherefores of the stirred/shaken debate, please take a look at my earlier post here. I just think the lack of ice shards in the drink, and the clarity of the liquid that results from a careful stirring gives for a better end result.

Proportions (using a jigger/pony measure):

1 jigger of Bombay Sapphire gin

1 pony of Noilly Prat vermouth

3 drops BTP ‘House’ bitters

Glass: 3oz Martini glass

The method is similar to the Vodka Martini I made earlier:

Stir vermouth together with ice in a Boston shaker jar and tip away around half the vermouth.  Add the gin, drops of bitters & stir again. Pour into a chilled Martini glass & garnish with a green olive, stone-in.


Shaken or stirred?

Entering into the shaken versus stirred debate with a cocktail purist without some prior preparation is much like making a Martini without preparation; the results are going to be disappointing for everyone.

The debate seems to have been around for ever, and to summarise the positions: the general theory is that shaking a drink results in a wildly different experience to stirring the same mixture, and that there are inherent superiorities in either method, depending on one’s particular views.

In popular culture, the starting point for all of this seems to be the famous request by James Bond for his Vodka Martini to be, ‘Shaken, not stirred’ (a quote wonderfully undermined in the re-boot of Casino Royale when an unhappy Bond snaps at the bartender’s query as to which way he wants his drink made with an angry, ‘Do I look like a give a damn?’). Since then, the shaken Martini has appeared cooler than the pedestrian stirred variety.

But the arguments for both sides have a few more planks than this, to wit:

• Shaking a Dry Martini produces a drink that is technically no longer a Martini; it becomes a Bradford. In reality, no-one I know uses the Bradford name any more, except perhaps scoring points for obscure knowledge.

• Shaking is a more brutal environment for the ice. Tiny fragments shatter off the cubes, resulting in lots of little pieces of ice in the drink. To some purists, this pollutes the drink; to others this creates a more refreshing, colder drink, with less water in the mix (the action of melting the ice during the mix means that up to a quarter of a Martini can be water (source: Rob Cassels, The Cocktail Keys).

• Stirring a drink is a gentler process, resulting in a drink that retains its clarity, whilst not being cooled to such an extent. A graphic example of this can be seen in Manhattan: Rye recipe versus my Manhattan: Bourbon recipe; I stirred the Rye-based drink, but shook the Bourbon – one can see the difference in appearance immediately.

• Some arguments are that the shaking bruises the gin/vodka/vermouth or whatever. I doubt this really means anything, but what shaking will do is introduce lots of little air bubbles into the mix, and much like letting a bottle of wine ‘breathe’ after opening, the act of letting air into a mixture can dramatically change the flavour of a drink.

Simple taste tests suggest that there is a point; a shaken Martini does taste different to a stirred one. Back in 2006, the LeisureGuy blog followed up on research in the New Scientist, which carried out a taste test on two Vodka Martinis, one using a potato-based vodka, the other with a grain-based spirit, and found there was a discernible taste difference between the two spirits. And going further than this,  the British Medical Journal has published a paper (BMJ 1999;319:1600) that studied the antioxidant effect of Martinis, as a result of their preparation method. Their conclusion? Shaking a Martini resulted in a lower proportion of Hydrogen Peroxide in the finished drink. Perhaps Bond was a health nut after all – he was famously sent to a health farm to recover & told Moneypenny that he was ‘On a mission to eliminate all free radicals’.

Fundamentally, the decision to reach for the shaker or the bar spoon will depend on one’s personal tastes. But a few points of my own:

• Stirring a Martini results in a clearer drink, but one that is not as cold as the shaken variety.

• A Vodka Martini tastes better to me when shaken, rather than stirred. The extra cooling action of the shaking seems to take the edge of the vodka. The notable exception to this rule is my experimentation with the Black Cow Vodka Martini recently; that tasted fine when stirred, but I had chilled the vodka in the ‘fridge before mixing.

• A Martini (i.e. made with gin) tastes discernibly better when stirred, not shaken. I do not like my gin cooled too much, and the mellower cooling of stirring seems to suit me better.