It’s National Martini Day! You know what to do.

19 Jun

 

This is a repost of a blog post I wrote about this time last year.  It IS National Martini Day, folks.  You know what to do!

And in case you do not, please read below.

As you were,

Stew

————————

Outside of my office – 333 West Wacker Drive in Chicago – aka “where Ferris Bueller’s dad worked”, there’s a bus shelter, and of course they have advertising on the shelter.  They just updated the ad on it with this image:


Well, far be it for me to not be inspired by this – I snapped the picture above, texted it to my pal “GASHM” who promptly replied with “Funny, I was just thinking that a “proper Martini” is the way I’m going to relax this evening.  I could shake enough for two!”

So, about 9:30 PM, it was “Martini O’Clock” on GASHM’s screened-in porch.  We solved every world problem over a couple of ice cold Ketel One Martinis.  Perfect.

Which of course inspired this blog post.  So many people seem to find the art of a proper Martini to be very daunting, but yet, it is very easy, if you just follow some simple techniques.  I thought I’d use this opportunity to teach you, my friends, the art of a proper Martini.

You know, just in case I come to visit or something.

Let’s pause a minute though to talk about what a proper Martini really is.  In my humble opinion, a proper Martini can be made ONLY with vodka or gin, Vermouth if you’d like, and some ice.  An olive for garnish or a lemon peel.  That’s it.  All those OTHER pretenders to the Martini throne – Cosmopolitans, Appletini’s, Chocomartini’s, etc. etc. are simply Martini-like cocktails.

I was taught the art of a proper Martini by none other than a woman named Tana Foreman – who was bartender in my hometown of Newton, IA back when I was in college.  Tana was the Newton Country Club bar manager – we only had a few customers that drank “up” Martinis back then and she took special care in making sure that I not only knew how to make them, but new how to make good ones.  People from Newton will remember her also from Palma’s Restaurant, and the Hawkeye Lounge at the Terrace Inn.  Hope she’s still around and kicking.

Finally, before the recipe, I have to give props to a good work friend and Martini aficionado, Lisa PF.  Lisa, who is a grand master wizard of market and language research, is a also a wizard of turning a phrase.  I LOVE the way Lisa orders a martini.  Her brand is Belvidere vodka and she orders it as such:

“Belvidere Martini up.  VERY cold.  VERY dry.  With olives.”

Of course writing it doesn’t do it justice – you have to hear Lisa’s cadence and emphasis to appreciate it.  But whenever she orders one, I’m powerless to say anything but “I’ll have what she’s having.”

The Proper Martini:

Gear:  Martini Shaker – I find that either a dome-top shaker with a built in strainer and cap works well, and have a collection of them.   That said, I find that the BEST Martinis are made in a Boston shaker – which a two-part affair that most pro bartenders use – it has a metal cup that fits into a pint glass – this works great because you can get a bigger “shake” impact out of it – the shaker is larger and allows the ice to build up some speed before it whacks into the other end of the shaker.  The art though is straining it out – you can either use a separate strainer or do the ‘crack and pour’ technique where you create a tiny slot by separating the two halfs of the shaker just a bit and pouring from there.

Standard shaker

Boston Shaker

Cocktail strainer

Glassware:  the best Martini glasses aren’t those 8-oz monsters they use in restaurants these days – the best ones are 4 ounces – so you’re forced to make a smaller drink that stays cold while you drink it.

Ingredients:

  • Ice.  LOTS of ice.  My friends always kid me about how much ice I use.  But they NEVER complain about my cocktails.
  • Water (you’ll water see in a moment)
  • Premium Vodka or Gin.  Your choice on brands. My faves are Ketel One vodka and Bombay gin (but not Sapphire).
  • Premium white vermouth – my favorite is Noilly Pratt.
  • Olives – I prefer stuffed Manzanilla cocktail olives versus the big queen monsters that taste like all salt.

For ONE proper Martini:

  • 3 oz vodka or gin
  • 1 teaspoon vermouth
  • 1 olive

Pre-chill your glass by filling it with ice to the brim, then filling it with water.  Do this 10 minutes or so before you want to serve your martini.  You can also of course just keep your glasses in the freezer, ready to go.  Or, set it outside in the snow in the winter.

Fill your shaker 3/4 full of ice, and then add the vermouth.  Put the top on the shaker and shake vigorously for about a minute.  This breaks up the ice a bit and also coats the ice with the vermouth.  Pour out the vermouth and any water using the strainer of your shaker.  Remove the top of the shaker and add the vodka or gin.  Put the top and cap on the shaker and shake vigorously for a good minute, then set the shaker down to rest for a moment.  While your shaker is resting, drink the water from your pre-chilling martini glass and toss out the ice.   The water is good hydration – you need it when you drink Martinis!  Pick up your shaker again, and shake for another 20-30 seconds, then uncap the shaker and strain it into a glass.  If you’ve done it right, there will be little shards of ice floating on top of the martini.

Spear your olive with a toothpick, shake off any excess brine (don’t use those lame plastic swords!) and gently place in your glass.  Sip.  Savor.  Ahhh. Sandpaper – it takes the rough edges off.  (Right Lisa?)

Enjoy!

As you were,

Stew

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: