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| What You Need: |
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¼ ounce dry vermouth
2½ ounces gin
3 to 4 ice cubes
1 strip lemon peel
A 4-ounce cocktail glass, chilled
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| How To Cook: |
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The "original" Martini, introduced as the Martinez around 1860, started out
as 1 part gin to 1 part dry vermouth. By 1890, when the name changed to Martini,
the ratio was 2 parts gin to 1 part vermouth. The change in ratio has
continued through the years, generally becoming 1 part drier each 30 years. The
standard Martini today is about 4½ parts gin to 1 part dry vermouth. Some, however,
prefer a ratio closerto 10 to 1.
No doubt every Martini drinker has a firm commitment to his or her own method.
Some use only a dash of vermouth, others merely wave the vermouth cork over
the glass. Because of the change in personal preferencesin the past decade, dry vermouth
and gin are drier than ever before. For this reason, they are believed by
many experts to produce too raw a drink when simply stirred. Shaking quickly
with ice not only blends the Martini and results in a smoother taste but also chills
the drink quickly and thoroughly, obviating the need for the ice cubes that would
dilute it.
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1. Combine the dry vermouth, gin and ice cubes in a mixing glass.
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2. Place a shaker on top of the glass and, grasping them firmly together with both hands, shake quickly 5 or 6 times.
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3. Rub the cut edge of the lemon peel around the inside rim of a chilled cocktail glass.
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4. Remove the shaker, place a strainer over the mixing glass and pour theMartini into the cocktail glass. Add the lemon peel.
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5. Variations include a pitted olive in place of the lemon peel; a Gibson, made similarly, but with only a dash of vermouth and the addition of a pearl onion; and a vodka Martini.
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