The Cocktail Spirit with Robert Hess
The Martini
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It is time perhaps that we tackle that quintessential cocktail, the Martini. This drink originated in the late 1800’s, and quickly became one of the standards, alongside the Manhattan. The pre-prohibition Martini however was different from what you might expect today in many ways, and frankly it was a lot better for it.
NOTE: Ok, so you got me pontificating about the Martini so much that I messed up making the dry Martini in this episode. I should have added a dash of orange bitters to the dry Martini cocktail just like I did to the sweet version.
Comments on This Episode
In many bars in the UK when you ask for
the Dry Martini it will be made by coating
the ice with vermouth in a boston glass
and discarding excess
before stiring the ice with gin/vodka.
My customers ask for Dry Martini,Extra Dry Martini,
Martini Dry, Martini Extra Dry and there is no consistency in terminology. I was trying to figure out how it should be but
I still have no idea. 
Maybe it should be like that;
> Dry Martini = ratio simillar to the one you used, gin/vodka + vermouth stirred together
> Extra Dry Martini = wet Martini, more vermouth,
gin/vodka + vermouth stirred together
> Martini Dry = verry small amount of vermouth,
different methods of making; for instance:
-vermouth poured out after coating the ice
-in/out
-using the atomizer
> Martini Extra Dry = no vermouth used
???
Pedro,
Unfortunately, it can be difficult to address a “consistency” in Martini terminology. Something about when the insane are running the asylum, or some such reference :->
For the standard customer, the “most” vermouth that should be added to a gin Martini, is just a slight splash. If they ask for their gin Martini “extra dry”, then you do the “swirl & dump” (put a little vermouth in the empty glass, then dump it out). For a “vodka Martini”, you start out with the “swirl & dump”, and then if they ask for it “extra dry”, you don’t use any vermouth at all.
Myself, when I want a gin Martini with a healthy amount of vermouth in it, I have to ask for it “extra wet”.
-Robert
I must that after a few tries I almost gave up on this cocktail. Either I didn’t like gin, or simply didn’t like Martini. After trying the Jasmine I gave it another try with Tanqueray. This made all the diference!! And always sweet martini.
Thank you so much, Robert!
I never really understood the Martini until I found you site. I would have never thought that the orange bitters were that important.
Since I stumbled across your site three months ago, I haven’t bought a single case of beer. This is quite amazing because I live in Germany.
Thank you for inspiring my sense of taste every Monday!
Andre, glad you’ve been enjoying the shows!
THE MARTINI
There is something about a Martini,
A tingle remarkably pleasant;
A yellow, a mellow Martini;
I wish I had one at present.
There is something about a Martini,
Ere the dining and dancing begin,
And to tell you the truth,
It is not the vermouth--
I think that perhaps it’s the gin.
- Ogden Nash
It’s not cloudy, it’s opalescent!
Thanks so much for the poem, Thomas!
Good ol’ Nash.
Where did you find your Martini Stirrer that you used on this episode? Thanks
The “sweet” Martini is one of the drinks I serve to folks who say they don’t normally like gin. While for some, even the slightest hint of gin still is unacceptable to them, many find this drink absolutely delightful.