Martini Sinatra

16. June, 2007 | by John Moroney

When I started tending bar fifteen years ago, a Martini order meant I would produce a shaken cocktail of one third dry vermouth and two thirds gin, pour it into a stemmed glass with a distinctive triangular profile, and garnish it with an olive. It was also normal to hear the guest ask for a vodka Martini.

In modern times, a Martini is simply any cocktail served in a Martini glass. Yes, the purists shout, grumble, flap their hands above their heads, gnash their teeth, and waddle about in small circles, but that is the situation today. The Martini is almost certainly a fruit-flavored vodka muddled with more fruit and/or sweet herbs to cover up the taste of the alcohol, perhaps with sugar added. Yes, you can hear my teeth gnashing, but being in the business means I accept as a viable reality whatever the guest wants.

But I am not twenty-two. When I order a Martini I expect the waitress to know that I mean only chilled vodka served up-and I do expect her to ask me whether I’d prefer an olive or a twist-for that is the modern classic Martini: chilled vodka, no vermouth. Being a purist, though, I often experiment with the vermouth portion of the cocktail, going back to nineteenth century basics with a sweet wine such as Sauternes or Moscato, or even using actual vermouth! Gin also has it’s lovely uses, bitter and savory being perhaps tastes acquired as an adult.

About a decade ago, I had a guy come into my bar and proclaim loudly that he was a New York City bartender. He was not only a bartender, but also a bona fide prick (furthering my belief that, like cats, bartenders generally don’t like other bartenders). He did, however, teach me one of the greatest classic Martini variations, one that he claims Frank Sinatra ordered in his bar on numerous occasions. Sinatra walks on water in my book, so I can only hope that this asshole was kind to him in his later years.

Martini Sinatra

To a shaker filled with ice, add:

  • one big shot of vermouth
  • dash bitters

Shake until frost forms on the outside of the shaker, then strain completely, discarding the mixture but retaining the vermouth-and-bitters-washed ice. Over the coated ice, add:

  • two shots of ultra-premium vodka

Shake it again until a thin coating of frost appears on the outside of the metal shaker. Strain into a Martini glass (obviously) and garnish with a lemon twist. Voila! Now now drink the night away while applying the term “broad” to every woman in the room. Be sure to call the waitress “baby.”

Cheers!