mercoledì 28 ottobre 2009

Dry Martini Cocktail







Categoria : Pre-dinner

Mise en place : Gin , Vermouth Dry , (twist) Scorza di limone , oliva verde , Mixing glass , Stir , Strainer , Ghiaccio , Coppa Cocktail .

In decimi
8/10 Gin
2/10 vermouth dry

In cl
5.5 cl Gin
1.5 cl vermouth dry

In once
2 ½ oz Gin
½ oz Dry vermouth

Vecchia Ricetta From "New and Improved Bartender's Manual" of Harry Johnson
(Use a large bar glass.)
Fill the glass up with ice;
2 o 3 dashes of gum syrup (be careful in not using too much);
2 o 3 dashes of bitters (Boker's genuine only);
1/2 wine-glass of old Tom gin;
1/2 wine-glass of vermouth.
Stir up well with a spoon; strain it into a fancy cocktail glass ; put in a cherry or medium-sized olive, if required ; and squeeze a piece of lemon peel on top, and serve (see illustation,plate No.13).

Guarnizione : Oliva verde

Tecnica di procedimento : (Stir & Strainer) si prepara nel Mixing glass con ghiaccio per poi filtrarlo con lo Strainer e si serve nella coppa cocktail con una oliva verde ricordandosi di strizzare la scorza di limone arricchendola così di oli essenziali.

Alcune osservazioni personali , ricordardarsi che il drink deve essere molto freddo e perciò usare molto ghiaccio sia per raffreddare il mixing glass che il bicchiere .
Consiglierei di tenere alcune coppette in freezer per avere così il bicchiere pronto al uso o addirittura le bottiglie .

Procedimento : raffreddare il bicchiere eliminando l’acqua prodotta in quest’ultima fase. Versare gli ingredienti , facendo attenzione che il ghiaccio sia cristallino ; miscelare e versare nella coppa .

Storia
da " L'elisir di Master Thomas " di Roberto Mussapi nel libro di Jerry Thomas versione Italiana " Il Manuale del Vero Gaudente ....."

La prima leggenda relativa alla nascita del Martini Cocktail risalirebbe intorno al 1870 nella città di Martinez in California , dove gli abitanti sostengono che un minatore di San Francisco fermò il suo cavallo davanti al saloon di Julio Richelieu , in Ferry Street per acquistare una bottiglia di Whisky.
Richelieu , francese , giunto da New Orleans era considerato un bravo Barman.
L' avventore lanciò sul banco una borsa da tabacco piena di pepite d'oro e passò la bottiglia a julio , il quale la riempì di Whisky.
Ma il minatore disse che gli sembrava poco per quanto aveva dato.
Allora , il bravo Barman , prese un bicchiere , vi mescolò una piccola dose di una bevanda e vi aggiunse un ' oliva.
"Che cos'è ?" chiese il minatore
"Questo," rispose Richelieu "è un Martinez Cocktail."

Il Barman Julio Richelieu lasciò la città per poi lavorare in altri locali in San Francisco ; negli anni ottanta la sua specialità era considerata il Martinez , di cui Julio non rivendicò mai il brevetto.



Nel 1992 un gruppo di abitati affisse una targa per commemorare il primo Martini servito nella storia. (Birthplace of the Martini - 1874)

La seconda leggenda sulla nascita del "re dei cocktail" è imputata ad un italiano di Arma di Taggia (Liguria) e cioè al signor Martini.
Barman emigrante fu assunto al Knickerbocker Hotel di New York e nel 1910 miscelo i due componenti in onore di John D. Rockefeller.



Lui sostenne che prima della grande guerra aveva mescolato dry gin , dry vermouth e amaro d'arancia.
A confermare questa storia fu l' inglese John Doxat nel suo libro "World of Drink and Driking" del 1971 , che sosterrebbe grazie ad un altro Barman italiano , Luigi del Savoia Majestic Hotel di Genova , il quale ricordava il Martini di Martini allo Knickerbocker nel 1912.

Ma a confermare l' inesattezza delle due storie sarà Barnaby Conrad III , che pone al centro della creazione del drink Jerry Thomas , quando aprì un bar a San Francisco all' Occidental Hotel di Montgomery Street.
Secondo la storia , un viaggiatore diretto alla città di Martinez , gettò una pepita d'oro sul banco , chiedendo a Thomas di prepararli qualcosa di speciale.
Perfetto. "Ecco un nuovo drink che ho inventato per il suo viaggio" , rispose Thomas , "lo chiameremo Martinez."

Timeline
1786 - Antonio Benedetto Carpano mise a punto quello che è il primo vermouth Italiano 

1813 - Prima formula Vermouth secco francese - (Noilly Prat)

1838 - Esportazione dei primi Vermouth della Società G.&L. Fratelli Cora negli Stati Uniti. (Dal sito www.bosca.it - l'acquisizione della Cora)

1845 - (Circa) Arrivo dall' America dell' Oidio (Parassita).

1862 - From "The Bartender's Guide" of Jerry Thomas (prima edizione)


Fancy Gin Cocktail

1864 - From "il Martini" di Maria Concetta Salemi
"....Alessandro Martini possedeva uno straordinario intuito commerciale, che Teofilo Sola cominciò a mettere in pratica su scala ridotta: è del 1864 il suo tentativo di vendere personalmente , alla dogana del porto di Genova, delle casse di vermouth ai capitani delle navi dirette in America perchè lo diffondano nel Nuovo Mondo."

1866 - From "The Independent Liquorist or the Art of Manufacturing and Preparing" by L. Monzert
Gin Cocktails for bottling.
Take 5 gallons of gin.
2 do. water.
1 quart gum syrup.
2 onces extract orange peel.
7 do. tincture of gentian.
1/2 do. do. cardamoms.
1/2 do. extract lemon peel.
Mix the whole together , and color with equal parts of solferino and caramel.

