Skip to main content

An almost poetic review of the Martini Cocktail Extra Dry

There is a wrong perception about, how a cocktail should taste! And this perception is fueled by the opinions of consumers as well as bartenders.

The Martini is definitely the drink, which shows this misconceptions very clearly. Many customers, who never tried a Martini cocktail, will order one with the anticipation of a delicious drink - and then after trying it, their dreams are crashing - from cloud 9 to under sea level!

An experienced bartender definitely knows, that this drink can't be delicious - there are no yummy ingredients featured in the recipe and taste doesn't materialize out of thin air...

But there is so much more what a cocktail can be - and the Martini is showcasing this. First of all, the character of a cocktail, has to be not only understood - it has to be learned.
Let's depart for a moment mixology and lets esteem wines. When people start to drink [seriously], nobody really likes bone dry, minerally white wines or tannin rich and funky red wines. Evolutionary our taste is preferring sweet, unfermented, fruity and clean aromas. However through several "cultural" experiences [wine tastings] the palate is changing. Sometimes during several tasting experiences, after several years, we understand, that this dry wine is magical and we are discovering these multilayered aromas, the velvety mouthfeel, the pleasing acidity or interesting "funk"...

While some cocktails will have the same effect of discovery, the Martini is even farer away of being easy discoverable. Because it is not the aroma, which really make it special. It is the texture and the effect.

Sounds confusing? Try a well made Martini cocktail and if you are listening to your senses you might understand...

For me personally a Martini is like an icy desert e.g. in Antarctica. First of all it is uncomfortable, brutal, maybe even boring white on white... however if you let go, you'll experience the crystal clear, cold air, the beautiful pure scenery, the pure blue sky, the freedom, and piece. Zen.

The Martini is a reminiscence to this. The alcohol will hit you almost brutally, the botanicals are streaming through your head like the cold air in the ice desert. The high alcohol content hit your stomach like a hammer... but then you listen to this drink. The texture is so high in alcohol that it is almost syrupy, it doesn't flow, it rather raft through your mouth; the character of a well made Martini is clean and pure and cleansing.

A Martini cocktail set your mind straight - your busy mind is slowing down and it is almost as the drink wipes it clean. It calms you down, slows you down. It wakes up your ingestion system and prepare your stomach for dinner. Three or four sips to finish it and to alternate your mood. It is not a drink, it is an elixir, for the noble and brave. It is a drink, which can be only understood by the initiated; a triumph of drinking culture.



Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The "perfect" Martini Extra Dry Cocktail

The Martini cocktail is one of the most disputed drink of all times - and one of the drink, which dramatically changed through the times - I would say, not to its disadvantage.

I shied from this topic a long time. It is just a mammoth of a topic with a lot of controversy. But what has to be done, has to be done!

Lets first of all understand, about what we are talking about:

We talking about the original Martini cocktail - which is gin based!
We are also touching the topic of Vodka Martinis - and maybe throw some understanding of the Vesper Martini in it.






We are not talking about things, which have only the glass in common to this substantial cocktail:

French martiniDiverse fruit martinis [melon, strawberry, apple, raspberry or any other audacity]Espresso martiniBreakfast martiniChocolate martiniCosmopolitan [sometimes impudently called Cosmo martini]Marteanis [or however you like to call it.Any other B*S* martini, showing up on some cocktail menus throughout the world.A drink which is …

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…