Martini God - Cocktails Page
"I am prepared to believe that a dry martini slightly impairs the palate, but think what it does for the
soul." - Alec Waugh, In Praise of Wine (1959)
Brief History of the Martini
The origins of the Martini are uncertain and much disputed. Most sources agree that it is a descendant of a 19th century
cocktail called the Martinez, which was a sweet concoction nothing like the modern Martini. The name Martini may have been a
corruption of Martinez, or may have come from the Martini & Rossi brand of Vermouth commonly used in making the drink.
During the abomination of Prohibition, the Martini started to resemble today's drink. Still, a much higher proportion of
Vermouth was used; this helped to disguise the flavor of rot-gut bootleg, or "bathtub" gin. Gradually, over the years, the percentage
of Vermouth has shrunk to virtually zero in the pursuit of the perfect "dry" Martini. These days It is not uncommon, in a bar, to
be served straight gin! I tend to think that 7 or 8 to 1 is the best ratio.
The Well Stocked Bar
The well stocked bar should contain, at the least, Bourbon, Scotch, Gin, Vodka, Rum, Tequila, and Brandy.
To these should be added, in order to make the most common drinks, Dry Vermouth, Sweet Vermouth, Triple Sec, Soda Water, Tonic Water,
Ginger Ale, and Cola. Also useful to have on hand are Dark Rum, Angostura Bitters, Amaretto, and assorted liqueurs.
|
|
