Martini - Revision history

DrinkBoy: /* Dry Martini */

2020-01-28T22:24:58Z

Dry Martini

← Older revision		Revision as of 15:24, 28 January 2020
Line 120:		Line 120:
	From: Frank Newman, “American Bar – Recettes des Boissons Anglaise & Américaines”, published in 1904, p.27. (Perhaps important to note that the Dry Martini Cocktail did not exist in his 1900 version, but the "Martini Cocktail" did)		From: Frank Newman, “American Bar – Recettes des Boissons Anglaise & Américaines”, published in 1904, p.27. (Perhaps important to note that the Dry Martini Cocktail did not exist in his 1900 version, but the "Martini Cocktail" did)

	{\|style="margin-left:1in; ~~border~~:~~1px solid black; background:Ivory~~; font-family:'Modern No. 20', serif;"		{\| class="wikitable" style="margin-left:1in;padding:10px;font-family:'Modern No. 20', serif;font-size:normal;background:cornsilk;"
	!Dry Martini Cocktail		\|<b><center>Dry Martini Cocktail</center></b>
	\|-		<center>Verre No. 5</center>
	~~\| style="text-align:~~center~~;" \|~~ Verre No. 5		Prendre le verre à mélange no. 1, mettre quelques mor-<br/>
	\|-		ceaux de glace:<br/>
	\|  Prendre le verre à mélange no. 1, mettre quelques mor-		3 traits d’angostura ou orange bitter.<br/>
	\|-		Finir avec gin et vermouth sec, quantités égales, remuer,<br/>
	\|ceaux de glace:		passer dans le verre no. 5, server avec un zeste de citron,<br/>
	\|-		une cerise ou une olive, au gout du consommateur.
	\|            3 traits d’angostura ou orange bitter.
	\|-
	\|  Finir avec gin et vermouth sec, quantités égales, remuer,
	\|-
	\|passer dans le verre no. 5, server avec un zeste de citron,
	\|-
	\|une cerise ou une olive, au gout du consommateur.
	\|}		\|}

	Which translates into English as:		Which translates into English as:

	{\|style="margin-left:1in; ~~border~~:~~1px solid black; background:Ivory~~; font-family:'Modern No. 20', serif;"		{\| class="wikitable" style="margin-left:1in;padding:10px;font-family:'Modern No. 20', serif;font-size:normal;background:cornsilk;"
	!Dry Martini Cocktail		\|<b><center>Dry Martini Cocktail</center></b>
	\|-		<center>Glass No. 5</center>
	~~\| style="text-align:~~center~~;" \|~~ Glass No. 5		Using mixing glass No 1, and a few pieces of ice:<br/>
	\|-		3 dashes of angostura or orange bitter.<br/>
	\|  Using mixing glass No 1, and a few pieces of ice:		Finish with gin and dry vermouth, equal quantities, stir<br/>
	\|-		well, pour into glass No 5, serve with a piece of lemon peel,<br/>
	\|            3 dashes of angostura or orange bitter.		a cherry or an olive, based on the taste of the consumer.<br/>
	\|-
	\|  Finish with gin and dry vermouth, equal quantities, stir
	\|-
	\|well, pour into glass No 5, serve with a piece of lemon peel,
	\|-
	\|a cherry or an olive, based on the taste of the consumer.
	\|}		\|}


	From: Jacques Straub, Drinks (Chicago: The Hotel Monthly Press, 1914), p. 25:		From: Jacques Straub, Drinks (Chicago: The Hotel Monthly Press, 1914), p. 25:

	{\|style="margin-left:1in; ~~border~~:~~1px solid black; background:Ivory~~; font-family:'Modern No. 20', serif;"		{\| class="wikitable" style="margin-left:1in;padding:10px;font-family:'Modern No. 20', serif;font-size:normal;background:cornsilk;"
	!Dry Martini Cocktail		\|<b><center>Dry Martini Cocktail</center></b>
	\|-		1/2 jigger French vermouth.<br/>
	\|1/2 jigger French vermouth.		1/2 jigger dry gin. Stir.<br/>
	\|-
	\|1/2 jigger dry gin. Stir.
	\|}		\|}



