The largest wine encyclopedia in the world

22.751 Keywords • 48.617 Synonyms • 5.293 Translations • 7.912 Pronunciations • 150.193 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Martini Cocktail

classic cocktail around whose origin many legends rank. There are at least ten versions around the "invention" of the Martini, but it is very likely that this drink has been slowly evolving. The most probable predecessor to the "Martini" was a cocktail called "Martinez", which in turn owes its name to the Californian town of Martinez, where it became popular towards the end of the 19th century. There is even a plaque commemorating the "Birth of the Martini" at the intersection of Alhambra Avenue and Masonic Street. Already around the year 1850 was wormwood exported to the USA, but only around 1880 by bartenders the gin added.

An exact date of the "first martini" does not exist. A "Martinez" was first mentioned in writing in 1884, but Curacao, Maraschino (cherry) and Orangebitter were also added as alternatives. The inventor is New York bartender Jerry Thomas. The name "Martini" was first cited in 1888 and "Dry Martini Cocktail" in 1904 in a French Barbuch. Anyway, the martini is one of the appetizers and is usually mixed today with several parts of gin and a smaller part of mostly dry vermouth. But it can be done instead of the classic gin too vodka used, but it must be explicitly ordered as a "vodka martini". Will be used instead of gin whiskey, as well as angostura added, then this is one Manhattan,

Martini cocktail: orange bitters, chilli, vermouth, gin / martini glass with olives

There are different recipes and different opinions, what would be the true "classic martini" ". In any case, he must not with the eponymous wormwood of the Italian company Martini & Rossi be confused. In principle, any tokens brand is allowed, but preferred are the Italian Martini or the French Noilly Prat, Probably the most famous form is the classic "Dry Martini", which consists of London Dry Gin, as little vermouth as possible and an olive or lemon peel as a garnish. The "International Bartenders Association" lists the "Dry Martini" among the "Official IBA Cocktails" with the following recipe: 5.5 cl gin and 1.5 cl dry vermouth. Put all ingredients in a mixing bowl with ice cubes, stir well and strain into a chilled martini dish with the typical, conical shape (Straight Up = no ice). Then some oil from a piece of lemon peel is sprayed onto the drink or the glass is garnished with an olive. The cocktail glasses are usually pre-cooled (frosted). Rarer are special martini chillers, meaning chalices without stem, which rest after being served in a container previously filled with crushed ice. However, there are mixing ratios of 3: 1 to 8: 1 in cocktail sticks. An extreme form is to moisten the glass only with vermouth. At any rate, in the early days of Martini, a significantly higher amount of vermouth was common than today.

A hotly-discussed question is "shaken or touched". Because the type of preparation has an influence on taste and appearance. By shaking the drink is usually colder than when stirring and can dilute relatively easily through the ice. On the other hand, a special optical effect is created: the air that enters the drink causes the liquid to turn milky shortly after pouring into the glass and only clears slowly when the small bubbles rise (which purists call "ugly"). Secret Agent James Bond 007 orders his martini in "Casino Royale" as follows: A dry martini, shaken not stirred in a champagne flute. In addition three measure Gordon's (gin), a measure vodka and a half measure Kina Lillet. Shake thoroughly until it is ice-cold and add a thin slice of lemon peel .

James Bond wants the vermouth-like wine liqueur instead of the traditional vermouth Lillet (Kina Lillet). Furthermore, he lets admit gin and vodka uncommonly. He calls the cocktail later "Vesper" after the first name of a woman in which he has fallen in love. Puristically tinged Martini fans accuse the HGeheimagenten Bond (better would be the English author Ian Fleming, who invented him yes) to be a Kulturbanause, because a martini must be prepared exclusively with gin and vermouth, and necessarily "touched".

There are many anodaks around the cult drink as well as more or less legendary accounts of events. In 1933, in the White House with martinis the end of the American prohibition (1920-1933) celebrated. The US writer and war correspondent Ernest Hemingway (1899-1961) accompanied in the reconquest of Paris in 1944 an American push group. This was celebrated in the bar of the hotel Ritz with numerous martinis. At the Yalta Conference in February 1945 on the Crimean peninsula with the three Allied leaders Franklin D. Roosevelt (1882-1945), Winston Churchill (1874-1965) and Joseph Stalin (1878-1953) Roosevelt allegedly had a suitcase with barmic accessories so as not to have to give up his beloved "Dirty Martinis" (with a dash of salty olive juice).

To the question of how many martini cocktails you can drink or tolerate, a Quote the well-known US writer Dorothy Parker (1893-1967): I like to have a martini, two at the very most. After three I'm under my table! (I like to drink martinis, but two are served enough, because after three I lie under the table and four under the host. Winston Churchill is attributed the following "Martini recipe", with which he claims an "extremely frugal" use of vermouth: The The driest martini is a bottle of good gin that once stood next to a vermouth bottle, and last but not least a quotation from the American writer James Thurber (1894-1961): A martini is just right - two are too many, three are not enough.

How to describe a very dry Martini, shows a scene in the novel "The high Window" by the US writer Raymond Chandler (1888-1959). Private detective Philip Marlowe orders a martini in a bar: a martini. Dry. Very, very, very dry . The bartender: OK. Do you want to eat it with a spoon or knife and fork? Philip Marlowe: Cut it into strips. I just want to nibble on it.

Picture left: By Achim Schleuning - Own work, CC BY-SA 4.0 , Link

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary


Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.