The lore of cocktails is rich and filled with many contradictions. The challenge is that with any lore, there is a fine line between verifiable truth and entertaining story. Cocktail lore is no different.
For many, the Martinez Cocktail is the precursor to the ubiquitous Martini. Seems plausible, given the name and ingredient list, and yet there is a camp (including yours truly) that holds fast to the Hoffman House as the parent of the Martini.
After crafting a few versions of the Martinez, I am actually able to see the evolution of the Martini from this classic tipple.
Both have Gin as their primary spirit. The Martinez leverages Sweet Vermouth, whereas the Martini employs the bracing character of Dry Vermouth. The Martinez also adds a third ingredient- Luxardo Maraschino Liqueur. This nutty, fruity spirit brings a hint of almond skin and hazelnut to the game. In comparison, the two cocktails couldn’t be more different and yet, they share a common bond.
My favorite version of the Martinez Cocktail is thus:
2oz. Old Tom Gin (I prefer Haymans)
2oz. Sweet Vermouth (I used Martini and Rossi Reserva Speciale Ambrato)
1/2oz. Luxardo Maraschino Liqueur
2 dashes Angostura Bitters
Shake with crushed ice and strain into a coup glass. Garnish with either and orange or lemon slice.
Cin-Cin!
Surveys have indicated that over 80% of wines and spirits are purchased because of the label. The Australians created an entire market of wines with cute and / or provocative labels and sold millions of cases in the process.
I am always adding interesting spirits to the bar. Not because I have a plan, but more often because I want options. And as you might expect, things get lost… this was the case with the Cocchi Aperitivo Americano… purchased who knows when and finally used in a cocktail!
Back in the early 19th century, when the cocktail was in its infancy, the driving spirits were either Cognac or Rum. Whiskey was certainly produced in the colonies, primarily rye, but the tipple used most often in cocktails was Cognac. Rum was firmly ensconced in the punch bowl of your local tavern and ventured forth as a cocktail only occasionally.
Last week I posted about the Shackleton Scotch Malt Whisky, produced as the third iteration in celebration of the 1907 Antarctic Voyage by Ernest Shackleton.
I’m one of those guys… I firmly believe that blended whisky is perfectly fine and in many cases, is superior (cue Chivas Royal Salute) to some single malts. I especially enjoy vatted malts, which are blends of malt whisky without the addition of grain alcohol. Johnny Walker Green Label and Sheep Dip are two prominent vatted malts, as is the ubiquitous Monkey Shoulder, which is referred to as a “triple-Spey,” being a blend of three Speyside malts.
blog.musingsonthevine.com 