By on Jul 09, 2010 with Comments 0
The Martini. I don’t know how much you have ever heard of this drink, but it’s fabulous! Depending on where you live, you may never get a call for one at your night club. Some clubs make it their signature drink.
Unfortunately, many bartenders that make them, (or should I say try to make them)don’t make them correctly. And if you’re a loyal drinker of this concoction, you know when it’s been made bad!
But a good one, aaaahhhhh! No kidding. A couple of good things about this drink is the name always had a mystique about it. The second thing is it’s a high profit sale, and third of all,with all the new recipes out there, the youth of today is showing a lot of interest. It has become as popular as the new Coolers.
The chocolate flavored one especially has been a hit with the women! But definitely try the others.
You can even use this drink as a promotion. It covers all ages, and all venues. And talk about flavors, there are many. Click Here
for the best information you are going to find on this superb drink from the past.
This site called Martini Recipes & Glasses has the finest site on this cocktail, bar none. They offer bar ware, cocktail glasses & shakers, along with original cocktail recipes.
Now you bartenders that are reading this, don’t just say “I know how to make one.” You probably don’t know how to make this the right way. Take a minute and go to this web site. You’ll find out how much you don’t know. And, like I have always said, education is a good thing.
So go ahead. Stop by and tell them I sent you. You’ll be glad you did. You will be pleasantly surprised at all the information this site provides. From it’s history, to the tools you need, how to prepare, make and serve this treat.
The following three articles are copied from the Martini Art web site, with their expressed permission. This is just a sampling of what they have to offer. Be sure to stop by there at
Shaken or stirred?
This topic is actually based not only on personal preference, but on science. There have even been studies as to which (shaking or stirring) provides the most beneficial anti-oxidant properties from a martini. While that might be a little too much information, we would like to offer a small tidbit to bite on.
Both shaking and stirring do a couple of simple things–they cool the liquids involved, and they introduce a certain amount of water to your mix, this is a critical part of a good martini. Please make sure to always use only clean, clear ice.
Shaking gin is often said to cause “bruising” of the liquor, which intensifies the flavor. A loose example of this bruising effect could be illustrated as the difference between the flavors of chopped garlic and mashed garlic. Mashed garlic has a much more intense flavor. I’ve read much about bruising gin, and personally I don’t think it’s a major reason to choose shaking versus stirring. Incidentally, there is no bruising when it comes to vodka.
Shaking causes the ice to break up and achieve a greater presence as part of the final product. Your body heat, as you hold a shaker, will also have an effect on the ice melting a bit more rapidly in the shaker. As you shake, you are also trapping air within the liquid, thus causing a more “cloudy” appearance.
Stirring allows a much more gentle blending of ingredients in your drink, and virtually no presence of ice chips in the finished drink. The final product will also retain more clarity, but will not be quite as cold as a shaken drink.
The primary benefit of shaking over stirring is simply speed. You’ll be able to cool more martinis by shaking versus stirring. In our martini laboratory, we often experiment with both methods of cooling to determine the best final result. We invite you to try both.
Learn about liquor measuring
For some, measuring with precision is critical to the perfect martini. For others, just “eyeballing” a measure is the perfect way to go. Whichever you prefer, we think its important to understand the rules before breaking them.
For anyone just starting out on the pursuit of martini mixing perfection, we suggest following any recipe to its exact measure. You’ll not only build your mixology techniques, but you’ll learn what makes a good drink “good,” and how much is too much–or not enough. It’s also worth noting that a heavy pour (adding more alcohol) doesn’t necessarily create a better drink.
Most recipes you’ll find are broken into ounces, parts, dashes, splashes, ponys or jiggers. You’ll also find centiliters, milliliters, fingers and drops. With the right bar tools at hand, you’ll be able to begin measuring and mixing like a pro. Here are some basic measures and their meanings.
Part A part simply refers to a fraction of the glass that the drink is being served in. Dash 1/6th of a teaspoon or 1/32 of an ounce. Splash 1/8th of an ounce or 1 teaspoon. Drop A drop is simply a drop. Pony 1 ounce Shot 1 ounce
Simply put, a martini is meant to be enjoyed cold. In our opinion, the colder the better. When the humble MartiniGuy ordering, I specify that my martini be “Titanic iceberg freezing.” Temperature matters.
Make sure that you are ready for mixing at a moments notice by storing your gin and vodka in the freezer. The martini glasses chilling in your freezer will appreciate the company! Your liquor will take on a syrupy consistency which is exactly what you want. You will still need to shake or stir with ice; remember that a certain amount of dilution makes a great drink. As a side note, your Vermouth should be stored in a refrigerator, not in the freezer…the Vermouth stands alone.
This is just a sampling of what they have to offer. Be sure to stop by there at
Also, I have put up a survey page. I ask that you fill this out, as it will just take a minute. The answers you give will allow me to address other topics you would like to hear about. There are no personal questions on it, and just takes a minute.
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