BLACK AND BLUE

Once upon a time, a time not so very long ago, I deeply believed that the best way to treat your gin or vodka was to keep a bottle in the freezer. It made, so I reasoned, for an ice-cold martini when the time came. 

But times and attitudes change, and I now understand that a room-temperature bottle...well, maybe slightly below...is best for creating a martini.

It has to do with chemistry. No, I'm not going to get all scientist on you, I'll leave that to the professionals. This is all about logic.

The creation of a particularly smooth martini depends upon a few things. First, as discussed in a previous chapter, is the way you mix it. Shaking, despite being the most popular and expedient way to make a martini actually makes it a bit bitter. Mixologists will tell you this is because the energetic splashing of liquids in the shaker "bruises" the alcohol. (Can you imagine getting a black and blue martini?) (Hmmm, this gives me an  idea...)

The other three less-violent ways of mixing your drink make for a smoother and more palatable mixture. So we know that this is one way to soften the drink.

Another, of course, is to select premium ingredients. The brand you select should appeal to your individual palate, and usually the higher-end ones have less of what I've referred to as the alcoholic sear which goes down your throat. We've all seen the old comedies where a character takes a shot of whiskey, grimaces and pronounces it "smooth" in a shaken voice that suggests it was anything but. So we need a good brand.

But a third factor enters the picture, and it is subtly related to the other two: temperature of the liquor before mixing.

A room temperature liquor added to a shaker full of ice will have the effect of melting the ice. Well, yeah, you might say, no kidding. If you keep you liquor in the freezer that effect is greatly reduced. Also "no duh", right?

But part of a well-mixed martini depends upon that interaction to smooth out the alcohol by diluting it just a bit. Your drink becomes a combination of not just gin or vodka (or gin AND vodka in some cases), but the vermouth, lemon/olive and water. And each of them has an important impact on your taste buds and overall mouth feel of the drink. Remember, a martini is about the overall experience, not just the downing of a liquor.  If that's your goal just do shots of iced vodka or gin and you're good to go.

But for a martini we want that perfect combination of taste, texture and mixture to give us the perfect experience. It takes no more time or effort, but the difference is palpable.

Try it. You'll thank me.

Oh, and by the way, speaking of a Black and Blue Martini...

THE BLACK AND BLUE MARTINI

(I vastly prefer vodka for this, the floral nature of gin isn't as suitable a match)

You'll need:

Cocktail shaker

Hawthorne strainer

Martini glass

Toothpicks

Ingredients:

Vodka

Ice

Spritzer of vermouth

Blue cheese 

Black olives*

(*Commercially stuffed green olives are easily bought. You may have to stuff your own black olives for this.)

Stuff black olives with blue cheese to taste.

Fill cocktail shaker with ice, add four ounces of vodka. Set aside for a few minutes.

Spritz martini glass with preferred amount of vermouth (two to three squirts).

Cover cocktail shaker with Hawthorne strainer, pour vodka into martini glass.

Skewer three stuffed olives with toothpicks, use to lightly stir the martini in glass.

Serve and enjoy.

Cheers...