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.

The pomegranate martini rode to prominence on the first health food wave and beauty craze in America. The late 1990s saw a rabid explosion of healthy living concepts, cosmetic surgery, Botox and organic products. Living a healthy lifestyle was intricately mixed-up with new technological procedures to improve our appearance. A nip, a tuck and a shot of Botox was followed up with Yoga and a kale protein shake. Everybody, it seems, was looking for the Fountain of Youth, and they were dabbling in all sorts of uncharted waters to erase their crow’s feet and improve their body image. The pomegranate cocktail fit seamlessly into these cultural fads.

The health benefits of the pomegranate have long been touted as extraordinary. In fact, the pomegranate has become an almost mythical fruit. For centuries it has been believed to be a super fruit. From preventing health disease to improving liver and kidney function, it has been heralded by scientists all over the world. The magical power of the pomegranate does not end there. It is also believed to help rejuvenate the skin by slowing down the oxidation of cells. If that is not enough, new research now proclaims the pomegranate to be an aphrodisiac. Indulge in a glass of pomegranate juice, a bar of chocolate and a dozen oysters and you will be in for an incredibly steamy night in the bedroom.

Whether or not you order up a pomegranate martini for its health benefits, aphrodisiac qualities or its sweet, smooth taste, any cocktail that resembles a Fountain of Youth is sure to be more than just a passing fad. You never know: perhaps we will live forever, one shimmery red cocktail at a time.

Photo by oufoxy

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.

There are also typically two schools of thought as it pertains to the making of a good version of this drink; those who are fans of gin, and those who prefer a lighter version of it. Those who find themselves gin aficionados will typically prefer drier martini. These options bring out the sharpness of the drink with all of the taste gin will provide. For the latter who prefer a lighter version, the option for a dry martini is more in their wheelhouse. The dry vermouth provides a nice compliment to the sharpness of the gin, while not overpowering it, or taking way from its subtleties.

One of the latest twists the drinking public has seen is the introduction of flavored martinis with all varieties of crazy names and colors. Most of these martinis have also substituted vodka for gin, and flavor-aids for dry vermouth. Both of these are a big no-no with most martini enthusiasts who believe was just fine the way it was invented and should be left that way. These newer versions are more popular now as they disguise the taste of the alcohol, allowing people to get sauced without it tasting "horrible". Another reason these more modern cocktails are growing in popularity is due to the market expanding to suit their needs. 100 years ago, booze was just that; booze. Gin tasted like gin, whiskey like whiskey, etc. There were no flavored liquors which is why dry vermouth was added to gin to ease the taste and make it more palatable for more people looking to enjoy a cocktail.

Ultimately, the dry martini has been around for over a century, and although it has seen changes in that time, the basics remain the same. It is a solid American cocktail, which even if left to its original recipes will continue to stand the test of time in the century to come.

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.

They did not disappear for long though. By the 1980s the Martini was again the number one requested cocktail. However, now there were many different recipes and variations to the drink with many more that would follow. In fact, the Vodka Martini is the number one requested cocktail of all time. This is due to the vodka intensifying the flavor of the ingredients within the variety of recipes available for Martinis. Examples of these flavors include chocolate, strawberry, apricot, apple and many others. Unlike gin or vermouth which has their own added spices to create their unique flavor, vodka does not cover up the flavors that you desire when creating your own taste selections. With the creativity and gourmet market for cocktail drinks this is almost certain to be the drink of choice for many years to come.

Luscious Chocolate Martini Recipe

1 1/2 shots Chocolate Liqueur
1 1/2 shots Crème de Cacao
1/2 shot Vodka
2 1/2 shots Half and Half Cream

Start with a chilled Martini glass. Place a small amount of chocolate syrup in the bottom of the glass and swirl it around the inside of the glass. Pour the remaining chocolate syrup in to the shaker.

Add all of the ingredients into the shaker with the chocolate syrup and crushed ice. Shake vigorously and pour into your chilled Martini glass. Each recipe yields one cocktail.

Photo by John Swords

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’.

