The origin of the Martini is shrouded in mystery and to date, excites lively debate. Was it gin or vodka? Shaken or stirred?
Noel Coward suggested that a perfect martini should be made by “filling a glass with gin, then waving it in the general direction of Italy”, meaning the less vermouth added to the gin the better the resulting drink. Whatever waiving booze at a glass does. Where is James Bond when we need him?
One thing we can all agree on, is that the martini, hands down, continues to be the top classic drink of choice in many a bar or restaurant, around the world. The martini is sexy, sultry, and classy. You can’t drink it in a crowed nightclub hopping with college students-you’ll end up wearing it, and that’s just a waste of Grey Goose.
Here are a few recipes to inspire you to raise a glass, take a sip, and chill out in South Beach or California style.
Moroccan Martini – El Dorado Kitchen/Sonoma
2 oz. Charbay Pomegranate Vodka
1/2 oz. Perfect Purée Pomegranate Concentrate, thawed
½ oz. cardamom simple syrup
½ oz. lemon juice
orange twist for garnish
Combine ingredients into a pint glass with ice. Shake with a Boston Shaker until frothy and strain into martini glass. We like it over a Glace Ice G3 cube. Garnish with an orange twist.
Setai Hotel’s Chili Passion Martini
2 ounces of passion fruit rum
splash of orange juice
1 ounce of passion fruit puree
splash of ginger juice (fresh squeezed is best)
splash of cranberry juice
Put all ingredients into a martini shaker filled with ice. Shake vigorously and strain into a chilled martini glass. Top with a sprinkle of chili flakes and garnish with a chili pepper.
Asian Pear Martini – El Dorado Restaurant
one slice of asian pear and cucumber, muddled
2 ounces of lemon verbena infused vodka
squeeze of fresh lemon
1 ounce of simple syrup
Shake vigorously and strain into a martini filled 1/3 full soda. Garnish with full sliced round of Asian Pear, seeds removed, and a white orchid.