|
As I sit here and begin to write this article, I realise that I risk offending a large number of my readers. So many books, so many different versions. Every bartender worth his or her salt has an opinion about this delicate little drink, some opinions more valid than others, but none the less the Martini is a drink about which everyone has an opinion. With this in mind I will write my own personal beliefs, and if you happen to disagree, then good for you. And let us know in the ‘discussions forum. In essence, (as long as it is made correctly) the Martini cannot be made wrong as long as it is to the liking of the customer. And yet there are so many pit falls, contradictions and rituals that make this drink what it is.
Many of these rituals I would argue make no difference to the taste of the drink. However, there are certain irrefutable dos and don’ts that drag me off the fence and onto my soapbox. I will credit my readers with the basic knowledge of a Martini, that is, a contemporary dry Martini. The history of this drink is for another day. What I mean is that the Martini is Gin aromatized with dry vermouth served straight up in a Martini glass with a choice of garnish, either an olive or a lemon twist (possibly lime for those adventurous ones of you out there).
Three ingredients, what could possibly go wrong? Well, if you enjoy this drink, you are probably very particular about where you drink it, as these ingredients seem to be so easily butchered by so many bartenders. That is because a Martini is the best example of precision bartending there is. |
