It was first uttered by the Bond character himself ( Sean Connery), in its entirety, in the third Bond film, Goldfinger (1964). [29] The first known written recipe for the Martinez (based on either Dutch genever or old tom gin with the addition of sweet vermouth, curaçao and orange bitters) appears in O.H. Byron's 1884 The Modern Bartender as a variation of the Manhattan. Then in the second edition of his Bartender Manual (1888) Harry Johnson included the first known recipe for a "Martini" listing its ingredients as old tom gin, sweet vermouth, orange curacao, gum, Boker's bitters and a lemon twist. A second similar Martini recipe appears in Henry J. Wehmann's 1891 Bartenders Guide, also based on old tom and additionally calling for gum syrup. But changing one ingredient in a drink that only has two to begin with inevitably alters its character quite radically: as Mittie Hellmich writes in the Ultimate Bar Book, a martini is “structured on the perfect botanical balance between gin’s juniper berry and dry vermouth’s herbal qualities”. Conversely, vodka, a deliberately smooth and neutral spirit, brings nothing to the party.

In theory that’s it – two ingredients and a garnish is all you need for a classic martini. Johnson’s sugar syrup and curaçao now seem to belong to a quite different drink, a more delicate, fruity number better suited to sipping after dinner, but I am rather taken with the bitters he puts in there, too. Bokers bitters, a once-famous name that fell victim to Prohibition, lend the drink an earthy, slightly spicy flavour, while Godwin’s optional orange bitters enhance its citrus notes. Not mandatory, perhaps, but certainly an interesting addition. The Churchill martini uses no vermouth, and should be prepared with gin straight from the freezer while glancing at a closed bottle of dry vermouth, [18] or with a sly bow in the direction of France. [19] [20] [a]A wet martini contains more vermouth; a 50-50 martini uses equal amounts of gin and vermouth. An upside-down or reverse martini has more vermouth than gin. If you must have vodka, Bond has made a pretty good choice this time around: Victoria Moore, a gin fan, confesses in How to Drink that she’s also partial to “a vodkatini made with Belvedere vodka, an almost perfectly soft spirit – its texture is quite incredible, like goose down”. Asda announces seven new drink lines, including Extra Special Chocolate Espresso Martini Cream Liqueur and Extra Special Cask Finished Blended Malt Whisky The "Dry Martini" most likely appeared with the emergence of the London Dry gin style and was helped by Martini & Rossi running newspaper advertisements in the U.S. towards the end of the 19th century and at the beginning of the 20th century for their recently launched Dry Martini vermouth with the strapline "It's not a Martini unless you use Martini."

K100.1-1966 Safety Code and Requirements for Dry Martinis (PDF) (1966ed.). American Standards Association. 31 August 1966. Archived from the original (PDF) on 11 March 2016 . Retrieved 21 February 2016. Making the Perfect Martini". Archived from the original on 4 April 2015 . Retrieved 29 January 2015. Famous fans include President Franklin D Roosevelt, the man who repealed prohibition and is said to have mixed the “ worst martinis I’ve ever tasted”, Churchill, Humphrey Bogart, Raymond Chandler, WC Fields and, last but not least, Homer Simpson, a man who is very clear how he likes his martinis: “full of alcohol”. Wilson, Jason (21 March 2007). "Sometimes, Respect Starts With a Pour Down the Drain". Washington Post . Retrieved 18 September 2021. Thomas, Stuart (1904). Stuart's Fancy Drinks and How to Mix Them. Excelsior Publishing House. p.132.Aaron Knoll, who, as the author of a book on gin, may not be an entirely unbiased observer, beseeches his readers not to even “think about swapping out the gin for vodka. Yes, we’re looking at you Mr Bond. Call it whatever you want, just don’t call that a martini.” In a recipe that leaves nowhere to hide, the more complex, and, dare I say, interesting flavour of gin is always going to win my heart. Early martinis tended to be very wet – Johnson’s recipe contains equal parts martini and vermouth, yet somehow, in the century that followed, the vermouth became an inconvenient extra, the geeky friend whose only role was to make the star of the show shine even brighter.

The Martini turns progressively drier. Remember, the Martini, like the Martinez and or the Marguerite it morphed from, was initially sweet, hence the need to distinguish its descendant as a 'Dry' Martini', still very heavy on the vermouth by modern standards. The Martini Story". cityofmartinez.org. City of Martinez. Archived from the original on 31 July 2013 . Retrieved 14 July 2013. In 1966, the American Standards Association (ASA) released K100.1-1966, "Safety Code and Requirements for Dry Martinis", a tongue-in-cheek account of how to make a "standard" dry martini. [5] The latest revision of this document, K100.1-1974, was published by American National Standards Institute (ANSI), the successor to ASA, though it is no longer an active standard. [6] Origins and mixology [ edit ] The range includes award-winning lines, such as IWSC 2023 Gold medal winner Extra Special Blonde Chocolate Liqueur A variation of the phrase is uttered by the villain Dr. Julius No, in the first Bond film, Dr. No (1962), but again, Bond is not the character who says it. [29]

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Another popular form is the espresso martini, made in restaurants as a dessert. Many variations exist but most involve shaking espresso coffee with vodka, coffee liqueur, and sugar syrup; serving in a chilled martini glass. Shaking a fresh espresso shot creates a hard layer of crema which is garnished with three coffee beans in the centre. [27] a b "Shaken or Stirred? A Short History to Celebrate National Martini Day". The Drink Nation. 19 June 2012 . Retrieved 19 July 2012.