Several theories revolve around the name of the cocktail that we know today as Martini: the most accurate indicates that it was baptized that way thanks to the vermouth brandMartini & Rossi, who exported their products to U.S.A. before 1910, the year of birth of the Martini en America.
Since its creation, Martini it has been part of the history, politics and popular culture of the West. It is even rumored that the President Franklin Delano Roosevelt Prepare a Dry Martini a Stalin to formalize the repeal of the Dry Law in the U.S.A..
Perhaps one of the most iconic phrases around this popular drink is: "Vodka Martini: agitated, not stirred" Who does not think of James Bond when reading or listening to this phrase? But it seems that cocktail experts believe that the most famous British agent of all time was wrong, since by shaking the Martini without stirring, bubbles form on the surface that partially oxidize the aldehydes of the vermouth and modify the texture and flavor of the drink drastically.
The only certain thing is that tastes break genres; for the writer Ernest Hemingwey the ideal recipe contained a high proportion of gin: 15 to 1 instead of the classic 8 to 2. Y Winston Churchill I preferred his Dry Martini and without vermouth.
The popularity of Martini and its commercialization at the present time allow to prepare a great variety of versions: there are sweets with red vermouth, served with maraschino cherry and even with onions.
PREPARATION OF MARTINI ACCORDING TO "INTERNATIONAL BARTENDERS ASSOCIATION"
- 5.5 cl of Geneva (or vodka for Martini Vodka)
- 1.5 cl of Vermouth Dry
- Lemon peel
- Green olives
- The ingredients are added in an agitator for Martinis with ice cubes.
- The mixture is stirred
- It is served without ice in a cocktail glass previously cooled with the oil from the shell of a lemon or garnished with a crossed olive.