Adding to the perfection of this regal drink is the variety of ways you can serve it (or request it to be served). 50:50, wet, dry, dirty, with a twist, with olives, with cocktail onions.
Perhaps one of the best examples of this tableside service is the famed Martini Trolley at The Connaught. A white-gloved bartender preparing a Martini to your specs is the level everyone hopes to achieve, the theatre adding to the beverage and the admiring looks from other diners around the room.
The Dry Martini recipe is an essential spec to know. It’s the drink that made Hemingway’s protagonist feel “civilised,” in A Farewell To Arms: “The sandwiches came and I ate three and drank a couple more martinis. I had never tasted anything so cool and clean,” he writes.
The chat is being moderated by Robert Simonson, drinks writer for The New York Times and the guy who literally wrote the book on The Martini Cocktail.
No one really knows who invented the Martinez. Big shock there. Some say it’s named for a guy called Martinez who whipped together some gin and vermouth. Others credit it to the Granddaddy of all things bartending, the Professor Jerry Thomas who created it for a fella who travelled to Martinez, California every day.
This autumn, Martini has extended its signature range with the addition of three new sparkling wine variants and an exciting new vermouth. The overall range has also been modernised in striking new packaging to capture the eye of the increasingly style conscious consumer.
The dryness of a martini is determined by the amount of extra dry vermouth used – ironically, the less extra dry vermouth the more dry the martini. If we go back in time, we will find many incarnations of the famed Martini and the further we go, the more vermouth is used.