Read an Excerpt
A Short History of the Origins of the Martini
1. Made by bartender professor Jerry Thomas of San Francisco for a stranger on his way to Martinez. Made with gin, vermouth, bitters, dash of maraschino.
2. Made by a bartender in Martinez, California, for a gold miner who struck it rich. The miner ordered champagne for the house, but there was none. The bartender offered something better- "Martinez Special"-made with sauterne and gin. The rich miner spread the word, ordering throughout California a "Martinez Special."
3. Named after the British army rifle: The Martini and Henry. The rifle was known for its kick, like the first sip of gin and "it" ("it" being vermouth).
4. Named after Martini and Rossi vermouth, because it was first used in the drink, gin, and "it," with 1/2 gin and 1/2 Martini and Rossi vermouth.
5. At the Knickerbocker Hotel in the early 1900s, a bartender named Martini di Arma Tiggia mixed a martini using only a dry gin and only dry vermouth.
All recipes have been alphabetized for your convenience.
1. Shake, stir, swirl, strain, or whatever. It's really up to you.
2. Some drinks (not many) have the same ingredients, but different brand names-pick your favorite.
3. If you have trouble finding an ingredient, omit it and go on with your life.
4. If the recipe does not have measurements, use your own taste.
5. We do not recommend flaming a drink.
6. Don't drink and drive.
7. Always use the "best" ingredients.
9. Vermouth: French = white/dry;
Italian = red/sweet
10. Have a great life, enjoy your martini.
Publisher's Note: This book and the recipes contained herein are intended for those of a legal drinking age. Please drink responsibly and ensure you and your guests have a designated driver when consuming alcoholic beverages.
1 oz. Gordon's vodka
1 oz. Gordon's gin
1/2 oz. Lillet Blanc
Rinse glass with extra dry vermouth. Garnish with lemon twist.
151 Martini Bacardi
Martini & Rossi Rosso splash cranberry juice
Shaken and strained into a martini glass. Garnish with a twist.