7/9/2020 Martini (cocktail) - Wikipedia

Martini (cocktail)
The martini is a cocktail made with gin and vermouth, and
garnished with an olive or a lemon twist. Over the years, the martini Dry Martini
has become one of the best-known mixed alcoholic beverages. IBA official cocktail
H. L. Mencken called the martini "the only American invention as
perfect as the sonnet",[1] and E. B. White called it "the elixir of
quietude".[2]

Contents
Preparation
Origins and mixology
See also
References
The martini is one of the most
External links
widely known cocktails
Type Cocktail
Preparation Primary
Gin
alcohol by
By 1922 the martini reached its most recognizable form in which volume
London dry gin and dry vermouth are combined at a ratio of 2:1,
Served Up (or on the rocks)
stirred in a mixing glass with ice cubes, with the optional addition of
orange or aromatic bitters, then strained into a chilled cocktail Standard Olive or lemon twist
glass.[3] Over time the generally expected garnish became the garnish
drinker's choice of a green olive or a twist of lemon peel. Standard Cocktail
drinkware glass
A dry martini is made with dry, white vermouth. By the Roaring
Twenties, it became a common drink order. Over the course of the
20th century, the amount of vermouth steadily dropped. During the
1930s the ratio was 3:1 (gin to vermouth), and during the 1940s the IBA
6 cl (6 parts) gin
ratio was 4:1. During the latter part of the 20th century, 6:1, 8:1, specified
12:1, 15:1 (the "Montgomery", after British Field Marshal Bernard ingredients 1 cl (1 parts) dry
Montgomery's supposed penchant for attacking only when in vermouth
possession of great numerical superiority),[4] or even 50:1 or 100:1
Preparation Straight: Pour all
Martinis became considered the norm.[5]
ingredients into
A dirty martini contains a splash of olive brine or olive juice and is mixing glass with ice
typically garnished with an olive.[6] cubes. Stir well.
Strain into chilled
A perfect martini uses equal amounts of sweet and dry martini cocktail glass.
vermouth.[7] Squeeze oil from
lemon peel onto the
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Some martinis were prepared by filling a cocktail glass with gin, then drink, or garnish with
rubbing a finger of vermouth along the rim. There are those who olive.
advocated the elimination of vermouth altogether. According to Noël
Timing Before dinner
Coward, "A perfect martini should be made by filling a glass with
gin, then waving it in the general direction of Italy", Italy being a Dry Martini recipe (http://www.iba-world.c
major producer of vermouth.[8] Luis Buñuel used the dry martini as om/english/cocktails/dry-martini) at
part of his creative process, regularly using it to sustain "a reverie in International Bartenders Association
a bar". He offers his own recipe, involving Angostura bitters, in his
memoir.[9]

In 1966, the American Standards Association (ASA) released K100.1-1966,

"Safety Code and Requirements for Dry Martinis", a tongue-in-cheek
account of how to make a "standard" dry martini.[10] The latest revision of
this document, K100.1-1974, was published by American National
Standards Institute (ANSI), the successor to ASA, though it is no longer an
active standard.[11]

The traditional martini comes in a number of variations. The fictional spy

James Bond sometimes asked for his vodka martinis to be "shaken, not
stirred",(although, in books by Ian Fleming, Bond asks for "stirred, not
shaken"), following Harry Craddock's The Savoy Cocktail Book (1930),
which prescribes shaking for all its martini recipes.[12] The proper name for
a shaken martini is a Bradford;[13] however, Somerset Maugham is often Three martinis with olives
quoted as saying that "a martini should always be stirred, not shaken, so as a garnish
that the molecules lie sensuously on top of one another."[14] A martini may
also be served on the rocks; that is, with the ingredients poured over ice
cubes and served in an old fashioned glass.[15]

Origins and mixology

The exact origin of the martini is unclear. A popular theory suggests it evolved from a cocktail called the
Martinez served sometime in the early 1860s at the Occidental Hotel in San Francisco, which people
frequented before taking an evening ferry to the nearby town of Martinez, California. Alternatively,
residents of Martinez say a bartender in their town created the drink,[16] while another source indicates
that the drink was named after the town. Indeed, a "Martinez Cocktail" was first described in Jerry
Thomas' 1887 edition of his Bartender's Guide, How to Mix All Kinds of Plain and Fancy Drinks:[17]

Take 1 dash of Boker's bitters

2 dashes of Maraschino
1 pony [1 fl oz] of Old Tom gin
1 wine-glass [2 fl oz] of [sweet/Italian] vermouth
2 small lumps of ice
Shake up thoroughly, and strain into a large cocktail glass. Put a quarter of a slice of lemon in the
glass, and serve. If the guest prefers it very sweet, add two dashes of gum syrup.

