Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail
Ingredients:
2 ounces gin
1/2 ounces sweet vermouth
1/2 ounce dry vermouth
2 dashes of curacao
2 dashes of lemon juice
Dash of aromatic bitters
Preparation:
Pour the ingredients into a mixing glass filled with ice.
Stir well.
Strain into a chilled cocktail glass.
Today is National Martini Day — an excuse to drink something strong shaken or stirred.
Bar Louie will have special “Mad Men” themed martinis.
The chain’s Dayton-area location at 4492 Glengarry Drive at The Greene in Beavercreek will offer half off on a list of 15 martinis until 9 p.m.
Regularly $9, the martinis will sell for $4.50 each before tax.
Bob Moats has shaken and stirred more than his share of martinis.
A bartender since 1979, Moats creates concoctions behind the grandiose bar at Jay’s Seafood Restaurant, 225 E. Sixth St. in Dayton’s Oregon District.
He has worked there nearly 29 years.
Moats says the preparation of even a standard martini — a splash of vermouth and gin — is a matter of personal taste.
“Some people want it shaken. Some people want it stirred. Some people want blue cheese olives. Some people want a dirty martini (a classic martini with olive juice).”
That’s just the start.
There is everything from a Lemon Drop Martini — Moats’ favorite martini to serve — to those made with bacon-infused vodka and gin.
Yes, bacon martinis are a thing.
Moats served two martinis during our recent visit to Jay’s — a classic martini — stirred not shaken (sorry James Bond) and The Journalists (see recipe below from About.com)
“It has its sweet side, its dry side — just like a journalist I happen to know,” Dayton Daily News Dining Divas writer Connie Post said of the martini thought to date back to the early 1900s. “And the bitters… I’m sure that’s an ingredient inspired by working with one’s editor.”
Comment below or contact this blogger at arobinson@DaytonDailyNews.com or Twitter.com/DDNSmartMouth.
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