And that’s how gin was born. Italian monks had been mixing juniper berries (a fruit known for its medicinal qualities) with spirits since the 11th century. Now, the European Diaspora had a reason to try this ‘medicine’ with hopes of warding off the Black Death.
That particular cure didn’t work. People continued to die. But at least the infected could die with a drunken smile on their face.

What is gin made from?

Did you know that juniper berries, to this day, are the primary flavoring ingredient of gin? The small, purplish/bluish berry-like cones have and will always been the genie in the bottle, so to speak.

The differences between Dutch Gin, London Gin and every other variety as less to do with juniper flavoring and more to do with the neutral spirit base used. A neutral spirit is simply an unflavored distillation of any given cereal grain, such as barley or wheat. It’s also what the juniper berry flavoring is actually added to.
The difference between distilled gin and compound gin is a second consideration. The variance is small; distilled gin redistills the neutral spirit before adding juniper berries and other flavoring. Compound gin skips the redistillation and goes straight to flavoring.

Now Back to the Story…

The Black Death eventually did recede, and vanished just as quickly as it came. Roughly half of Europe’s population vanished along with it. However, Europe’s failed ‘medicine’ wouldn’t die so easily.

Fast forward to the 17th century. A chemist by the name of Franciscus Sylvius creates Dutch Gin (a.k.a. Jenever) in his dimly-lit laboratory. Again, juniper berry is a main ingredient. Again, Dutch Gin is slated as a medicine. It was considered something of a panacea, able to cure everything from kidney problems to gout. But it’s purely medical classification didn’t last long.

You see, if gin has an acquired taste then the English began a crash course in acquisition circa-1688. This is the year the Glorious Revolution began petering out, leaving new trade routes between Holland and England. Gin flooded across these routes like water from a burst main.

It took a few more centuries before for what we call London Dry was born. That distinct taste was found within the past 250 years. Even as recently as the mid 1700’s, gin distilled in London was much sweeter.

After a brief romp through the British tropics, where gin was mixed with quinine to ward off malaria, we end up in America’s prohibition. At its core prohibition was simply a political power-move, amended to the constitution as The Volstead Act, which made alcohol an illegal substance.

This gave rise to illegal bars called speakeasies, run by some of history’s most notorious gangsters such as Al Capone. Of all the gin joints, you’d be hard pressed to find one not serving bathtub gin, which was easy to produce incognito. Eventually, the Volstead Act was repealed but America held tight to their taste for gin.

And we’re still holding tight. Today, gin is the heart and soul of some of the best cocktails around… drinks like the Rembrandt… the Miami Iced Tea… and, of course, the classic martini and variations such as the dirty martini. Distilleries have perfected its taste, and of course today’s quality is a far cry from the turpentine days.

So the next time you’re sipping a martini, take a moment to appreciate the tumultuous times that brought that it from the depths of history to the tips of your lips. I’m sure it will taste even better. Or, at the very least, it’ll jog an interesting story you can impress your companion with.

Bottoms Up.

Photo by WordRidden

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.

Martini purists cling to the use of gin as the base spirit. New schoolers tend to prefer a smooth vodka martini (think Ketel One or Grey Goose). Both have their selling points: the gin based dirty martini is more aromatic and sensual. Vodka is more transparent, accentuating the vermouth and olive brine mix like silk sheets wrapping the body of a woman.

Dry (French) vermouth should always be used, regardless of the base spirit. Dry vermouth is the heartbeat of any martini… whether dry, dirty or sweet. This is especially so for the dirty martini, the sweetness of Italian vermouth clashes with the saltiness of the olive brine. You’d be best to avoid this if you want to finish your glass. Of course, the amount of vermouth to use is a matter of personal preference.

For those that prefer the martini "shaken, not stirred", include an olive with the components before shaking. This brings out the bite that makes a dirty martini unique. After you strain your drink, add a single olive to the glass for garnish.

As a side note: Using other garnish liquids, like pickled onion or gerkins juice, is not unheard of. Leave this to request; by definition a dirty martini is made with olive brine.
For the adventurous among us, try Hendricks gin in your next dirty martini. It’s distilled in Scotland, so it may be hard to come by. Dig for it anyway… it’s worth the effort.

