The martini. A classic drink that evokes images of
powerful businessmen discussing important issues over long lunches or a secret
agent deftly interrogating a beautiful girl at a posh casino.
(Image Credit
– nypress.com)
Although its popularity has been on the rise in recent
years, the purity of a classic martini has been lost by the introduction of far-flung
additional ingredients such as chocolate, pomegranate, or chili flakes. Most of these modern drinks are only called “martinis”
simply because they are served in a martini glass.
The Four State Food Critic is a traditional guy when it
comes to cocktails, and the martini is no exception. The “classic” martini can be created with
either gin or vodka, and the FSFC prefers the latter. This is a case where you want the best vodka
you can find. Save the Smirnoff for your
Bloody Mary or Screwdriver. You want to
go “top shelf” here, such as a Grey Goose or Ketel One.
Classic Vodka
Martini
- Three 3 1 ½ oz shots of “top shelf” vodka
- Splash of dry vermouth
- Olives
Take a martini glass (or other glass) and add water and ice
to chill it, setting aside. Once the
glass has cooled for a few minutes, pour out the ice and cold water. Pour a splash of dry vermouth into the glass
and roll the glassware, coating the inside with the vermouth. Pour out the excess. In an ice filled shaker, add the three 1 ½ ounce
shots of vodka. Cover and gently shake
until cold. With a strainer, pour out
the chilled vodka into the vermouth-coated glass. Add two olives for garnish.
The FSFC also likes to make his martinis “dirty” by adding
about 2/3 of a shot glass of olive juice to the vodka in the shaker prior to
mixing. Additional olives (as garnish) are
also welcomed with open arms.
This is a powerful drink, so sip it (don’t gulp it). Savor the taste and the moment!
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