When it comes to martinis, everyone has their own preferences on the gin-to-vermouth ratio, the garnish, and whether to shake or stir. The pairing of gin and vermouth, however, is the martini's sine qua non. 'Vodka martini' is a contradiction in terms; if made with vodka, it's technically a different cocktail called a Kangaroo. And if you indulge in Churchillian gestures like glancing towards the vermouth bottle while you pour yourself a glass of gin, then what you've got is not a cocktail at all— cocktails have ingredients, plural. Anyhow, below are three possible arrangements of the basic martini, each using one of the gin blends from our Original Ginbrew kit.
Regardless of the recipe you use, stir the ingredients briskly with ice and strain into a chilled cocktail glass before garnishing appropriately. Or shake if you're a Bond fan, but be aware that you'll lose the handsome clarity and velvety texture of a stirred drink.
|Liberty 13 Martini
3 oz Liberty 13
⅔ oz dry vermouth
Optional dash of bitters (orange, Angostura, or whatever else
The addition of bitters to a martini will be offensive to some, but it's a time-honored practice. We include or omit them depending on our mood.
Blue Ruin Martini
3 oz Blue Ruin
1 barspoon dry vermouth (or even less if you like)
An olive or cocktail onion for the garnish
This one is for the inveterate martini drinker. Bone-dry and assertively piney. We also think this is the best recipe to dirty up with a splash of brine and a few extra olives.
3 oz Jenevieve
1.5 ounces dry vermouth (preferably a good brand like Dolin)
Twist of lemon peel for garnish
The 2-to-1 ratio here is old-fashioned and lets the vermouth play a more prominent role than modern martini drinkers may be used to.