The Martini isn't listed on our menu because we firmly believe there is but one Martini, so if you order one, that's what you get! We do a split base version with dry and Blanc, but we call it the Blanc & Dry. From our perspective "legitimate members of the Martini extended family, such as the Alaska, Gibson and Kangaroo" all have their own names, so you know exactly what you get. Call us old fashioned if you must...cheers!
It's true. Legit members of the Martini family have their own names. Perhaps new riff should to. (It drives me crazy when I see a "Gibson Martini" listed on a menu. It's a Gibson.)
I guess I don’t really mind when a drink is called the “<something distinctive> Martini” as long as you can recognize how it got from point A (a regular Martini) to point B (a different drink). For example, the Dirty Martini is a drink I loathe, but I don’t consider it a threat unless you foist one on me. That Bilbao Martini sounds passable, if I had any sense (I do not) that it actually hails from Bilbao. On the other hand, if you put a Tuxedo on the menu and simply call it a Martini, I will be grumpy.
I, too, dislike Dirty Martinis. I've tried to get past my dislike of them many times. But I just don't like the taste and it's not what I want from a Martini. If I want savory, I'll order a Bloody Mary.
Hmmmm…the Martinez is what I understood inspired the martini and I assumed that prohibition via the deliciously excessive jazz age helped ‘dry’ it up. But a Manhattan was made in honour of Jennie Churchill, mother of astonishing Winston, who had a prodigious drink diet that would put most into an early grave.
I always referred to a Manhattan as a martini in reverse. A happy accident? Another debate to have in a bar with swish cocktail in hand .
Hello, Patricia. The Martinez appeared slightly before the Martini and the two have been intertwined ever since. Whether one inspired the other is up to conjecture. The Martini grew drier and drier up until Prohibition, with Old Tom gin replaced by London dry and sweet vermouth replaced by dry vermouth. After Prohibition, there were still "sweet" Martinis and dry Martinis served, but the dry Martini quickly won out as the popular choice. As to the Manhattan, the Jennie Churchill tale is a popular origin story but has been since debunked. All detailed in my Martini book if you care to take a look. Cheers!
I read an article a while back that had lots of recipes for cocktails that were inspired by the gin Martini -- the Manhattan was one of them...
That's funny, since the Manhattan probably inspired the Martini back in the day.
The Martini isn't listed on our menu because we firmly believe there is but one Martini, so if you order one, that's what you get! We do a split base version with dry and Blanc, but we call it the Blanc & Dry. From our perspective "legitimate members of the Martini extended family, such as the Alaska, Gibson and Kangaroo" all have their own names, so you know exactly what you get. Call us old fashioned if you must...cheers!
It's true. Legit members of the Martini family have their own names. Perhaps new riff should to. (It drives me crazy when I see a "Gibson Martini" listed on a menu. It's a Gibson.)
God bless you!
Thanks. We'll have to get together for a standard Martini soon!
Any time! We can discuss proportions of the three ingredients as we sip. (And that was a perfect closing metaphor.)
Haha. I love “The Incredibles.”
Hear! Hear!
I guess I don’t really mind when a drink is called the “<something distinctive> Martini” as long as you can recognize how it got from point A (a regular Martini) to point B (a different drink). For example, the Dirty Martini is a drink I loathe, but I don’t consider it a threat unless you foist one on me. That Bilbao Martini sounds passable, if I had any sense (I do not) that it actually hails from Bilbao. On the other hand, if you put a Tuxedo on the menu and simply call it a Martini, I will be grumpy.
I, too, dislike Dirty Martinis. I've tried to get past my dislike of them many times. But I just don't like the taste and it's not what I want from a Martini. If I want savory, I'll order a Bloody Mary.
Hmmmm…the Martinez is what I understood inspired the martini and I assumed that prohibition via the deliciously excessive jazz age helped ‘dry’ it up. But a Manhattan was made in honour of Jennie Churchill, mother of astonishing Winston, who had a prodigious drink diet that would put most into an early grave.
I always referred to a Manhattan as a martini in reverse. A happy accident? Another debate to have in a bar with swish cocktail in hand .
Cheers 🍸
Hello, Patricia. The Martinez appeared slightly before the Martini and the two have been intertwined ever since. Whether one inspired the other is up to conjecture. The Martini grew drier and drier up until Prohibition, with Old Tom gin replaced by London dry and sweet vermouth replaced by dry vermouth. After Prohibition, there were still "sweet" Martinis and dry Martinis served, but the dry Martini quickly won out as the popular choice. As to the Manhattan, the Jennie Churchill tale is a popular origin story but has been since debunked. All detailed in my Martini book if you care to take a look. Cheers!