When it comes to the Martini - I have conversations that evolve around the purism (is that a word?) of the drink itself. I appreciate the Martini's return to popularity, and can acknowledge this is in large part due to the new twists introduced 7 or 8 years ago like the Apple-tini, the Chocola-tini, etc. A company called Stirrings has made a fortune recently selling mixers to make all sorts of variations - Espresso Martinis, Pear Martinis, Chocolate Peppermintini, and well, you get the picture.

To me, a true Martini is the simplest of drinks, but the steps must be performed exactly right: crushed ice about 3/4ths of the shaker - 3 parts top shelf Vodka (I like Ketel, but can settle for Grey Goose, Belvedere, etc.), 1/2 part dry vermouth. The shaker must be given a vigorous shake - NO LIMP SHAKERS PLEASE - the beverage should be as cold as the ice when done shaking. Pour into a chilled Martini Glass (again, important to have the right glass... no wine glasses or highball glasses... this is a Martini). Add 2-3 Queen olives - enjoy.

I have recently had my Martini snobbery challenged, however, by one who feels that a Gin Martini, is the ONLY pure form of this perfect cocktail. I have tried this, but enjoy the vodka version much more. What are your thoughts? Am I to sulk in the corner at my favorite lounge, feeling as inadequate drinking my Vodka Martini as one would ordering White Zinfandel at Daniel in NYC? Or can I continue to feel among the elite that enjoy a true, pure Martini?

Views: 2

Replies to This Discussion

A gin martini is the only true original, but if you prefer vodka, drink vodka.
Vodka. I can't stand gin. And for the record, I like all the flavored versions...some are excellent. I posted a recipe a few minutes ago in the Vodka group for a kick-ass Chocolate Martini.
It absolutely must be gin to be real, but many people do prefer vodka for some reason. I think it tastes like rubbing alcohol with vodka, which is why all those girly flavors have been added in recent years -- to disguise the taste of the alcohol.

Also, stirred, please, not shaken, unless you're mixing in olive or fruit juice, It's clearer, purer, and nice and boozy.......
One of the best Gins that I have tasted is from Bend, OR from Bend Distrillery. They use real juniper berries from Central Oregon. Very tasty! Ginerally, I have Gin & Tonics!
A little vermouth, dash of olive juice, some Grey Goose, a couple of feta cheese stuffed olives....heaven!
I did a little bit of web research about your question of whether or not a gin martini is the true original. Apparently martinis started out in Italy as pure dry vermouth on the rocks about three hundred years ago. Gin and Vodka were both added throughout the evolution of the martini at about the same time, just in different parts of the world. The Gin Martini became famous in England and France somewhere toward the end of the nineteenth century, whereas the Vodka Martini first became popularized in Eastern Europe in the Austria and Hungary regions at about the same time. Don't let anyone fool you into thinking that one is better than the other or has more history, it's just that they are both different branches of the same tree. Their evolution has much to do with the particular tastes of the ruling class of each country in question. I hope that helped you out a little. I'm a bit of a nerd and love an excuse to do some research...
Gin is considered the authentic and original -- but I think that vodka martinis have gained legitimacy (and a lot of fans)over the past couple of years. I prefer vodka martinis myself.

I know a lot of people are gin haters -- but I think those people just haven't had the right gin for them yet. Lately I've been drinking Plymouth and liking it quite a bit. I'm not a big fan of gin martinis -- but I love a good Aviation (gin, fresh lemon, marachino liqueur, and sometimes creme de violette). So maybe those gin haters haven't had the right gin cocktail yet either.
This isn't really a Coke vs. Pepsi discussion. It's like an apples vs. oranges discussion. As a Gin enthusiast, I prefer a Bombay (not Sapphire) Gin Martini, on the rocks, with Gorgonzola stuffed olives. Am I going to snub you because you prefer a Vodka Martini up? Hell no. I will give out the stinkeye with no questions asked if you order a Peppermintini though.
Cheers to the lovely research done by Brett. In reference to your comments about -tini's and how the word has been heavily misused. Frilly beverages served up are cocktails. They are to be referred to as 'Lemon-drop served up in a cocktail glass'.
I also cannot resist suggesting that many of you should also have some sips of some of the Oregon Distilleries Spirits, its booming and certainly needs connoisseurs like you.

RSS

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

The Sip

The Sip: Stay up-to-date on the beer, wine and spirits category with original content from SmartBrief -More

New food offerings helped Starbucks boost sales

Baked goods, breakfast sandwiches and the first price increases in nearly four years helped lead Starbucks to a 7% same-store -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service