Purists would argue that the myriad of drinks served today in a cocktail glass and labeled as Martinis are imposters. But what is the real thing?
For modern drinkers, the classic V-shaped, stemmed cocktail glass has become indelibly associated with the Martini. Any cocktail poured into one is magically transformed into some variety of Martini, and it seems to be forgotten that a Martini can also be served on the rocks as a highball.
The exact origins of the Martini are lost somewhere in the mists of time, although the cocktail is one of the classic drinks of the 20th century. One thing, though, is certain. The drink we know as a Martini, or at least something resembling the modern version, have been around almost as long as cocktails themselves.
The Martinez
It’s possible that the great-granddaddy of the modern Martini was the Martinez. The recipe appeared in print in Jerry Thomas’ The Bartenders Guide in 1887. The original recipe called for one pony of Old Tom Gin (a sweetened gin), one wineglass of Italian vermouth (sweet vermouth), 2 dashes maraschino liqueur, and 1 dash Bokers Bitters. This cocktail would obviously be quite a bit sweeter than the modern dry Martini.
The Evolution of the Martini
The drink and the name seem to have evolved at different paces. 1888 marks the first year that the name Martini appeared, when it was mentioned in the New and Improved Illustrated Bartending Manual. In 1896, a similar drink was listed in Stewart’s Fancy Drinks and How to Mix Them. Called a Marquerite by Stewart, the recipe called for “1 dash orange bitters, 2/3 Plymouth Gin, and 1/3 French Vermouth.”
But according to MartiniArt.com, by 1911 things came together, in the guise of the head bartender at the Knickerbocker Hotel in New York, a gentleman named Martini di Arma di Taggia. He mixed one part London Gin with one part Nolly Prat Vermouth, added a dash of orange bitters, chilled it on ice and strained it into a chilled glass. A cultural icon was born.
The Traditional Martini
The traditional Martini bears only a slight resemblance to either today’s Dry Martini, or to the legion of cocktails that have recently been dubbed “-tinis” of some sort. Martinis were popular during Prohibition, since gin didn’t require aging, making it readily available in speakeasies. At that time, Martinis were made with equal parts of gin and dry vermouth. A variation known as the Sweet Martini utilized sweet vermouth instead of dry, and there was the Perfect Martini, made with equal parts of sweet and dry vermouth.
The Modern Martini
Vermouth gradually became a much lesser ingredient in the Martini. By the 1950’s, the accepted ratio was four or five parts gin to one part vermouth. Through the years, the vermouth has continued to dwindle, and today, a 6:1 or 8:1 ratio seems to be the norm. The “in and out” is also popular – the vermouth is poured into a cocktail glass and swirled around, then the excess poured out, before adding the chilled gin. The Vodkatini, or Vodka Martini, substitutes vodka for gin, and is one of the most popular versions of the Martini today.
The Best Martini Bartender
A bit of bartender lore says that there are only three questions that a bartender must ask when the customer orders a martini.
- Vodka or gin?
- Straight up or on the rocks?
- Olive or twist?
Oliver Twist? Must be a dickens of a drink!