Gin Cocktails
Take 4 squirts gum syrup.
3 do. stoughton Bitters.
1 wine-glass of good gin.
2 squirts curacao.
A small piece of lemon peel.
A small quantity of ice.
Shake it up, and strain it before serving it up.

1867 - From "il Martini" di Maria Concetta Salemi
"Dopo tre anni soltanto , il corrispondente newyorchese della "Martini & Sola" avrebbe ricevuto le prime 100 casse di vermouth inviate ufficialmente oltremare sulla "Hermann"......"

1868 - (Circa) Arrivo dall' America della Filossera (Parassita).

1869 - From "COOLING CUPS AND DAINTY DRINKS" By William Terrington
Brandy or Gin Cocktail
1/4 pint of brandy or Gin,
1/2 gill of Curacao,
1 tablespoonful of bitters,
1/2 gill of ginger syrup,
1 pint of ice;
mix with juice of lemon.

1871 - From "The Gentleman's Table Guide" by E. Ricket and C. Thomas


Gin Cocktail

 1878 - From "American & Other Drinks" by Leo Engel


Gin Cocktail , Fancy Cocktail

1878 - (Circa) Arrivo dall' America della Peronospora (Parassita).
Distruzione di tutti i vigneti nel vecchio continente , crisi nel mercato enologico e aumento nella produzione dei distillati di derivazione non enologico.

1884 - From "The Modern Bartender's Guide" of O.H. Byron's . 
Prima comparsa nella storia dei Cocktails del nome "Martinez Cocktail".


Martinez Cocktail 
" Same as Manhattan , only you substitute gin for whisky":

(Use small bar-glass)
Take 2 dashes Maraschino.
1 pony of rye whiskey (Gin)
1 wine-glass of vermouth
3 dashes of boker's bitters
2 small lumps of ice
Combine all ingredients with ice , stir and strain into aclaret glass.
Garnish with 1/4 lemon.

1884 - From "How to mix drinks. Bar keepers' handbook" by Winter George
GIN COCKTAIL. 
(Use a large bar glass.)
Two to three dashes of gum syrup;
One to two dashes of Orinoco Bitters; 
Two dashes of absinthe; 
One wine glass Holland gin;
Fill with fine ice; stir well; squeeze from a lemon peel on top, and serve.

OLD TOM GIN COCKTAIL. 
(Use a large bar glass.)
One to two dashes of Orinoco Bitters; 
Two or three dashes of gum syrup; 
One or two dashes of absinthe; 
Fill the glass with fine shaved ice; 
One wine glass of Old Tom gin;
Stir well with a spoon, strain in a fancy cocktail glass, twist the oil from a piece of lemon peel on top, then serve.

1884 - From "The Complete Bartender Art Of Mixing Plain and Fancy Drinks" by Albert Barnes
WHISKEY COCKTAIL.
Use small bar glass. 3 dashes of gum syrup ; 3 dashes of Boker's Bitters, 3 dashes of Curacoa, 1 wine glass of whiskey. Fill with fine ice, stir with spoon and strain in cocktail glass. Serve with lemon peel.

GIN COCKTAIL.
This drink is made the same as Whiskey Cocktail using 1 wine glass of gin instead of whiskey.

FANCY GIN COCKTAIL. 
Make the same as Whiskey Cocktail, using gin instead of whiskey.
Strain in a fancy wine glass, moisten the edges of the glass with lemon, and serve with lemon peel, thrown on top.

1887 - From "The Bartender's Guide" of Jerry Thomas (ultima edizione)


Martinez Cocktail

1888 - From "New and Improved Bartenders' Manual" of Harry Johnson . 
Prima comparsa del nome "Martini Cocktail"


Martini Cocktail

Altro Cocktail presente nel libro con ingredienti quasi simili al "Martini Cocktail".
(estratto dalla edizione del 1934 del libro "New and Improved Bartenders' Manual" of Harry Johnson - non saprei dirvi se era presente anche nella prima edizione del 1888).




 Altro Cocktail in cui è presente il nome "Martini".
(estratto dalla edizione del 1934 del libro "New and Improved Bartenders' Manual" of Harry Johnson - non saprei dirvi se era presente anche nella prima edizione del 1888).




1892 - From "The Flowing bowl" by William Schmidt
Holland Gin Cocktail.
A goblet filled with fine ice, 
2 dashes of gum,
1 dash of absinthe,
1 drink of Holland gin, 
2 dashes of orange bitters.
(1 dash of green chartreuse may be added.) 
Stir this well, strain, and serve.

Tom Gin Cocktail.
A goblet filled with ice, 
2 small dashes of gum,
1 dash of absinthe, 
1 drink of Old Tom gin, 
2 dashes of orange bitters.
(A dash of green chartreuse may be added.) 
Stir well, strain, and serve.

1895 - From "Modern American Drinks" of George Kappeler . 
Il drink viene eseguito con vermouth italiano.


Martini Cocktail

Half a mixing-glass full fine ice,three dashes orange bitters, one-half jigger Tom gin , one-half jigger Italian vermouth , a pice lemon-peel. Mix, strain into cocktail-glass. Add a maraschino cherry , if desired by customer.

1896 - From "Stuart's Fancy Drinks and How to Mix Them" of Thomas Stuart
Prima citazione del Cocktail , simile al drink precedente.
Marguerite Cocktail 
1 dash of orange bitters
2/3 Plymouth gin
1/3 French vermouth 
(riportato anche nel sito di Noilly Prat ed si riferisce al Dry vermouth - www.noillyprat.com)

1900 - From "il Martini" di Maria Concetta Salemi
"Fu anzi del primo l'idea di immettere sul mercato un nuovo tipo di vermouth in grado di competere con quello francese: nacque così il "Dry" che , superava la prova del fuoco di mercati internazionali come quello brasiliano e thailandese , fu lanciato in grande stile in coincidenza con il Capodanno del 1900.

