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  • The RIGHT way to make a Martini. Period.

    Posted on May 1st, 2011 "Tiki Chris" Pinto 11 comments


    Had a little discussion among Twitter friends the other day about the Martini. It was basically a rant about how the Martini has been bastardized to the point of insanity.

    Kids, a real Martini is Gin, Dry Vermouth and olives. Sometimes it’s ok to sub a twist for the olives.


    • 2 1/2 oz gin
    • 1/2 oz dry vermouth
    • 1 green olive or lemon twist for garnish

    Dry Martini: less vermouth. In fact, most people today prefer less vermouth, to the point of 1/4 oz, a capfull, or even just rim the glass with vermouth. The first bartending gig I had, a guy asked for a Martini, Dry. He came back and asked for one extra dry. A little while later he came back and said it wasn’t dry enough. I poured a half a cap of vermouth into the glass, swirled it around and poured it out. fifteen minutes later he came back and said, “Just gimme gin and olives.”

    Just a note: The classic Martini is not made with vodka. No. Not unless you are James Bond. Someone really should have come up with a different name for that, just like they did with the Gimlet, Rob Roy and Manhattan. Martinis are not made with flavored spirits. Cotton Candy Vodka and triple sec is not a Martini. And although some of these concoctions have fun names…like the Appletini, or the Remy Martini, obviously invented just for the names, they ain’t Martinis.

    Just wanted to set the record straight. Go ahead and enjoy your Chocolate Martini, or your mint and basiltini, or your shrimptini, or whatever…as long as you’re having fun. Just remember, they ain’t Martinis, they’re cocktails, kids!

    -Tiki Chris reporting from the zoo. That means I have multiple pets annoying me as I type.