Alcohol Professor: Martini and Myth

vesper

On Alcohol Professor, I have a four-parter called Martini and Myth about James Bond, the murky origin of the Martini, and how Ian Fleming ended up making them with vodka and ordering them shaken, not stirred.

The Martini has been around since the mid-to-late 1800s. Its life has spanned the Industrial Revolution, two world wars, Prohibition, the Great Depression, the Summer of Love, disco, punk, and Hammer Pants. It has been in style, out of fashion, and subject to the peculiar and not always trustworthy whims of the American drinker. Its ingredients have been altered over the decades to compensate here for a shortage of one ingredient, there for an overabundance of another. Like many of the most famous cocktails, the Martini is at its foundation and most widely accepted recipe, exceptionally simple: gin and vermouth, with an olive or twist of lemon peel for garnish. Stirred. Nothing more. And yet as simple as that recipe is, few cocktails have as many variations and corruptions as the Martini. Chocotinis, Appletinis, Bacontinis…

Read them all: part 1 | part 2 | part 3 | part 4

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