Mixing the perfect martini is one part science, two parts art and a splash of showmanship.
There’s more to making this classic cocktail than simply mixing, stirring, shaking and pouring.
Noted British author Kingsley Amis expounded dryly, eloquently and succinctly on the pleasures of drink in his tome, Everyday Drink. Hard-drinking Amis gave the martini its due, extolling the satisfaction of its consumption as well as demystifying the magic of its making.
The literary drinker had this to say about this most sophisticated of simple concoctions:
The Dry Martini and its variants have hung on longer than most. In this case it is possible to make up a large quantity beforehand and keep it chilled; but there are several snags to this procedure. The main part of the standard refrigerator is not cold enough to keep the drink cold enough for more than half an hour at the outside, and the ice-making compartment of such a refrigerator is not tall enough to hold any decent-sized jug. (You can muck about with teacups and such if you like, but this will take you about as long as mixing fresh.)
A deep freeze will keep the drinks cold enough as long as anybody could want, but, again, you must put your jug back in it the moment you have finished pouring each new round, and this will probably involve you in a good deal of walking to and fro. And most experts will tell you that the bloom begins to fade from a martini as soon as it is first mixed, which may be pure subjectivism, but, in any drinking context, subjectivism is very important. No, I am sorry, but the only way to give your guests first-rate martinis without trouble to yourself is to take them to a first-rate cocktail bar.
In short, he suggested heading to a cocktail lounge for the perfect martini, a place where a host could relax with his guests and enjoy a perfect libation in the presence of good company.
That’s where mixologist Amy Cartwright of the Tini Martini Bar in the historic Casablanca Inn comes in. Cartwright, who holds court at the cool marble bar in the darkly elegant lounge, knows a thing or two about making a perfect martini. After an evening of mixing cocktails for patrons filling the 16-seat bar and the 36-seat verandah, she could use a perfect dry and dirty martini herself.
The bar in the 1914 inn on Mantanzas Bay is lively and sophisticated as the martinis its known for, with inimitable art works by Colombian painter Fernando Botero spicing up the atmosphere with their colorful depictions of plump people going about daily life – from women bathing to a picaresque bordello scene.
“She’s had a three martini lunch,” quips Cartwright, nodding to the Maxfield Parrish-esque nude reclining, eyes closed, on a white sand beach. Her remark draws loud laughter from the bar crowd who lift their perfect martinis in a toast to another gorgeous summer evening.
The Perfect Dirty, Dry Vodka Martini
- 3 oz Ciroc (or another premium vodka)
- A splash of vermouth (wave the bottle over the glass if you like your martinis extra dry)
- A healthy splash of olive juice
- 3 large stuffed Spanish olives skewered on a cocktail pick
In a shaker filled with crushed ice, pour first three ingredients. Shake briskly then strain into a well-chilled martini glass. Garnish with olives and enjoy.
Mary Macrae Warren - footloose, food-loving travel queen in search of the best places to visit, the best travel tips and the best trip deals
