Skip to main content

In defense of the Martini Extra Dry

People who order Martinis which aren’t bone dry probably eat also children.

People who order and drink Martinis which aren’t extra dry, probably have no taste buds.

People... dammit - just don’t drink your Martini cocktail wet!!!


Since a couple of years you hear and read, that XYZ bartender is doing a Martini which has more vermouth in. Sometimes ⅓ vermouth - and now there are even so-named bartenders, which suggest a 50:50 Martini cocktail.

Their arguments sound totally reasonable: the cocktail becomes more sessionable (you can drink more than one or two, without ending up in the alley). And the taste (if the drink is made with proper vermouth) improves... All of it though is rubbish!

Look - this “goals” make not a lot of sense. making the martini cocktail more sessionable or “tasty” is like: making a LaFerrari hypercar more tame and practical... or making a fighter jet more luxurious... or making a Carolina Reaper easier to eat. If you don’t get the context it might sound, reasonable - but if you understand a little of the specific topic, you understand that the respective adjustment doesn’t make any sense: A hypercar is purchased by people, who like the ridiculousness - it is never a daily driver nor is it a car for travels. And a fighter jet is a war-tool; a weapon. No government does need anything luxury in a fighter jet. And a Carolina Reaper has been designed (well cultivated) to be one of the hottest pepper of the world - why would anyone make it easier to eat, while it has been just popularized, as almost impossible to consume.

A Martini Extra Dry is not as obvious, but if you do understand, what the drink is all about, you understand, that the supporters for a wetter martini probably still wet their beds...

Look people: the Martini is a drink, which clears the mind. It is strong, it is cold, you drink it in a few sips. The “clutter” in your brain, which convoluted your mind, clears immediately out. Your stomach gets quite a punch, which make you realize, that you should go out and have a reasonable good dinner. The alcohol probably suggest, that you should not have the dinner alone, but with good (attractive) company.

Is a Martini cocktail delicious?
No! Never. But this isn’t the point.

And even with the most beautiful artisan vermouth, it still stays a challenged cocktail. Like Sylvester Stallone is a challenged actor, who can only play well himself. Don’t get me wrong - I like Stallone - but he won’t be anytime soon a Marlon Brando.

And also don’t get me wrong here. I am not here to dismantle the virtues of the Martini Cocktail. I am just here speak against those people, who destroying the legitimacy of the Martini Cocktail Extra Dry unknowingly, because  they have no clue, what the cocktail is about. Because they are so mislead by adjusting every single drink to make it more palatable, that they totally forget bar 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 Best Alcohol-free Drink - Ipanema

Usually I call them [out of laziness] mocktails - but really I never liked this denomination.
As "mocktails" are usually long drinks, it is even twice wrong, to connect them to a cocktail [which is technically a short drink with alcohol]. 
Apart of this, I am not a big believer in mocktails. Sodas can be fantastic [home made grapefruit soda is fantastic, or homemade ginger ale, ginger beer or any other odd ingredient sodas]. Juices - fine. Lemonades - yes, refreshing and good. And iced teas - can be absolutely amazing. Hence you don't need sickly sweet syrupy juice mixtures.
But yes - there are few good ones.
Most of them a mimicking drinks with alcohol. You can make a pretty good alcohol-free Planters Punch, Hurricane or Mojito, if you are using Caribbean Syrup. Or you can use a juniper syrup for some alcohol-free gin drinks.
A drink which I got to know long time ago, very early in my career, is a bit a different beast [well - you cannot call an alcohol-free drink a bea…

Do not do that! - DO NOT POISON YOUR GUESTS!!!

Dear Bartenders,

Please do not make tobacco infusions! I am serious - don't do it - don't try it - do not think about it.
Tobacco contains nicotine. What is the big deal, you might ask? Nicotine is highly poisonous. There is not as much nicotine absorption when you are smoking tobacco - this would be rather save.  Chewing tobacco - has a higher absorption - but yet, isn't soluble in water (hence it is still "quite save").

On the other hand, nicotine is soluble in alcohol - that means there is a great absorption - and it becomes very very dangerous.

How dangerous, you might ask? 

Let me ask a counter question:

Would you make a strychnine infusion? Or a cyanide cocktail? Or an arsenic essence?

The lethal dose of strychnine (for a male healthy adult) would be ca. 100 mgThe lethal dose of cyanide (...) would be ca. 200 mgThe lethal dose of arsenic (...) would be more than 70 mg

While the lethal dose of nicotine (for a male healthy adult) would be ca. 60 mg or less!

This…