Comments on: Coming Out

By: Jay

Jay — Thu, 07 Aug 2008 16:31:54 +0000

David – thanks for the link! You’re right I have read most of that info already, but I’ve a terrible memory so going back over it is no bad thing.

Nick S – I really need to check out more bars in London, it’s criminal I’ve now been to more cocktail bars in New York than my home city! That Martini flight sounds like great fun. Completely agree about sweet vermouth, I adore it. Especially Antica Formula, lovely stuff.

By: nick s

nick s — Sat, 02 Aug 2008 06:49:39 +0000

They have a ‘Genesis of the Martini’ sampler at the Dorchester in London — the modern reviver of Old Tom gin — where you can sample a Martinez, a pre-WW2 Martini and a modern Dry Martini.

Like Robert, though, I think there’s a more complex evolution: I’ve seen old Martini recipes that call for equal parts sweet and dry vermouth (with sweet or dry gin) and you can trace the Manhattan and modern Martini branching out, one taking the sweet vermouth, the other the dry. As David’s notes make clear, the sweet martini — and red vermouth in general — deserves a revival. (The relationship to the Negroni is another conundrum.)

By: David

David — Wed, 23 Jul 2008 16:02:38 +0000

Hi Jay
I imagine that you may already have most of this information since you were devirginized by the Martini over a year ago. But if you are looking for more information on the historical aspects of the Martini I posted extensive notes from Robert Hess’s History of the Martini from last year’s Tales. He presented an incredible amount of information. (I was looking forward to a similar dissertation at his History of the Margarita talk at this year’s conference. While it was still interesting, it was more conversation than history lesson)

http://www.tipsytexan.com/2008/01/the_martini_according_to_rober.html

By: karim almeron

karim almeron — Wed, 02 Jul 2008 07:44:52 +0000

hi it is relly entiresting your website pls! teach me about cocktail iam a pilipino

By: Andy Salgo

Andy Salgo — Thu, 19 Jun 2008 16:49:02 +0000

With regard to the origin of the term “dry martini”, I have been reading a new and comprehensive book about General Custer’s Battle of the Little Bighorn entitled “A Terrible Glory”. In it, the author, (James Donovan), mentions that one of Custer’s staff officers, a man called Martini, had a dry sense of humor, and the men affectionately called him “dry Martini”. I naturally associated that with the origin of the now famous cocktail. Whether this has been attributed to the derivation of the drink’s name, I’m not sure, but it does seem to be very probably true. This took place in 1876. At any rate, lets drink a toast to Officer Martini, (RIP), and leave it at that.

By: Robert Hess

Robert Hess — Wed, 08 Aug 2007 13:00:51 +0000

It’s hard to say exactly what the specifics were regading the appearance of the Martini. Lot’s of people like to point to the Martinez as being the inspiration, because the name is obviously similar, and both are gin/vermouth drinks. To the best of my knowledge, there isn’t any evidence that clearly spells this out however.

It could be that the Martinez-Martini connection is exactly (or close enough) to what actually transpired. However I like to think that the Manhattan had a role here. It predates the Martini by a few years, and it’s recipe is amazingly similar, the only real difference is that it uses whiskey instead of gin.

The way I sort of describe it, I see the Manhattan as the “black widow spider” in the story. It and the Martinez were both the parents of the Martini, and the Martinez was then “consumed” by this endevour. So today we have the Manhattan, and the Martini, but the Martinez has been long forgotten.

-Robert

By: Jay

Jay — Wed, 08 Aug 2007 12:22:03 +0000

Thanks for the clarification Robert. It’s amazing how long and complex the history of some cocktails are isn’t it?! Do you think the original Old Tom based Martini may have envolved from the Martinez?

By: Robert Hess

Robert Hess — Tue, 07 Aug 2007 13:13:51 +0000

Jay, congradulations on your final introduction to the Martini!

As a very mild point of correction, you mention how the drink you had might have evolved from the Martinez. Actually, the drink you had here was a “dry Martini”, which evolved out of the “Martini”.

Hows that? you might ask…

The Martini was originally made with sweet vermouth, as well as a sweet gin known as “Old Tom” gin (and orange bitters). It was often in a 50/50 ratio, or sometimes even more vermouth than gin (hence, some say, the name “Martini” coming from the brand of vermouth often used).

If a customer wanted a Martini, but made with dry vermouth instead of sweet, and a London Dry Gin instead of Old Tom, then they would ask for a “dry Martini”, which originally was still 50/50 (and orange bitters), but gradually refined it self to a “3-to-1″ ratio, which held true until Prohibition. It wasn’t until after Prohibition that the mistaken notion that “dry” meant “less vermouth”, and that notion was most likely propogated by alcoholics, just looking for a higher octane libation… but that, as they say, is another story.

By: Jay

Jay — Sat, 09 Jun 2007 21:15:22 +0000

Gabriel – I will have to give Bombay Sapphire a try. I can see why some people might like the brine, but it’s not for my taste buds. I saw Robert’s post yes – looks like I have a long way to go on my Martini adventures!

Rick – I will definitely be posting my experiences with other gins in Martinis once I get hold of some.

By: Rick

Rick — Sat, 09 Jun 2007 00:49:31 +0000

Jay,

Yes! It’s great that you enjoyed a well-crafted martini so much. Excellent choice on ingredients too. I’d love to hear updates if you try different gins.

Cheers!