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.
Support our journalism.
Hyperlocal news is an essential force in our democracy, but it costs money to keep an organization like this one alive, and we can’t rely on advertiser support alone. That’s why we’re asking readers like you to support our independent, fact-based journalism. We know you like it—that’s why you’re here. Help us keep hyperlocal news alive in Long Beach.