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The classic martini is made with gin, but vodka martinis became popular in the 20th century. Gin offers herbal and botanical notes, while vodka delivers a cleaner, smoother taste.
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James Bond made ‘shaken, not stirred’ famous, but the method affects the drink’s texture. Stirring keeps it silky and smooth while shaking makes it slightly cloudier and colder.
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This refers to the amount of vermouth in your martini. A wet martini has more vermouth, giving it a slightly sweeter, aromatic taste. A dry martini has less vermouth, while an extra-dry martini has just a hint or none at all.
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Love a salty kick? A dirty martini includes olive brine, adding a savoury, umami-rich flavour. The more brine, the dirtier the martini.
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A martini served up means it’s chilled and strained into a stemmed glass. On the rocks means it’s poured over ice in a tumbler.
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The garnish isn’t just for looks; it subtly influences flavour. Olives add a briny, savoury touch, while a lemon twist enhances citrus notes.
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A martini glass isn’t just for aesthetics. The wide bowl releases aromas and the long stem prevents your hand from warming the drink too quickly.
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A classic martini has a 2:1 or 3:1 ratio of gin/vodka to vermouth. A 50/50 martini has equal parts, while an in-and-out martini has vermouth swirled in the glass and discarded, leaving only a hint of flavour.
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So, will it be gin or vodka?