To be shaken or stirred, that is the question. I don't know if Shakespeare knew that I would have rolled my eyes in another world if I had borrowed his old man's classic line to describe a cocktail. That's it, I'll make a cup of martinis.
I love Martini, it's no secret. A while ago, there was such a question: How to order a drink when I go to a bar for the first time so that I can not be timid? I think people always say that everyone has to have their own signature scent, and they want others to smell and recognize people. In fact, this is also the truth of cocktails.
The highest level to find a signature cocktail of your own is that even if you don't arrive, everyone will know what you want to order. After all, today's bars give cocktails ethereal or sexy names in order to attract attention, and few people can look at the wine list instead of being confused. However, the classic is different. Today, let's start with martini who has accompanied me through my life.
One. What is Martini?
First of all, if you don't like to drink or don't drink well, don't choose Martini. It's clean, neutral, pure, intense, tough. Many tough guys like Churchill and Hemingway loved Martini. I love it because it doesn't have ups and downs, but it will keep you reminiscing. It is simple and complex, full of contradictions but also very balanced.
It's easy to say because the ingredients and recipes are so self-explanatory. Dry gin and dried absinthe, stirred in a mixed glass, poured into an iced classic cocktail glass, and garnished (usually lemon peel or olive). Even it looks so pure.
【How to order a drink when you go to a bar for the first time without showing timidity?】 】
To say that it is complicated, one is that the preparation of this wine itself is a constant problem. Let's start with the ratio of gin to absinthe. From the 1:1 at the beginning, to the 2:1 around 1910, and then the exaggerated 25:1, people seem to want martinis to become more and more "dry".
Let's talk about its modulation. The debate about whether to shake or stir is nothing compared to the classic chicken or egg. One side says that shaking wine can make the alcohol contain more antioxidants; the other side says that if you want the clarity of the cocktail, you can only stir.
The second reason for the complexity is that because martinis are so simple, the requirements for ingredients and bartender skills are even more stringent. Without all the fancy cover-ups, the slightest mistake will lead to failure.
If you go to a new bar, order a martini, because the simpler something is, the more you can see the bartender's skill. And if the bartender dares to say something like this martini with the aged absinthe that I have specially prepared for you, please turn around immediately, throw your legs and run. Everyone knows that an open bottle of absinthe doesn't last long.
Two. A multitude of origin stories
Martini is pure, which is probably one of the reasons why it can flourish. Things that are too complicated are always suspected of sensationalism, and naturally cannot stand the test of time. But the source of this simple thing is a variety of opinions.
Here, the people of Martinez, California, firmly believe that martini was the invention of their ancestors during the gold rush of the mid-19th century. It is said that a gold-digging upstart walked into a local bar and wanted to order a glass of champagne to celebrate his fortune. Maybe it was the injustice, the bar just didn't have champagne at that time. In order not to sweep away the guests' excitement, the bartender volunteered to make a special cocktail with the only ingredients at hand. So he used Gin, Vermouth, Bitters, Maraschino Liqueur and a slice of lemon to create a cocktail that would delight his guests. It is also proudly known by locals as "The Martinez Special".
Over there, the people of San Francisco say they are the home of Martini. Also around the 1860s, many people had to take night boats from San Francisco to the nearby town of Martinez. To refresh themselves at night, they order a cocktail called Martinez at the Occidental Hotel. Martinez, they believe, was the precursor to the modern Martini.
It has also been suggested that Martini was named after martini and martini & Rossi, founded in 1863. It is also said that a bartender named Martini di Arma di Taggia, who worked as a bartender at the Knickerbocker Hotel in New York, invented martini. Even Jerry Thomas, the father of modern cocktails, came to the muddy waters, claiming in the 1887 edition of The Bartenders Guide that he invented martinis.
The common sense is justified, the brahma is justified, and there will probably never be a conclusive conclusion about the origin of martinis. It is understandable who can write the history of its invention with a pen after a few cups of martinis.
Three. 007 with Martini
My first martini had an inseparable relationship with 007. Speaking of Martini and Bond, many people immediately think of Vodka Martini. Vodka Martini is the exchange of gin from classic martinis for vodka. Anyone who has seen the 007 series of movies will remember that in the Dr.No, Bond ordered this Vodka Martini. And the phrase "shaken, not stirred" does not know how many people's hearts have been lost.
In fact, the author Ian Flaming prepared for Bond in the first novel Casino Royale, not the well-known Vodka Martini, but a Martini called Vesper.
Yes, you remember correctly, Vesper was the Bond girl who eventually died in the book, but it would be a shame to have Bond name the cocktail after her. In the book, Vesper does this: 3 cents of Gordon, a portion of vodka, half a portion of Lillet aperitif, shaken until iced, plus a thin slice of lemon zest.
Exactly why Bond prefers shaken, everyone has their own understanding. In my opinion, leaving aside the skill and taste, men like Bond seem to stir a little more feminine. And the shaking with a sense of strength can be skillfully integrated with such a tough and tender character without a sense of violation. And I, because of my fascination with the 007 series of movies, ordered a glass of Vodka Martini and have been unable to extricate myself ever since.
Four. Five transformations
If classic martinis really aren't your dish, that doesn't prove you're not masculine. Just like I love Vodka Martini, it doesn't prove that I'm not a woman. The following transformations are also good choices.
1.Dry Martini: With dry absinthe, the proportions can be almost counted. A good choice for people who don't love absinthe.
2. Dirty Martini: Add the juice of the marinated olives to the wine. Personally, I haven't tried it because I don't like the taste of pickled olives very much.
3.50-50: The ratio of gin to absinthe is 1:1.
4.Perfect Martini: The absinthe used is generally dry vermouth and half is sweet absinthe.
5. Gibson: Garnish with onions for bartending.
Again, being drunk should never be the purpose of drinking. I'm going to find a martini and have a 007 dream, what about you? ■
(This article is exclusive to Enjoy and will not be reproduced without permission.) ）
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