The second type, which I call the "modern" martini, has vodka as its base. Since vodka is a neutral spirit, a small amount of flavored liqueur can be added to create a distinctive taste. Pour three ounces of vodka into a small pitcher of ice, add a teaspoon or two of any flavored liqueur (orange, apple, cinnamon, watermelon, blackberry - the list is practically endless), mix well and pour into a martini glass. If a flavored vodka is used, the amount of added liqueur should be slightly reduced. Sometimes a teaspoon each of two liqueurs can be added to the vodka to create a new taste. The garnish should match the dominant flavor of the drink - a slice of apple or orange, a berry or two, a cinnamon stick, and so forth. As with any type of martini, the drink must be mixed with ice until very cold and the glass should be chilled before pouring in the drink.
I mentioned earlier that there are now many martini books available. Two of my favorites are THE MARTINI COMPANION, by Gary Regan and Mardee Haidin Regan (Running Press, 1977), and THE MARTINI, by Barnaby Conrad III (Chronicle Books, 1995). The latter is a fascinating illustrated history of the martini, while the former reviews the development of the martini, discusses the spirits and other ingredients that are used, and offers a number of interesting martini recipes.
And I'll take a moment here to recommend that if you were interested in this article, please take a look at my new course at SuiteU, Bartending 101.
The copyright of the article Martinis - A Personal Approach in Cooking Basics is owned by Mark Welton. Permission to republish Martinis - A Personal Approach in print or online must be granted by the author in writing.
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