	From: The Cocktail Book: A Sideboard Manual for Gentlemen (The St. Botolph Society) 1925, p. 21:		From: The Cocktail Book: A Sideboard Manual for Gentlemen (The St. Botolph Society) 1925, p. 21:

	{\|style="margin-left:1in; ~~border:1px solid black; background~~:~~Ivory~~; font-family:'Modern No. 20', serif;"		{\| class="wikitable" style="margin-left:1in;padding:10px;font-family:'Modern No. 20', serif;font-size:normal;background:cornsilk;"
	!Martini Cocktail -- Dry.		\|<b><center>Martini Cocktail -- Dry.</center></b>
	\|-		<center>Use Mixing Glass</center>
	~~\| style="text-align:~~center~~;" \|~~ Use Mixing Glass		TWO dashes orange bitters; two-thirds<br/>
	\|-		dry gin; one-third French vermouth;<br/>
	\|TWO dashes orange bitters; two-thirds		small piece lemon peel. Fill with ice, mix,<br/>
	\|-		and strain into a cocktail glass.
	\|dry gin; one-third French vermouth;
	\|-
	\|small piece lemon peel. Fill with ice, mix,
	\|-
	\|and strain into a cocktail glass.
	\|}		\|}

DrinkBoy: /* Historical Recipes */

2020-01-28T21:52:53Z

Historical Recipes

← Older revision		Revision as of 14:52, 28 January 2020
Line 51:		Line 51:
	p. 38.		p. 38.

	{\|style="margin-left:1in; ~~border~~:~~1px solid black; background:Ivory~~; font-family:'Modern No. 20', serif;"		{\| class="wikitable" style="margin-left:1in;padding:10px;font-family:'Modern No. 20', serif;font-size:normal;background:cornsilk;"
	!Martini Cocktail.		\|<b><center>Martini Cocktail</center></b>
	\|-		Half a mixing-glass full fine ice, three dashes<br/>
	\|    Half a mixing-glass full fine ice, three dashes		orange bitters, one-half jigger Tom gin, one-half<br/>
	\|-		jigger Italian vermouth, a piece lemon-peel. Mix,<br/>
	\|orange bitters, one-half jigger Tom gin, one-half		strain into cocktail-glass. Add a maraschino<br/>
	\|-		cherry, if desired by customer.
	\|jigger Italian vermouth, a piece lemon-peel. Mix,
	\|-
	\|strain into cocktail-glass. Add a maraschino
	\|-
	\|cherry, if desired by customer.
	\|}		\|}

	From: Frank Newman, “American Bar – Recettes des Boissons Anglaise & Américaines”, 1900 p.16		From: Frank Newman, “American Bar – Recettes des Boissons Anglaise & Américaines”, 1900 p.16

	{\|style="margin-left:1in; ~~border~~:~~1px solid black; background:Ivory~~; font-family:'Modern No. 20', serif;"		{\| class="wikitable" style="margin-left:1in;padding:10px;font-family:'Modern No. 20', serif;font-size:normal;background:cornsilk;"
	!Martini Cocktail		\|<b><center>Martini Cocktail</center></b>
	\|-		<center>Verre No. 5</center>
	~~\| style="text-align:~~center~~;" \|~~ Verre No. 5		Prendre un verre à mélange no. 1, quatre ou cinq petits<br/>
	\|-		morceaux de glace:<br/>
	\|  Prendre un verre à mélange no. 1, quatre ou cinq petits		3 traits d'angostura (ou orange bitter),<br/>
	\|-		3 traits de curaçao.<br/>
	\|morceaux de glace:		Finir avec gin et vermouth quantités égales ; remuer,<br/>
	\|-		passer, verser, servir.
	\|            3 traits d'angostura (ou orange bitter),
	\|-
	\|            3 traits de curaçao.
	\|-
	\|  Finir avec gin et vermouth quantités égales ; remuer,
	\|-
	\|passer, verser, servir.
	\|}		\|}


	Which translates into English as:		Which translates into English as:

