Mar­ti­nis are for­ever

Whether you pre­fer them shaken or stirred, there are dozens of vari­a­tions and they’re all good

Central and North Burnett Times - - TASTE -

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.

Dry mar­tini

◗ 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.

Buck­eye mar­tini

◗ 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.

Al­tern-a-tini

◗ 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.

PHOTO: CON­TRIB­UTED

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