Let me explain: Hendricks gin has a signature cucumber flavoring, which complements olive brine like melody does harmony. The taste is exciting and unique, and a must try for any aficionado.

With that, I bid you farewell until the next post. Here’s to you and yours…

Photo by Accidental Hedonist.

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”.

The wine is then transferred to smaller Canadian oak casks. These casks are left outside to endure the elements for 12 months. The sun’s rays and gusty Mediterranean winds seduce a rich flavoring out of the wine… a flavor lost with the advent of the steam ship and the death of the merchant’s slow-moving sail boat.

6% to 8% of the wine evaporates outside, as the angel’s take their share. What remains is brought back inside and allowed to relax for 6 months. The Piquepoul Blanc and Clairette Blanc varietals are then blended. Natural grape juice, alcohol, raspberry liqueur and lemon liqueur are added simultaneously.

Bitter orange peel is received from Spain. Camomile comes from Italy. Coriander from Bulgaria. Nutmeg traverses half the globe to arrive from Indonesia. These 4 spices are mixed with 16 other secret herbs and lightly added to the wine. The wine is stirred by hand for 21 days, infusing the herbal aroma with the wine flavoring. Finally, the newly born vermouth is allowed 6 weeks of rest.

Beaucaire, Gard welcomes the newborn vermouth with open arms and prepares it for the world. The blend is bottled and packaged. Merchant ships, patiently waiting on the Rhône River, bring the vermouth to every corner of the globe.

You, sitting with your head held high and wearing your own skin like Royalty, request a martini. The bartender shakes or stirs (to your preference) 2 parts of gin and 1 part of vermouth. The cocktail olive is added last. You take a sip… and you smile.

This is the story of Noilly Prat, a Martini & Rossi produced vermouth line. And, by extension, this is a testament to your taste.

Salute.

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”.

Others credit its official birth to the martinez, a cocktail similar to the traditional martini (differing in the addition of maraschino liqueur, bitters and lemon). This drink came to popularity in the 1870s; roughly a decade after Martini Rosso came to the market.

In Modern Culture

James Bond is the most popular martini drinker in modern culture. Here’s an interesting fact: the cocktail 007 made popular with the “shaken, not stirred” quote is actually a vodka martini and NOT the traditional gin-based martini. However, he’s not the only famous person that’s chosen the martini as his drink of choice. Here are a handful of others:

• Winston Churchill – Former British prime minister
• Truman Capote – Author of Breakfast at Tiffany’s and In Cold Blood
• J. Robert Oppenheimer – Theoretical physicist, director of the Manhattan Project
• F. Scott Fitzgerald – Author of The Great Gatsby
• Humphrey Bogart – American actor and cultural icon
• Ernest Hemingway – Author, winner of Nobel Prize in Literature
• Cary Grant – British-American actor
• Franklin D. Roosevelt – 32nd President of the United States
• Richard Nixon – 37th President of the United States
• George Burns – Comedian (Quote: Happiness is a dry martini and a good woman … or a bad woman.)

The Progression

The classical martini is a mix of 4 parts gin, 1 part dry vermouth with a garnish of cherry. This mix is then stirred (as opposed to shaken) to avoid “bruising the gin”. On the rare occasion, the cherry garnish would be swapped for a cocktail olive.

But rules, as they say, are meant to be broken.

These days the vodka martini is quickly supplanting the traditional martini in popularity. Adding fuel to the fire is the fact that vodka doesn’t have a distinct taste like gin does. This lends it to mixing with other flavors like Apple Schnapps, pomegranate juice or Crème de Cacao.

What’s Next

The purpose of this post is to lay the foundation. In coming posts we’ll flesh out this building, discussing information that matters to the martini aficionado. Just like the cocktail we both appreciate, you can expect the writing and subject matter here to be witty, stylish and smooth. Your writer is as discerning in topic as he is in beverage. Expect nothing but the best; with the same “bite” of a good London Dry.

And with that, I sign off.

CC Photo Attribution: http://www.flickr.com/photos/richevenhouse/1602264137/