quick 'n dirty martini guide

I’ve always had a fascination with martinis. Even before I first ordered one, and somehow still after I finally tried my first, mistakenly translating my love of olives into a naïve enthusiasm for an extra dirty martini. I also ordered blue cheese smothered French fries that day. My sodium levels are still trying to bounce back from that one.

What was your first martini experience? Hopefully you didn't get off to the rocky start I did. On the off chance that I can thwart the painful trial and error process that I went, I’ve put together a quick and dirty guide to martinis. 

gin

Fancy a recommendation? I like to keep it local, and Big Gin distilled by Captive Spirits in Ballard is where its at. Aromatic without compromising that juniper flavor for ginner appeal.

vermouth

Vermouth is an aromatic, fortified wine. Most martinis come up short on the vermouth. I’m here to tell you that you want about 1 oz. per cocktail. Up to 2 oz. if you like a wet martini. Keep your vermouth in the fridge and don’t let it get too old. You would never keep your open wine bottles out with your liquor, nor should do you so with your vermouth. It will turn to vinegar, and perpetuate the myth that people do not like vermouth. No Martini & Rossi, please. If you give vermouth an honest try, but still find yourself shying away, a dry martini will only lace the glass with vermouth and let you get down on your gin. Less common these days is equal parts dry and sweet vermouth, which will give you ‘a perfect martini’ or a ‘50/50.’

This is where I make a case for the stirred martini. Despite the sex appeal lent by Bond, shaking a cocktail is typically reserved for when it requires emulsification, such as when the ingredient list includes citrus juice. You should stir a martini. Twirl a long bar spoon around the edge of ice the glass or shaker. Don’t skimp on the ice, but do give it a serious minute or two. You will be able to gauge when the cocktail has been chilled enough with the palm of your hand. 

garnish

Olives are a classic choice, though actually my martini is the one place I don’t like an olive. Admittedly, I’ll often ask for a few on the side, because who can pass up a good olive? When at home, I usually help myself to a little dish of them. Your other option for garnish is to go ‘with a twist.’ The twist can be given to the lemon over your cocktail if you like the additional spritz of citrus. The Gibson is a variation on the martini which adds cocktail onions to your standard dry martini.

variations

Bond's Vesper has a 3:1 Gin to to Vodka ratio. A Paisley adds a touch o' Scotch. I have yet to try one, but believe me it's first on my list! Out of diplomacy I'll include the vodka martini.

This is what I would serve if you came by my place for a martini:

wet martini with a twist

3 oz. Big Gin

2 oz. Doulin Dry Vermouth

Combine gin and vermouth in a mixing glass filled with ice. Stir until chilled and strain into two chilled martini glasses. Garnish with a lemon twist. Mmm.