Whether you like your martini mixed with the botanical richness of gin or the stark flavour of vodka, one thing is for certain: a martini can never be too dry, too wet or too perfect.
The history of the martini is as interesting as the numerous variations it has spawned since it was first created. Shrouded in mystery, many Mixtorians believe that an early version of it was first concocted in 1860s San Francisco, though others trace its origin to New York City.
During the twenties when gin was easily manufactured and lady liquor was banned across America, the classic martini reigned supreme as a gin based cocktail, but by the time James Bond was ordering his shaken, not stirred, mixologists around the world were already debating which spirit made the better base.
Fast forward to present day and the never ending vodka vs. gin debate is still swirling, and though for some perfection is vodka served Bradbury style, languidly lapping as a rock of ice, for others it is olives bobbing in a sea of gin that’s drier than the most parched desert.
Classics with a quirk
If you’re in to gin or all about vodka, there are many recipes around to invigorate and refresh the classic martini.
For the best of both worlds try a Vesper M
You got that Spring
Now that it’s warmed up a few degrees and the brave are planning barbeques, look ahead to summer and give the martini a mix up.
So now you have the know-how what are you waiting for? Muddling and mixing awaits this summer.