1902 - From "Bariana" of Louis Fouquet


Martini Cocktail


Un Cocktail tra i più popolari di cui è bene osservare i seguenti importi:
Prendere un Mixing glass,ghiaccio in piccoli pezzi, 4 tratti di bitter orange, 2 tratti assenzio , 3 tratti di curacao , 3 tratti di crème de noyaux ,concludere con gin e vermouth di Torino in quantità uguale , shekerare ....

1903 - From "Daly's Bartenders' Encyclopedia" by Tim Daly
BOTTLE OF MARTINI COCKTAIL.
Use bar shaker for mixing.
1 pony glass of orange bitters.
1/2 pony glass of maraschino. 
Half fill the shaker with fine ice.
1-3 bottle of French vermuth. 
2-3 bottle of Tom gin. 
Mix well with spoon, strain into a full
quart bottle, cork and label. 
Always use a dark-colored bottle when
mixing cocktails for a party. 
This is supposed to be a very dry cocktail.
Ice should always be used in making bottled cocktails.

MARTINI COCKTAIL.
Use a mixing glass.
Half fill with fine ice. 
2 dashes of orange bitters.
1/2 wine glass of Tom gin.
1/2 wine glass of vermuth.
Spoon well and strain into a cocktail
glass; put in an olive, and serve.

MARGUERITE COCKTAIL.
Use a mixing glass.
Half fill with fine ice. 
2 dashes of orange bitters. 
1 dash of orange curacoa. 
1/2 wine glass of French vermuth.
1/2 wine glass of Plymouth gin. 
Stir well with spoon, strain into a cock-
tail glass, twist a piece of lemon peel on top, and serve.

TOM GIN COCKTAIL. 
Use a mixing glass.
Half fill with fine ice. 
2 or 3 dashes of orange bitters.
1 dash of maraschino. 
1 wine glass of Tom gin. 
Spoon well, strain into a cocktail glass,
put in cherry, and serve.

HOLLAND GIN COCKTAIL.
Use a mixing glass. Half fill with fine ice.
2 dashes of gum syrup.
1 dash of bitters (Angostura). 
1 wine glass of Holland gin. 
Spoon well, strain into a cocktail glass,
twist a piece of lemon peel on top, and serve.

1904 - From "American Bar" of Frank Newman


Dry Martini Cocktail , Martini Cocktail

1907 / 1914 - From "The World's Drinks And How To Mix Them" by Hon. Wm.T. (Cocktail) Boothby


Dry Martini Cocktail - Gin Cocktail



 Martini Cocktail - Old Tom Gin Cocktail (Cordial)


1910/1933 - From "jack's manual" by Jack A. Grohusko
DRY MARTINI COCKTAIL.
50% dry gin 
50% French Vermouth 
Fill glass with cracked ice.
Stir, strain and serve.

FANCY BRANDY, GIN AND WHISKEY COCKTAILS.
1 dash of syrup 
1 dash of Angostura bitters 
1 dash Curacao
100 brandy 
Gin or whiskey 
1/2 glass of fine ice.
Shake and strain, twist a piece of lemon peel and serve.

GIN COCKTAIL.
1 dash bitters 
100% dry gin 
1/2 glass cracked ice.
Stir and strain, twist a piece of lemon peel and serve.

IMPROVED MARTINI COCKTAIL.
1 dash orange bitters 
Dash Maraschino 
50% Italian Vermouth 
50% dry gin
Fill glass with cracked ice. Stir, strain and serve.

MARGUERITE COCKTAIL.
2 dashes Field's orange bitters 
50% Plymouth gin 
50% French Vermouth 
1 dash absinthe
Fill glass with cracked ice. 
Stir up well with spoon, strain in cocktail glass and serve.

MARTINI COCKTAIL.
1 dash orange bitters 
50% dry gin 
50% Italian Vermouth 
Fill glass with ice.
Stir, strain and serve.

(Questo libro è stato riscritto tra il 1910 al 1933 ben cinque volte , quindi non ho delle certezze sulla data effettiva del drink qui riportato).

1911 - By Martini di Arma di Taggia , Knickerbocker Hotel , New York
(Nel sito di Noilly Prat il vermouth riportato è il loro Dry vermouth - www.noillyprat.com)
1 part Noilly Prat - Dry vermouth
1 part gin
Dash of orange bitter
Preparare nel mixer e decorare con l'oliva verde taggiasca.

1917 - From "Mrs. Norton's cook-book; selecting, cooking, and serving for the home table" by Norton ,Jeanette Young
Martini Into a half tumbler of shaved ice put a dash of orange bitters, a jigger each of vermouth and old Tom gin, arid a few drops of lemon juice; shake well and strain into glass.

1919 - From "Home Made Beverages" by Albert A. Hopkins
Gin Cocktail.—Good unsweetened gin, 1 wineglassful; rock- candy syrup, 10 drops; orange bitters, 10 drops; lemon peel, small piece; crushed ice. Half fill a tumbler with small pieces of ice, pour over it the gin, add the syrup and bitters,then cover and shake well. Strain in to a small glass, place a small piece of lemon peel on the top, and serve.

