Most of the martinis are garnished with olives or a lemon twist.The earlier martini recipes were much sweeter than what we prefer to drink today. Involving maraschino liqueur, the Martinez can be referred to as a very close cousin of martini.
Popular drinks like appletini, chocolatini, etc., were derived as inspiration from martinis.When a thin citrus peel strip is added to the martini, it is called the martini with a twist.When the martini has more vermouth than the gin, it is called a wet martini.When vermouth is replaced by Scotch whiskey and lemon is used for garnishing then the resulting martini is called Smoky or Burnt martini.A straight-up martini could be either shaken or stirred and it is strained before serving.If you remember the Bond movies, James Bond ordered a martini, which is shaken and not stirred. On the other hand, a stirred martini is smooth and is a better experience. The shaken version is considered a grade lower than stirred since it uses ice chips that waters the drink down and also shaking adds air to the drink. Stirred martini is often preferred, and recommended by bartenders.When a pickled onion is used to garnish instead of olives, then the same is called a Gibson.When gin is the primary ingredient, with the percentage of vermouth reduced considerably, it is called the dry martini.Dirty martini includes juice from a jar of olives or the olive brine to the mix.On this day, let us get familiar with the vocabulary associated with martinis.
Interesting facts about National Martini Day:
Think of James Bond and you would be reminded of martinis right away. Please click here to learn more about The Bartenders’ Foundation and to make a donation.Twitter Hashtags: #NationalMartiniDay #MartiniDay Why National Martini Day? As the organization’s goal has always been to “Take Care of our Own,” we are shifting a portion of those funds – and all new donations raised – to now help support the immediate needs of our community, as we all work together to come through this challenging time. The non-profit Bartenders’ Foundation was created by Ray and Jackie Foley, the publishers of BARTENDER Magazine, to help pay for educational expenses for bartenders and their families. Clover Club & Leyenda Staff Relief Fund.The Restaurant Workers’ Community Foundation Emergency Relief Fund.USBG Bartender Emergency Assistance Fund.To help support the urgent needs of our friends who have been impacted by this crisis, we are donating funds from The Bartenders’ Foundation to benefit organizations that are providing immediate financial assistance to those in the bar and restaurant industry, including: And now, as we’re all facing unprecedented challenges, our commitment and support for this community has never been stronger. For more than 40 years, BARTENDER Magazine has proudly served the bartender and hospitality industry.