What makes a martini a martini?

Nowadays, what makes a martini a martini? Robert Simonson, who wrote a book about the martini, said, “It’s funny: it’s strict and loose at the same time.”

Everyone seems to have an opinion about the cocktail: “Ingredients, proportions, garnishes – it’s all subject to debate,” Simonson said. “I’m a purist. I would think it needs to be gin and vermouth. But I’m willing to bend and say, ‘Okay, vodka and vermouth as well.’ [However,] if there’s no vermouth in there, I don’t know how you can call it a cocktail.”

Simonson says the martini was probably named after a vermouth company. It was invented in America in the 1870s or ’80s when bartenders mixed gin with vermouth, a fortified wine made with herbs and spices. “It’s a very big player in cocktail history,” he said.

Martini recipes from cocktail writer Robert Simonson – The author of “The Martini Cocktail: A Meditation on the World’s Greatest Drink” offers “Sunday Morning” viewers two classic recipes

In the early 20th century, the “very-dry” martini became very-popular: Ice cold gin or vodka, garnished with a lemon twist, or an olive, or an onion, but only a little vermouth (or maybe not even a little).

Samantha Casuga, the head bartender at Temple Bar in New York City, says the reason why many people might not want vermouth in their martini is because, for years, vermouth was stored improperly. “It should be in the fridge,” she said.

Casuga’s classic martini is two parts gin, one part vermouth, with a twist of lemon. She suggests that you probably shouldn’t order it the way James Bond does – shaken, not stirred. Casuga says she’s always stirring, but some people like the show behind the bar when a bartender shakes their cocktail. “Definitely, people love a good shake,” she said.

People also love to have a martini made just the way they want it. But Casuga understands why they might be so specific: “To have your own preferences, not only listened to and then executed, is, like, that’s luxury itself.”

Martini recipes from Temple Bar, New York City – Head bartender Samantha Casuga offers “Sunday Morning” viewers some classic cocktail recipes

Writer Robert Simonson says that a martini can also add a little luxury to your Thanksgiving. “It actually makes very good sense for Thanksgiving,” he said. “It will whet your appetite for the meal to come.

“There are very few American inventions more American than the martini. So, an American holiday, American drink.”

   
For more info:

“The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes” by Robert Simonson (Ten Speed Press), in Hardcover and eBook formats, available via Amazon, Barnes & Noble and Bookshop.orgThe Mix with Robert Simonson (Newsletter)Temple Bar, New York City

     
Story produced by Mary Raffalli. Editor: Remington Korper. 

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