{"id":7296,"date":"2019-04-27T07:57:12","date_gmt":"2019-04-27T13:57:12","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=7296"},"modified":"2019-04-27T07:57:13","modified_gmt":"2019-04-27T13:57:13","slug":"martini","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/martini.html","title":{"rendered":"Martini"},"content":{"rendered":"

The\u00a0martini\u00a0is a\u00a0cocktail\u00a0made with\u00a0gin\u00a0and\u00a0vermouth, and garnished with an\u00a0olive\u00a0or a\u00a0lemon twist. <\/em><\/p>\n

Over the years, the martini has become one of the best-known mixed alcoholic beverages.\u00a0 By 1922 the martini reached its most recognizable form in which London dry\u00a0gin\u00a0and dry\u00a0vermouth\u00a0are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic bitters, then strained into a chilled\u00a0cocktail glass.\u00a0 Over time the generally expected garnish became the drinker’s choice of a green\u00a0olive\u00a0or a twist of\u00a0lemon\u00a0peel.<\/p>\n

A\u00a0dry martini\u00a0is made with dry, white vermouth.\u00a0 Over the course of the century, the amount of vermouth steadily dropped. During the 1930s the ratio was 3:1 (gin to vermouth), and during the 1940s the ratio was 4:1. During the latter part of the 20th century, 6:1, 8:1, 12:1, 15:1, or even 50:1 or 100:1.\u00a0\u00a0Some martinis were prepared by filling a cocktail glass with gin, then rubbing a finger of vermouth along the rim. There are those who advocated the elimination of vermouth altogether. According to\u00a0No\u00ebl Coward, “A perfect martini should be made by filling a glass with gin, then waving it in the general direction of Italy”.<\/p>\n

A\u00a0dirty martini\u00a0contains a splash of olive brine or olive juice and is typically garnished with an olive.\u00a0 \u00a0A\u00a0perfect martini\u00a0uses equal amounts of sweet and dry vermouth.\u00a0\u00a0A martini may also be served on the rocks; that is, with the ingredients poured over ice cubes and served in an\u00a0Old-Fashioned glass.<\/p>\n

The exact origin of the martini is unclear. In 1863, an Italian vermouth maker started marketing their product under the brand name of\u00a0Martini, after its director\u00a0Alessandro Martini, and the brand name may be the source of the cocktail’s name.\u00a0 Another popular theory suggests it evolved from a cocktail called the Martinez served sometime in the early 1860s at the\u00a0Occidental Hotel\u00a0in San Francisco, which people frequented before taking an evening ferry to the nearby town of\u00a0Martinez, California. Alternatively, the people of Martinez say a bartender in their town created the drink, or maybe the drink was named after the town. Indeed, a “Martinez Cocktail” was first described in Jerry Thomas’ 1887 edition of his\u00a0Bartender’s Guide, How to Mix All Kinds of Plain and Fancy Drinks:<\/p>\n

Source:\u00a0\u00a0<\/strong>Wikipedia<\/p>\n

The One True Martini – by my favorite martini drinker<\/strong>.<\/p>\n

“Hearts full of youth! \/ Hearts full of truth! \/ Six parts gin to one part vermouth!” (Tom Lehrer)<\/p>\n

and a twist of lemon.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

The\u00a0martini\u00a0is a\u00a0cocktail\u00a0made with\u00a0gin\u00a0and\u00a0vermouth, and garnished with an\u00a0olive\u00a0or a\u00a0lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages.\u00a0 By 1922 the martini reached its most recognizable form in which London dry\u00a0gin\u00a0and dry\u00a0vermouth\u00a0are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition … Continue reading “Martini”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","footnotes":""},"categories":[6],"tags":[44],"class_list":["post-7296","post","type-post","status-publish","format-standard","hentry","category-drinks","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7296"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7296\/revisions"}],"predecessor-version":[{"id":7507,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7296\/revisions\/7507"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}