Okay. Maybe. But maybe it makes you look like a bit of an alcoholic. And maybe it is super easy to make a good martini so you shouldn't be intimidated. After all, it's mostly straight liquor and there are all of two ingredients. Seriously. How hard can it be?
Traditionally, a martini is made with about 2 and a half ounces of top-shelf gin and a half ounce of dry vermouth. In my personal experience, when most people order a martini they really want a vodka martini; the bartender needs to ask if the guest prefers gin or vodka, and which brand.
Ready to know all and impress your friends with some killer martini-making skills? Of course you are.
You will need
2 1/2 oz Gin or vodka
1/2 oz Dry vermouth
Optional: Lemon twist or green olive for garnish
Directions
1. Fill shaker 1/4 full with ice.
2. Add gin or vodka and dry vermouth.
3. Shake! Until condensation forms on the outside of the shaker.
4. Strain into chilled martini glass.
5. Add optional garnish and serve to your friends who will tell you that you are the best bartender ever.
Terminology
(I guess this is the part where it gets a little tricky...but it's still nothing that you can't handle. I believe in you. Don't let me down!)
Up? That just means strained into a chilled cocktail glass with no ice.
On the rocks would be in a glass with ice, and an old-fashioned glass would be a much better glassware choice in this case.
Dry or extra dry means little to no vermouth. This is technically no longer a martini, but shh! I won't tell if you won't.
If someone wants their martini dirty, they want a little olive juice added to the drink. When I say olive juice, I am talking about the brine that green olives hang out in. To each their own.
In and out means leave the vermouth out of the shaker. Instead, roll some vermouth around the inside of the chilled glass and dump it out. Shake and strain as usual.
A Gibson is a martini that uses cocktail onions as a garnish.
Shaken vs. Stirred
The issue at hand is clarity. Some people think that shaking instead of stirring alters the flavor, but really all it does it fog up the drink for a minute because of all that vigorous action. It'll settle to clear in a moment, I promise. Which method you choose really comes down to personal preference. I prefer shaking. The most important function of either approach is diluting the liquor just a little bit. Some of the ice is supposed to melt, mellowing out the drink.
Okay, okay. You don't look like an alcoholic. You look timeless and classy. But I maintain my position that martinis are easy to make. Try it yourself and see!
One last thing...I won't say that there is no wrong way to make a martini. I will say that there is no 100% right way, and what one person loves another person hates. Hence that elusive "perfect martini." Want another perspective?
(*In all reality, this is called a cocktail glass. A martini is a drink, not a glass. I'm just sayin'.)
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