Apart from the essential ABCs (that’s anniversaries, birthdays and Christmasses), today is one of our favourite days of the year. It’s a Friday with benefits: namely it’s Martini Day!
No other drink is quite as contentious on the way it’s made, ingredients used or the way it’s served than the Martini. Should it be shaken or stirred? Made with a vodka or gin base? And once made, is it best to garnish your precious drink with an olive or lemon twist?
The truth is, it doesn’t matter. Yes, there are certain pointers to take into consideration if you want to satisfy the purists. But let’s face it, they’re not going to drink your Martini are they? The one rule to abide by is making sure that your Martini is ice-cold. Other than that, do it your way.
Here’s how we take ours:
60ml London Dry Gin
(we like Tanqueray No. Ten, Tanqueray, Gordon’s Export Strength not the other one, Bombay Sapphire Star of Bombay, Beefeater Crown Jewel if you can get it, No. 3, Sipsmith, Ford’s)
20ml dry vermouth
(we like Dolin de Chambery Dry Vermouth)
1 dash orange bitters
Twist of lemon (or grapefruit if using Tanqueray No. Ten)
Method:
Before you do anything: chill your glassware. If you have space, store them in your freezer until you need them. If not, chill them down by filling with ice cubes and cold water.
Next, pour ingredients into a mixing glass three-quarters filled with ice. Stir with the flat end of your bar spoon for 10-20 seconds. Strain into your chilled Martini or Nick and Nora glass. Garnish with lemon twist or a nice fat olive – it’s your call.
Lastly, and most importantly, enjoy!
Illustration: Clementine Mitchell