	{\|style="margin-left:1in; ~~border~~:~~1px solid black; background:Ivory~~; font-family:'Modern No. 20', serif;"		{\| class="wikitable" style="margin-left:1in;padding:10px;font-family:'Modern No. 20', serif;font-size:normal;background:cornsilk;"
	!Martini Cocktail		\|<b><center>Martini Cocktail</center></b>
	\|-		<center>Glass No. 5</center>
	~~\| style="text-align:~~center~~;" \|~~ Glass No. 5		Use mixing glass no. 1, four or five small<br/>
	\|-		pieces of ice:<br/>
	\|  Use mixing glass no. 1, four or five small		3 dashes of angostura (or orange bitter),<br/>
	\|-		2 dashes of curaçao.<br/>
	\|pieces of ice:		Finish with gin and equal quantities vermouth; Stir<br/>
	\|-		well, pour, serve.
	\|            3 dashes of angostura (or orange bitter),
	\|-
	\|            2 dashes of curaçao.
	\|-
	\|  Finish with gin and equal quantities vermouth; Stir
	\|-
	\|well, pour, serve.
	\|}		\|}

Line 108:		Line 90:
	Jacques Straub, Drinks (Chicago: The Hotel Monthly Press, 1914), p. 31.		Jacques Straub, Drinks (Chicago: The Hotel Monthly Press, 1914), p. 31.

	{\|style="margin-left:1in; ~~border:1px solid black; background~~:~~Ivory~~; font-family:'Modern No. 20', serif;"		{\| class="wikitable" style="margin-left:1in;padding:10px;font-family:'Modern No. 20', serif;font-size:normal;background:cornsilk;"
	!Martini Cocktail		\|<b><center>Martini Cocktail</center></b>
	\|-		1/3 jigger Italian vermouth.<br/>
	\|1/3 jigger Italian vermouth.		2/3 jigger gin.<br/>
	\|-		1 dash orange bitters. Stir well and serve.
	\|2/3 jigger gin.
	\|-
	\|1 dash orange bitters. Stir well and serve.
	\|}		\|}

	From: The Cocktail Book: A Sideboard Manual for Gentlemen (The St. Botolph Society) 1925, p. 21:		From: The Cocktail Book: A Sideboard Manual for Gentlemen (The St. Botolph Society) 1925, p. 21:

	{\|style="margin-left:1in; ~~border:1px solid black; background~~:~~Ivory~~; font-family:'Modern No. 20', serif;"		{\| class="wikitable" style="margin-left:1in;padding:10px;font-family:'Modern No. 20', serif;font-size:normal;background:cornsilk;"
	!Martini Cocktail.		\|<b><center>Martini Cocktail.</center></b>
	\|-		<center>Use Mixing Glass</center>
	~~\| style="text-align:~~center~~;" \|~~ Use Mixing Glass		THREE dashes orange bitters; two-<br/>
	\|-		thirds Tom gin; one-third Italian ver-<br/>
	\|THREE dashes orange bitters; two-		mouth; small piece lemon peel. Fill with<br/>
	\|-		ice, mix, and strain into a cocktail glass.
	\|thirds Tom gin; one-third Italian ver-
	\|-
	\|mouth; small piece lemon peel. Fill with
	\|-
	\|ice, mix, and strain into a cocktail glass.
	\|}		\|}

DrinkBoy: /* Historical Recipes */

2020-01-28T21:36:54Z

Historical Recipes

← Older revision		Revision as of 14:36, 28 January 2020
Line 34:		Line 34:
	Harry Johnson, 1888), p. 38.		Harry Johnson, 1888), p. 38.

	{\|style="margin-left:1in; ~~border:1px solid black; background~~:~~Ivory~~; font-family:'Modern No. 20', serif;"		{\| class="wikitable" style="margin-left:1in;padding:10px;font-family:'Modern No. 20', serif;font-size:normal;background:cornsilk;"
	!57 MARTINI COCKTAIL.		\|<b><center>57 MARTINI COCKTAIL.</center></b>
	\|-		<center>(Use a large bar glass)</center>
	~~\| style="text-align:~~center~~;" \|~~ (Use a large bar glass)		Fill the glass up with ice;<br/>
	\|-		2 or 3 dashes of Gum Syrup;<br/>
	\|Fill the glass up with ice;		2 or 3 dashes of Bitters; (Boker's genuine only.);<br/>
	\|-		1 dash of Curaçao;<br/>
	\|2 or 3 dashes of Gum Syrup;		1/2 wine glassful of Old Tom Gin;<br/>
	\|-		1/2    "        "        " Vermouth;<br/>
	\|2 or 3 dashes of Bitters; (Boker's genuine only.);		Stir up well with a spoon, strain it into a fancy<br/>
	\|-		cocktail glass, squeeze a piece of lemon peel on top,<br/>
	\|1 dash of Curaçao;		and serve.
	\|-
	\|1/2 wine glassful of Old Tom Gin;
	\|-
	\|1/2     "        "        " Vermouth;
	\|-
	\|Stir up well with a spoon, strain it into a fancy
	\|-
	\|cocktail glass, squeeze a piece of lemon peel on top,
	\|-
	\|and serve.
	\|}		\|}

