martini is a cocktail made with gin and vermouth, and is decorated with olive or lemon slices. Over the years, the martini has become one of the most famous mixed alcoholic beverages.
H. L. Mencken calls the martini "the only American discovery of the perfect sonet" and E. B. White calls it "silent potion."
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In 1922, the martini achieved the most recognizable form in which dried gin and dried dry vermouth combined with a 2: 1 ratio, stirred in glass mixing with ice cubes, with optional orange or aromatic bitter, then filtered into cold cocktail glasses. Over time, garnishes are generally expected to be the choice of drinkers from green olives or the turning of the lemon rind.
Dried martini made with dry white verang. With Roaring Twenties, it becomes common to ask. During this century, the number of vermouth continues to decline. During the 1930s the ratio was 3: 1 (gin to vermouth), and during the 1940s the ratio was 4: 1. During the later part of the 20th century, 6: 1, 8: 1, 12: 1, 15: 1 ("Montgomery", after British Field Marshal Bernard Montgomery's passion for attack only when possessing great numerical superiority), or even 50: 1 or 100: 1 Martinis is considered the norm.
A dirty martini contains a splash of olive salt or olive juice and is usually decorated with olives.
perfect martini uses the same number of sweet and dry words in equal amounts.
Some martinis are prepared by filling a cocktail glass with gin, then rubbing a vermouth finger along the edge. There are those who advocate the elimination of vermouth altogether. According to NoÃÆ'Â »Coward," The perfect Martini should be made by filling the glass with gin, then waving it in the direction of the Italian public ", Italy became the main producer of vermouth. Luis BuÃÆ'Â ± uel uses dry martini as part of his creative process, regularly using it to maintain "daydreams in the bar". He offers his own recipe, which involves bitter Angostura, in his memoirs.
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. The latest revision of this document, K100.1-1974, is published by the American National Standards Institute (ANSI), ASA's successor, although it is no longer an active standard.
Traditional martinis are present in a number of variations. James Bond's fictional spy sometimes requests that his martini vodka be "shaken, unmade", following Harry Craddock's book The Savoy Cocktail Book (1930), which describes shaking for all of his martini recipes. The right name for the shuffled martini is Bradford; however, Somerset Maugham is often quoted as saying that "the martini should always be moved, not shaken, so that the molecules are lying on top of each other." Martini can also be served on the rocks; ie, with ingredients poured onto ice cubes and served in an Old-Fashioned glass.
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Origins and mixology
The origins of the martini are unclear. In 1863, an Italian vermouth maker began marketing their product under the Martini brand name, after its director Alessandro Martini, and the brand name might be the source of the cocktail name.
Another popular theory suggests that it evolved from a cocktail called Martinez served in the early 1860s at the Occidental Hotel in San Francisco, frequented by people before taking an afternoon ferry to the nearby town of Martinez, California. Or, the Martinez people say a bartender in their town creates a drink, or maybe the drink is named after the city. Indeed, "Martinez Cocktail" was first described in Jerry Thomas' 1887 edition of "Bartender's Guide, How to Mix All Kinds of Plain and Fancy Drinks":
- Take 1 sweep of Boker bitter
- 2 lines from Maraschino
- 1 pony [1 fl oz] from Old Tom gin
- 1 glass of wine [2 fl oz] from vermouth [sweet/italian]
- 2 small ice clumps
- Shake it thoroughly, and strain it into a large cocktail glass. Place a quarter slice of lemon in a glass, and serve. If the guests prefer it is very sweet, add two pieces of rubber syrup.
Other bartending guides at the end of the 19th century contained recipes for cocktails similar to modern martinis. For example, the 1888 Bartenders' Manual listed a recipe for a drink consisting of half a glass of Old Tom Gin wine and half a glass of vermouth wine.
- Fill the glass with ice
- 2 or 3 gomme syrup strips
- 2 or 3 bitter lines; (Only original Boker.)
- 1 sign CuraÃÆ'§ao
- / 2 wine glass [1 fl oz] from Old Tom Gin
- / 2 wine glass [1 fl oz] from vermouth [sweet/italian]
- stir with a spoon, strain into a luxurious cocktail glass, wring a piece of lemon rind on top, and serve.
The first dry martini is sometimes associated with the name of a bartender who made a drink at the Knickerbocker Hotel in New York City in 1911 or 1912. The "Marguerite Cocktail", first described in 1904, can be considered as the earliest form of dryness. martini, because it is a 2: 1 mixture of dried Plymouth gin and dried vermouth, with a bitter bit of orange.
During the Prohibition in the United States, the ease of making illegal gin led to the emergence of martini as the main cocktail in the mid-20th century there. With the lifting of the Prohibition, and the availability of quality gins, the beverage becomes dry. In the 1970s and '80s, martinis became archaic and replaced with more elaborate cocktails and wine, but the mid-1990s saw a revival in drinks and many new versions.
Some of the newer drinks include the word "martini" or the "here" suffix in the name (eg, appletini, peach martini, chocolate martini, espresso martini). These are named after the martini cocktail glasses they use and generally contain vodka but share the same bit with the drinks.
See also
References
External links
- Gadberry, Brad (2008-01-12). "The Martini FAQ" . Retrieved 2008-08-10 .
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