celebrating the classic martini
From the brasserie max bar team at covent garden hotel
the classic martini
One of the greatest most celebrated cocktails of all time. Extremely popular in the 1890s-1920s then dropped off in favour of darker spirits, then through to fruity cocktails. James Bond being the most famous sipper of the Martini gave it an elegance and cool factor. It is also having a huge resurgence today with the growth of gin.
You can use either gin or vodka for your martini and then choose the style - either dirty, bone dry, dry or wet.
To make a dirty martini you would add olive brine, bone dry you would add no vermouth, dry you would add 10ml of vermouth and wet you would add 20ml of vermouth.
Your garnish would also be your choice, whether it be olives, lemon twist, silver skin onion, orange twist - the list goes on.
It is also very important that you stir your martini rather than shake – a martini should always be stirred not shaken – sorry Mr Bond
- 70ml of gin or vodka (we used Chase Smoked Vodka)
- 10ml dry vermouth (we used Dolin)
- Garnish of your choice (we used silver skin onions)
- Add the ingredients to the large part of the shaker or mixing glass filled with ice (if you do not have a shaker, use a large glass)
- Using a bar spoon (or any spoon), stir the cocktail for 30 seconds to one minute
- Strain (using a bar strainer or just a tea strainer) into a chilled martini glass or coupette style glass and add your garnish of choice
the BREAKFAST MARTINI
- One teaspoon of orange marmalade
- 50ml of gin or vodka (we used Chase GB gin)
- 15ml Cointreau
- 15ml fresh lemon juice
- Put all of the ingredients into a shaker (if you do not have a shaker, use a large jam jar or plastic container with a tight fitting lid, add a large handful of ice and give it a strong shake)
- Strain into a chilled coupette (a small wine glass is fine if you don’t have one)
- If you would like to garnish, use an orange peel