With only two ingredients to worry about, you’d think it would be a straightforward matter for a bartender to make a decent martini.
But the number of crummy martinis I’ve been served over the years are proof that this isn’t the case.
Happily, we are in the fortunate position of having two good friends who are known for their skill with martini shaker.
Scott’s martini is dry and shaken, while Margo’s is wet and not even stirred – both are delicious.
Margo spent last Christmas with us in London, and we enjoyed her signature martini at a few cocktail hours during their visit.
Here’s how she does it:
- Fill an empty mickey bottle (for non-Canadians, a mickey is a 375ml flattened, flask-style bottle) to the shoulders with gin (preferably Tanqueray).
- Add vermouth (preferably Martini & Rossi) to the neck, and top with a capful of water.
- Leave in the freezer for several hours, until the contents are chilled and syrupy.
- Serve in frosted martini glasses – garnished with two large, green olives, skewered on a cocktail stick.
(Makes 4 generous cocktails)