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Martini Culture

 those who are devotees of the dry martini will tell you anytime they are asked, and many times when they are not, how much they enjoy this singularly classic adult beverage.

Far beyond the scope of this blog, Martini culture would take far too long to describe in its entirety. But those who enjoy juniper in gin, and the botanicals in dry vermouth in a wonderful icy cold concoction become convinced.

Herein lies the problem. Martini culture, as enjoyable as it is, has been plagued for many years by the notion that there is one and only one perfect martini. In point of fact, nothing could be further from the truth. As I often tell people when asked about the right wine to serve with a certain meal, my response is that the best wine is the one you like.

In much the same way, the best martini is the one you like. First, there is the shaking vs. stirring controversy. No controversy at all! You shake if you want a colder Martini that's more concentrated, and you stir if you want a less cold martini with a slight addition of water to soften the spirits. Olive or twist? The answer is yes. Olive or twist. You pick it. On the rocks or straight up? Have it the way you like it.

The only place I see for real variation, is the use of bitters. The addition of orange bitters goes back many decades, and as far as I'm concerned I can take it or leave it. And finally gin or vodka? For me, there is little question. It's gin. And it should be the best gin you can afford. I, personally, like a juniper forward gin, but you might not. And for those who don't appreciate the taste of juniper, I say go ahead and make a great vodkatini, as long as you enjoy it!

But whatever you make, and however you make it, drink responsibly, and in moderation, always!
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