Sunday, June 15, 2008

Vodka Martini

After many years of experimentation and with the selfless participation of a number of consultants and assistants, I have arrived at what I believe to be arguably the best vodka martini recipe in the world. And so I feel it incumbent upon me to share this with the general public in an act of philanthropic devotion to the common good.

A few things contribute to making this simple looking recipe an act of brilliance. Firstly, use good vodka. If you can get Grey Goose, then I’d go for it. Secondly, freeze it. And keep your shaker in the freezer for 15 mins before you make this. Chill your glasses. Use unwaxed lemons. Wash behind your ears and don’t be rude to your elders.

The question of olives arises. I think it’s nice to serve olives with a Martini rather than in a Martini. But it’s really down to choice. Don’t make the mistake of some bars and use oily olives.

The best Martini in the Middle East can, incidentally, be found at the Square Bar at the Four Seasons Hotel in Amman, Jordan. Just in case you’re up for making the trip.

Makes One
  • 60ml vodka
  • 30ml Dry Martini
  • A good splash of dry gin
  • Lemon zest
  • Ice
Firstly, cut strips of lemon zest using a vegetable peeler and twist one of these viciously, somewhat in the manner of the way you’d twist a naughty child’s ear, to release the oil from the zest. Wipe the inside of the glass with this, then add another twist of zest to the glass, again giving it a twist to release the oil. Pour the vodka and Martini onto a good amount of ice (at least 5, ideally 10 ‘standard’ cubes) in the shaker and then go mad shaking until your hands lose all feeling. Pour into the glass and serve immediately. Repeat, but on your own responsibility.


EyeOnDubai said...

Ahh, perfection in a glass. Try a different twist - rinse the glass with gin, drain, and then fill with vodka.

Or to use a trick from the old late lamented Madogs days, walk down the bar, rotate the Martini bottle on the shelf so that the label faces your shaker, return to your station, and after a suitable pause for the flavours to infuse, pour into a chilled glass and present to your dehydrated, quivering customer...

sd-b said...

are "standard" cubes the small square ones that restaurants use or the rectangular ones that are in my freezer?

alexander... said...

The rectangular ones from yer freezer.

A de facto standard... >;0)

alexander... said...

Update, as I think of it - EoD's comment led to me experimenting with a glug of Bombay Sapphire and it's the dog's dingles.