Good Lifestyle

H.L. Mencken once called the martini "the only invention-american as perfect as a sonnet." But just like every Sonnet writer can not be Shakespeare, innumerable drinkers are terrible machines. This includes James Bond. We will cut a break on a vodka instead of gin, but have shaken it instead of stirring? Unforgivable. It arrives in the drink and leave ice chips in the glass, disturbing what should be a surface otherwise perfectly smooth.

Now, if Bond can not do it properly, it's just showing how much this famous drink is really difficult to master. "The Classic Martini is one of the highest absolute drinks in the world to do," said Matt Seigel, owner and leader of the spirit of the Spirit of Hospitality and ancient bartend at the hotspots of New York , such as Nomad and eleven Madison Park. "It's the only drink that does not matter how you do it, you are always both fair and bad. It's a personal drink for people that everyone wants this as they want."

The good way to make a martini is still in place for the debate, but we submit that there is really only one way to do it properly - and no, it does not imply olives. This does not imply vodka either. For a classic Grand Martini, you only need three things: 4 oz dry gin, 1 oz of dry vermouth and a touch of lemon. Period. So put this shaker down and start taking notes. And do not forget the only opportunity where you certainly do not want to drink a martini:When you hang out with your boss.

This is the easy part. "Choose a gin that really works for you," says Seigel. "If this will be the majority of your drink, make sure you really get a gin that tells the story you mean."

The classic London gins such as Beefeater, Bombay Sapphire or Tanqueray are safe bets. Greylock of mountain distillers and new Amsterdam are also worth considering - they will add subtle spices or aromas of citrus to beverage without controlling it.

But just as it's not more important than your choice of gin: pay attention to which Vermouth you select. It should be dry-Noily Prat is a good for that - and Seigel emphasizes that it should also be cool and cold. Vermouth is a fortified wine and like a white or sparkling wine, it is better to serve cold and kept cool to ensure the freshness.

"I do not want to come in your bar and see my martini made with a dusty bottle of Vermouth that you just catching on the back of the rear bar," says Seigel. And for more good drinking recommendations, here is the10 Best Night Noves That will impress it every time.

Fill your metal shaker with cracked ice. You may want to stop yourself while holding big ice cubes in the palm of your hand and cracking them at the back of your bar spoon. Pour 1 oz Vermouth and give it a quick stirring, make sure it's just an ounce, no more or less. "With these classic cocktails that are only three ingredients, you need to make sure that your Martini measurements are absolutely perfect," says Seigel. "The slightest waist or bad verser and all the biscuit collapses."

Add the four ounces of gin to shaker and stir for 10 seconds in a circular motion. You want a slight dilution of spirits to free the flavor of botanics, but stir too long and you will end up overdiller. Give him a taste to be sure you have the right balance. Otherwise, shake for a few seconds until it's right. "Learn to recognize your drink as it changes to you know when it has achieved its perfect balance of temperature and dilution," says Seigel.

By using a strainer, pour the liquid into a cocktail. Make sure you use a cold frontier this glassware. "A glass of hot agitation and a hot coupe will make a less than favorable Martini experience," says Seigel. "Temperature and dilution are all."

This is one of the most difficult steps. Use a small knife to cut a piece of an inch of lemon zest, with an intact white spark. Make sure it is beautiful and beautiful. "If it's going to be the only color of the glass does not have a thin, stolen, soft excuse for a torsion," says Seigel. "As we say where I come from:Do it well."

About four inches above the glass, press the twist, bring out the oils it contains. Rub the peel along the rim of the glass, then float the twist on the liquid side, yellow up.

Once you have finished, sip your perfect martini and know that at least in a way, you are smarter than James Bond.

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