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Meehan's Bartender Manual Hardcover – October 17, 2017
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From the Publisher
Several recipes incorporating various proportions of dry gin, dry vermouth, and orange bitters appear around the turn of the century under many titles, making the Martini’s origin difficult to pin down. Frank Newman lists a 'Dry Martini' prepared with Martini dry vermouth in his 1904 French bar guide, American Bar, which leads me to believe the reputation of the vermouth brand had something to do with the name’s sticking.
Before the word cocktail became the umbrella term for mixed drinks a decade ago, Martini referred to a mixed drink served up in a V-shaped glass. Over the course of the last century, the recipe has vacillated between gin and vodka mixed with varying measures of dry vermouth, served with olives, a lemon twist, or both. The words 'wet' (perceptible vermouth) and 'dry' (little to no vermouth) refer to the amount of vermouth the guest would like in the drink, with 'dirty' called for if they’d like olive brine added. The Martini has been shaken, stirred, and poured undiluted from a freezer into a glass sprayed with vermouth by devotees of the drink over many generations, so there’s a wide range of options to consider.
Given free rein, focus on pairing a gin and vermouth with complementary botanicals, and dial back the vermouth in your vodka Martini so the mouthfeel of the base spirit is perceptible. Choosing the right proportions of gin and vermouth, incorporating enough dilution through stirring, and serving it at the proper temperature (arctic) all distinguish a great Martini from a merely good one.
Most people who order Martinis make them at home or know exactly how they’d like theirs prepared, so focus your creativity elsewhere. For a nice touch, serve the drink in a smaller glass, with the balance in an iced carafe on the side and a small plate for the olives.
Stir with ice, then strain into a chilled coupe. Twist a lemon peel over the surface and garnish with the olive.
- 2.25 oz. Fords gin
- 0.75 oz. Dolin dry vermouth
- Lemon peel
- Garnish: 1 olive
“There’s much more to being a good bartender than being able to quickly and efficiently make great cocktails. Yes, Meehan addresses cocktail recipes, what ingredients tools and techniques to deploy to make great drinks, but importantly this book is about much more than just mixing cocktails. Anyone who absorbs the pages on spirits will have more than passable knowledge of each of the spirit categories, and anyone who’s serious about bar management, or indeed any aspect of bar operations should read this book.”
—Simon Difford, Difford’s Guide
"One of the most recognizable names in the bar world brings you the ultimate cocktail guide, complete with recipes, origin stories and hacks—because not owning an esoteric bottle of bitters shouldn't hold you back from a good drink. There are also floor plans of bars around the world and deep-cut cocktail facts for those who want to geek out."
—Abby Reisner, Tasting Table
"For anyone obsessed with cocktails and their unique subculture, this book will be fascinating and essential, a heady tome that pores over the origins of whiskey and gin like a graduate school volume."
—Matthew Kang, Eater
About the Author
JIM MEEHAN is a renowned bartender and author of The PDT Cocktail Book.He worked at some of New York City’s most revered restaurants and bars, includingGramercy Tavern and Pegu Club, before opening the James Beard Award–winningbar PDT in 2007. In addition to writing for Tasting Table, Lucky Peach, and SommelierJournal, Meehan served as an editor for Food & Wine magazine’s annual cocktailbook and Mr. Boston Official Bartender’s Guide. He and his family reside in Portland,Oregon, where he runs the consulting firm Mixography, Inc.
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