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Wish to leave people flushed to their faces even before their first sip of the iconic cocktail that is martini? Just put up a question on how to make the best martini. Chances are almost immediately, there will be heated deliberations on whether it should be shaken or stirred. Whether martini tastes better with its classic compatriot gin or as James Bond’s rendition with vodka. Whether or not olive heats the martini, and the drink is better off with a lemon twist. At the end of it all, notice the debaters turning red neck up, and the martini hasn’t even entered the bloodstream yet.
The martini has been described by Baltimore-born satirist HL Mencken as “the only American invention as perfect as the sonnet”. However, the drink is highly personal, and the word perfection is only synonymous with the version of martini you prefer - a classic gin Martini, a dirty martini or a dry martini with a twist on top.
Nonetheless, there are tips to make a great martini, whether it’s a classic or personalised. Take a look:
1. Stirred, Not Shaken
The next time you wish to throw the Bond line “shaken, not stirred” on a bartender, or even to your friends for whom you’re playing the party mixologist, think again. Not only does stirring not dilute the martini quickly, which shaking does, it also creates a smooth surface without fragments of ice. So yes, for purists, a gentle stir is enough for the perfect harmony of ingredients.
2. Gin Vs. Vodka
Yet again, Bond may have propagated the vodka rendition of the martini, but traditionalists swear by gin. There is no firm line here, though. If you prefer a classic, go for gin, which gives the drink its softer and complex undertones. Vodka, on the other hand, gives a sharper, potent flavour. Which is superior is a debate always up for grabs.
3. Don’t Skip Vermouth
Well, if you’ve skipped vermouth because it lowers the alcohol content, you might as well lend a new name to the drink. A martini without vermouth is forbidden, to say the least.
4. Balance Of Flavours
Whether you’re making a classic or personalised martini, balancing of flavours is imperative. Much like other cocktails, overdoing kills it. You don’t want extra bitterness, sweetness or tartness in an attempt to strengthen the flavours. Avoid adding extra gin/vodka or olives, which can be damaging to the personality of the drink. Keep it simple, and let the mild flavours speak for themselves.
5. Olive Vs. Lemon
For connoisseurs, olive is essential in getting the quintessential martini. However, mixologists also agree that olives may heat it up. A lemon twist is a good alternative.
6. The Martini Glass
The presentation of martini is as significant as the drink itself. The thin stem and silhouette of the classic martini glass lends itself to sheer sophistication, and any alternatives may not be able to revive the look. Also, putting the glass in the freezer gives that icy edge to sipping on the drink.
