Dry Martini cocktail (extended)

Dry Martini cocktail (extended).

A bit of history.
There are many more or less confirmed versions, I propose the most accredited and rich in data. In the book "Stirren not Shaken the Dry Martini" the authoritative lover of the drink John Doxat, says that it originated in 1910 at the bar of the "Knicherbokers" in New York where Mr. Martini, an Italian native of Arma di Taggia, performed his work. in the province of Imperia. He modified the existing "Gin and French", a blend of equal parts of gin and French dry vermouth.

He mixed the same ingredients by chilling them in a large glass andin the presence of abundant ice he added a few drops of Bitter Orange and after mixing, poured it all into a cup, filtering the ice.

He flavored the drink with the essential oil of lemon peel and added an olive as a garnish. The important change was to change the French vermouth for an Italian one (Martini extra dry).

We come to the video, sorry if you won't hear me speak but since I don't have a voice actor voice for the cinema for the moment I abstain. Some small details aren't perfect but I'm really doing it all by myself including video shooting ..

The official recipe AIBES and IBA is :

DRY MARTINI
Before Dinner Cocktail

• 6 cl Gin

• 1 cl Dry Vermouth

Pour all ingredients into mixing glass with ice cubes.

Stir well. Strain in chilled martini glass.Squeeze oil from lemon peel onto the drink, or garnish with olive, 

(cooled and mixed in the mixing-glass and served in the martini glass, sprinkled with lemon or olive zest to garnish). I personally keep adding drops of Orange Bitter and use both toppings (lemon and olive peel essential oil). He is richer.

In the first step I prepare the mixture using the jigger or measuring cup (present in the photo on the barman-tools-page at nº 23). Important !! always cool well cup and mixing-glass, I poured the vermouth for half of the 2 cl part. and the gin a part and a half from the side of the 4 cl. 
In the second part I normally prepare the cocktail without using the measuring cup.
In the third part you can see how I prepare what is considered the driest of martinis, where the gin takes only the aroma of the vermouth with which the ice was "washed" previously. This preparation was taught to me as a "Hemingway version" by the famous writer who loves the mixture. When the writer made a stop in Venice he had the cocktail prepared by asking to replace the dry martini with Cartizze wine to "wash" the ice. Interesting. Another preparation with much acclaim in the United States is the dirty-martini (dirty martini) drink that is obtained by adding a teaspoon of the brine of the olives used for the garnish to the original recipe.

In the last part I offer you a side view of the same preparation. 

Remember, the cups do not take them but for the upper part, only for the stem.

I really hope that the video will bring some clarity, not for professionals but at least for those who are beginners who feel the need to improve their knowledge.

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