Martini Cocktail
Good, unsweetened gin, J^ wineglassful; Italian ver- mouth, 3^ wineglassful; rock-candy syrup, 6 drops; orange bitters, 12 drops; lemon peel, 1 small piece;crushed ice.
Half fill a tumbler with crushed ice, pour over it all the liquids, shake well, then strain into a glass, and serve with a small piece of lemon peel floating on the surface.
Note.—For dry cocktails use French vermouth, and be sparing of bitters.
1919 - 16 Gennaio , Retifica del Governo degli Stati Uniti d'America tramite 18° emendamento sulla lagge di cui "la produzione ,la vendita e il trasporto di alcolici viene vietata".

1920 - La legge sul Proibizionismo diventa effettiva ; nascita dei locali clandestini "Speakeasy".
Fuga di molti Barman verso il vecchio continente.

- From "The Cocktail Key" of Herbert Jenkins Ltd



1922 - From "Cocktails- How to Mix Them" by Robert Vermeire
Martinez Cocktail
The Martinez Cocktail is very similar to the Manhattan Cocktail, but Gin is used instead of Whisky.

Fill the bar glass half full of broken ice and add:
2 dashes of Orange Bitters. 
3 dashes of Curacao or Maraschino. 
1/4 gill of Old Tom Gin. 
1/4 gill of French Vermouth.
Stir up well, strain into a cocktail-glass, add olive or cherry to taste, and squeeze lemon- peel on top.

This drink is very popular on the Continent. In England the Martinez Cocktail generally contains the following ingredients:
2 dashes of Orange Syrup. 
2 dashes of Angostura Bitters. 
1/4 gill of Plymouth Gin. 
1/4 gill of French Vermouth.
The whole stirred up in ice in the bar glass, strained into a cocktail-glass with lemon-peel squeezed on top. Olive or cherry according to taste.

Third Degree
The Third Degree is a Martinez Cocktail (Continental style) with a dash of Absinthe and an olive, but 2/6 gill of Gin and 1/6 of French Vermouth should be used.

Fourth Degree
The Fourth Degree is a Martinez Cocktail (Continental style) with a dash of Absinthe and a cherry, but 1/4 gill of Gin, 1/8 gill of French VErmouth, 1/8 gill of Vermouth should be used.

Martini Cocktail
Here is the exact recipe: 
Fill the bar glass half full with broken ice and add:
1 dash of Orange Bitters. 
1/6 gill of Italian Vermouth. 
2/6 gill of Dry Gin.
Stir up and strain into a cocktail-glass. Squeeze lemon-peel on top.

Medium Martini
The Medium Martini Cocktail is a Martini Cocktail made with:
1/4 gill of Gin. 
1/8 gill of Italian Vermouth. 
1/8 gill of French Vermouth.

Sweet Martini
The Sweet Martini Cocktail is a Martini Cocktail made with:
1/4 gill of Italian Vermouth. 
1/4 gill of Gin.
Note. -- The Martini Cocktail should be prepared in the mixing glass and stirred up. In America, however, it has been the fashion, since a few years, to shake this cocktail until thoroughly cold.

1925 - From "Der Mixologist" of Carl A. Seutter


Martini Cocktail

1929 - From "Cocktails de Paris" RIP by Paul Colin


Martini

1930 - From "The Savoy Cocktail Book" di Harry Craddock



1932 - From "Shake 'Em Up!" by Virginia Elliott & Phil D. Stong


Dry Martini Cocktail

1933 - 5 Dicembre , Fine del Proibizionismo con il 21° emendamento .

1933 - From "The American Bar Guide" by R.C. Miller 2nd edition


Gin Cocktail



Fancy Gin Cocktail - Martinez Cocktail

1934 - From “Burke’s complete Cocktail & Drinking Recipies” di Harman Burney Burke il Dry Martini è stato classificato il 1° tra “I 15 più famosi cocktail del mondo nel 1934”.


The World's 15 Most Famous Cocktails in 1934


GIN COCKTAIL
Dry Gin, 1 Jigger
Orange Bitters, 1 Dash 
Stir well with cracked ice, strain, add a piece
of lemon peel, and serve.

HARVARD GIN COCKTAIL
2 Gin 
1Italian Vermouth
Grenadine, 4 Dashes
Absinthe, 1 Dash 
Ice a little.-Stir well from bottom.
Strain into Cocktail Glass.

MARGUERITE COCKTAIL NO.1
2 Gin 
1 Italian Vermouth
Absinthe, 2 Dashes
Angostura Bitters, 2 Dashes 
Ice.-Stir.Strain and serve with a cherry.

MARGUERITE COCKTAIL NO.2
2 Gin 
1 French Vermouth
Orange Bitters, 2 Dashes 
Ice.-Add a small slice of orange, stir, strainand serve.

MARGUERITE COCKTAIL NO.3
1 Gin 
1 French Vermouth
Orange Bitters, 3 Dashes
Anisette, 2 Dashes 
Ice.-Stir, strain and serve with a Cherry and a Dash of Lemon.

MARTINI COCKTAIL NO.1 (DRY)
2 Gin 
1 French Vermouth
Orange Bitters, 2 Dashes 
Ice.-Stir. Strain into Cocktail Glass.
1 Olive and serve.

MARTINI COCKTAIL NO.2 (MEDIUM)
2 Gin 
1 French Vermouth 
1 Italian Vermouth
Ice.-Stir. Strain into Cocktail Glass. 
1 Olive
1 Dash Lemon Juice and serve.

MARTINI COCKTAIL NO.3 (SWEET)
4 Gin 
1 Italian Vermouth 
1 French Vermouth
Ice.-Stir. Strain into Cocktail Glass. 
1 Olive
1 Dash Lemon Juice and serve.

OLD TOM COCKTAIL
Gin, 1 Glass 
Curacao or Absinthe, 1 Dash 
Gum Syrup, 3 Dashes 
Angostura Bitters, 1 Dash
Ice.-Stir well and serve. Add I Olive and a Lemon Twist.

