Martinis are forever
Whether you prefer them shaken or stirred, there are dozens of variations and they’re all good
SLIP into your best cocktail dress or suit and have a James Bond moment at home with martini recipes ranging from classic to cosmopolitan. But, no matter if it is shaken or stirred, there is no denying the martini’s history is a little murky.
Two different theories pit two US east and west coast bars against each other as to which one created the legendary cocktail.
One theory is that Jerry Thomas invented the first version of the drink at the Occidental Hotel in San Francisco.
Another rumour is that the drink was created in New York City’s Knickerbocker Hotel by bartender Martini di Arma di Taggia.
A third theory states that the name martini came from a brand name of vermouth.
The Martini Guide, Shaken and Stirred, by Steve Quirk, offers 70 gin and vodka-based martini cocktail recipes.
Each recipe is accompanied by clear and uncomplicated directions so that anyone can create a martini cocktail with ease. Approximate alcohol volumes are provided for each drink, as well as the number of standard drinks for each recipe.
Quirk shares three recipes from his collection with Weekend readers.
◗ 33.8% alc/vol ◗ 2.4 standard drinks INGREDIENTS: ◗ 75ml dry gin ◗ 15ml dry vermouth ◗ olive METHOD: Pour gin and vermouth into a mixing glass over ice then stir. Strain into a chilled martini glass and add an olive then serve.
◗ 35% alc/vol ◗ 2.1 standard drinks INGREDIENTS: ◗ 68ml vodka ◗ 8ml dry vermouth ◗ black olive METHOD: Pour vodka and vermouth into a mixing glass over ice then stir. Strain into a chilled martini glass and add a black olive then serve.
◗ 15.5% alc/vol ◗ 0.6 standard drinks INGREDIENTS: ◗ 10ml vodka ◗ 10ml red curaçao ◗ 5ml blue curaçao ◗ 23ml apple juice METHOD: Pour ingredients into a cocktail shaker over ice and shake. Strain into a chilled martini glass and serve.
The Martini Guide, Shaken and Stirred, by Steve Quirk, RRP $24.99, is available now through New Holland Publishers Australia
From left, Buckeye martinis, a dry martini and two Altern-a-tinis from The Martini Guide, Shaken and Stirred, by Steve Quirk.