May 12 2009

Text By Jamelah

So you want to know how to make a martini? Okay. You have your gin -- yes, gin, and don't even talk to me about vodka -- and your vermouth. First, you fill the mixing glass or shaker with ice. Then you take your vermouth and pour it into... whatever you're pouring it into. Stir to coat the ice, and pour out any excess vermouth (if you're going very dry with this martini, you only want to leave whatever is coating the ice). Now, it's time for the gin, and there are two schools of thought on this: you either pour the gin very carefully into the mixing glass so as not to bruise it on the ice, or you don't because you're going to shake it anyway. So using whatever method you choose, you get the gin into the mixing glass or shaker with the ice, and then you're either going to stir the martini or you're going to shake it. W. Somerset Maugham said "Martinis should always be stirred, not shaken, so that the molecules lie sensuously one on top of the other," so maybe you want to take that into consideration, if you're concerned about the sensuousness of the molecules in your drink. Or you could go the James Bond route, especially if you're also into wearing tuxedos and driving Aston Martins, and who isn't, really? Either way, once you've gotten everything shaken or stirred, strain it into your chilled martini glass, garnish with olives or a twist of lemon peel, and sip it while it's cold. Now you know.