Line 143:		Line 133:
	\|ice, mix, and strain into a cocktail glass.		\|ice, mix, and strain into a cocktail glass.
	\|}		\|}


	==Dry Martini==		==Dry Martini==

DrinkBoy at 23:08, 24 January 2020

2020-01-24T23:08:59Z

← Older revision		Revision as of 16:08, 24 January 2020
Line 18:		Line 18:
	In the recipe displayed above, certain aspects of it are ones we "hope" represent a canonical interpretation.		In the recipe displayed above, certain aspects of it are ones we "hope" represent a canonical interpretation.

	# '''Gin''' - If a customer simply asks for a "Martini" it should be made with gin. If they were wanting it made with Vodka instead, they should ask for a "Vodka Martini". Yes, we know that some (if not many) customers will feel that Vodka should be the assumed spirit.		# '''[[Gin]]''' - If a customer simply asks for a "Martini" it should be made with gin. If they were wanting it made with Vodka instead, they should ask for a "Vodka Martini". Yes, we know that some (if not many) customers will feel that Vodka should be the assumed spirit.
	# '''Vermouth''' - A Martini should always include vermouth, and hopefully more than just a dash.		# '''[[Vermouth]]''' - A Martini should always include vermouth, and hopefully more than just a dash.
	# '''Orange Bitters''' - If at all possible, a properly made Martini should utilize orange bitters. The reason that this became "uncommon" is because for the longest time orange bitters was not readily available. Now that it is easy to acquire, there is no reason that it should not be utilized.		# '''[[Orange Bitters]]''' - If at all possible, a properly made Martini should utilize orange bitters. The reason that this became "uncommon" is because for the longest time orange bitters was not readily available. Now that it is easy to acquire, there is no reason that it should not be utilized.
	#'''Stirred''' - A Martini should always be stirred, unless the customer specifies otherwise.		#'''Stirred''' - A Martini should always be stirred, unless the customer specifies otherwise.
	#'''Lemon Twist''' - This is the preferred garnish for a Martini, however it has become almost iconic for the Martini to be garnished with olives instead. This is usually because the customer likes to have them as an extra little appetizer that accompanies the drink, much the same way that the Bloody Mary is garnished with a variety of edible accompaniments. Our recommendation is to serve several olives on the side.		#'''Lemon Twist''' - This is the preferred garnish for a Martini, however it has become almost iconic for the Martini to be garnished with olives instead. This is usually because the customer likes to have them as an extra little appetizer that accompanies the drink, much the same way that the Bloody Mary is garnished with a variety of edible accompaniments. Our recommendation is to serve several olives on the side.

DrinkBoy: /* Martini Origins */

2019-12-30T23:48:26Z

Martini Origins

← Older revision		Revision as of 16:48, 30 December 2019
Line 25:		Line 25:

	==Martini Origins==		==Martini Origins==
	~~: this~~ section will eventually be updated to include details about the origins of the Martini, and its evolution from Turf Club, Martinez, etc.		This section will eventually be updated to include details about the origins of the Martini, and its evolution from Turf Club, Martinez, etc.

	==Historical Recipes==		==Historical Recipes==

DrinkBoy: /* Martini Origins */

2019-12-30T23:48:01Z

Martini Origins

← Older revision		Revision as of 16:48, 30 December 2019
Line 25:		Line 25:

	==Martini Origins==		==Martini Origins==
			: this section will eventually be updated to include details about the origins of the Martini, and its evolution from Turf Club, Martinez, etc.

