GloucesterTimes.com, Gloucester, MA

Lifestyle

November 27, 2012

Make the perfect martini

With the holidays come tradition. When it comes to drinks, nothing is more traditional than the Dry Martini.

Bartender Bill Jacques sheds some light on the good old-fashioned martini. No one can say for sure where the martini has its roots, but it is certain that the drink has grown to be one of the most popular cocktails. To be classified as a “classic” martini, these ingredients are required: gin, vermouth and a garnish of olives.

Jacques takes his drinks seriously and knows how to make the martini right. To him, that means cold and dry. When referring to a martini, using the term “dry” pertains to how much vermouth is put into the drink. The less vermouth added, the drier the drink will be.

When preparing a dry martini, Jacques does something a bit unique. To begin, Jacques pours a little vermouth into the glass, then swirls it around to coat the glass before dumping it out. “This lets people know it’s a dry martini,” says Jacques.

To ensure a cold and crisp drink, Jacques chills his olives, alcohol and glasses before use. And, in the style of James Bond, Jacques gently shakes his martini. This makes the drink colder than when it is simply stirred.

During your holiday meals and parties this season make sure you include the martini; it is the classic drink for a classic meal.

Dry Martini

Ingredients

6 ounces dry gin

Splash dry vermouth

Ice

2 olives

Speed cup

Martini glass

Instructions

1. Soak olives in gin for about 30 minutes ahead of time and chill along with the glass you will be using.

2. Pour a splash of vermouth into the glass you will use and swirl it around, then pour it out.

3. Fill the speed cup with ice. Pour gin into the speed cup while counting to 7, about 6 fluid ounces.

4. Attach the shaker top and gently shake the martini.

5. Remove the top part of the speed cup and pour liquid into chilled glass, filling it almost to the brim.

6. Add the 2 chilled olives to drink and enjoy.

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Recipe courtesy of Bill Jacques, 2012.

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