SLOE GIN COCKTAIL
Sloe Gin 1 Glass 
French Vermouth 2 Dashes 
Orange Bitters 1 Dash
Ice.-Stir. Strain and serve.

1934 - From "The Old Waldorf-Astoria Bar Book" by Albert Stevens Crockett (N.ed. del 2003) 
MARGUERITE
Dash of Orange Bitters
One-half French Vermouth
One-half Plymouth Gin

MARTINI
Dash of Orange Bitters
One-half Tom Gin
One-half Italian Vermouth (Stir)
Serve with a green Olive
Twist piece of Lemon Peel on top

MARTINI No. 2
Two jiggers Gin
One-half Italian Vermouth
One-half French Vermouth
(Stir)
Serve as above

MARTINI (dry)
Two-thirds Gin
One-thirds French (or Sec) Vermouth
(Stir)
Serve as above

MARTINI (dry No.2)
One-half Gin (preferably dry)
One-half French Vermouth (Stir)
Serve as above
Modern practice prescribes shaking for a Dry Martini.

PERFECT
One-third Italian Vermouth
One-third French Vermouth
One-third Plymouth Gin
Frappé with an Orange Peel

PERFECT No.2
One-third Gin
One-third Italian Vermouth
One-third French Vermouth (Stir)
Twist piece of Lemon Peel on top

1934 - From "The Artistry of Mixing Drinks" by Frank Meier
GIN
In mixing-glass: a dash of Angostura Bitters,
a dash of Italian Vermouth, one glass of Gin; stir well and serve.

MARTINI(Dry)
In mixing-glass: half French Vermouth, half Gin; stir well and serve.

MARTINI (Medium)
In mixing-glass: one-fourth French Vermouth, one-fourth Martini Vermouth, half Gin; stir well and serve.

MARTINI (Sweet) 
In mixing-glass : half  Martini Vermouth, half Gin; stir well and serve.

1934 - From "What Shall We Drink?" by Magnus Bredenbek


Martini Cocktail




Gin Cocktail

1935 - From "La Florida Cocktail Book Havana Cuba"
Gin Cocktail
Use a 10-ounces glass.
Cracked ice.
1 Sprig pepper-mint.
1 Unripe Lemon Peel,
Squeezing juice in glass.
1/2 Teaspoonful Sugar.
1 DAsh Angostura.
1/2 Teaspoonful Curacao.
2 Ounces Gordon Gin.
Shake lightly and Strain; then, serve.

Martini (Seco)
1/2 Gordon Gin.
1/2 Nolly Prat Vermouth.
2 Dash Orange bitter.
Cracked ice.
Do not shake. Ollow it to get very cold and strain.
Serve with an olive.

Martini (Demi-seco)
1/2 Gordon Gin.
1/2 Nolly Prat Vermouth.
2 Dash Orange bitter.
Cracked ice.
Do not shake. Allow it to get very cold and strain.
Then serve.


1937 - From "Approved Cocktails" by Ukbg
GIN.
2 dashes Angostura.
2 dashes Orange Curacao. 
Fill up with gin. 
Stir and strain into cocktail glass. Serve drink with a Maraschino cherry.

MARTINI, DRY.
50% French Vermouth.
50% Gin. 
Mix and strain into cocktail glass.

MARTINI, MEDIUM.
25% French Vermouth. 
25% Italian Vermouth. 
50% Dry Gin.
Mix and strain into cocktail glass.

MARTINI, SWEET.
33+1/2% Italian Vermouth.
66+2/3% Gin. 
Mix and strain into cocktail glass.

1937 - From "Cafe Royal Cocktail Book" by Willian J Tarling for the UKBG
GIN
1 measure of Gin.
5 dashes Cointreau Orange Bitters.
Shake.

MARTINI DRY(Original recipe)
1/2 Dry Martini Vermouth.
1/2 Gin.
Shake.

MARTINI, MEDIUM
1/4 Martini Dry Vermouth.
1/4 Martini Sweet Vermouth.
1/2 Dry Gin.
Shake.

MARTINI, SWEET
1/3 Martini Sweet Vermouth.
2/3 Gin.
Shake.

