Story and recipe by Matt Seiter
Photography by Laura Ann

Perhaps one of the most misconstrued of all classic cocktails, the simple, elegant, beautiful martini has been a shape-shifter since its inception more than 120 years ago.After many facelifts and countless variations, we can only rely on three things common to most pre-Prohibition recipes: gin, vermouth and bitters.

When it comes to the matter of shaken or stirred, it depends on the drinker. Normally, I stir a martini. Stirring keeps the integrity of the ingredients and, when poured into a cocktail glass, the martini is clear and elegant with a silky smooth mouth feel. According to 1940s cocktail enthusiast David Embury, author of The Fine Art of Mixing Drinks, a shaken martini is called a Bradford. When shaken, it becomes aerated and lighter, with a cloudy hue. However, over the course of a few minutes, the cloudiness goes away and reveals the clear, pristine drink as if stirred.

Despite all the recipes I've come across for this lovely libation, I prefer the one mentioned in The Fine Art of Mixing Drinks by an anonymous contributor. It calls for gin, dry vermouth, a dash of orange bitters and a lemon peel for garnish. (See the recipe below for proportions.)

The Martini

Serves | 1 |

• 2¼ oz North Shore Distiller's Gin No. 6
• ¾ oz Dolin Vermouth de Chambéry Dry
• 2 dashes Regan's Orange Bitters No. 6
• lemon peel, for garnish

| Preparation | Combine gin, vermouth and bitters in a mixing glass with cracked ice. Stir for 30 seconds. Strain into a cocktail glass, and garnish with lemon peel. If desired, a few olives on a cocktail pick will add a classic feel.

CLICK HERE TO READ MORE