Your perfect martini and when to drink it
Wet or dry? Shaken or stirred? Olive or twist? The Martini is a minefield, so let Hot Rum Cow be your guide. With the help of Danny Whelan, foraging mixologist, The Botanist gin ambassador and Head Bartender at Glasgow’s Kelvingrove Café, we take you through four styles – from classic to contemporary, from novice to pro, and from sun up to sun down.
The Martinez
A lot of spirits’ history is hazy and every bartender has a different take on the Martini’s origins. Danny’s version has Jerry Thomas’s 1870s Martinez as the forerunner. Was it so called after the town of Martinez? Is Martini even a corruption of Martinez? Whatever the truth, this is a very different drink from a sweet-toothed time. A spirituous and two-noted glass.
Ingredients: Zuidam genever, Cocchi Vermouth di Torino, Luxardo maraschino liqueur, Angostura Orange Bitters, Dr Adam Elmegirab’s Boker’s Bitters, garnished with orange peel.
Who’s it for? The Martinez is a bartender’s nod towards other bartenders. If a man walks into a bar with a little bit of a swagger and orders an 1887 Martinez, he probably works behind the stick. One for the aware and adaptable drinker.
When? As a digestif or to accompany dessert.
The 50/50
Emerged at the turn of the century as tastes moved away from very sweet drinks. Made with equal measures of gin and French (dry) vermouth. Another contentious history. Was it made by a bartender called Martini before WWI, or is it related to the ‘Martini’ in the Martini-Henry rifle used by the British Army? Needs a vermouth that can hold its own and marry with the gin’s botanical mix. Danny uses Islay dry gin, The Botanist, which has 31 botanicals including 22 foraged locally.
Ingredients: The Botanist gin, Noilly Prat Original Dry vermouth, Angostura Orange Bitters, stirred for a more delicate taste and garnished with a lemon twist.
Who’s it for? Complex flavours with the two ingredients matching and marrying but this is still a great ‘gateway’ Martini for those unfamiliar with the cocktail.
When? One for lunchtime.
The Dry Martini
Extra dry. Made to a six parts gin to one part vermouth ratio in this instance, but in Winston Churchill’s case: “Glance at the vermouth bottle briefly while pouring the juniper distillate freely.” A much more contemporary style and the important thing is to find your favoured ratio. There are a lot of fruity and floral flavours in The Botanist gin, and you need to contrast that with a savoury element – hence the olives.
Ingredients: The Botanist gin, Noilly Prat Dry vermouth, garnished with three olives.
Who’s it for? The seasoned Martini drinker. Someone with a love of and appreciation for spirits.
When? A pre-dinner Martini.
The Forager
Foraged mixology uses what can be found in your own environment. Danny makes a seasonal vermouth each month using different wild, seasonal botanicals, whether he’s in Glasgow, Islay or overseas. This late summer vermouth has a wild yarrow base with spignel, clove root, wood sage, ground elder, chestnuts and common wormwood. Made in the most commonly ordered style: four parts gin to one part vermouth.
Ingredients: The Botanist gin, seasonal vermouth, garnished with yarrow and chestnut.
Who’s it for? Someone who appreciates provenance, the environment, and really wants to taste their locale.
When? After a long day frolicking outdoors picking wild ingredients.
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This is an excerpt from Hot Rum Cow Issue 6 which is available to buy in our shop. Buy magazine
