Martinis are no longer the cocktail that our parents and grandparents enjoyed – chilled gin with a splash of dry Vermouth straight up with either an olive or pearl onion. No, not today. Every talented mixologist, spirits or condiments company has created its own version of a martini.
While the origin of the martini is not really known, according to Wikipedia
“Martini & Rossi created Martini Rosso dry vermouth in 1863. When the drink arrived in the US a bartender may have mixed some gin with the Martini brand vermouth and simply called the drink a martini. If this is the case, the name and place of this event are unknown, but the name similarities of Martini vermouth and the American martini cocktail are evident. The presence of a Martini brand vermouth that derives its name from an Italian family suggests that the martini cocktail originated in the US after the Martini and Rossi vermouth was imported into America in the 19th century.
Another theory (Gasnier 2007) states that many authorities believe the origins of the Martini to be at the Knickerbocker Hotel, New York in 1911. The Bartender who created it was named Martini.”
Here are a few recipes that are just a tip of the iceberg (or maybe a floe):
Wild Hibiscus has its Adam & Eve Martini:
- 2 oz vodka
- 3 oz apple puree (baby food is smoothest!)
- 1 oz wild hibiscus flower syrup
- Wild Hibiscus Flower, cherry & chopstick for garnish
Stuff Wild Hibiscus Flower with cherry, skewer from side with chopstick for garnish
Shake together ingredients on ice
Strain into glass
Lay chopstick over the glass
Dietitian in the Kitchen, Diane Henderiks, R.D. gives her healthy version in her cookbook “Shaken & Stirred” – Partytini
- 2 oz. vodka
- 3 oz. Creme de Cacao
- 1 oz. Creme de Menthe
- Fresh sprig of mint
Combine all ingredients in a cocktail shaker filled with ice. Shake well and strain into an oversized martini glass. Garnish with fresh mint.
From the Blue Martini in Birmingham, MI comes the Ice Wine Martini
- 10 large seedless green grapes, plus 2 halved grapes for garnish
- 2 ounces ice wine
- 2 ounces vodka, preferably Ciroc
In a blender, puree the 10 whole grapes with the ice wine and vodka. Pour the puree through a tea strainer into an ice-filled cocktail shaker and shake well. Strain again into a large chilled martini glass and garnish with the grape halves.
A home run favorite is Wild Hibiscus Vanilla Martini
- 2 oz. Absolut Vanilla vodka
- Splash of Wild Hibiscus syrup
- Twist of lime
Chill vodka and glasses in freezer. In cocktail shaker blend chilled vodka with splash of Wild Hibiscus syrup. Place hibiscus blossom in bottom of large martini glass. Pour vodka mixture into glass, squeeze a slice of lime juice into cocktail ahd garnish with a slice of lime or a sprig of mint.
Local restaurant, Salt Creek Grille, has won this year’s “Best of Monmouth County” for its martinis. Thursday nights are “Martini Madness” nights when the martini is discounted $2. One popular martini is the White Chocolate Martini – a blend of Stolichnaya vanilla vodka, white Godiva liqueur, Creme de Cacao and Bailey’s Irish Cream.
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