Martini

The Martini is the most debated cocktail in history. Its origin is genuinely unclear — theories trace it to Martinez, California in the 1860s, to a bartender at the Knickerbocker Hotel in New York around 1911, or simply to the gradual evolution of the Martinez cocktail. Nobody wins this argument. What is not debated: a Martini is gin and vermouth. A Martini without vermouth is just cold gin. The classic ratio is 2:1 gin to vermouth. Modern bars lean drier at 5:1 or 6:1 — the IBA standard is 6:1. The original early 20th century Martinis were far wetter, closer to 1:1. Always stir, never shake. Shaking aerates the drink, dilutes it unevenly, and bruises the gin. James Bond orders his shaken — which tells you something about Bond, not about Martinis. Use a quality London Dry gin — Tanqueray, Beefeater, or Sipsmith. The vermouth matters equally; use Noilly Prat or Dolin and keep the bottle refrigerated after opening. Oxidized vermouth ruins the drink. Variations: Dirty Martini adds olive brine. Gibson uses a cocktail onion. Vodka Martini replaces gin with vodka. Vesper combines gin, vodka, and Lillet Blanc — Bond's actual order, and technically not a Martini.