1948 - From "The Fine Art of Mixing Drinks” by David A. Embury
THE MARTINI 
I have already referred to the Martini as the most perfect of aperitif cocktails. Unfortunately, however, the average Martini served either at home or over a bar is anything but perfect. This is due in part to poor-quality liquors and in part to the proportions used. The usual recipe book specifies one-third vermouth and two-thirds gin. In violent protest against this wishy-washy type of cocktail there have sprung up the VERMOUTH RINSE and VERMOUTH SPRAY. The first consists of rinsing the inside of the cocktail glass with vermouth, pouring it back in the bottle, and then filling the glass with iced gin. The second uses a special vermouth atomizer, although a perfume atomizer will do. The iced gin is poured into the cocktail glass and then given a light spray of vermouth. With good, imported gin, both are acceptable, but are they Martinis?
Today when one mentions a Martini he invariably refers to the so-called Dry Martini; i.e., one made with French vermouth. Yet, strangely enough, the Martini was originally made with Italian vermouth, like a Manhattan. Italian vermouth and gin, however, do not make a wholly pleasing combination, and this cocktail is pretty much forgotten. Nevertheless, you will find many books of cocktail recipes that list three types of Martinis as follows (and I do not recommend any of them) :
1. DRY MARTINI 
1 part French Vermouth
2 parts Gin
2 dashes Orange Bitters to each drink
Some recipes even call for equal parts of On and vermouth.
2. MEDIUM MARTINI 
1 part French Vermouth
1 part Italian Vermouth
 2 to 4 parts Gin
1 dash Orange Bitters & 1 dash Angostura to each drink
Some recipes call for orange bitters only and some omit the bitters altogether.
This cocktail also goes under the name of the PERFECT. Someone once said that whoever named near-beer was a darned poor judge of distance. I say that whoever named the "Perfect" cocktail was a mighty poor judge of perfection.
It is also sometimes called the SOMERSET and, if made with equal parts of French vermouth, Italian vermouth, and gin, the QUEEN.
3. SWEET MARTINI
1 part Italian Vermouth
2 parts Gin
Some recipes call for orange bitters, some for Angostura, and some for no bitters whatsoever. Also,as in the case of the so-called Dry Martinis, some recipes call for equal parts of vermouth and gin.
An olive, either plain or stuffed, is ordinarily added to the Dry Martini, a maraschino cherry to the Medium and Sweet Martinis.
The above recipes are given merely in order that you may know the difference between these various types of Martinis as set forth in most recipe books and as served at most bars. My advice is to forget them all and, in your own home, serve one of the following:
MARTINI DE LUXE or
GIBSON DE LUXE
1 part Lillet Vermouth
7 parts imported English Gin (1)
Stir (2) well in a bar glass or Martini pitcher with large cubes of ice and pour into chilled cocktail glasses. Twist lemon peel over the top.
The distinction between the Martini and the Gibson is simple. The Martini is served with an olive, the Gibson with a small pickled cocktail onion.
If you can get olives stuffed with any kind of nuts, they make the perfect accompaniment to a Martini. In choosing cocktail onions, get the hard, light-colored, sour onions, not the dark, sweet ones.
(1)The Martini made with yellow gin is sometimes known as the GOLDEN MARTINI
(2) If you shake the Martini (see page 99) it becomes a BRADFORD.
After extensive experimentation I have arrived at the ratio of 7 to 1 as the proportion most pleasing to the average palate. I know some who prefer a ratio as high as 10 to 1. Try out different mixtures and ascertain which you like best. I have found, however, that everyone who likes mixed drinks at all likes a 7-tO-1 ratio with the right vermouth and with the right gin-even those who never before would drink a Martini at all.
Please note that this cocktail absolutely requires a gin of the highest quality. With ordinary run-of-the-mill (or should I say run-of-the-still?) gin you will simply have to use a higher proportion of vermouth to overcome the harsh, raw-alcohol taste of the gin. That is the real reason for the common 2-to-l formula. With a larger proportion of vermouth (even the best vermouth), however, and with an inferior gin, regardless of proportions, you will have a decidedly inferior cocktail. Unless you have a good French vermouth, such as Lillet, I suggest that you use a good dry sherry, preferably an imported amontillado. Martinis made with dry sherry are excellent. Many people prefer them to those made with vermouth. I have also found that sherry conceals the harsh, tinny taste of an inferior gin much better than vermouth. Here is an excellent variation of the Martini, using sherry in place of vermouth:
GORDON
1 part Duff Gordon Amontillado
Sherry
5 parts imported Gordon Gin
Prepare and serve like the Martini de Luxe.
If you are in a hurry or if you do not: have lemon peel available, a few dashes of orange or lemon bitters (not more than two or three dashes to each drink) make a reasonably satisfactory substitute.(3) Also, some people like both the bitters and the twist of lemon.
(3) Few people realize the importance of the "twist of lemon" in the preparation of cocktails, particularly the Martini. Some regard it as a fancy, rather frivolous, and wholly meaningless gesture. Nothing could be farther from the truth. The lemon must be fully ripe but the. skin must be soft and flexible. A hard, dried. out skin will not exude its oil when twisted. When the bit of lemon peel is twisted over the glass, the surface of the cocktail should be sprayed as if by an atomizer with the oil of the lemon. This simple operation transforms a mediocre cocktail into a good one and raises a good cocktail to the level of frankincense and myrrhI.
As occasional interesting variations in your Martinis try the addition any one of the following:
A few dashes of curacao (sometimes called the FLYING DUTCHMAN).
A few dashes of Chartreuse (either green or yellow) -see the NOMS, page 221.
A few dashes of absinthe. This is sometimes called the INTERNATIONAL. This name is also sometimes applied to a Medium Martini flavored with a few dashes of creme de cassis or Benedictine.
Martinis are also sometimes made with some other liquor substitution for gin as a base-particularly a liquor of neutral flavor such as vodka,x tequila. When so made, they are known as the VODKA MARTINI, TEQUILA MARTINI, RUM MARTINI, and so on.
WHEN IS A MARTINI STRONG?
In California, one of the reviewers of the first edition of this book asked the opinion of his favorite bartender, a chap of the type that I 1v. elsewhere referred to as "genial but not too learned." The reviere however, apparently had great confidence in him because he was ax~l old-timer whose experience dated back to the days of the swing front doors, the crystal chandeliers, and the mahogany bar and k! rail. His answer was, "If I mixed' em the way this guy says to do it n have our customers reeling down the street, stumbling over mind sticks like they was logs."
I have asked dozens of my friends how much difference they thought there was between the alcoholic strength of a 3-to-1 and a 7-to-1 Martini. Two classes of people-chemists and accountants (who :mc any familiarity with liquors)-give the correct answer: "practi:ll~ none." All others, of course, reply that 7 to 1 is approximately tnc as strong. Well, let's see. For the purpose of our test, I am going use House of Lords gin (my favorite for Martinis) and Noilly Prat vermouth. House of Lords gin is 86 proof or 43 per cent alcohol; Noilly Prat vermouth is 38 proof or 19 per cent alcohol. All French vermouth run 18 to 19 per cent alcohol, there is a much wider range in the alchoIic content of the various brands of gin. Using these two brands, then, we arrive at the following figures:
FOR OUR 3-TO-1 MARTINI (3 times 43 for the gin) plus (1 times 19 for the vermouth), or 129 plus 19 equals 148. One hundred forty-eight divided by 4 (the total number of parts) equals 37, the alcoholic percentage of our 3-to-1 Martini.
FOR OUR 7-TO-1 MARTINI (7 times 43 for the gin) plus (1 times 19 for the vermouth), or 301 plus 19 equals 320. Three hundred twenty divided by 8 (total number of parts) equals 40, the alcoholic percentage of our 7-to-1 Martini. Forty minus 37 equals 3, the exact difference in alcoholic percentage between our 3-to-1 and our 7-to-1 Martinis before icing and using House of Lords gin. Icing dilutes the alcoholic content by about ~1/4 to 1/3. There is, therefore, approximately 2 to 2 1/2 per cent difference in the alcoholic content of a 3-to-1 and a 7-to-1 Martini, as iced and served, using House of Lords gin in both.
THE IDEAL MARTINI 
So much has been written on the subject of Martinis that it may seem like carrying coals to Newcastle to indulge in further comment on this King of Cocktails. However, so much of what has been written is pure hooey and balderdash that I cannot refrain from popping off about some of it.
To begin with, the original Martini (or Martinez, as it apparently was first named) was made with equal parts of Old Tom gin, a sweetened gin, and Italian vermouth, the only vermouth then in existence, with a bit of sugar syrup, a few dashes of bitters, and a dash, perhaps, of curacao or of absinthe. The Dry Martini, as we now know it, using French vermouth and no sugar syrup or cordials, has been a matter of slow and rather painful evolution.
Now, as I have pointed out elsewhere, the ideal proportions of any drink (and this, of course, includes the Martini) are those that best suit your particular taste, What raises my hackle feathers is the insistence of some writers that a given drink must be made with exactly their specified proportions .I have particularly in mind one chap who shall be nameless because he is only one of many. This gentleman is a facile and highly interesting writer and, except as to gin, rum, and whisky, I have found many of his comments on drinks and drink mixing thoroughly sound. But, when it comes to the Martini, phooey! He insists that the ideal ratio "may be generalized at about 3.7 to one," although he admits that it may not be too bad up to about four to one. I suppose that his absolutely perfect ratio would be something like 3.690412 to 1! And then, to make matters worse, he insists that the gin must be American gin and that "whatever imported gin may be for, it isn't for Martinis." Well, if he won't use real imported English gins, perhaps he should be excused for using an excess of vermouth (if it is a good vermouth) to help conceal the tinny, raw alcohol taste of most American gins.
Waiter, another 7-to-1 House of Lords Martini, please!

