The Martini Companion
Once your family and friends know you have an interest in something like food, wine or cocktails you may become the lucky recipient of gifts that support that interest. This year that certainly held true for me and was reflected in both Christmas gifts and in several hostess gifts that I received for a party I threw on the 21st.
One of the books I received was, “The Martini Companion“, by Gary Regan and Mardee Haidin Regan. I’ve only started browsing through this book but I’m going to like it a lot.
The first chapter is called the “Art of the Martini”, which I think is a great title. Many people don’t realize that crafting a good cocktail really is an art and is something that should be studied and practiced to understand how to do it right. The following chapters cover: the history of the martini; the primary ingredients including tasting notes for various gins, vodkas and vermouths; and recipes from several establishments around the U.S and some created by the authors.
The only thing I find a bit puzzling so far is that many of the recipes are from the Purple Martini in Denver and I have yet to figure the authors’ relationship with this place. The one other criticism I might have is that many of the recipes are for martini-like drinks, not actually martinis. While these martini-like drinks can be tasty and certainly have a place in your repertoire, as any good bartender will tell you the only ingredients allowed in a true martini are gin, vodka and vermouth.
One of my coworkers is a martini nut. I mentioned one day that I had a martini the previous night. He asked me what kind. “A Chocolate martini,” I said. “With chocolate flavored vodka.” He wrinkled his nose and said that my drink may have been served in a martini glass, but it was no martini. When I asked him what a real martini was, he said, “Gin.” I’ve never seen chocolate flavored gin.