New Year’s Eve Cocktail Party. Today, Grobaty mixes a ‘Timmytini’

The Long Beach Post is here to help, and this week we are publishing a series of videos ahead of New Year’s Eve on how to make our favorite drinks. Today columnist Tim Grobaty demonstrates how to make a martini.

I’ve spent the better (by far!) part of my life in a quest for the perfect martini. I’m getting close, but the matter still needs further study.

Here’s the recipe for the martini that reflects the current status of my research:

A classic martini is both simple and elegant. It’s also controversial with a lot of arguing and bitter debate about the finer points of the drink’s construction. Gin or vodka? That’s not a question. A martini is made with gin, therefore the term “gin martini” is redundant. If you want a vodka martini, you need to specify vodka and you need to get out of my bar.

The martini’s chief, and practically sole, ingredient is gin. Pour a few ounces, 4-5, into a shaker over crushed ice. Then top off with dry vermouth—some people just wave the bottle over the shaker of gin or just holler “vermouth!” at it. I think it needs just a little more than that—maybe a capful, but certainly not the 4- or 5-to-one ratio most bar guides ask for. Shake vigorously to make the drink extra-cold and pour into a chilled martini glass. Add two olives or a lemon twist. Suggested gins: Gray Whale, Bombay, Beefeater, Hendrick’s, Tanqueray, Aviator. If you’re on a budget, Gordon’s is a fine choice for your bar’s well.

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Tim Grobaty is a columnist and opinions editor for the Long Beach Post. He began his newspaper career at the Press-Telegram in 1976 as a copy boy and moved on to feature writer, music critic, TV critic, copy editor and daily columnist. He’s the author of several books, including I’m Dyin’ Here, and he lives in Long Beach.