Of all the classic cocktails in all the cocktail bars in the world, the iconic martinis is supreme. A perfect martini is known for its simplicity and stunning elegance, which showcases the intense botanical flavors of gin and absinthe with little distraction.
Martini is a cocktail consisting of gin and absinthe, served cold and garnished with any ingredient such as citrus peel, olives or pickled pearl onions. While the classic ratio is 3 servings of gin versus 1 serving of absinthe, consider starting with this to determine exactly what you like. It is usually used as a pre-dinner drink
Martini itself has been the muse of pop culture since its invention, and perhaps no other cocktail order can say so much about who orders the wine or the atmosphere they want to create. In the collective mind, the martinis drinkers are calm, composed, and contemplative; the "three-cup martini lunch" represents the kind of lavish midday indulgence usually prepared for the very wealthy.
Early recorded versions of this drink had more ornamentation and were sweeter than streamlined modern recipes. Depending on the location, things like chewing gum syrup, black cherries, or curaçao sometimes appear. The first iteration of modern Martini is said to have appeared at the Nichlbock Hotel in New York City in 1911 or 1912.
Don't be fooled by the various sweet drinks that claim to be associated: a fruit-driven vodka cocktail like an espresso martini or a fruit-driven cocktail (such as pear or cider) takes its name from the cocktail glass, not the cocktail itself. Small changes in form, rather than ingredients, are more like the norm for real martinis.
Dry Martini. Use less absinthe than the traditional recipe, adding only enough to cover the inside of the glass.
Dirty Martini. Add a little olive juice to the liquid to add the subtle saltiness that is usually given by a few olives in the drink.
50-50。 To make 50-50, use equal amounts of gin and dry absinthe.
Perfect. If martini is perfect, in addition to 3 ounces of gin, it contains 1/2 ounce of dry absinthe and sweet absinthe.
reversion. Reverse martini flip ratio, use 3 oz. Absinthe to 1 ounce of gin, closer to aperitif.
Vespers. 3 ounces of gin meet 1 ounce of vodka and the absinthe is replaced by a 1/2 ounce fruity Lillet blanc. It's rocked with ice in a cocktail shaker (stirring traditional martinis to avoid diluting the cocktail with ice chips) and garnished with lemon peel to echo the citrus-flavored Lillet. You have to thank James Bond.
Vodka martini. Use vodka instead of gin to get vodka martini.
5 minutes
3 oz. Dry gin
1 oz. Dried absinthe
Orange juice (optional)
Lemon slices, or 1-3 pitted/stuffed green olives/cocktail onions to garnish
Mix gin and absinthe in a mixing glass filled with ice cubes. Stir vigorously and strain into an iced martini glass. If used, add a little bitterness. Garnish with lemon juice, skewered olives or onions, depending on preference.