1949 - From "The Professional Mixing Guide" By Angostura-Wuppermann Corporation
Martini Cocktail (dry)
2/3 Dry Gin,
1/3 Dry Vermouth.
Stir in cracked ice, strain into cocktail glass dressed with olive or pearl onions.
Twist Lemon Peel over top.

Martini Cocktail (medium)
1/4 Dry Vermouth,
1/4 Sweet Vermouth,
1/2 Dry Gin.
Stir in cracked ice and strain into cocktail glass dressed with olive.

Martini Cocktail (sweet)
Dash of Orange bitters,
2/3 Dry Gin,
1/3 Sweet Vermouth.
Stir in cracked ice and strain into cocktail glass.

1990 - From "365 Cocktails" by Gino Marcialis - ed. 1996
Martini - IBA
Ingredienti
8/10 di Gin
2/10 di Vermouth Dry 
Preparazione
Si prepara nel mixing glass.
Coppetta cocktail, cubetti di ghiaccio, 1 oliva o 1 strizzata di buccia di limone, a richiesta, pre dinner.

2006 - From "Mr Boston - Platinum Edition"
Martinez Cocktail
1 Dash Orange Bitters
1 oz. Dry Vermouth
1/4 tsp. Triple Sec
1 oz. Gin
Stir with ice and strain into chilled cocktail glass.
Garnish with a maraschino cherry.

Martini (Traditional 2 - To - 1)
1 1/2 oz. Gin
3/4 oz. Dry Vermouth
Stir with ice and strain into chilled cocktail glass.
Garnish with a twist of lemon peel or olive.

Martini (Dry) (5 - To - 1)
1 2/3 oz. Gin
1/3 oz. Dry Vermouth
Follow directions for Martini (Traditional 2-to-1) preparation.

Martini (Extra Dry) (8 - To - 1)
2 oz. Gin
1/4 oz. Dry Vermouth
Follow directions for Martini (Traditional 2-to-1) preparation.

Martini (Medium)
1 1/2 oz. Gin
1/2 oz. Dry Vermouth
1/2 oz. Sweet Vermouth
Follow directions for Martini (Traditional 2-to-1) preparation.

Martini (Sweet)
1 oz. Gin
1 oz. Sweet Vermouth
Follow directions for Martini (Traditional 2-to-1) preparation.

Alcune considerazioni





Ingredienti: Come si può notare dalla prima ricetta a quella dei tempi nostri , il Cocktail Martini o Dry Martini , durante gli anni ha visto nella sua composizione numerevoli ingredienti.
Tra questi : Bitters , Maraschino , Curaçao e ancora Sciroppo di Zucchero.
Gli unici che troveremo presenti fino ad oggi  e che risulteranno essere gli ingredienti fondamentali sono il Gin e il Vermouth.

