Kim Haasarud - 101 Martinis

Special thanks to Michael C. Fina for the following glasses loaned to John Wiley & Sons for the photography: Apple Martini, Desire by Hoya; Lychee Martini, Springtime Clear by Varga; Peach Granita Martini, Diabolo by Saint Louis Crystal; Burnt Orange Martini, Park Place by Kate Spade; Tiramisu Martini, Dot Collection by John Hardy; and Chocolate Mint Martini, Vino Grande by Spiegelau. Michael C. Fina, 545 Fifth Avenue, New York, NY 10017, 1-800-BUY FINA, www.michaelcfina.com Thanks also to Janet Torelli Handcrafted Sterling Silver, www.martinipic.com, for the ginkgo leaf skewer in the Mai Taini. This book is printed on acid-free paper. Text Copyright 2006 by Kim Haasarud.

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Includes index. ISBN-13 978-0-7645-9985-9 (cloth) ISBN-10 0-7645-9985-2 (cloth) 1. Martinis. I. Title: One hundred and one martinis. II.

Title: One hundred one martinis. III. Title. TX951.H21 2006 641.874--dc22 2005025152 Printed in China 10 9 8 7 6 5 4 3 2 1 The Evolution of the Martini S ome years ago if you walked into a bar and asked for an apple martini, the bartender likely would have met you with a blank stare and said, Sure... whats in that? Now its impossible to visit a bar, restaurant, or club without seeing one. The martini we once knew as gin stirred over ice with a touch of vermouth is long gone.

In its place is a new, sophisticated cocktail with enough variations to please any palate. The martini has evolved into a liquid canvas, for creations both beautiful and delectable. And apart from the traditional gin and vermouth, nearly any ingredient can be used. And I do mean anything: rum, scotch, fruit infusions, ice cream, and even herbal supplements are just a few of the ingredients used in the new wave of nouveau martinis. The demand for this new wave of martinis has exploded, creating a whole new cocktail culture. People have become savvier drinkers with more sophisticated palates, and what was once Ill have a Cape Cod is now Ill have a Grey Goose Citrus with white cranberry juice straight up with a splash of lime.

Even the bartender has been transformed, into the bar chef. And its not just women drinking these martinis. The Cosmopolitan is a perfect example. Once seen almost exclusively as a chick drink, the Cosmo has become hip for both sexes. Whether its happy hour, a bridal shower, a holiday party, or just a friendly gathering, there is a martini to fit the occasion. How to Make a Perfect Martini The martini craze is not without its dark side.

New spirits and mixers are flooding the liquor store shelves as a result of this trend. Some of these are great and some arewell, abominable. (I once came across a forest-green mojito syrup that not only looked dubious, but tasted like liquid toothpaste.) Unfortunately, many martinis are made cheaply, with subpar ingredients. Fast and easy doesnt inherently preclude quality. The famous apple martini is a case in point: the typical mix looks like neon-green liquid kryptonite and tastes more like a green-apple Jolly Rancher than a real green apple. Try an apple martini made with fresh-pressed apple juice or green apple puree, apple brandy, and high-quality vodka, and you will discover a world of difference.

While fresh ingredients may take a little more time to prepare, the results can be spectacular. So, how does one make the perfect martini? Everyone has a foolproof recipe, favorite spirit, or secret ingredient, but its a combination of several factors that makes a good martini perfect: 1. Ingredients . The use of high-quality and fresh ingredients greatly impacts the overall taste of a martini. 2. Balance.

Balancing the ingredients is the key to making the martini come together. 3. Time and Place. Brunch? Afternoon wedding reception? Formal cocktail party? After dinner? Holiday? The time and place and even the season make a difference in how one enjoys the cocktail experience. For example, Bellinis and other light cocktails (low in alcohol) are most appropriate for brunch while dessert martinis, such as the Ultimate Chocolate Martini and the Bananas Foster Martini, are enjoyable as after-dinner cocktails. 4. 4.

Personal Taste. This is a top priority. One person may love a dirty gin martini while another may find it absolutely repulsive. Drink what you like, not what others like. There are enough combinations to please any mood or palate, so you can afford to be selective. Purees & Syrups Fruit purees are a wonderful addition to a martini.

They are fresh, visually appealing, and easy to make. Purees can be made with virtually any fruit. Simply slice or peel (if applicable) a fruit and blend with . Simple Syrup Simple syrup is the base used to make most purees. Make some in advance; it can be stored in your refrigerator for weeks. 12 cup white sugar 12 cup hot water In a small bowl, glass, or empty clean wine bottle, combine the sugar with the hot water and stir, or shake bottle, until completely dissolved.

Let cool completely before using. Flavored syrups can also be used in lieu of simple syrup. They are convenient and can add flavors that might otherwise be difficult to come by. Monin has a large selection of syrup flavors, including lychee, gingerbread, and lavender, all of which are excellent in cocktails. You may be able to find them at your local grocery store, or go to www.monin.com to see their full selecton of flavors. Martini-Food Pairings For wine connoisseurs, enjoying the right bottle with the right meal is a much-treasured experience.