Martinis, Drink of Choice

Bond…looked carefully at the barman.
“A dry martini,” he said. “One. In a deep champagne goblet.”
“Oui, monsieur.”
“Just a moment. Three measures of Gordon`s, one of vodka, half a measure of Kina Lillet. Shake it very well until it`s ice-cold, then add a large thin slice of lemon-peel. Got it?”
“Certainly, monsieur.” The barman seemed pleased with the idea.
–From Casino Royale by Ian Fleming.

Bond named the drink `The Vesper` for a beautiful double agent he loved. The recipe is 3 ounces of gin, 1 ounce of vodka, 1/2 ounce blond Lillet, and a large, thin slice of lemon peel. Pour the liquid ingredients into a Martini glass and add a lemon peel. Oh, and by the way, Xenia Onatopp likes hers straight up, with a twist.

No drink is more famous or more identified with one character than the Vodka Martini and James Bond. The line “shaken, not stirred” has been recited countless millions of times in pubs and bars around the world. Now that you know how James Bond takes his drink, we`ve added a few ideas and recipes to spice up your own martini making. Enjoy!

Steps for preparing a martini:
Stainless steel cocktail shaker
Martini glasses–the larger the better.
Fresh lemon.
Quality cocktail olives.
Prepare fresh ice using bottled or distilled water.
Place ingredients in refrigerator; place glasses and shaker in freezer.
Strain olives, then bathe them overnight in vermouth.

Sprite Martini
Bacardi Limon
Roses Lime Juice
7 Up or Sprite
MARTINI & ROSSI Extra Dry Vermouth
Shaken, strained and topped with a sprinkling of confectioners sugar

Cranberry Martini
2 Parts Finlandia Vodka
1 Part Finlandia Cranberry Vodka
(Infused with fresh strawberries)
Dash of MARTINI & ROSSI Extra Dry Vermouth
Garnish with lemon peel wrapped “Holland” pepper

Chocolate Raspberry Martini
Belvedere Vodka
White Chocolate Liqueur
Dark Chocolate Liqueur
Raspberry liqueur
Garnish with a fresh raspberry marinated in vodka

Ginger Spice Martini
Bacardi Spice
Splash of sweet ginger syrup
Fortify with gold flake and ginseng
Garnish with a candied kumquat incased in pulled sugar

Cinnamon Spice Martini
Bacardi Spiced Rum
Garnish with two cinnamon stick
Shaken not stirred

Magnificent Seven (With Lemon)
2 1/4 oz. Ketel One Vodka
Splash of MARTINI & ROSSI Extra Dry Vermouth
Splash of Sweet & Sour
Splash of Cranberry
Splash of Triple Sec
Suger rimmed glasses
Fresh Lemons
Whole Big Dash of Love

Kamakazi Martini
Rinse glass with MARTINI & ROSSI Extra Dry Vermouth
2 3/4 oz. Skyy Vodka
1/4 oz. Sake
Garnish with Japanese pickled plum and shiso

THE CLASSIC MARTINI Pour 2 ounces of London dry gin, 1 ounce of French vermouth, and 1 dash of Fee Brothers` orange bitters into an ice-filled shaker. Shake, then pour into a well-chilled stemmed glass and garnish with lemon peel or olive. This is the way the Martini was made before Prohibition. (If you want a turn-of-the-century version, substitute sweet Italian vermouth for the French dry, and use equal proportions of vermouth and gin.

THE MODERN DRY MARTINI Pour 4 ounces of gin and 1/2 ounce of dry vermouth into an ice-filled shaker. Shake, then strain into a glass. Garnish with lemon twist or olive. An onion makes the drink a Gibson. Vodka may be Substituted for gin to make a Vodkatini, but don`t expect old-timers to appreciate it.

THE CAJUN MARTINI Pour a fifth of your favorite gin or vodka into a large jug, jar, or bottle. Add two or three fresh jalapeno peppers (sliced, seeded, and deveined), and a single red chili pepper (don`t overdo it!). Let sit in the refrigerator for two days. Shake with ice and vermouth in a 5 to 1 ratio. Serve straight up or on the rocks. (If too hot, dilute with more gin and vodka.)

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