How to make a martini (the classic way and the Maur way)
One of my first jobs was as a hostess in a neighborhood restaurant when I was 16.
I stayed in that industry for almost a decade as I went through college and began building my graphic design business – even snagging a few freelance gigs designing restaurant menus in the process.
After that original hostess job, I covered a range of positions in over ten different restaurants – busser, food runner, server, manager and bartender.
Endless life skills were learned in all those years in the restaurant industry, but one in particular has been quite fun to utilize over the years – bartender.
Especially since I also married one. (Now a teacher.)
We do some fancy cocktails at home occasionally, but one has become a staple for us:
The vodka martini.
So simple. So pure. So. Damn. Good.
Classic Martini Recipe
2.5 oz gin or vodka
.5 oz dry vermouth
Dash orange bitters
(Some old-school recipes use bitters – personal choice.)
Combine ingredients and ice in a mixing glass. Stir well for about 30 seconds. Strain into a martini glass, or into a rocks glass with a single large ice cube. Garnish with lemon twist or olive.
OR….
The Maur-tini Recipe
My name is Maura… get it? (My name is pronounced like “bar-a” or “car-a”.)
Vodka
Bottle of any vermouth
Lemon
Chill a martini glass by filling it with ice and cold water. (Aka a mini ice bath, which is the fastest way to chill anything.)
Depending on mood or desired feistiness, measure 1.5 oz (standard “legal” drink amount of liquor) or up to 3 oz (because, feisty) and pour into a shaker with ice.
Pick up bottle of vermouth. Give the bottle the side eye and put it down.
Put shaker lid on top and use those buff arms to shake vigorously until your hands are cold.
Strain into a chilled martini glass.
Peel off a slice of lemon rind with a veggie peeler or knife and give it a healthy twist to release the natural oils before placing into martini.
Delicately cheers and marvel at your awesomeness.
Notes
Vodka – Prairie Organic is an affordable favorite (yes, over Grey Goose and Belvedere, etc.)
Shaker – I like the old-school bartender style ones
Lemon – Occasionally sub olives when feeling salty
Martini terminology
Up – Served “up” in a martini glass.
Rocks – Served on the “rocks” (ice) in a rocks/short cocktail glass.
Dry – Light on the vermouth (typically .25 oz vermouth and 2.75 oz gin/vodka).
Extra dry – Even less vermouth. Often bartenders will swirl a dash of vermouth in the glass then dump it out before filling with the gin/vodka.
Extra extra dry – Don’t even look at the vermouth.
Dirty – A splash of olive brine is added into the mix and garnished with olives.
With a twist – With a lemon twist garnish.
Stirred – If you want a stronger tasting drink or to really taste the flavors in the vodka.
Shaken – If, like me, you prefer a little water from the ice to mellow the bite and enjoy the tiny ice chips. Or if you’re snazzy like James Bond.
Are you a fan of the classic martini or do you have your own spin on the iconic cocktail? Or, what would be your martini order? I’m a vodka martini, extra extra dry, up with a twist.