How to Make a Mean Martini

Enough of all this who makes a mean martini and who doesn’t shit. It’s three (maybe four) ingredients. If you can’t make a good one it’s because you’re an unschooled lout.

Don’t get me wrong: I exceeded myself just last week hitting color, aroma and blend, but per my last post, it’s not about making a perfect one — in a pluralistic world no such thing exists — it’s only about the minimal qualification of avoiding bad ones — and not to get me wrong again, I hold this level of ineptitude against a bar, keeping in my head a running list of places who fail even this minimal standard.

Besides, most of the important decisions about good cocktails are made at the liquor store, not while attending to the bottles, shakers and glassware. What’s the right ratio of gin / vodka to vermouth? Anything from the apocryphal “glance across the room” up to four- or five-to-one. How much olive juice is tolerable in a dirty martini? Judging from the shit-talk any ol’ amount you prefer. Choose high quality ingredients, meet the minimum standard, and the rest is a matter of taste — for which it is appropriately widely known there is no accounting.

So let’s all stop posing as if mixing cocktails is like laying microchip circuitry or calculating digits of pi. It’s an improvisational art.

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  1. Pingback: Bad Vermouth and the Myth of the Dry Martini | Marching Under Banners

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