About The Martini Cocktail
The Martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the Martini has become one of the best-known mixed alcoholic beverages.
A martini with olives as a garnish
By 1922 the Martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic bitters, then strained into a chilled cocktail glass. Over time the generally expected garnish became the drinker’s choice of a green olive or a twist of lemon peel.
A dry martini is made with dry, white, vermouth. By the Roaring Twenties it became common to ask for them. Over the course of the century the amount of vermouth steadily dropped. During the 1930s the ratio was 3:1 and during the 1940s the ratio was 4:1. During the latter part of the 20th century, 6:1, 8:1, 12:1, or even 50:1 or 100:1 martinis became considered the norm.
A dirty martini contains a splash of olive brine or olive juice and is typically garnished with an olive.
A perfect martini uses equal amounts of sweet and dry vermouth.
There are a number of variations on the traditional Martini. The fictional spy James Bond sometimes asked for his vodka martinis to be “shaken, not stirred,” following Harry Craddock’s The Savoy Cocktail Book (1930), which prescribes shaking for all its martini recipes. The proper name for a shaken Martini is a Bradford. However, Somerset Maugham is often quoted as saying that “a martini should always be stirred, not shaken, so that the molecules lie sensuously on top of one another.” A martini may also be served on the rocks, that is, with the ingredients poured over ice cubes and served in an Old-Fashioned glass.