Martini the constant fight for adding the right amount of vermouth. In our bar we prefer 2.5 oz spirit to ½ oz vermouth. In its most simplistic definition, vermouth is fortified wine flavored with herbs, barks, and spices. Each vermouth has its own flavoring, but the most common ingredients are cinnamon, clove, quinine, citrus peel, cardamom, chamomile, coriander, juniper, and ginger. While checking the Imbibe articles I came across the “Reverse Martini”
2 oz dry vermouth
1 oz gin
1 dash Regans’ orange bitters
Garnish: Lemon peel
Before prohibition it was common to serve equal parts base spirit (gin) to equal parts vermouth for your martini. I was thinking of serving this cocktail during the decade of the 50’s. By the mid-1950s; there were almost as many silly ways to leave the vermouth out of Martinis as there were Martini drinkers.
Wave the bottle over the mixing glass. Open the bottle, turn on a fan, let the vermouth waft over the mixing glass. Pour vermouth over ice, season the ice and then disregard the vermouth, add spirit and stir. A salute in the direction of France to pay homage for creating Dry Vermouth.
I find the history of drinking culture in America always interesting and very dynamic. Taste buds change, and modern culinary trends define those taste buds. Therefore, good bartenders ask questions. I like to educate my patrons on why my vermouth is in the fridge. Why I choose to use 2.5 oz base spirit to ½ oz vermouth. Dry Vermouth is delicate and has a gentle herbaceous flavor and a touch of sweetness. It adds the viscosity to a true martini.
My mission is to create a cocktail that your taste buds’ envy. Cheers to the rise of Vermouth… again.