Vermouth : Non è sempre stato il Vermouth Dry , presente nella ricetta.
Dalla sua comparsa nei ricettari , il vermouth è stato inizialmente e presumibilmente quello Italiano.
Come noi sappiamo il primo vino aromatizzato è stato quello della Carpano, ma tra i primi ha essere esportato ed a riscontrare un enorme successo fu quello della Martini.
Successivamente , furono i Francesi a creare il primo vermouth secco , precisamente l' azienda Noilly Prat.
Quindi , se troveremo in alcuni vecchi ricettari , Vermouth Italiano si farà e si faceva riferimento a del Vermouth Dolce , mentre se si troveremo Vermouth Francese si farà e si faceva riferimento a Vermouth Secco.
In alcuni casi si troverà solo la qualifica di Vermouth , quindi si potrebbe presumere che si facesse riferimento a quello Italiano.

Gin : come per il Vermouth , anche il Gin non era lo stesso dei tempi d' oggi.
Molto diffuso e molto utilizzato nella composizione dei Cocktail , 
questo Gin a confronto del' attuale London Dry Gin era morbido come nello stile del '700.
Questa dolcificazione del distillato veniva per lo più effettuato per mascherare alcune impurità del prodotto finito.
Con lo svilupparsi delle tecniche di distillazione , nella seconda metà del '800 ; il Gin fu meno addolcificato , divenendo quello dei tempi presenti.

Concludendo , si può notare che il Cocktail non era quel drink secco che conosciamo ; ma un Cocktail Dolce.
Quindi non dovrebbe essere una sorpresa vedere come guarnizione una ciliegia.

Guarnizione
Un altro e importante elemento che contraddistingue il drink finale è la guarnizione.
Per quanto riguarda il Martini Cocktail o Dry Martini , anch'esso si è evoluto un po' forse per il cambiamento dei componenti del drink ; forse per lo sviluppo delle tecniche del Bartending o forse per il cambiare delle mode.
Dalla prima ricetta di Jerry Thomas , il "Fancy Gin Cocktail" , ci si limitava nella guarnizione di una scorza di limone , bagnando il bordo del bicchiere con il frutto stesso (1862).
Nella ricetta di Harry Johnson del 1888 , noteremo la facoltà di scegliere come guarnire tra una ciliegina o una oliva , arricchendo il drink di oli essenziali di una scorza di limone.
Nei successivi anni , il drink verrà riportato nei vari ricettari con diverse guarnizioni , arrivando a tempi d' oggi , di cui ci si mette in discussione anche l'utilizzo del' oliva stessa.
Per alcuni Neofiti , l'utilizzo dell'oliva altererebbe in negativo il gusto del drink , mentre per altri lo arricchirebbe.

In America , questo elemento è diventato fondamentale tanto da essere determinante per il successo del locale stesso.
In alcuni casi , molti Barman preparano loro stessi la farcita dell'oliva , dando così , una propria unicità al drink finale.

Oliva
- con Stecchino
va mangiata prima di bere il drink
-senza Stecchino
va mangiata dopo aver bevuto il drink
più opportuno è metterlo in un piattino a fianco al drink così il cliente potrà decidere se mangiarla prima o dopo il drink.

Nome
Un altro e importante elemento che negli anni ha cambiato e che è stato fonte di dibattiti è stato senza dubbio il nome.
Dalla prima comparsa del nome "Martini" (1888 - Harry Johnson) alle ricette del 1930 di Harry Craddock , il drink , come noi abbiamo già notato ha cambiato  di continuazione ingredienti.
Fu proprio questo evolversi e il progresso del' arte del Bartending , che forse , alcuni Barman sentirono l'esigenza di evidenziare i vari aspetti culinari che si potevano trovare nei Cocktails.
E da notare che con la comparsa nella ricetta del Martini Cocktail , del Vermouth Dry il nome del drink acquisirà la dicitura di "Dry".
Forse perché in quei anni , con le troppe variazioni e con l'apprezzamento per i Cocktails , si sentiva l'esigenza di identificare una ben precisa ricetta.
Fu proprio così che Harry Craddock , nel suo ricettario scriverà due diverse ricette; una come Dry Martini Cocktail e un altra come Martini Cocktail (Dry).

Tecnica di Procedimento
Anche per la tecnica , negli anni ci si può notare delle varie diversità.
Nella ricetta di Harry Johnson , datata 1888 il drink veniva esclusivamente mescolato , mentre nelle varie ricette scritte da Harry Craddock i Cocktails venivano Shakerati.

Proporzioni
Anche per quanto riguarda le proporzioni dei due ingredienti fondamentali , nell' arco degli anni è andato a modificarsi.
Come ad esempio nella ricetta del 1888 di Harry Johnson , con una proporzione di Mezza quantità di Old Tom Gin e Mezza quantità di Vermouth.
Per poi arrivare a una misura inferiore per quanto riguarda il Vermouth e una maggiore misura per il Gin.

Varianti
Importante ricordare che negli American Drinks troviamo una categoria di famiglia chiamata MARTINIS , cioè tutti quei drinks preparati nel bicchiere Coppetta da cocktail (con ghiaccio nel old-fashioned) .

GIbson - Cocktail Iba
Montgomery - il drink preferito da Hernest Hemingway
Vesper - drink divenuto famoso da James Bond
Smoked Martini - categoria di martini affumicati
Dirty Martini - drink reso celebre da ex presidente Americano Franklin D. Roosvelt
Knickerboker Martini - drink creato da il Barman Martini di Arma di Taggia
James Bond's Martini - drink personalizzato da James Bond "Shekerato , non mescolato"
Vodka Martini , In & Out , Black Devil , Sakini , Tequini ...........

Codifica del Iba del 1961 5/6 di gin e 1/6 vermouth dry, mentre nel 1987 8/10 di gin e 2/10 di vermouth dry così anche 1994

Paese di Nascita : Stati Uniti

1 commento:

robertopignoni ha detto...

Una ottima ricerca ci arricchisce di nuova cultura o rinverdisce e conferma il già conosciuto
Grazie da un Martinista convinto
http://tuttidandy.blogspot.com