Here’s a glance at all the different types of martinis and what you need to know about them.
The martini is one of the most iconic beverages that are out there. You might know of it because of a certain fictional British secret agent’s standard drink order. Are you in the mood for an apple-tasting concoction? Then an appletini might be the right one for you. Here’s a glance at all the different types of martinis and what you need to know about them.
How They Got Started
Let’s start with a glimpse at how the martinis came to be in the first place. One theory holds that a bartender named Martini first mixed it up in New York during the early 1900s. Another competing theory contends that the vermouth brand Martini and Rossi is behind it all. Still, the single most popular theory revolves around a man named Jerry Thomas. He served as the bartender at the Occidental Hotel in California way back in the 1870s. Now that’s going old school! In any case. A miner flush with riches wanted champagne. At the time, the bar was fresh out. Gin came up and that’s how an icon came into existence.
Different Types
With that in mind, it’s time to talk about the different kinds of martinis that you can order in bars and restaurants around the country. Vodka started to replace gin as the main ingredient once vodka became hugely popular here in the US. Vodka is much smoother, while gin has a more complex flavor profile. It all comes down to what the customer wants.
Dry vs. Wet
Two of the most common martinis are known as dry and wet. You might be wondering what the difference is. In simplest terms, a dry martini has less dry vermouth in it than the wet one. By less, we mean a standard amount, The wet martini has more than one part of dry vermouth in it.
Shaken vs. Stirred
Getting the cocktail properly chilled is the key to making it more delicious. Shaking and stirring both try to achieve this goal. Stirring is the slower method, and it actually dilutes the liquid. Shaking is much rougher and it crushes up the ice more quickly, which cools the liquid down much faster. There’s some water left behind from the ice breaking up, too.
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