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Gin Martini Cocktail

butterbites's picture
Ingredients
  Gin 2 Ounce
  Dry vermouth 4 Teaspoon
Directions

MAKING
1) In a chilled martini glass, pour a little dry vermouth and swirl to
coat the inside of the glass. Dispose off the excess vermouth.
2) In a shaker full of ice, add the gin and shake thoroughly.
3) Gently swirl or stir the gin before straining into glass.

SERVING
4) Garnish the gin martini cocktail with olives or lemon twist
and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Preparation Time: 
5 Minutes
Servings: 
1
For most of us cocktail party is incomplete without gin martini. And what better way than getting the recipe from a professional mixologist! Bridget Albert is on her way recreating the classic gin martini cocktail, and wow she makes it look so easy and simple. So now you have the secret tip to impress your friends in next cocktail party!

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2 Comments

shantihhh's picture
Legend attributes th origin of the Martini a descendant of the Martinez, an older, sweeter cocktail consisting of two ounces of sweet vermouth, one ounce Old Tom gin (a sweetened variant), two dashes maraschino cherry liquid, and one dash bitters, shaken with ice, strained, and served with a twist of lemon.[citation needed] The Martinez was most likely invented in Martinez, California, where a plaque commemorating the birth of the martini can be found on the north-east corner of the intersection of Alhambra Avenue and Masonic Street. The earliest known reference to the Martinez is found in The Bon Vivant's Companion: Or How to Mix Drinks (1887 edition), authored by "Professor" Jerry Thomas, the "Principal Barman" at many famous watering holes, including the Occidental Hotel in San Francisco. According to George A. Zabriske, who republished the original book in 1928, Thomas had a client who took a ferry from the Occidental Hotel on Montgomery Street to Martinez, then the state capital of California, every morning. Thomas mixed him the Martinez to keep the morning chill off, and named it after his client's destination. Distilled spirits in the 1800s were not regulated as they are today, and were sold at cask strength—upwards of 135 proof. As the strength of the spirits decreased, smaller quantities of mixers were needed to make them palatable. Now it is more common to see a martini made with little or no vermouth. Some suggest that the drink owes its name to Martini (known in the United States as Martini & Rossi), the brand name for a popular Italian vermouth marketed internationally since the nineteenth century. Americans who order the drink in Italy are often surprised to be served a sweet vermouth instead of a cocktail containing gin or vodka. (The martini is known there as a "martini cocktail".)
Ginny69's picture
I'd love to try this looks like a good recipe