The Martini

Leisure Guy’s selfless testing of potato versus grain vodkas, and their effect on Vodka Martinis…

Later On

The Martini is among the best of cocktails, if not the best. (Cocktails, unlike highballs, are undiluted with water, juice, soda, etc.)

The Martini was so popular and well-known that Ian Fleming, to characterize James Bond as a person who flouted convention, had him favor a vodka Martini (a true Martini uses gin) and had it “shaken, not stirred.” Unfortunately, the “shaken, not stirred” line lived on in the public mind as Martini knowledge waned, so that today some believe that the Martini is supposed to be shaken and not stirred, a major mistake: if you use the Martini ingredients and shake rather than stir, you get not a Martini, but a Bradford, a drink that resembles the Martini except that it’s polluted with tiny ice chips that melt rapidly and dilute the taste.

UPDATE: The above paragraph is wrong, alas. Here’s the true reason why Bond wanted a (vodka)…

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Manhattan: Bourbon

3oz Bourbon Manhattan
3oz Bourbon Manhattan

It is not the ‘classic’ version of the drink, but many people drink the version of the Manhattan that uses bourbon (here, I’ve used Bulleit, 90˚ proof) as the base spirit. To my my mind, this suits the sweet Manhattan recipe better – using only red vermouth (Martini Rosso) – as the dryness of the white version jars with the flavours of the bourbon. I don’t think it makes the drink undrinkable, though, so it would be worth experimenting to see what suits your tastes better.

Proportions (using a jigger/pony measure):

1 jigger of bourbon

1 pony of sweet vermouth

4 drops bitters.

Glass: Small, or 3oz, Martini glass.

Shake until ice cold & strain into the glass. Garnish with a cocktail cherry.

Manhattan: Rye

Simple 3oz Manhattan
Simple 3oz Manhattan

Purists will disagree, but I like my Manhattans perfect – not made to an exact recipe, or served without flaws, but made with a mix of sweet and dry vermouth. The dry vermouth – in this case, Noilly Prat – seems to complement the spicy hit of rye whiskey (Canadian Club), and the small amount of sweet vermouth (Martini Rosso) adds the roundness the cocktail is known for.  A few drops of Abbott’s bitters to add a pleasant spicy, vanilla-ish dimension, and that’s it. Just perfect, in every way. I add one maraschino cocktail cherry, and one that’s had some bitters added to the syrup in the jar to darken it a little more. Another option is a slice of orange peel, but the cherries seemed nicely retro this time.

Proportions (using a jigger/pony measure):

1 jigger of whiskey

1 pony of dry & sweet vermouth

4 drops bitters.

Glass: Small, or 3oz, Martini glass.

Shake until ice cold & strain into the glass. Garnish with a cocktail cherry.

Historical footnote: The Manhattan is named after the club where the drink was first mixed in 1874. The Manhattan Club’s bartender was asked to create a drink for a party. The party, in honour of a politician named Samuel Tilden, was hosted Jennie Jerome – who went on to become Lady Randolph Churchill, and mother of Winston Churchill.

Bottles

Spirits are the basics of any cocktail bar, and the question is how many do you need? The answer depends on one’s tastes, and the drinks needed to be made.

A quick inventory of my cupboard shows the following stock:

Vodka
Finlandia
Smirnoff, Blue label
Gin
Gordon’s dry
Bombay Sapphire, 90 proof
Bourbon
Bulleit, 90 proof
Vermouth
Noilly Prat
Kina Lillet
Martini Rosso
Cachaça
Sagatiba
Velho Barreira
Pitù
White Rum
Rebellion
Dark rum
Lamb’s
Whisky
The Glenrothes, select reserve
Tullibardine, 10 year old
Balvenie Double Wood, 12 year old
Tallisker, 10 year old
Rye
Canadian Club, 6 year old                                                                                     Tequila                                                                                                                                           El Jimador

Plus various liqueurs (Kahlua, Triple Sec, Cointreau) and various others (home made lemon and cranberry vodkas, spiced rum and so on).