	==Historical Recipes==		==Historical Recipes==

DrinkBoy at 23:46, 30 December 2019

2019-12-30T23:46:56Z

← Older revision		Revision as of 16:46, 30 December 2019
Line 1:		Line 1:
	The Martini is a classic cocktail, dating from the late 1800's, and is made with gin, vermouth, and orange bitters. It is typically garnished with a lemon twist, or olives. The drink became so popular, that the cocktail glass it is typically served in is often referred to as a "Martini" glass, because of this, in the 1990's many people would mistakenly refer to any drink served in that glass as a "Martini".		The Martini is a classic cocktail, dating from the late 1800's, and is made with gin, vermouth, and orange bitters. It is typically garnished with a lemon twist, or olives. The drink became so popular, that the cocktail glass it is typically served in is often referred to as a "Martini" glass, because of this, in the 1990's many people would mistakenly refer to any drink served in that glass as a "Martini".

	==Basic Recipe=		==Basic Recipe==
	'''Martini'''		'''Martini'''
	* 2 ounces gin		* 2 ounces gin

DrinkBoy at 23:46, 30 December 2019

2019-12-30T23:46:18Z

← Older revision		Revision as of 16:46, 30 December 2019
Line 1:		Line 1:
	The Martini ~~may be~~ the ~~first~~ cocktail ~~which comes~~ to ~~mind when you think of~~ a "~~Classic Cocktail~~"~~. While it isn~~'~~t the~~ "~~original~~" ~~cocktail, it is the best known~~.		The Martini is a classic cocktail, dating from the late 1800's, and is made with gin, vermouth, and orange bitters. It is typically garnished with a lemon twist, or olives. The drink became so popular, that the cocktail glass it is typically served in is often referred to as a "Martini" glass, because of this, in the 1990's many people would mistakenly refer to any drink served in that glass as a "Martini".

	==Basic Recipe==		==Basic Recipe=
	'''Martini'''		'''Martini'''
	* 2 ounces gin		* 2 ounces gin

DrinkBoy: /* External Links */

2019-12-30T23:40:55Z

External Links

← Older revision		Revision as of 16:40, 30 December 2019
Line 228:		Line 228:
	* [https://www.thedailybeast.com/when-is-a-martini-no-longer-a-martini When is a Martini no longer a Martini?] (The Daily Beast)		* [https://www.thedailybeast.com/when-is-a-martini-no-longer-a-martini When is a Martini no longer a Martini?] (The Daily Beast)
	* [https://www.thedailybeast.com/the-coming-of-the-martini-an-annotated-timeline The Coming of the Martini, an annotated timeline] (The Daily Beast)		* [https://www.thedailybeast.com/the-coming-of-the-martini-an-annotated-timeline The Coming of the Martini, an annotated timeline] (The Daily Beast)
			* [https://www.liquor.com/articles/behind-the-drink-the-martini/ Behind The Drink: The Martini] (Liquor.com)

	[[Category:Cocktail Recipe]]		[[Category:Cocktail Recipe]]
	[[Category:Mixed Drink Recipe]]		[[Category:Mixed Drink Recipe]]

DrinkBoy: /* External Links */

2019-12-30T23:38:42Z

External Links

← Older revision		Revision as of 16:38, 30 December 2019
Line 226:		Line 226:
	* [https://www.eater.com/drinks/2016/3/25/11136248/101-cocktail-martini Cocktails 101: The Martini] (Eater)		* [https://www.eater.com/drinks/2016/3/25/11136248/101-cocktail-martini Cocktails 101: The Martini] (Eater)
	* [https://imbibemagazine.com/pegu-club-fitty-fitty-martini/ Pegu Club Fitty-Fitty Martini] (Imbibe)		* [https://imbibemagazine.com/pegu-club-fitty-fitty-martini/ Pegu Club Fitty-Fitty Martini] (Imbibe)
			* [https://www.thedailybeast.com/when-is-a-martini-no-longer-a-martini When is a Martini no longer a Martini?] (The Daily Beast)
			* [https://www.thedailybeast.com/the-coming-of-the-martini-an-annotated-timeline The Coming of the Martini, an annotated timeline] (The Daily Beast)

	[[Category:Cocktail Recipe]]		[[Category:Cocktail Recipe]]
	[[Category:Mixed Drink Recipe]]		[[Category:Mixed Drink Recipe]]