Martini Blog

The pomegranate martini stormed the bar scene like an assault on Troy. It has become the favorite alcoholic elixir of the new millennium. It does not matter if you are sauntering up to an indie bar in Greenwich Village or sitting down for a $9.99 entree at a chain restaurant in the suburbs, the drink has become a ubiquitous selection on the bar menu. It has easily usurped the traditional martini, as well as the appletini and cosmopolitan, as the number one drink choice amongst women of a certain class and demographic.

The cocktail has found a permanent home amongst ladies who lunch. As these women sit in the most luxurious capitals around the globe, eating their arugula and salmon salads, chances are there is a pomegranate cocktail close by. Perhaps its popularity has something to do with the color. The lush, ruby-red shade perfectly matches a pair of well painted lips and a hip, designer blouse.The Sex and the City crowd have turned a whimsical fad into a force to be reckoned with. From the hip hotspots and Michelin star bistros, the popularity of the drink spread like an out of control wildfire into every strip-mall restaurant in the United States. From there it was just a short hop and shake to the cul-de-sacs and backyard barbecues, to the granite counter-topped kitchens where debonair husbands play bartender every Friday night, mixing up new cocktails for neighbors and friends. Whatever your feelings on the drink might be, the pomegranate cocktail is here to stay.

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One of the greatest inventions of the twentieth century, or at least to those who find enjoyment imbibing in a nip or two of the hooch, is that of the dry martini. This cocktail has played such a role in the evolution of the cocktail that British Novelist, Alec Waugh once wrote, "I am prepared to believe that a dry martini slightly impairs the palate, but think what it does for the soul." E.B. White also chimed in calling it "The elixir of quietude". Either way it is looked at, this cocktail has been a staple of the American cocktail menu since its creation in the 19th Century.

Basically, this nectar of the gods is quite simple to make, consisting of gin and dry vermouth. Most common recipes call for 2 parts gin to one part vermouth, but this equation can be adjusted for taste and preference. One of the most common misperceptions as it pertains to this drink is that it is the dry vermouth which makes this martini dry. That is not the case however. The less dry vermouth that is added to the mix, the drier the martini becomes. A true version of this drink features very little vermouth at all, and in fact there are a couple "extra dry" recipes which are simply gin martini. These are known as either a "Bone Dry" Martini or a "Desert Martini". Once the proper equation of contents has been reached based on preference, a light toss in a shaker and an olive garnish is all that in needed to complete this classic cocktail.

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Even though the exact origin of the Martini seems to be a mystery, it is one of the most loved cocktails of all time. Created sometime in the late 1800s, its popularity continues to still be on the rise. The original Martini was created using gin as the base ingredient. This was mainly due to the fact that gin was so affordable to make and was widely available for use.

When the first vodka distiller was established in the United States during the 1930s, vodka martinis really began to grow in popularity as well. However, the world first recognized this as an official cocktail variation after the 1960s James Bond film "Goldfinger" hit the big screen. In this movie, James Bond uttered the famous line, "Vodka Martini, shaken, not stirred". This had patrons of bars and lounges mimicking these famous words all over the world.

In the 1970s Americans began to take more of an interest in lighter, fruitier tasting cocktails. This pushed demand for the classic dry martini to the back burner when patronizing lounges and bars. Instead they began ordering more wines and wine sprites that were garnished with cherries, lemon, lime and orange slices instead of the Martini, which was considered to be unappealing in its appearance.

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This is no ordinary story.

Ordinary stories have a clear beginning, middle and ending. That is not the case for gin; hers’ is a story that never quite ends, like the rolling pleasure a good martini gives you.
Then again, nobody can say for sure when the journey of Gin begins either. But by best estimates, the real story begins in the 14th century.

At that time, Bubonic Plague was sweeping across the face of Europe like a Black handkerchief, wiping away lives like beads of sweat. The disease was incredibly fatal, killing the ill within days of contraction. Tens of thousands were dying every single day.
The people, shivering in cold terror, began calling out to God for salvation and safe harbor. The answers to their prayers came, somewhat unexpectedly, in a single word… ‘juniper’.

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"The only American invention as perfect as the sonnet. " – H.L. Mencken, about the martini cocktail.

Indeed. And just as surely as the classic martini is a sonnet served cold, the dirty martini is a lusty vixen with bedroom in her eyes. The former makes you smile, and the latter makes you sweat. While the classic cocktail and her dirty sister do have much in common, a minor difference in preparation creates a huge divide in taste.

The difference is this: a dirty martini includes a splash with olive brine (the pickling juice). This gives the martini a cloudy or "dirty" appearance. It also adds a certain depth to the bright taste of martini. The more brine used, the dirtier the martini. All other ingredients and amounts remain the same.

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I’m going to tell you a story … a story every martini aficionado will understand. Whether you are just getting your feet wet with martinis, or you are an old pro, you will savor this story like you would savor your favorite martini in your favorite glass.

In the heartland of Mersiallan, France, white grapes hang from decades-old vines, drawing from the nutrient-rich soil. Piquepoul Blanc and Clairette Blanc white grapes, two of the oldest domestic grape varieties, are plucked from their vines and set aside.

The healthiest of these grapes are gently crushed, taking care to keep each variety separate. The skins are removed and the juice is fermented. Once the fermentation process is complete, the resulting varietals are submitted to a meticulous filtration process. The liquid is poured through a membrane thinner than a particle of fog – all yeast, dirt, bacteria and pulp is removed.

What remains is then stored in separate 100 year old Canadian Oak vats. These Canadian vats are rolled into the cellar; the same cellar used for this creation process since 1850. The varientals sit untouched in the cellar for 8 full months, absorbing the flavor from the vats and “filling out”.

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“One martini is all right. Two are too many, and three are not enough.” — James Thurber

A certain type of individual prefers the martini. It’s the same type of person who understands that gaudy doesn’t equate to luxury. You see, a cocktail is an expression – held in the palm of your hand – and the martini says something no other drink does: sophistication. Not the type of “sophistication” that young kids with old money have. Or that arrogant showoffs reek of in their $5,000 jeans. No. A martini drinker has a calm kind of sophistication… like a glass of jazz that’s never “on the rocks” but is always cool. We know value, and we embrace it in style, demeanor and cocktail.

Martini: The Origin

Some attribute the beginnings of the martini to some unknown bartender working in some non-descript bar. In 1863, Martini & Rossi began distilling and distributing vermouth under the brand name Martini Rosso. When this arrived to the United States, it may have been mixed with gin and served as a “martini”.

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