MARTINI Rosso Red Vermouth Aperitivo, Sweet Vermouth Infused with Regional Herbs, 15% ABV, 75cl / 750ml

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The Martini Story". cityofmartinez.org. City of Martinez. Archived from the original on 31 July 2013 . Retrieved 14 July 2013. Yes, the classic definition of a martini uses gin. But there’s an ages old argument over whether a martini should be made with gin or vodka. Here’s our two cents: Martini is a brand of Italian drinks, named after the Martini & Rossi Distilleria Nazionale di Spirito di Vino, in Turin. When serving it “Dirty”: an olive. We like to use the olive for serving a Dirty Martini: with olive juice! The briny tang rounds out the flavor. See the recipe below for the Dirty variation.

A wet martini contains more vermouth; a 50-50 martini uses equal amounts of gin and vermouth. An upside-down or reverse martini has more vermouth than gin.Martinez The father of the martini! This gin drink is like a cross between a martini and a Manhattan, starring gin, sweet red vermouth, and Maraschino liqueur. It's one drink, yet there are so many options.Among those are a few common recipes, and each has its own name:

In 1966, the American Standards Association (ASA) released K100.1-1966, "Safety Code and Requirements for Dry Martinis", a tongue-in-cheek account of how to make a "standard" dry martini. [5] The latest revision of this document, K100.1-1974, was published by American National Standards Institute (ANSI), the successor to ASA, though it is no longer an active standard. [6] Origins and mixology [ edit ] Thomas, Stuart (1904). Stuart's Fancy Drinks and How to Mix Them. Excelsior Publishing House. p.132. The Martini turns progressively drier. Remember, the Martini, like the Martinez and or the Marguerite it morphed from, was initially sweet, hence the need to distinguish its descendant as a 'Dry' Martini', still very heavy on the vermouth by modern standards.

The verdict: Vermouths

Last up: the garnish! There are two classic garnish options for a classic martini: with an olive and with a lemon twist! Here’s what we prefer: There are hundreds of ways to serve a martini! We hope you’ll enjoy this classic dry martini. But after you’ve made it once, here are a few more types of martinis to try: K100.1-1966 Safety Code and Requirements for Dry Martinis (PDF) (1966ed.). American Standards Association. 31 August 1966. Archived from the original (PDF) on 11 March 2016 . Retrieved 21 February 2016. Bone Dry or Desert Martini:Used for times when you want toclarify that no vermouth makes it into the mix. Essentially, you're drinking chilled gin. It's said that Winston Churchill made his martinis by merely chilling gin and bowing in the direction of France,where dry vermouth originated.

Don’t waste your time on a vodka martini! Because vodka is almost flavorless, a vodka martini tastes a bit like bitter water with a spicy, boozy aftertaste. Advocate for it all you like (let us know in the comments!). But to us, you might as well just drink straight vodka. Pomegranate Martini or Watermelon Martini These jewel-toned drinks are tangy and light: the perfect fruity variation. The beauty of a martini, much like a woman, is in the eye, and a martini is great because there are so many personal ways to enjoy one. Other than a few basic rules- shake it so it is COLD!, a drink with vodka is not a martini, and cold gin alone is cold gin, not a martini- there are many variations. For those of you who love the olive, and I am always thankful for that meal with my drink, I suggest giving the lemon twist a try one time. As long as you get the oil of the lemon and not a hint of fruit, I think you’ll find it proves a pleasant alternative, is not as salty, and displaces much less gin from the glass. In 1892 the business was taken over by Rossi's four sons; control passed to his grandsons in 1930. In 1929 the Martini Ball & Bar logo was registered for the first time. Restructuring was carried out in 1977 resulting in the creation of the General Beverage Corporation. In 1992 Martini & Rossi merged with Bacardi. "Martini is the world's fourth most powerful 'spirit' brand" according to a survey of the market in 2006. [3] I have always liked to go with the old standby, six parts gin and one part vermouth. I do prefer Tanqueray, but there are a few others that I can take. When given the druthers I always use Noilly-Prat. I also tend toward the twist rather than the olive. But, the gin must be 47%. For a martini, of course, there is no substitute for the gin nor for the vermouth. No gin or no vermouth--NO MARTINI. The Vesper, as noted below, is a separate case. 3 measures of gin, 1 measure of (grain based) vodka, and a half measure of Kina Lillet, often mistakenly taken for Lillet Blanc. There are a number of substitutes for the Kina Lillet, of which I am currently using Cocci Americana. My side of the shaken or stirred is with the shaken, since that is the better way to get the martini COLD. As Bond it, "I want that one drink to be large, and very strong, and very cold, and very well made."Making the Perfect Martini". Archived from the original on 4 April 2015 . Retrieved 29 January 2015. Vodka Martini:Replace the gin with vodka. This is popular among drinkers who don't necessarily enjoythe "piney flavor" of gin.