Other bartending guides of the late 19th century contained recipes for numerous cocktails similar to the
modern-day martini.[18] For example, Harry Johnson's Bartenders' Manual (1888) listed a recipe for a
drink that consisted in part of half a wine glass of Old Tom gin and a half a wine glass of vermouth.[19]

Fill the glass up with ice

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2 or 3 dashes of gum syrup

2 or 3 dashes of bitters; (Boker's genuine only)
1 dash of Curaçao
1⁄ wine glassful [1 fl oz] of Old Tom gin
2
1⁄ wine glassful [1 fl oz] of [sweet/Italian] vermouth
2
Stir up well with a spoon, strain it into a fancy cocktail glass, squeeze a piece of lemon peel on top,
and serve.

The first dry martini is sometimes linked to the name of a bartender who concocted the drink at the
Knickerbocker Hotel in New York City in 1911 or 1912.[20] The "Marguerite Cocktail", first described in
1904, could be considered an early form of the dry martini, because it was a 2:1 mix of Plymouth dry gin
and dry vermouth, with a dash of orange bitters.[21]

During Prohibition in the United States, during the mid-20th century, the relative ease of illegal gin
manufacture led to the martini's rise as the locally predominant cocktail. With the repeal of Prohibition,
and the ready availability of quality gin, the drink became progressively drier. In the 1970s and '80s, the
martini came to be seen as old-fashioned and was replaced by more intricate cocktails and wine
spritzers, but the mid-1990s saw a resurgence in the drink and numerous new versions.[22]

Some newer drinks include the word "martini" or the suffix "-tini" in the name (e.g., appletini, peach
martini, chocolate martini, Espresso Martini). These are so named because they are served in a martini
cocktail glass. Generally containing vodka, they share little in common with the martini.

See also
Bronx (cocktail) Martini & Rossi
Gibson (cocktail) Three-martini lunch
List of cocktails Vesper (cocktail)
List of martini variations Dryness (taste)
Martini (vermouth)

References
1. Edmunds, Lowell (1998). Martini, Straight Up: The Classic American Cocktail (https://books.google.c
om/books?id=AWfQ2OY1tYoC&lpg=PP1&pg=PT11#v=onepage&q&f=false) (Revised ed.). Johns
Hopkins University Press. ISBN 9780801859717. LCCN 98018257 (https://lccn.loc.gov/98018257).
2. Conrad, Barnaby, III (1995). The Martini: An Illustrated History of an American Classic (https://archiv
e.org/details/martiniillustra00conr/page/10). Chronicle Books. pp. 10–11 (https://archive.org/details/m
artiniillustra00conr/page/10). ISBN 9780811807173. LCCN 94017325
(https://lccn.loc.gov/94017325).
3. McElhone, Harry (1922). Harry's ABC of Mixing Cocktails (https://www.collectif1806.com/collectif-libr
ary/Collectif1806-1950s_HARRY_S_ABC_OF_MIXING_COCKTAILS_FR.pdf) (PDF). Dean & Son.
p. 67.
4. John Taylor (19 October 1987). "The Trouble With Harry's". New York Magazine. p. 62.
5. "Drink Recipes: How to Make a Dry Martini, Classic Cocktails" (https://web.archive.org/web/2014020
6210957/http://thirstynyc.com/drink-recipes-make-dry-martini-classic-cocktails/). Thirsty NYC. 6
February 2014. Archived from the original (http://thirstynyc.com/drink-recipes-make-dry-martini-classi
c-cocktails/) on 6 February 2014. Retrieved 6 February 2014.
6. Bloom, Dave. The Complete Bartender's Guide. Carlton Books. p. 95. ISBN 1-84222-736-X.
https://en.wikipedia.org/wiki/Martini_(cocktail) 3/5
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7. "Making the Perfect Martini" (http://cocktails.about.com/od/cocktailrecipes/r/prfct_mrtni.htm).

