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- Choosing quality gin: an obvious fundamental but not to be taken for granted.
- Respecting and maintaining the temperature, as cold as possible. Yes, but how? Keep bottles of gin in the freezer (it's a distillate, it doesn't freeze but it gains an oily, viscous consistency) and if possible, keep both martini cups and mixing glass in the freezer.
- Vermouth: although used in drops, the choice of a vermouth can determine the quality of the final result. Keep the vermouth in the refrigerator to avoid oxidation and therefore the risk of destroying the martini at the finest moment.
- Garnish/Lemon: A lemon must be fresh, picked a few hours to a few days ago, it must retain all the characteristics of the zest, which must be full of essential oils and above all untreated. The freshness of a perfect lemon can be seen in one simple detail: the peel of the perfect lemon is crispy, firm and, when squeezed, it should almost break longitudinally under the pressure of the squeezer's fingers. The result is also visible on the surface of the martini glass: if the cocktail is very cold, the micro-drops of essential oils can be seen, still coagulated. The zest must be cut thinly, a tomato peeler or a very sharp knife will do.
- Garnish/Olive: green, for convenience you could think of pitted olives but this will not be the best choice. The olive should be crisp, plump, tasty and the presence of the stone helps to keep both the tactile and gustatory characteristics intact. They should always be kept immersed in the brine, cool and above all do not keep the storage container open for too long, the olives will oxidise and the fresh, vibrant flavour will be lost, there is nothing worse than a badly preserved olive in a martini.i.
Shaken, not stirred?
James Bond's motto…
Right or wrong? It may horrify the most ardent martini drinkers, who may be partly right, because shaking a cocktail with ice in the shaker may lead to over-dilution. However, there are ways to make even a Shaken martini very good.
It also has to be said, James Bond is a martini lover and as such, well he's free to drink it a bit as he likes!
RECIPES
Dry Martini:
The timeless
60 ml Hepple gin
10 ml Vermouth Dry
Pour all ingredients into a mixing glass.
Add plenty of ice.
Stir the ingredients for a few seconds with the help of a bar spoon.
Serve in a chilled classic martini glass.
Garnish with lemon peel or green olive.
Dukes Martini:
Pure power
With Nikka Coffey Gin
Drops or spray of dry vermouth
Pour a few drops of dry vermouth into the iced cup and swirl it around in the glass, removing the excess. Then pour chilled Nikka Coffey Gin directly into the vermouth scented cup. Garnish with lemon or green olive peel. *Make sure you store the gin and cups in the coldest part of your home freezer.
Vesper Martini:
007's favourite
40 ml Gin Occitan
20 ml Nikka Coffey Vodka
10 ml Vermouth Dry Winestillery
Drops of Barolo Chinato Mulassano
Pour all ingredients into a mixing glass. Add plenty of ice. Stir the ingredients for a few seconds with the help of a bar spoon. Serve in a chilled classic martini glass. Garnish with lemon peel.
