Martini Madness
I wrote this story for Gourmet & Travel but the angle got changed so I had to rewrite the whole thing. This is the original, which I think doesn’t suck anyway, so I just thought I’d leave it here. – CL
Ernest Hemingway mixes his martini with 15 parts of gin to one part of vermouth, while Winston Churchill and Alfred Hitchcock agree that the best way to enjoy vermouth with a martini was to look at it from across the room. Julia Child, on the other hand, fills up her glass with vermouth and ice and adds just a splash of gin at the end. Despite the fact that a classic martini only has those two ingredients, it’s become arguably the most referenced and diverse cocktail around. And its fame has brought about a swarm of different ways to enjoy it.
Ian Fleming’s James Bond for instance, throws in vodka and Kina Lillet (a fortified wine not unlike vermouth, now more commonly substituted by Lillet Blanc because of the former’s unavailability) into the mix, and famously insists it be “shaken, not stirred”, unusual for a cocktail that is traditionally stirred to prevent too much ice dilution. Originally fictional, now his “Vesper” martini can be found on many cocktail menus.
And it’s not just the method that has evolved, but the ingredients as well. Martini trends have moved from simply adding fruit liqueurs, to including ingredients that are traditionally eaten, not swilled. Australian cocktail joint Clive’s introduces a toothsome Grilled Cheese and Tomato Soup martini while watering holes here have been known to stir up dessert-inspired creations (Martini Bar’s Tiramisu martini) or those with Asian influences (Kinki’s Saketini).
Though purists may argue that the simple, harder-than-it-looks-to-perfect martini has been bastardised with its many frills and interpretations, there is an upside: Everyone will be able to find one to suit their tastes. Cheers.
B-Sides 