8. Elkhershi, Erica; Bhatia, Sumant (13 September 2013). "Instant Expert: How to make a perfect
Martini" (https://www.telegraph.co.uk/men/the-filter/instant-expert/10301819/Instant-Expert-How-to-m
ake-a-perfect-martini.html). The Daily Telegraph. Retrieved 2 September 2014.
9. Buñuel, Luis (1982). Mon Dernier soupir [My Last Breath] (in French).
10. K100.1-1966 Safety Code and Requirements for Dry Martinis (http://www.opticalheritagemuseum.or
g/Industry/Pdfs/AmericanStandardsAss1966Release%20SafetyCodesforDM.pdf) (PDF) (1966 ed.).
American Standards Association. 31 August 1966. Retrieved 21 February 2016.
11. K100.1-1974 Safety Code and Requirements for Dry Martinis (https://web.archive.org/web/20151226
234448/http://www.niso.org/apps/group_public/download.php/6140/K100.1-1974%20-%20America
n%20National%20Standard%20Safety%20Code%20%26%20Requirements%20for%20Dry%20Mart
inis%20.pdf) (PDF) (1974 ed.). American National Standards Institute. 30 August 1974. Archived
from the original (http://www.niso.org/apps/group_public/download.php/6140/K100.1-1974%20-%20
American%20National%20Standard%20Safety%20Code%20%26%20Requirements%20for%20Dr
y%20Martinis%20.pdf) (PDF) on 26 December 2015. Retrieved 21 February 2016.
12. Craddock, Harry (2011). The Savoy Cocktail Book. Pavilion Books. pp. 102–103. ISBN 978-1-86205-
296-3.
13. David A. Embury (1948). The Fine Art of Mixing Drinks. New York City: Doubleday. p. 101.
14. Schott, Ben (2003). Schott's Food & Drink Miscellany (https://archive.org/details/schottsfooddrink00s
cho). London: Bloomsbury Publishing. ISBN 978-0-7475-6654-0.
15. Irma S. Rombauer (1975). Joy of Cooking. p. 49. "[The old-fashioned glass] is increasingly used
these days [mid-1970s] by people who prefer their martini 'on the rocks' instead of 'up'—that is, in the
rather more fussy and more precise cocktail-glass type of preparation."
16. Taylor, David (2002). Martini (https://archive.org/details/martini0000tayl). Silverback Books. p. 8 (http
s://archive.org/details/martini0000tayl/page/8). ISBN 978-1-930603-03-5.
17. Thomas' 1887 "Martinez Cocktail" recipe (https://cld.bz/bookdata/EznTgRo/basic-html/page-25.html).
18. Edmunds, Lowell (1998). Martini, Straight Up: The Classic American Cocktail. Johns Hopkins
University Press. p. 81. ISBN 978-0-8018-7311-9.
19. Johnson, Harry (1888). The New and Improved Illustrated Bartenders' Manual; Or: How to Mix
Drinks of the Present Style (https://books.google.com/books?id=pzMEAAAAYAAJ&pg=PA38). H.
Johnson. p. 38.
20. Gasnier, Vincent (2007). Drinks. DK Adult. p. 376.
21. Thomas, Stuart (1904). Stuart's Fancy Drinks and How to Mix Them. Excelsior Publishing House.
p. 132.
22. "Shaken or Stirred? A Short History to Celebrate National Martini Day" (http://thedrinknation.com/arti
cles/read/8056-Shaken-or-Stirred-A-Short-History-to-Celebrate-National-Martini-Day). The Drink
Nation. 19 June 2012. Retrieved 19 July 2012.

External links
Gadberry, Brad (12 January 2008). "The Martini FAQ" (http://www.rdwarf.com/mink/martinifaq.html).
Retrieved 10 August 2008.

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