At risk of repeating ourselves, and as we have recently noted (and not that it takes any saying so from us) the Martini is the preeminent classic cocktail.
It's certainly one of the most storied drinks, and a drink whose origins are shrouded in mystery. Let's explore that a little bit. First, the classic recipe, with some commentary:
Okay, so there was this place called "Martinez, California" -- other versions say the bartender was a guy named Martinez. Sometimes, the bar patron is a guy named Martinez. Who knows -- it wasn't exactly well documented.
But, the idea is that a Martini is gin (or, nowadays, vodka) with dry vermouth, right? And, the drier, the better, right? What do you make of this, then:
This is a recipe from an old Mohawk liquor recipe booklet of uncertain origins, but probably circa the 1930s. It bears noting that "Italian" vermouth is the same as sweet vermouth (dry vermouth is "French"). So, not only do the proportions of this recipe (2:1) make for a wet drink, it's made with sweet vermouth. Not your daddy's Martini, is it? And the bitters are an ingredient from left field.
What this is, actually, is kind of a Martini recipe with vestiges of its ancient evolution from a drink called a Martinez. The Martinez actually has the proportions of the sweet vermouth and gin reversed; the vermouth was the dominant ingredient, and the gin is the minority contributor. Also, a Martinez has bitters (just like this Martini) and also adds a "dash" of maraschino liqueur (which this Martini recipe has lost).
A Martinez is actually a good drink -- but keep the gin as the dominant ingredient -- there's a reason why the vermouth-based idea never caught on: it sucks.
But, from the same booklet, check out this drink:
Now, except for the bitters, this is a "wet" Martini (meaning that it's a 2:1 ratio of the gin and vermouth -- not at all aridly dry, as fashions have come to demand).
Frankly, we don't know what ever happened to the Golf cocktail, or if it was ever very popular. Why not give it a try next time you order a Martini?
Of course, one of the amazing things about a Martini is the utter clarity of the drink, frigid and cold, with the oils of the olive shimmering on the surface. Simply gorgeous. A Martinez, with the sweet vermouth, looses that simplicity and starkness. But, with it's reddish color -- maybe kind of like the clay in Martinez, California? -- it has its own elegance.
Cheers!
We're returning to the best of 1971 with Southern Comfort and their fashions and cocktails for the beach and on the water! We don't need to tell you that the drinks aren't the only thing mixing! As we see here, you can wear your favorite spirit brand as a toga:
Cheers!
The five o'clock whistle just blew -- now let's wet our whistle! Our dear friends from Southern Comfort bring us this week's Friday Happy Hour, via their 1968 recipe booklet on themed happy hours. This week, we feature the "traditional after five happy hour" and -- as you've seen -- we're hoisting our Happy Hour flag!
Happy Hour is a place to met friends and relax after a hard week! With Southern Comfort, you can even try some interesting variations on your favorite drinks! Here are some other "best sellers":
They have all of our favorites! See you at Happy Hour! Cheers!
Before ordering our drink today, let's talk about a common ingredient: vermouth. This charming 60s-era advertisement from Martini & Rossi calls to mind several drinks made with vermouth. What is vermouth, exactly? Here's a short explanation from Playboy's Host & Bar Book:
Okay. Maybe you're familiar with the difference between sweet vermouth and dry vermouth. Basically, one is clear(ish) and one is dark red/brownish. In Martini & Rossi's advertisement above, they feature 6 different options: an Americano, a Negroni, sweet vermouth on the rocks, dry vermouth on the rocks, a Martini, and a Manhattan. Before we get to the recipes for these drinks, let's consider for a moment the idea of vermouth on the rocks. Whether dry or sweet, would you consider it for a drink order? It's an aperitif -- and it's definitely an acquired taste, one which RPR doesn't have. Still, some old ladies might still order a vermouth on the rocks. Good for them. With some courage, they might also work their way up to an Americano:
This is a little light, a little sparkly! How about a Negroni:
A little more substantial. On to a Manhattan:
And the granddaddy of all cocktails:
So, vermouth (both sweet and dry) makes a lot of great drinks possible. It marries very well with spirits. Vermouth by itself, though -- well, give it a try and see if it's for you. But, the real point of drink mastery is best illustrated (again) by Playboy's Host & Bar Book: 
Suddenly, it seems like the vermouth is merely incidental. Cheers!
At risk of repeating ourselves, and as we have recently noted (and not that it takes any saying so from us) the Martini is the preeminent classic cocktail.
Okay, so there was this place called "Martinez, California" -- other versions say the bartender was a guy named Martinez. Sometimes, the bar patron is a guy named Martinez. Who knows -- it wasn't exactly well documented.
This is a recipe from an old Mohawk liquor recipe booklet of uncertain origins, but probably circa the 1930s. It bears noting that "Italian" vermouth is the same as sweet vermouth (dry vermouth is "French"). So, not only do the proportions of this recipe (2:1) make for a wet drink, it's made with sweet vermouth. Not your daddy's Martini, is it? And the bitters are an ingredient from left field.
Now, except for the bitters, this is a "wet" Martini (meaning that it's a 2:1 ratio of the gin and vermouth -- not at all aridly dry, as fashions have come to demand).
Cheers! 
How many home bartenders have you met who look like this? 
So, what's on the menu for this cocktail soiree?
Oh, and that key? Toss it in the bowl. You aren't driving anywhere tonight!
