Updated: Mar 15, 2022
The exact origin of the martini is unclear. Some say it evolved from a cocktail called the Martinez served sometime in early 1860s California during the gold rush, where a bartender named Jerry Thomas, living in the town of Martinez whipped up a sweet cocktail for miners who wanted to celebrate striking gold. Although the recipes are different structural similarities make it a direct precursor to the Martini. The first dry martini is sometimes linked to an Italian bartender who concocted this drink at the Knickerbocker Hotel in New York City in 1912, swapping out sweet vermouth with dry. The original martini was made with gin. Vodka became more popular years later. Always offer both to your customers.
Chilled martini/coupe glass
2oz of gin or vodka
1/8oz dry vermouth
Shake/stir and strain
Garnish with an olive or lemon twist
Variation: Martinez – Replace dry vermouth with sweet vermouth. Add maraschino liqueur, and orange bitters. Gibson – Garnish cocktail with a cocktail onion. Dirty – Add olive juice.
Chill a martini/coupe glass with ice and water. Put to the side.
Add vodka or gin into a mixing tin and add ice.
Stir ingredients until the tin is chilled.
Discard ice and water from martini/coupe glass.
Spray chilled martini/coupe glass with dry vermouth.
Strain all ingredients into your cocktail glass.
Garnish with fresh or dehydrated fruit.
Stay hydrated. Drink responsibly.
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