Few things enrage me as much as fake martinis do.
Heck, I’m still fighting against the idea of using vodka in a martini.
To me a martini is three things: gin, vermouth and olives, and it’s stirred. Shaking a martini bruises the gin, and bruised gin –as I’m sure is written in the bible somewhere– makes the Baby Jesus cry.
A Gibson is perhaps the oldest and certainly the most respectable version of the classic martini. It is also my drink of choice, partly because it’s delightful and partly because my dear departed grandfather was a Gibson man through and through.
Gibsons are a bit more generous with the vermouth than the modern dry martinis, which are essentially glasses of gin with olives in them. Not that there’s anything wrong with glasses of gin, it’s the breakfast of champions, but it’s not really a martini.
4 oz. premium gin
1/2 oz. dry white vermouth
3 cocktail onions
Stir (DO NOT SHAKE) gin and vermouth in a metal cocktail shaker until frost forms on the outside of the shaker. Strain into a martini glass, add cocktail onions on a toothpick.