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How to make:
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STIR all ingredients with ice and strain into chilled glass.
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Garnish:
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Chilled olive on stick or lemon zest twist
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[/vc_column_text][/vc_column_inner][vc_column_inner width=»1/3″][vc_single_image image=»1884″ img_size=»medium» alignment=»center» qode_css_animation=»»][vc_column_text]
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Angostura Orange Bitters (optional)[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_separator type=»normal»][vc_column_text]
Comment:
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We have chosen a 5:1 ratio as our ‘preferred’ Dry Martini specification in deference to David Embury who writes of this drink in his “The Fine Art of Mixing Drinks, “After extensive experimentation I have arrived at the ratio of 5 to 1 as the proportion most pleasing to the average palate. Personally I like a ratio of about 7 to 1 even better, and I know some who prefer a ratio as high as 10 to 1.”
The proportion of gin to vermouth is a matter of taste; some say 5 to 1, others that one drop is sufficient. I recommend you ask the drinker how they would like their Martini, in the same manner that you might ask how they have their steak.
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Variant:
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The ‘Oliver Twist’ choice between an olive (stuffed or otherwise) or a lemon zest twist is traditional and these are the two most common garnishes for a Dry Martini. There are, however, a number of variants. A ‘Dickens’ is a Martini without a twist, a ‘Gibson’ is a Martini with two onions instead of an olive or a twist and a ‘Franklin Martini’ is named after Franklin Roosevelt and has two olives.
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[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]Fuente: https://www.diffordsguide.com/[/vc_column_text][/vc_column][/vc_row]
