This is mostly just a first post to make sure everything works, but it also establishes a baseline for one of the most important cocktails in history, the martini.
When I say martini as a cocktail, I mean gin.
If there is no vermouth, it is not a martini.
In my opinion, the 3:1 is the basic version, dry is 4:1, extra dry is 5:1. Wet is 2:1 and Extra Wet isn’t used, because we call that the 50/50 martini.
Variations that sub in aromatized wines (lillet, cocchi americano) but keep SOME vermouth, are just martini variants, not whole new cocktails. Subbing in a liqueur or amaro does indeed create a new cocktail. The words riff and variant are the same thing for cocktails.
A Martini variant featuring Vikre’s Spruce Boreal gin, Vya Extra Dry Vermouth, Cocchi Americano, and Regan’s Orange Bitters. This was 2 oz of gin to 1.25 oz of vermouth/vermouth-adjacent products
The House Martini at The Beggar’s Abode
2 oz Broker’s Gin
1 oz Vya Extra Dry Vermouth
2 dashes Regan’s Orange Bitters
Stir for 25 seconds, strain into a chilled coupe, martini glass, etc.
Garnish with a lemon peel expressed over the top and rubbed on the rim.
Beggar’s Notes: This is, for the math-challenged, a 2:1 Wet Martini. Do 2.25:0.75 for the 3:1 basic. It should in my opinion be a 3 oz by volume starting point.
